Tuesday, January 22, 2013

Dulce de Leche & Espresso Macaron

If you're a fan of sparkles, pink, lilac, coffee and caramel; then this DULCE DE LECHE & ESPRESSO FRENCH MACARON is definitely your go to pick me up of  the day. Having both of these flavours marry together is seriously a match made in the kitchen dying to happen.

Over the weekend, I had a friend came over for a visit. We had a crazy idea and decided to bake together. It's been awhile I had so much fun, sharing something I love doing with another person. Since the both of us have failed miserably the last attempt of baking french macarons, we thought to one another, let's tackle this little fella' together. After all, as the saying goes, 2 brains are better than one. Couldn't agree more!
As you may know, there are 2 ways to prepare the french macaron. I have been told that it's all about the accuracy of the making the meringue and folding it to the ground almond mixture; where I personally feel this is exactly true.

Method 1:  Italian Meringue.
What that means is that, you will need to bring sugar up to a boil exactly at 117°C, and while the egg whites are whipped until foamy and almost doubled in volume, we will then pour the boiled sugar down the side of the bowl and continue to whip to stiff peaks.

Method 2: French Meringue
A simpler method indeed. There is no worry over burning the sugar. All you need to do is whip egg whites till foamy and double in volume and then add sugar a tablespoon at a time (based on the recipe given) and whip till stiff peak.
Naturally, we went with a simpler method this time; Method 2. Having the thought of closely monitoring a candy thermometer isn't exactly what we had in mind on a Sunday morning. This time round, we were praying for some success. Out came first batch and voila.. Alas! we had feet around our macarons [skipping & clapping with joy]. I recalled telling my friend, gosh! these are giant macarons and she said, "all the more the better!".

As for the design and colours of the french macaron is very much inspired by Monet; chic, dreamy & whimsical. Each french macaron shell is hand painted and there are no 2 that looks exactly the same. To finish off, we made ultra smooth, slightly sweet dulce de leche & espresso buttercream; to go along with the almond macarons.  Looking at the photos right now makes me giddy all over with excitement and I am glad I get to share them with you here.


Dulce De Leche & Espresso French Macaron
by Chic & Gorgeous Treats                                          


* Makes slightly over 2 dozen.
* Dulce de Leche & Espresso Buttercream is slightly sweet. Please feel free to alter the amount of sugar.
* Store in airtight container in a fridge roughly up to a week if it’s not devoured within 2-3 days.
* Tinting or leaving the macarons plain in colour is optional.

INGREDIENTS
           
Basic Almond Macaron
1 1/4 cups powdered sugar, sifted
1 cup ground almond
3 large egg whites
1 tablespoon caster sugar

Dulce De Leche & Espresso Buttercream
135g unsalted butter, room temperature
1/4-1/3 cup powdered sugar, sifted
1/3 cup dulce de leche
4 tablespoons strong espresso


          

DIRECTIONS

1. Preheat oven to 160°C. In a large bowl, mix together ground almond and sifted powdered sugar. Set aside.

2. With a whisk attachment attached to a stand mixer, on high speed, beat egg whites until foamy, and doubled in volume (approx. 30 seconds). Add caster sugar and continue to beat on medium-high speed until stiff peaks form (approx. 10 minutes).

3. Immediately, fold whipped meringue into ground almond mixture in 2 batches until smooth. (NOTE: to tint, add small dollops of food gel colouring while mixing both meringue and ground almond mixture together). Place the mixture in a piping bag fitted with a plain nozzle and pipe about 4 cm rounds onto baking tray lined with parchment paper.

4. Allow to stand until a ‘skin’ forms (approx. 20 minutes) on the top of the macarons. Reduce temperature to 130°C and bake shells for 17 minutes or until crisp on the edges. Let macaron shells cool completely on the baking tray before spreading them with buttercream.

5. Place butter in an electric mixer fitted with a paddle attachment, and beat for 6-8 minutes or until pale.
Add the icing sugar and beat further until light and fluffy. Add the dulce de leche and strong espresso and beat until well combined. (NOTE: If dulce de leche & espresso buttercream is too soft to spread or piped onto macaron, chill in the fridge for about 20-30 minutes to allow it to harden slightly.

6. Spread the dulce de leche & espresso buttercream onto half the cooled macaron and sandwich with another macaron shell. ENJOY!
*macaron recipe adapted from Donna Hay

xx





29 comments:

  1. These look phenomenal and I absolutely love your photography! Thanks for sharing, I will definitely have to try :)

    Sincerely,
    Happy Valley Chow

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    1. Hi Happy Valley Chow! Thanks heaps!!! Do give it a try and let me know what you think. I can't wait to bake up more batches of macarons :). Cheers~

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  2. Wow, these sound so good. I haven't attempted making macarons yet, but hope to one day. Thanks for the inspiration!

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    1. Hi Liz! Do give it a shot.. It's a great learning curve ;)

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  3. So beautiful macarons, are very original! So cuteeee!!!!!!!!!!!!!!!!

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  4. What can I say, Jo? The macarons came out lovely and I like the colourful etching. It looks as if someone took some crayons and coloured them. But I will leave the job in your more than capable hands and admire your works of art :) Ah, if only I get to taste your masterpieces!

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    1. Hi PH! Perhaps one day we may have a cookout? And then we can sample one another's concoctions ;)

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  5. These are so beautiful! I was wondering, did you paint each shell painted with food colouring? Louise x

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    1. Hi Louise! Thanks for coming over. Yes I hand painted each shell with food colouring ;).

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  6. I have always wanted to make macarons, yours are inspiring indeed! Although Italian I would definately opt for meringue method N. 2, less complicated and at the end...a French dessert calls for a French method! Thanks for the recipe and compliments for your blog :-)

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    1. Thanks Elvira! I have tried both methods and they result in different macarons. Both are equally delicious. I'm torn, as I love both style texture. However, on the days I feel overwhelmed with work, I would definitely opt the French method, since I don't have to monitor over boiling sugar :P. ♥

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  7. OH MY GOD these are gorgeous! I have tried and failed to make macarons twice! You are amazing.

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    1. Not to worry, I know how you feel. I have failed a couple of times. I'm just hoping I can maintain the consistency of having feet around my macs now ;). Hope you do give it a shot again in making macarons. ♥

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  8. Sounds like you ladies had a blast making one of my all time fav cookies. I've done both and have to admit being partial to the Italian method (not just cause I'm Italian, lol). It produces a bit chewier cookie with a crisper shell. But to be honest I'd eat both anytime. Love the flavors you put in yours. Brought a big smile to my face this morning. Hope you week is off to a wonderful start.
    -Gina-

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  9. These are very gorgeous indeed! I adore your styling too :D so pretty and wonderfully girly!

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  10. Hey girl, these macarons are gorgeous, whenever I look at the colors in your photos, I think party and festivals. Beautiful!

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  11. they look so delicious. I would love to take a bite. Thank you for sharing.

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  12. It's a work of art my friend no joke :)
    It looks beautiful!

    Cheers
    Choc Chip Uru

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  13. Wow, your insane..in a nice way :) These are amazing looking, seriously!

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  14. Absolutely beautiful and love the colours and sparkles which is so cheering with this gloomy January weather in Paris just now! Bravo. I also use the French method - so much easier and great results!

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    1. Hi Jill! How're you? THANKS for coming over. Oh! my, hopefully spring will look a lot more cheerful when time comes. Am loving the French method right now. However, will definitely attempt to improve making my macarons. Again, I feel celebrity star struck with you coming over. ♥ Jo

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  15. gorgeous!! i'm always in such a happy mood after visiting your site - everything is just so delicious and creative and beautiful!

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    1. Awww.. THANKS Jenn! Truly puts a huge smile on my face. I sure hope to continue to put on cheery treats here. ♥

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  17. Oh look your macarons have that happy feet we bakers live for!!!! You are my baking diva Jo. No doubt and I will always revel in your creativity and genius :)

    chow! Devaki @ weavethousandflavors

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    1. Hi Devaki! THANKS heaps my sweet friend. Will certainly continue to work hard to improve and I sure hope I get to meet you again someday. ♥

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  18. So pretty!!! I remember you bought lots of macarons in SF and I'm assuming you do the same elsewhere too, to study and make the best macarons. I want your macarons - beautiful and delicious flavor!

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Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

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