Black Currant Macarons
- 4.5 ounces (1 3/4 cup) almond flour or meal
- 7.5 ounces (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
- Pinch salt
- 1/2 cup egg whites, no yolk traces
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 drops blue + 4 drops red food color or 8 drops purple food color in gel or paste form
- 1 stick (1/2 cup) unsalted butter, very soft
- 1 cup blackcurrant jam (fruit spread)
- 1 tablespoon cassis liquor (optional)
- 1 1/2 sticks (3/4 cup) unsalted butter, very soft
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup black currants, defrosted and blended to a smooth puree
- Preheat oven to 325°F. Line 2-3 cookie sheets with silicone baking mats or parchment paper.
- Fit a pastry bag with a 1/2 inch (Ateco 806) plain round pastry tip and set aside.
- Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour is super fine. Set aside.
- In a bowl whip egg whites and granulated sugar to very stiff peaks.
- Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until batter is smooth, but do not overmix to avoid making batter too runny. The batter should appear like thick pancake batter.
- Fill pastry bag with filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will spread a little just after piping.
- Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that the macarons are still spreading and not holding their shape place immediately in oven.
- Bake for about 15-17 minutes or until you can lift one up from the baking sheet without tearing it apart. If you see golden or light brown color develop on the surface they are completely done.
- Allow to cool on sheets they were baked on.
- Option A filling: Mix soft butter until light and fluffy. Add room temperature black currant jam a tablespoon at a time while mixing. If desired, add cassis liquor. If cream looks heavy, heat bowl with a hair dryer while beating and until cream is smooth and fluffy.
- Option B: Mix soft butter until creamy. Add sugar and mix until light and fluffy. Add a couple of tablespoons of black currant puree and mix well. Keep adding a few tablespoons at a time until all added and smooth. If cream looks heavy, heat bowl with a hair dryer while beating and until cream is smooth.
- Flip half of macarons upside down.
- Fill cream in a piping bag with a medium round tip onto flipped over macarons.
- Sandwich macarons and place in a refrigerator.
Obtaining a perfect shiny and smooth surface at the first time of making these darling cookies may be a challenge. However, even if the outcome is not picture perfect, they still will impress your friends. Make them a couple of times and you will master these before you know it! Chef Eddy highly recommends using a scale for optimum results.