Poisoned Apple Macaron have freeze dried apples in the shells and apple simple syrup in the chocolate filling. Don’t let the color fool you! They are perfectly delicious and totally not poisoned!
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Some call me the macaron queen. Of course, after seeing these they might question that title. Yes, I struggled with these macarons. A testament to the way humidity can kill a cookie and not even apologize for doing it.
Controlling humidity is key to perfect macaron.
I don’t think I can stress this enough. I thought it was cool enough outside to have the door and windows open. Man was I wrong. After about an hour they still weren’t dry enough. But I popped them into the oven anyway. Both times.
What I should have done was close the windows and the door. And when I didn’t do that, I should have put the vent fan on to allow for more circulation of air. Then, I should have waited until they were completely dry to the touch before putting them in the oven. I hope you learn from my mistakes.
Embracing the cracks.
Macaron always seem to pop up in my Pinterest feed. Granted, I do search for them more than other recipes. So, it’s only natural that they’re in my personal algorithm. One of the links that caught my eye decorated the cracks to look like geodes.
I know. These look nothing like that. At least I tried to embrace the cracks. Just because they’re cracked doesn’t mean the whole batch is ruined. Yes. I know I said the first batch was a wash. But it wasn’t because of the cracks.
They just didn’t turn out right at all. And they were too soft. I didn’t cook them long enough or the humidity was too much for them. The passed the wiggle test but when I tried to peel them off the silpat they came apart. Never a good thing for a macaron.
I grabbed the silver sanding sugar, some of the apple simple syrup, and a toothpick. It would have been best to have a small paint brush. That’s on my list of things to acquire at some point in time. Or not depending on what life has in store for me in the near future.
Using the toothpick, I tried to spread the simple syrup in the cracks. Then I tried to sprinkle the sanding sugar in the crack. That didn’t work too well. So, I dipped them into the sanding sugar which worked well. They didn’t look as pretty as the others I saw, but they don’t look too bad.
This one was probably the best looking one of the bunch. It has that geode like look to with the crystals of the sanding sugar visible around the cracks. So, you can see what a little simple syrup, sanding sugar, and imagination can do for your cracked shells.
Funny story about these photographs.
The Saturday before this event started, I had NOTHING made. Literally NOTHING. I did have recipes written so I didn’t have to complete the research AND make then photograph the recipes. It made the process to smoother. However, I did manage to spend almost ALL weekend in the kitchen making and remaking recipes.
By the time I had these made, decorated, and ready to photograph I was a little on the tired side. I can’t even remember what day it was. Maybe Monday? Don’t quote me on that one. Anyway, I set up the standard shot with these macaron and photographed them. I photographed several things that day.
When I sat down to edit the photos I just started laughing. It was so funny, that I sent a couple of the shots to my blog friends so they could have a chuckle. You see, when I set up the shot I made the tower of macaron look like… how to put it? Like a male parts? Go ahead and laugh. We all did!
But these do not taste like male parts. Thankfully! They have the hint of apple in the shells and a hint of apple in the filling thanks to the apple syrup in the chocolate filling. I know apple and chocolate are not common, but in these cookies it’s a deliciously evil combination.
- 4 ounces almond meal
- 1 ounce freeze dried apples
- 7 ounces powdered sugar
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams sugar
- Green and black food dye
- 1/2 cup butter flavored shortening
- 2 tablespoons Torani apple syrup
- 3 - 4 cups powdered sugar
- 1 to 2 tablespoons heavy cream
- Pulse the powdered sugar, the almond flour, and the freeze-dried beets together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
- Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.)
- Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I like are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling.
FOR THE FILLING:
Place the shortening and apple syrup in a medium mixing bowl and beat until smooth.
- Add the powdered sugar one cup at a time until desired consistency adding cream as needed.
- Beat an additional 2 to 3 minutes until fluffly and no longer grainy.
- Place in a piping bag and pipe one quarter sized filling onto one shell and top with a matching shell.
FOR THE SHELLS:
Nutrition InformationYield 25 Serving Size 1
Amount Per Serving Calories 326Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 41mgCarbohydrates 67gFiber 1gSugar 64gProtein 2g
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