It seems that to call yourself a pastry chef, one must know how to make macarons. Well, maybe not but that is the impression I have been given. A baker’s version of the Holy Grail, your cookies must be perfect little circles with slightly glossy, smooth tops sans cracks, and those famous “feet” and they are also the thing anxiety attacks are made of. They are fussy, subject to all kinds of results (and not many that you want) and quite capable of intimidating even the most experienced bakers. Of course I am speaking with experience. My own efforts landed with mixed results and I was beginning to hate the little things. This was only aggravated by the plethora of blogposts and pinterest posts from bakers and their dogs bragging about how easy they were to make…It was time to take action and by action, I mean that it was time to get over my fear of failure (again) and to actually try making them. First I needed to find a better recipe and I did; Joanne Chang has a video tutorial and an article in Fine Cooking that explains making macarons in a way that simplifies the recipe and shows intimidation to the door!
When made properly and that includes the filling, they are wonderful. Sadly though, most that I have tasted fall squarely into the “meh” category. Luckily, the recipe for the macarons also comes with recipes for fillings. To make mine, I added a little pink paste food color, after all, I was making these as Valentine’s Day gifts and then I filled them with raspberry paste and ganache. To make the cookies, follow the link for the recipe.
Some hints to help! Do follow the cookie recipe, bring your laptop or tablet to the kitchen with you and watch it as you go; stop and rewind if you have to-I did! If I can only give you one hint, use a scale to measure. No arguments, go to the store and buy one if you do not have one. Seriously, they can be purchased for less than $20 and I know this because I spent about $15 on mine!!! The filling recipes make more than you need so you can make multiple batches of macarons now, use the fillings in another recipe or freeze them for another day.
Raspberry paste: Place 6 ounces of raspberries (thawed with the juices if using frozen) into a small sauce pot with 1/3 cup sugar. Over medium-low heat, bring to a simmer. Mash the berries and continue to simmer until it thickens up a bit, about 15 minutes-reduce the heat to low if it looks like it is sticking before it thickens. Pour the mixture into a mesh strainer and press it through to remove the seeds. Do your best to extract as much of the fruit as possible. Discard the seeds and chill the paste. Once chilled, it will be a loose paste, nearly a jam in consistency.
Ganache: Place 6 ounces of bittersweet chocolate into a heat proof bowl and set it over a pot of nearly simmering water to melt. In a small pot, heat(don’t boil, just heat it to help melt the chocolate) 3 tablespoons of half and half with 2 tablespoons of booze (I used Pennington’s Strawberry Rye but you can use what you like-or just use more half and half). Add the heated half and half and whisk until smooth. Let it sit until it has the consistency of mayonnaise.
To assemble the cookies, on one half of the cookies, spread a thin layer of the raspberry paste on the bottoms. Set each one, paste side up on a clean tray. On the other half of the cookies, spread about a teaspoon to a teaspoon and a half of the ganache over the bottom of the cookies. Pair the cookies together so that each has a raspberry and a chocolate cookie and gently press them together. Allow them to sit long enough for the ganache to completely set and then you can package them to give as gifts. Mine are rolled into clear cello with the ends tied shut.