Malted Strawberry Macarons

Malted Strawberry Macarons

Fruity macarons from Bluestem's Chef Megan Garrelts.

Recipe Credits

Chef Megan Garrelts
Yield:
Servings
Prep time:
Cooking time:
Total time:

Ingredients

  • Macaron
  • 2 tablespoons malt powder
  • 1 1/4 cups confectioners sugar
  • 1 1/2 cups almond flour plus 2 tbsp
  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • Strawberry Buttercream: Yield 2 1/2 cups
  • 3 egg whites
  • 3/4 cup sugar
  • 1 cup butter, unsalted, softened plus 2 tbsp
  • 1 teaspoon vanilla extract
  • 1/4 cup Strawberry Jam See ingredients below.
  • Strawberry Jam: yield 1/2 cup
  • 1 1/2 teaspoon dry pectin
  • 3/4 cup sugar
  • 8 ounces strawberries, hulled and quartered
  • 1/2 vanilla bean, split and scraped
  • 1 teaspoon brandy
  • 1/4 cup water

Instructions

Macaron
  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  2. Sift the malt powder and confectioners’ sugar together into a large bowl. Add the almond flour. Set aside.
  3. In a clean, dry bowl of a stand mixer fitted with a whisk attachment, whip the egg whites on medium-high speed until frothy, about 2 minutes. Continue whipping, adding the granulated sugar and salt gradually in a steady stream, until medium-stiff peaks form (the tops of the peaks should hold their shape after leaning to one side, as opposed to stiff peaks, which will stand straight up).
  4. Fold half of the dry ingredients into the whipped egg whites. Add the vanilla extract and fold in the remaining dry ingredients. Lightly rap the bowl against the counter to remove any air pockets.
  5. Transfer the meringue to a pastry bag fitted with a plain tip (preferably a #4 top).
  6. Pipe the meringue onto the lined baking sheet in quarter-size mounds about ½ inch apart. Bake the macarons for 10 minutes, rotating the baking sheet once halfway through baking.
  7. Remove the macaroons from the oven and allow them to cool.
  8. Carefully slip a metal spatula under each cookie to remove it from the liner.
  9. Set aside while preparing the other components.
Strawberry Buttercream
  1. In the bowl of the stand mixer, combine the egg whites and sugar.
  2. Set the bowl over a saucepan with about 1 inch of simmering water in the bottom. Gently whisk the mixture until the sugar dissolves, about 3 minutes. Remove the bowl from the simmering water.
  3. Using a handheld mixer or a stand mixer fitted with a whisk attachment, whip the heated egg whites and sugar on high speed until stiff peaks form, about 5 minutes. It should look very glossy, like soft marshmallow crème.
  4. With the mixer on medium speed, slowly add tablespoon-size pieces of butter to the meringue, allowing each to disappear before adding the next. The meringue will break and turn to liquid form, but then it will rewhip into a thick buttercream. Once all the butter has been added, add the vanilla and whip the buttercream on high speed for 1 minute more.
  5. Fold in the strawberry jam by hand. (see jam recipe below.)
  6. If you are not using the buttercream the same day, transfer it to an airtight container and freeze it for up to 1 month.
  7. When you are ready to use the buttercream, let it thaw completely and rewhip it in a stand mixer fitted with a paddle attachment until soft and fluffy.
Strawberry Jam
  1. Sift together the pectin and ½ cup of the sugar. Set aside.
  2. Bring the strawberries, remaining ¼ cup of sugar, vanilla and brandy to a simmer in a medium saucepan over medium heat. Continue cooking until the strawberries begin to break down and the mixture starts to bubble.
  3. Meanwhile, prepare a large ice bath.
  4. Add the sifted pectin and sugar to the simmering strawberry mixture along with the water. Bring the mixture to a rapid boil over high heat. Remove the vanilla pod.
  5. Remove the jam from the heat and transfer it to a nonreactive bowl. Place the bowl over the ice bath, whisking occasionally to help the mixture cool.
  6. Transfer the cooked jam to an airtight container. Sealed tightly, it will keep in the refrigerator for up to 1 month.
Assembly
  1. Pipe about 1 tablespoon of buttercream onto the bottom (flat side) of the macaron cookie and top it with another cookie, bottom side down, to make a mini cookie sandwich.
  2. These are best served the day they are made, so pipe only as many sandwiches as you plan to consume that day.
  3. Store any unfilled cookies in an airtight container wrapped in multiple layers of plastic wrap in the refrigerator for up to 1 week. Let them come to room temperature before filling them with buttercream.