There was a tradition in our family, when family visits, I bake up a storm. I am planning to make two kinds of macarons for her to savour and share. Instead of traditional flavorings, Maple Walnut Macarons were made. Toasted walnut meal were substituted for almonds as they would intensify the flavour. Macarons consisted of two parts, the almond meal mixture and Italian meringue mixture. I made one after another and combined the two prior to piping them. One could use parchment paper or silicone mat, honestly both worked equally well; however, I found the silicone mat produced a better rise or foot. Feuilletine were used for decorations on top of the macaron.
-Rest the pipped macarons at least 20 minutes prior to baking to develop a skin.
-To shorten the resting time, preheat the oven and rest the macaron sheet on top of the element.
-I found toasting and grinding the almonds in a coffee grinder produced a finer meal resulting in better texture
-Bake at 280-285F for about 15-18 minutes
-Once the macarons were baked leave them to cool down on the sheet prior to removing them
The ganache was made after the macarons were baked. There are tonnes of fillings to choose from; one could use buttercream or custard but I chose to make a ganache instead. Because the maple syrup and white chocolate were extremely sweet, I opted for maple sugar instead for a subtle maple flavour. The macarons were then assembled.
Maple Walnut Macaron (Found here)
3 egg whites (from large eggs)
205 g powdered sugar
62.5 g almond meal
62.5 g pecan nut meal
30 g granulated sugar
Brown food coloring
Happy Macaron Baking!!!