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MACARONS INSPIRED BY THE MANDALORIAN

cook:

2 h

Picture for Macarons inspired by The Mandalorian

2,675,379 views  This week, the creator of The Mandalorian, the founding father of the MCU, the man/myth/legend himself, Jon Favreau joins us to discuss some recently-spotted blue macarons being snacked upon by The Child. What do they taste like? Are they an homage to blue milk? Can I get cast in the next Marvel movie, perhaps as a superhero with cooking powers? Only one way to find out.

4 servings

US

original

metric

INGREDIENTS

For the French Macarons

140 g almond flour

130 g powdered sugar

100 g egg white

⅛ tsp cream of tarter

90 g granulated sugar

½ tsp vanilla extract

½ tsp raspberry extract

Blue food coloring

For the French Buttercream Filling

100 g granulater sugar

30 ml water

5 eggs yolks

225 g unsalted butter, room temperature

¼ tsp vanilla extract

¼ tsp raspberry extract

Blue food coloring

For the Wafer Sugar Cookie

¼ cup unsalted butter

½ cup granulated sugar

1 egg

¼ tsp vanilla extract

¼ tsp raspberry extract

1 cup flour

½ tsp kosher salt

½ tsp baking powder

DIRECTIONS

1.

For the French Macarons

1.

Sift together almond flour with powdered sugar into a bowl of a food processor. Whiz together and pulse occasionally for 30 seconds.

140 g almond flour

130 g powdered sugar

2.

Pour into a separate bowl and sift back into the food processor. Whiz together and pulse occasionally for another 30 seconds. Repeat once more.

3.

Measure out 100 grams of egg white. Reserve yolks for later.

100 g egg white

4.

Dump whites into the bowl of a stand mixer with the whisk attachment. Add cream of tarter. Whip for 1 minute until frothy.

100 g egg white

⅛ tsp cream of tarter

5.

Once frothy, very slowly sprinkle in 90 grams of granulated sugar. Whisk until stiff peaks form.

90 g granulated sugar

6.

For coloring and flavor, add vanilla and raspberry extract and a few drops of blue food coloring. Mix together until stiff peaks form.

½ tsp vanilla extract

½ tsp raspberry extract

Blue food coloring

7.

Sift in ⅓ of the finely ground almond flour and powdered sugar mixture. Gently fold together using a rubber spatula.

140 g almond flour

8.

Once all the dry ingredients are incorporated and smooth, sift in the rest of the almond flour and powdered sugar mixture. Continue folding until a smooth goopy mixture is formed.

9.

Dump into a piping bag. Whip around a few times before piping round dollops onto a parchment-lined baking sheet.

10.

Thoroughly whack the baking sheet on the table to help release any air bubbles and flatten out the tops.

11.

Let sit uncovered for 45 minutes at room temperature.

12.

Bake at 300°F for 12 minutes. Rotate once halfway through.

13.

Let cool completely before serving.

14.

For the French Buttercream Filling

1.

In a medium saucepan, add granulated sugar and water. Place over medium heat.

100 g granulater sugar

30 ml water

2.

Into the bowl of a stand mixer, add in egg yolks and beat on medium speed until doubled in volume.

5 eggs yolks

3.

Once the sugar mixture has reached 240°F, very slowly stream it into the mixer as it runs.

4.

Once it cools down to room temperature (while still mixing), add in unsalted room temperature butter. Add the butter in one piece at a time.

225 g unsalted butter, room temperature

5.

Once the butter is incorporated, add in raspberry and vanilla extract. Mix to incorporate.

¼ tsp vanilla extract

¼ tsp raspberry extract

6.

Add in the blue food coloring and beat until combined.

Blue food coloring

7.

Place into a piping bag with a fluted tip and place a small circle onto the flat side of the cookie. Top with another cookie similar in size.

For the French Macarons

8.

For the Wafer Cookie

1.

Using a stand mixer or hand mixer cream together unsalted butter (softened) with granulated sugar for 1 minute or until light and fluffy.

¼ cup unsalted butter

½ cup granulated sugar

2.

Beat in room temperature egg, raspberry and vanilla extract, and a little blue food coloring. Beat until smooth, about 1 minute. Scrape down the bowl halfway through.

1 egg

¼ tsp vanilla extract

¼ tsp raspberry extract

Blue food coloring

3.

In a separate bowl, combine flour with kosher salt and baking powder. Whisk to combine.

1 cup flour

½ tsp kosher salt

½ tsp baking powder

4.

Add to the bowl with a blue mixture and mix until no dry streaks remain.

5.

Using a melon baller, spoons, or a piping bag, place round dollops along a parchment-lined baking sheet.

6.

Bake at 325°F for 15-20 minutes or until dry to the touch.

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