Peach Cobbler Macarons 2.0
These macarons are an updated version of Peach Cobbler Macarons I made way back in 2015. They have an updated hand painted shell and tweaked fresh peach filling that taste just like cobbler. Southern decadence meets Parisian chic.
“Macarons are notoriously finicky and this recipe cuts out some of the extras like aging your egg whites and making a sugar syrup for the meringue.”
To create shiny tops for my macarons, I used glycerin and gel food coloring to make the peachy painted effect. I used wilton peach, americolor gold, americolor super red and americolor Burgundy. Using a small palette dip your brush first into the glycerin and then very lightly into the gel color. Start by washing the top of the shell in a very thin layer of gold. Then, used the remaining colors to fill in the edges going from dark to light. to finish use a clean brush to blend.
Macarons are notoriously finicky. This recipe cuts out some of the extras like aging your egg whites and making a sugar syrup for the meringue. It’s what works for me. Do some experimenting to find what works best in your kitchen and with your oven. If you find that your macarons have delicate and brittle shells with air pockets between the shell and fluffy interior, you may be over beating your egg whites. Turning your mixer down when you are getting close to stiff peaks and help pin point the magically point. I also like to use a hand mixer to make macarons, I feel more in control of the mixing that way. If your macarons are sticking to your liner/parchment, you probably have under baked them increase the baking time (darker macarons with more added coloring tend to take longer). If your macaron’s feet never seem to make an appearance. It is probably due to the drying time. Make sure that the batter is completely dry to the touch before placing them in the oven. Again this is what works for me. Its all about trial and error with macarons and somedays you can do everything right and then the humidity in the air just makes baking perfect cookies impossible.
Peach Cobbler Macarons 2.0
Macaron Shells
3 large egg whites
50g granulated sugar
90g fine ground almond flour
180g confectioners sugar
*glycerin and gel food coloring for painting (see note above)
Peach Cobbler Filling
100g cup sugar
10g cornstarch
4 oz peach puree (~1 peach and some water pureed until smooth. I kept the skins on because I knew I would be sieving the filling but you are more than welcome to remove them)
2 oz water
1 oz fresh lemon juice
6 beaten egg yolks
1/4 tsp cinnamon
1 stick butter cut into cubes
Macaron Shells: Preheat the oven to 300F for convection (320F for non-convention) I have used the recipe with both convection and non convection oven. I have found that the convection oven creates a fluffier center but have had equal success with both.
Line a baking sheet with parchment paper or a silicone mat. I have had success with these parchment paper liners and these silicone mats. If you use folded or rolls of parchment you run the risk of wonky unsymmetrical shells.
Using a food processor pulse the confectioners sugar and almond flour together several times until fine. Then, sift the mixture using a fine mesh sieve. If there are any large morsels use a spatula to press them through, disagreed any large lumps and set mixture aside. I have found that using the combination of processing and sifting helps to produce very smooth tops.
I prefer to use a handmixer to beat the egg whites. I feel that this gives me more control but a stand mixer fitted with the whisk attachment will do the job too. Place your room temperature egg whites in a clean, dry bowl and beat on high until the eggs become frothy and lose their pale yellow tint. Then, add the granulated sugar gradually while continuing to whip. Keep beating until the whites get glossy and stick firmly to the sides of the bowl and reach stiff peaks. At this point, add the gel color until you reach the desired color. For these macs I used 1 drop gold and 1 drop peach to color. It is important not to over beak your egg white, this can cause large air pockets to form in the shells between the outer crust and fluffy feet.
Now mix the dry ingredients into the egg whites in 3 equal parts, fold the mixture gentle until it is all incorporated. Once incorporated the tricky part begins, you need to stir out some of the air to make the batter have the right consistency. The batter should run off the spatula in a ribbon. I am still working on finding the perfect consistency here but you want batter spoon on top to standup on itself but then smooths into the batter after 10-20 seconds
Spoon the batter into a pastry bag fitted with a large round tip and pipe onto the template allowing for a little room for the batter to spread when it settles. Give the tip a quick flick of the wrist at the end to help smooth the surface but if you have mixed correctly slight peaks should smooth and become even as they settle.
Once all of the macs have been pipped give the tray a firm tap to help any air bubbles to rise to the top and burst. Keep a toothpick handy to coax the larger bubbles to pop. Then, set the tray on the counter to allow the macs to air dry until dry to the touch. This is the key to large ruffled "feet". Depending on several factors this can take anywhere between 30 minutes to 2 hours. Just be patience and you will be rewarded.
Once dry to the touch, place the macs on the middle rack of the oven and bake for 10 minutes. Then lower the temperature to 275F (295F for non-convenction ovens) and bake for another 7-8 minutes. Every oven is different so keep an eye on them. The foot should be visible after the first 10 minutes. Remove the macs from the oven and let set to cool. The macs should lift easily from the parchment but a metal spatula can help to release the shells.
Peach Cobbler Filling: In a medium saucepan, stir together the sugar and cornstarch. Then, stir in peach puree, lemon juice and water. Cook and stir over medium heat until thickened and bubbly. In a separate bowl, beat together the egg yolks and then add half of the warm peach mixture to the egg yolks to temper them. Return the egg yolk mixture to the spacepan and cook until it reaches a gentle boil. Then, remove from the heat and add butter pieces and cinnamon. Whisk until melted and fully combine.
To insure a smooth texture, sieve the filling through a fine mesh sieve into a container to remove any egg white or large pieces of pesky peach skin. Use a rubber spatula to push the mixture through and discard any large lumps. Cover the surface of the filling with plastics wrap and chill for at least one hour or until you are ready to use it to fill your macarons.
Assembly:
Fill a pastry bag fitted with the pastry tip of your choice (I used a wilton 12) with the peach filling.
Top each cookie and press gently to distribute the filling
makes approximately 2 and a half dozen
