Wednesday, March 14, 2012

Tiffany Blue Macarons with Orange Blossom Buttercream


"I want them for every table."

And so, she shall have them.  Specifically, bowls-full of macarons in assorted colors and flavors.  I was giddy at the news and my mind was flooded with inspiration for buttercream fillings; mimosa, lemonade, blackberry, buttermilk, bourbon, mint julep - southern flavors that would do justice to the the location of the nuptials.

I had just one concern.  I haven't made macarons in months, so a few practice batches were in order.


Luckily, I still have the knack! 

Although macs are already very feminine and dainty, a strand of sugar pearls makes them look even more elegant - almost like they are meant for fancy jewelry boxes instead of the dessert table.  I found this idea in a UK-printed magazine simply called "Wedding Cakes". 


The task of pressing sugar pearls into buttercream one-by-one is a little tedious and time consuming, but just one or two pearl-donned macs can make an entire bowl look dressy.  I can handle that.



Need help with your mac-making technique?  Find my batter folding video here.

Tiffany Blue Macarons with Orange Blossom Buttercream
Makes about 15 sandwich cookies                                                                                     [click for printable version]                                      
Shells: 
3/4 cup almond flour - I like Hodgson Mill
1 cup confectioners' sugar 
2 large egg whites, room temperature
1 pinch cream of tartar
1/2 cup extra fine sugar

Sky blue gel food coloring by Wilton
  1. Preheat oven to 375 degrees.  Line two baking sheets with parchment.
  2. Sift almond flour and confectioners' sugar together 2-3 times. Set aside.
  3. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
  4. Sift flour mixture over whites with a fine sieve. Discard any lumps or coarse bits that remain. 
  5. Fold mixture together with a rubber spatula -using short strokes at first -until just combined .  The batter will be very stiff. Place a small amount of Wilton Sky Blue gel food coloring on the end of a rubber spatula.  Normally powdered food coloring is used, but a small amount of gel does not disturb the batter.  I would not recommend liquid food coloring.
  6. Use bigger folds once batter loosens.  When batter is ready, it should fall from the spatula in a thick ribbon. 
  7. Transfer mixture to a piping bag.  Pipe 1 or 1 1/2" rounds on the parchment lined baking sheets. Let piped macarons stand uncovered for 15 minutes to form a crust.
  8. Decrease temperature to 325 just before placing the baking sheet in the oven.  Bake pans one at a time for 10 minutes, turning halfway through.

Note: After first batch has baked, oven temp should be increased to 375 then decreased to 325 just before the 2nd baking sheet goes in. 


Orange Blossom Buttercream:
1 cup unsalted butter
3 1/2 cups confectioners' sugar
Orange blossom water to taste 
Pearl dragees

  1. Cream butter and confectioners' sugar together in a large bowl using a hand mixer or stand mixer.  Beat on high speed until light and fluffy.  If mixture is stiff, use 1 or 2 tablespoons of cream to loosen.  
  2. Add orange blossom water in small drops (a little goes a long way!).  Beat until flavor is thoroughly incorporated.  Transfer icing to a piping bag and pipe on half the macaron shells - don't use too much icing! You don't want the icing to be taller than the pearl dragees. Sandwich with remaining shells.  
  3. Using a new pair of tweezers (or baking dedicated tweezers) press a line of pearl dragees into the buttercream.



72 comments:

Lora said...

These are incredible. The most perfect Tiffany macaron ever. The pearl idea is genius.

Averie @ Averie Cooks said...

Tiffany Blue is one of my fave colors...I use it as an accent color in my house! I had it as my blog colors for 2+ years til I just changed it up last week.

These look amazing!!

Lynn said...

Speechless

Lauren at Keep It Sweet said...

Beautiful, these are going to be a huge hit!

Anonymous said...

I'm so excited! I really wanted to make macrons this weekend!! Thank you :)

Caroline @ chocolate & carrots said...

These are so precious! I love them! :D

Shannon said...

These are too beautiful! I have yet to figure out the secret to vegan macarons, but I will succeed eventually.

Paula said...

The colours of these macs are breathtakingly soft and feminine. The addition of the candied pearls around the buttercream is so delicate. I love this idea and very happy that you shared it with us.

Katrina @ Warm Vanilla Sugar said...

These are the absolute prettiest! Awesome idea.

Burnt Mill Candles and Soap said...

those look great!

regan said...

These are so beautiful! And thanks for the link to the video....that helped a lot! I've never made these before, but I think I could try now!

cupcakesandkalechips.com said...

The photos and the macarons are stunningly beautiful!

Miss T said...

three words. OH. MY. GOD. Now, three letters - O.M.G

The Red Rolling Pin said...

I LOVE! Thanks Sis! :D

Nash Nordin said...

That is beautiful! I love the pearls!

Melinda said...

Just wanted to give you a heads up. You might get a little traffic from Pinterest the next few days. I was showing my husband what Pinterest is all about, and your blog, and this post was one of the first things that popped up. I pinned an hour ago, and have already been repinned 11 times. You have a great blog and some beautiful pictures. Thank you for such a great site.

Becca said...

This is the most gorgeous thing I have ever seen. I would weep for joy if this were incorporated into my wedding. No, actually, I would probably be speechless and then give you the biggest hug you have ever recieved.

As always, beautiful pictures, but these ones are by far my favorite.

Brittany said...

These are gorgeous! And I'm sure just as delicious :]

Devi @ Diddles and Dumplings said...

These are so beautiful!

Devi
http://diddlesanddumplings.blogspot.com

Sue said...

Yep, You definitely still have the knack, and I don't think you'll ever lose it:)
The Tiffany blue is stunning, and the sugar pearls are breathtaking!

Julia @The Roasted Root said...

I have never made a macaroon in my life and am so envious of those who have a knack for it. I love baking but have been hesitant toward macaroons because they seem outside of my little cookie and brownie baking skill set ;) These are truly gorgeous, and the pearl decoration makes them so elegant and pretty. Thanks for sharing a great recipe. I'll let you know when I buck up and try it on my own - until then, I'll be admiring yours! :)

Chung-Ah | Damn Delicious said...

These are absolutely beautiful. And that has to be the prettiest Tiffany Blue I've ever seen. The work you've done with these pearls is so intricate. I'm sure it was quite tedious but it paid off so well!

Rosa's Yummy Yums said...

Extremela dainty! Those pops are gorgeous.

Cheers,

Rosa

Angela @lesgetbaking said...

These are simply beautiful and very ladylike with the pearls, totally worth the effort!

Darla | Bakingdom said...

I'm pretty sure I'd take these over jewels just about any day! :) Everything you make is magic!

Georgie said...

Adore these, simple gorgeous little Tiffany blue macaroons.

Robin @ Bird On A Cake said...

That is my absolute favorite color too...just gorgeous! Excuse my ignorance, but where do you get orange blossom water? There are orange blossoms blooming down the street from my house...could I make my own??

Shannon said...

Beautiful. Just beautiful.

Janet said...

I wonder if you could line up a row of the dragees and roll the macaroon along them. Even if you had to place two or three by hand it would be faster than the tweezer method for all of them.

Rachel @ The Avid Appetite said...

wow, I think you've outdone yourself this time! These are incredible! Everything is better in Tiffany blue :)

Monica said...

These are going to look amazing at the wedding and receive plenty of appreciative attention! I love macarons...they are so adorable and delicious. I recently figured out how to make them and I'm so happy! : )

Alexandra said...

Love the pearls. It makes them so elegant.

BertiesBakery said...

How beautiful!

Anonymous said...

How nice macarons, they look like jewels! :)
Lucía
www.sevillaneando.wordpress.com

Kelli @ The Corner Kitchen said...

Such beautiful macarons!!

ashleynicole1091 said...

i love macaroons! and yours are beautiful... i am curious as to how to get them on the stick for a macaroon pop. i will definitely be experimenting this week.

thermo said...

Impresionante como cada entrada tuya!
Las perlas de azúcar han quedado divinas.
Besos.

Redd H from Salted Spoon said...

These are beautiful!

Lili said...

I seriously adore these. The Tiffany blue with the sugar pearls is to die for! How amazing Heather and what a lucky lucky bride (and guests!) xoxo ~Lili

Dana@TheSundaySweet said...

I am in love. They are beautiful! And orange blossom buttercream?! Yum!

Lili said...

Also I forgot to say that your photography is amazing!

Karen said...

These are beautiful, and so is your photography!

cakeboule said...

Such a beautiful idea and stunning imagery. They would match so well with my tiffany blue champagne layer cake except macs and me do not see to get on - I have yet to make a succesful batch and so I am avoiding them but at least I can stare at these instead to get my macaron fix.

Christy said...

Gorgeous photos!!!


www.lifeofamodernhousewife.com

Dharma said...

Que delicia, que delicadeza y que preciosidad de trabajo. Saludos

Anonymous said...

Charming and so clever - please tell what they are floating on in the cup....darling idea.

Suzanne said...

I've just been in Paris eating macaroons which were to die for from the best shops, but none were as pretty as your pearl-studded ones. Just beautiful.

SprinkleBakes said...

Thanks to all for your kind comments!

Anonymous- warm tea with very heavily frothed milk on top! Thanks for asking!

Ana Sofia said...

Oh wow this is gorgeous! :o

cupcakesandflowers.blogspot.com

x

Gerry @Foodness Gracious said...

The color is right on the money! Your right about losing the knack. I haven't made some in a while but need to get back into it. I had a few fails and fell of the wagon ;)
Take care..

Jennifer (Delicieux) said...

Oh my, these have to be the most ADORABLE macarons!!! I love the pearls around the filling! You're right, I don't think you need to do a whole bowl of the pearl studded macs.

Yadsia @ShopCookMake said...

I don't even want to know how long it took you to place those little pearls. But it was worth the time cause they look super elegant and delicate,

susan said...

these take my breath away!

twoloves said...

This colour moves me! The little pearls are the perfect addition. Simply eye candy.

Nikki said...

These are amazing! So lovely!

Cristina said...

What a beautiful color you've made these macarons!! How did you get it such a perfect tint? Your macs are perfection. Just lovely,they make me happy looking at them! :)

SreeBindu said...

Heard a lot about them. though i have never tasted one, we don't find them. But they look yumm..

samantharose said...

Heather, how did you make the shells so smooth looking? Mine came out a little lumpy! Did I not fold it enough? Maybe I'm just afraid of taking them past the "ribbon" stage...

MissCandiquik said...

So pretty. Simple yet amazing. Great job on the macarons!

Bren @ Flanboyant Eats™ said...

oh this are stunning! perfect for a Breakfast at Tiffany's brunch I'm producing and hosting next month! Loove it. Pinning now! Nice to find your blog. Your baked goods are amazing.

Anonymous said...

i always come to your site to see the different things you bake/make. these tiffany blue macarons just topped it off. my recent love for macarons has sky-rocketed, AND to top it off, i love tiffany's. GREAT JOB!! i'm really amazed, i am in the process of learning how to make macarons (bc i heard it was hard to make the outside) but looks so good, i wanna make this.

Muhammad Atif said...

Presentation is just result of creative work, these tiffany blue macarons are well designs.
Freshwater Pearls

Anonymous said...

@SprinkleBakes how long will these stay fresh in the refrigerator? And out of the refrigerator? And will the taste or texture be affected by storing them? Sorry for all the questions! But I need to know AYSAP! These are absolutely gorg.

SprinkleBakes said...

You can make the shells ahead and freeze them for up to two months. Just lay them flat (don't stack them) in freezer bags and store flat. Bring to room temperature before filling. I usually don't let the filled macs stay in the fridge for longer than 2 days. Buttercream gets really firm in the fridge, so allow the chilled macs to come to room temp before serving.

Hope this helps!

Anonymous said...

@SprinkleBakes thank you so much! But I was planning to make these today and I don't have cream of tartar... Is there any substitutions I can use? Like buttermilk? Thank you!

ibeeflower said...

@Anonymous: You cannot use buttermilk in this. The fat and moisture content is too high. When you are making the shells you have to avoid fat as much as you can. You can do this recipe without cream of tartar. It is seen by some as extra insurance in case there is too much humidity and so the egg whites can peak better. But I make mine without cream of tartar. Always have and I've had perfect macarons.

Miss Poppy said...

Beautiful! You are so talented :) I can't wait to try making these. You don't have to knock the pan a few times to settle the macaroons, right?

Jill Burrows Jones said...

Getting ready to attempt making macarons again this weekend. One of my (many) problems is getting a good, consistent, vibrant color in the finished product. I have liquid, gel and powdered colorant. Do you have to make them a lot darker than you want the finished product to be? And how to incorporate the color so it comes out even?

SprinkleBakes said...

I use gel food coloring, and oftentimes not much more than 1/4 tsp. I mix it in just after the whites and flour are mixed together (the batter is thick). Then as I fold the batter to consistency the color is distributed. The color of the batter is usually pretty close to the baked macaron. In my experience you don't need to use a lot of color.

Hope this helps Jill - best of luck!

RollerScrapper said...

These are absolutely gorgeous! I made some tiffany blue Macs a while back and was thinking of those sugar pearls, but it was so much work I settled for writing t and co, now I regret not doing the pearls! Now I am inspired again, thank you!

Anonymous said...

Hi Heather!
I recieved your book in the post yesterday, and your macaron recipe instantly caught my eye! I've spent months trying different macaron recipes from tons of books...and every time something went wrong with them! I tried your macaron recipe yesterday...and I've never had such a perfect macaron in my life!! I was shocked! Thank you sooo much, your recipe helped me conquer my quest to find the perfect macaron!

cristina said...

How beautiful and dainty these macarons are - they make me smile!! Love the details of the sugar pearls. ;)

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