Sunday, January 29, 2012

Jeweled French Macarons for Mactweet's Razzle Dazzle Challenge #26


Too much?

Over the top?

These jeweled French macarons are supposed to razzle dazzle.

This month's challenge thrown down by those sparkly and spunky Mactweets gals , Jamie & Deeba, was to Razzle Dazzle our macarons. To create something "glitzy" and "dazzling".

For months I kept moving making candy jewels to the bottom of my to do list. The mold I purchased with good intentions and lofty aspirations was sent to our home in Germany and idles there unused. When I saw this challenge I immediately knew it was time to push that candy bling item to the top of the list. So I hightailed it over to NY Cake. Another mold was purchased and days of experimenting making candy jewels ensued.

Ok maybe days of experimenting is a bit of an exaggeration. It was more like days of making different colors. Once I had the process down I became obsessed and couldn't stop.

As a result, a myriad of little containers of candy bling, separated by color are piled up on the counter. It will take forever to use them up in baking projects. I am going to have to start mixing them in my cereal in the morning or something. Don't judge.

Because the decoration is so over the top and I had already planned to paint the shells with disco dust and metallic gold and silver, I made the shells plain flavor. No flavor. No color. However, the possibilities are endless for adding those if you are insane enough to attempt these.

Some of the jewels still had little edges on them. Please excuse. I should have filed them down better but the macdeadline was looming and I was afraid it would pass me by.

Luckily there was some leftover white ganache in the fridge. A little more upscale filling than buttercream. Perfect for these razzle dazzle macs.

Jeweled French Macarons

For the Plain Shells:

I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.

  • 90 grams egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
  • 25-50 grams of fine granulated sugar
  • 200 grams of powdered sugar 
  • 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.

  • Sift the powdered sugar and almond flour together or pulse everything together briefly in a food processor. Make sure there are no large pieces.
  • Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
  • Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down.  No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.
  • Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat. 
  • Let the macarons dry for about one hour until they harden.
  • Preheat oven to 300 degrees F
  • Bake for 18-20 minutes.
  • I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet. 
  • Let cool completely and then match up the shells into pairs according to size.
For the White Chocolate Ganache filling:

I lused the ganche recipe from Joy of Baking. It's one of my favorites.

To make the jewels:

 I used a corn syrup based recipe. you can make them with isomalt but I had a ton of light corn syrup on hand to I went with that.  Excellent comprehensive instructions can be found here at Chica & Joe.


  1. WOW!!! I had to put on my sunglasses! These are Fabulous! Stunning! Talk about Star Quality - bling-a-roo! I LOVE THEM! And now when I get to NYC I have to go to NYC Cake! These are the best entries this month yet. I always look forward to your Mactweet entries!

  2. This challenge was made for you and your crazy sparkles, my friend. Jeez Louise!

    1. Yep. That's me. "Crazy Sparkles" is my stripper name.

  3. Wouah! These are absolutely wowzer, Lora. LOVING them. OTT? Fantastic - loving these candy jewels. You sure do have patience in making these, but boy is it worth it. Stunning and so much fun! What a brilliant way to start a dull Monday morning with these!

  4. You never fail to crack me up or amaze me. Bedazzled macarons. I love it.

  5. This is an obsession I could live with Lora! You are over the top my girl...woot woot! I can't believe my eyes. You fit the razzle dazzle more perfectly than anyone else. Those boxes piled high are dazzling too! FUN!! Love your passion and energy, and your creativity. WOW!! Agree with Jamie...these are the best yet! I am embarrassed by my subdued effort! HUGSS!!!

  6. These are amazing, razzle dazzle indeed. I had planned on painting some with glitter but just ran put of time, it worked really well. The jewels on top are the perfect detail, the whole effect is fantastic.

  7. Never too much! These are too fun and I'm quite impressed with your gilding and jewel-making skills!

  8. You've got to be kidding - I want to frame these, not eat them!! They look amazing, and if they taste anything like they look I'm glad were on opposite coasts - saves me the temptation (and calories).

  9. I love you and your bejeweled macarons. That is all.

  10. Hahaha ! Love what you did Lora !! way too much but SO amazing !
    Can't take my eyes off these incredibly sparkly macarons ! Love it ! So much fun, and Razzle Dazzle alright !

  11. I am sure no one will be able to out razzle or dazzle you Lora. You make me think of some kind of enchanted princess in a fairy tale sitting there not being able to stop making your jewels.

  12. Sometimes something is too pretty to eat and belongs in a museum. Speechless on these beauties. Imagine for a wedding!

  13. holyyyyyy!!!! These are the prettiest macaroons I've ever seen! I would even wear it as my necklace. LOL! I love love loooove this! Greaaaat job!!

  14. Lora, they are AMAZING!!! *standing ovation*. I knew you'd dazzle us, because you are always pulling off impressive macs, but these are certainly the best ever! The jewels are so cool, and you made so, so many of them, I'd certainly have them for breakfast ;)

  15. These are incredible! Would never have thought of something as inventive as this - I love the colours :)

  16. OMG. These are incredible. Do I eat them or wear them? Or just admire them? You rule.

  17. Wow, that is truly razzle dazzle. Can I ask how did you make the shells so shiny?

    1. Thanks! I painted them with edible gold and disco dust.

  18. These most definitely fall in the razzle-dazzle category! WOW! :)

  19. I knew these were yours the moment I saw them. Another amazing batch! With what I'd call your signature sparkle :) I thought of your macs the other day when I saw disco dust at the cake store, I really want to buy some but I figured I should wait until I know what color I want since it is so expensive :)


Thank you for your comments and feedback. I love hearing from you!