Being an expat living between two countries, I find my heart is in one place and my soul in another. Lately I find myself thinking a lot about our home and life in Germany and the pull is strong to be back in my kitchen in our little piece of the German countryside. Last week I was sorting through pictures of what I baked last summer when we were still living there and finding these Macarons with their unique German filling made me yearn for home. My other home.
They also inspired me to post only French macaron recipes this week. World Macaron Day is March 20th. So I'm celebrating the fun I have creating Macarons and especially contributing to the Mactweets monthly challenge.
The literal translation of Waldmeister in German means "Forest Master" but it refers to the Woodruff plant. This plant has a high concentration of coumarin used in perfume production. When consumed, coumarin can have some nasty side effects, everything from headaches to paralysis. So Woodruff is banned in Germany but has been replaced by an artificial taste substitute. I picked up this Waldmeister syrup ages ago out of curiosity.
I find it handy to have a variety of syrups on hand to splash into prosecco if the need arrises (because the need often arrises.) This was a great addition to the collection and it caught my eye when I was looking for a filling for coconut macaron shells. Quicker than you can say "feet", it and so it was turned into a macaron buttercream filling. I wasn't sure it would work but the sweet, almost perfume like flavor turned out to be a perfect match for the delicate coconut flavored shells.
Coconut Macarons with Waldmeister Buttercream
For the Coconut 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
- 2 tablespoons coconut powder
- 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 them together briefly in a food processor. Make sure there are no large pieces.
- Remove 2 tablespoons of the almond/flour mixture and discard.
- Whisk in the coconut powder.
- 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/coconut powder 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 sit on the baking sheets for 1/2 hour to 1 hour until they dry.
- 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 Waldmeister Buttercream filling:
- 1 stick butter
- 2-2+1/2 cups powdered sugar
- 1/4 cup Waldmeister syrup
- Put all ingredient in mixer and beat until smooth.
- Fill a pastry bag with the mixture and pipe the filling into the shells.