Last September two of our dearest friends got hitched. In lieu of a gift, they asked me to make the favors for the wedding.
Two silver macarons with lavender filling in a silver bag for each guest.
Tasked with making about 160 macarons, I started the shells the weeks before, freezing them. I had never made so many before and it became quite an ongoing production with baking during the week in the city and on the weekends before in the country, carefully shlepping the shells between them.
For the silver color I made it easy on myself and just sprayed them with silver color mist rather than painstakingly painting them with silver dust. This worked out perfectly. However, I found if I sprayed on the color too densely, it destabilized the shell.
I whipped up a huge batch of lavender buttercream, filled the macarons and placed them in layers with baking paper in between layers in the large emptied vegetable crispers in my fridge. The ones made the week before were sitting in the freezer.
The silver bags were ordered online and worked out perfectly. I wanted to further decorate the macarons themselves by stenciling the initials of the couple on the shell but I just ran out of time.
No matter, they were a big hit and tasted great.
The wedding itself was wonderful. Since Gay marriage is not legal in Pennsylvania, the grooms went over the border to New York State for the ceremony. The rest of us watched back at the reception at their house via Skype.
It was an exciting moment when the boys arrived by limo legally bound after 25 years together.
What followed was a great party filled with love, laughter and best wishes.
|Dr. B contemplating the wedding cake and me blissing out on the dance floor.|
The perfect wedding.
Silver Macarons with Lavender Buttercream
For the 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 (minus 2 tablespoons)
- 110 Grams of almond flour*
- Silver Color Mist Edible Spray
*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.
- 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 two Pastry bags 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 spray with the silver color mist and when dry, match up the shells into pairs according to size.
- 1 stick butter room temperature
- 1/8 cup milk
- 2-3 cups powdered sugar
- 1 teaspoon lavender extract
- 1/4 cup dried lavender
- Beat the butter, extract and milk with one cup of the powdered sugar.
- Add the remaining powdered sugar one cup at a time.
- Stir in the dried lavender
- Spoon the frosting in to a pastry bag fitted with a round tip. Stand it up in a tall glass and fill the bag.
- Pipe the filling onto one macaron shell and sandwich together with the other.