It's another Macaron Monday and I'm still on a persimmon kick even though I made these for the first time way back in November for a Thanksgiving cookie platter. They won over the guests and one in particular recently requested them again. With some very ripe persimmons in my fridge to use up, I was happy to comply.
As I mentioned in a previous post, edible spray color is making me a lazy baking decorator. I also used the silver version for wedding favor macarons. After making the shells I sprayed them with metallic gold.
These were so delicious. for once I was glad I didn't flavor the shell. The persimmon buttercream was perfectly sweet and flavorful and they look so pretty too.
Golden Macarons with Persimmon Buttercream Filling
Use a kitchen scale for precise measurements.
- 90 grams of 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*
- Pinch of cream of tarter
- Pinch of salt
- Gold Color Mist 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.
- Line two baking sheets with parchment paper or use a silpat.
- 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. Add the pinches 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. The batter should have a "flowing like lava" consistency. Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it's running all over the place, you will probably have to start over.
- Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
- Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about a half hour or until they harden.
- Preheat oven to 325 degrees F.
- Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
- I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
- To test to see if they are done, peel the baking paper or silpat back, if the shell comes off easily, they are done.
- If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
- Transfer to a baking rack and let cool completely.
- Push the shells as closely together as you can and spray with edible gold spray.
- Matching up the shells into pairs according to size and fill.
For the Golden Shells:
- 1 stick Butter
- 3-4 cups powdered sugar
- 1 teaspoon for vanilla
- 1 large or 2 small very ripe persimmons
- Wash and peel the persimmons.
- Place persimmons in a food processor, pulse into a pulp and set aside.
- In the bowl of a mixer fitted with the paddle attachment place the butter, 1 cups of the sugar and vanilla and mix throughly.
- Add the rest of the sugar one cup at a time.
- Mix in the persimmon pulp.
- Load into a pastry bag fitted with a round tip and fill the macarons.