Indulge With Mimi

menu icon
subscribe
search icon
×

Blog

Coffee Jello - No Bake Japanese Dessert

· Leave a Comment

Coffee jelly is an easy no-bake Japanese dessert that is refreshing and energizing. Perfect for parties or after dinner.

Three coffee and milk jelly desserts topped with whipped cream and a cherry inside of individual crystal glasses on a brown woven placemat.

When I lived in Japan Coffee jelly was one of my favorite after dinner desserts from the restaurants we would frequent with my host family. I remember it being served in beautiful glass sundae cups and was very refreshing. It had a nice sweet coffee flavor and a bouncy texture, topped with a splash of cream - Delicious! I hope you enjoy my recreation of this easy and tasty dessert.

Why You'll Love This Recipe

  • Delicious & Refreshing - the delicious combo of coffee and cream with a bouncy Jello texture.
  • Easy No-Bake - prepare it in minutes and just let it set. A truly no-fail dessert!
  • No-Fuss Party Dessert - make it in mini cups, decorate with pretty toppings to impress your guests.
  • Year-Round Ingredients - made with year round ingredients available at every grocery store.
  • Perfect for Coffee Lovers - instead of fussing with after dinner coffee, serve this ready-made coffee dessert with milk/cream already set inside the dessert!
Coffee jelly ingredients laid out on a counter.
Milk jelly ingredients laid out on the counter.

Ingredients & Substitutions

  • Gelatin powder, unflavored: I use the standard KNOX gelatin powder which can be found at most stores. If subbing with gelatin sheets, use 5 1/2 sheets (3x5 inch sheets) for the coffee mixture and 2 sheets for the milk mixture.
  • Granulated sugar: this can be increased or decreased to taste.
  • Instant coffee: How much instant coffee to be used will depend on your particular brand and according to your own preferences. Taste it as you go along. Brewed coffee can be used in the same amount as the water. Place in the pot along with sugar and heat until sugar has dissolved. I used this brand of instant coffee.
  • Half & Half: As the name suggests, it is a blend of 50% milk and 50% cream so it can be substituted with those respective ingredients. Milk on its own can be used but the higher milk fat in cream will help add richness to this refreshing dessert.
  • Optional toppings: Whipped cream, mint leaves, coffee beans, fresh fruit.
Close up view of a dessert topped with whipped cream and a dark red cherry.

Step-By-Step

To Make Coffee Jelly: Refrigerate cups. This will help the jelly set faster. Place the first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. TIP: do not dump in the powder as a pile as the center won't become hydrated with water. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat. Stir in instant coffee to taste. Some brands may require more or less.

Instant coffee poured into a pot of water.

If needed, strain the mixture to rid of any coffee bits. Stir in bloomed gelatin until fully dissolved. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. Place filled cups in the fridge to set. About 30 minutes to an hour.

Three chilled glasses standing in front of a pot with a measuring spoon being poured into it.

To Make Milk Jelly: Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.

A pot of white cream being mixed.

Check to see if the chilled coffee jelly has set. Once the milk mixture has cooled, carefully divide it into the cups evenly. Place filled cups in the fridge to set. About 30 minutes to an hour. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 8 hours.

Layering of the coffee and cream into the crystal stem glass.
Garnishing the top of the coffee jelly dessert with whipped cream and a cherry.
Three glass stems filled with coffee jelly, milk jelly and whipped cream.

Tips for Working with Gelatin

  • Sprinkle to bloom. Sprinkling the gelatin powder onto cool water in a vessel with a large surface area will help hydrate the gelatin before use. Do not dump it into the water in a pile as the water won't be able to reach the center.
  • Do not boil gelatin as it will lose its efficacy. In this recipe, we add it to the pot of hot coffee and milk to dissolve but it does not come to a boil. If it cannot be fully dissolved, place the mixture into a heat-proof bowl over a pot of boiling water and stir until it fully dissolves, being careful not to boil it.
  • Chilling the cup or mold you plan to use will help the mixture set more quickly.
  • When filling the cups, do not pour a hot mixture onto an already set layer of jelly as it will melt it.
  • To further cool the mixture before pouring, place the mixture over a bowl of ice.
  • Let each layer set in the fridge before pouring the next layer. It will take about 30 minutes to 1 hour. Chill the entire dessert for a minimum of 4 hours for the most desirable texture.
Top down view of coffee jelly in glasses.

How To Serve and Store Coffee Jelly

There are so many creative ways to serve coffee jelly for eating at home or at a party. This coffee jelly recipe is firm enough that you can make it it in a large tray which you can unmold and cut into cubes. With the cubes, you can place them in a glass and add coffee or latte for a delicious caffeinated drink. Alternatively, you can make them in little individual cups and decorate with your favorite toppings like whipped cream, mint leaves, coffee bean, fresh fruit or simply with a splash of cream. It's so easy to dress up this dessert for a special occasion.

Keep coffee jelly covered in the fridge for up to 4-5 days. Do not add any toppings until you are ready to serve the dessert. It cannot be frozen and thawed as the texture will change dramatically but it can be consumed frozen if desired.

Other Japanese Style Desserts You'll Love

Three coffee jelly desserts in crystal stemware on a white quartz countertop.
Yield: 6 cups

Coffee Jello - No Bake Japanese Dessert

Coffee Jello - No Bake Japanese Dessert

Coffee jelly is an easy no-bake dessert that is refreshing and energizing. Perfect for parties or after dinner.

Prep Time 15 minutes
Cook Time 15 minutes
Set Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Coffee Jelly

  • 4 tbsp water
  • 1 tbsp unflavored gelatin powder
  • 1 1/2 cups water
  • 50 grams granulated sugar
  • 4 tsp instant coffee, or to taste

Milk Jelly

  • 5 tsp water
  • 1 1/4 tsp unflavored gelatin powder
  • 1 cup half & half (note 2)
  • 25 grams granulated sugar

Optional Toppings

  • Whipped cream
  • Mint leaves
  • Coffee beans
  • Fresh Fruit

Instructions

Coffee Jelly

  1. Refrigerate cups. This will help the jelly set faster.
  2. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes. (Note 3)
  3. In a medium pot, bring the second set of water and sugar to a boil until sugar is dissolved. Turn off heat.
  4. Stir in instant coffee to taste. Some brands may require more or less. If needed, strain the mixture to rid of any coffee bits.
  5. Stir in bloomed gelatin until fully dissolved.
  6. With a small ladle, carefully transfer half of the coffee mixture evenly into the cups, filling it 1/3 of the way. Reserve the other half of the mixture at room temperature for later. (Note 4)
  7. Place filled cups in the fridge to set. About 30 minutes to an hour.

Milk Jelly

  1. Place first set of water in a small bowl. Sprinkle gelatin powder on top to bloom for 5 minutes.
  2. In a medium pot, heat the half & half and sugar until steam and bubbles appear on the side and the sugar is dissolved. Do not boil. Turn off heat.
  3. Stir in bloomed gelatin, continue stirring until fully dissolved. Set aside to cool.
  4. Check to see if the chilled coffee jelly has set.
  5. Once the milk mixture has cooled, carefully divide it into the cups evenly.
  6. Place filled cups in the fridge to set. About 30 minutes to an hour.
  7. Once milk jelly has set, divide remaining coffee mixture into the cups evenly. Place in fridge to set one last time. For the best results, refrigerate for a minimum of 4 hours.


Optional Toppings

  1. If desired, top with whipped cream, mint leaves, coffee beans, fresh fruit of more half&half.

Notes

1. Some ingredients are repeated. Use them in the order listed in instructions.

2. Half and half can be substituted with half cream and half milk.

3. Take care not to dump the powder in one place so each granule can be hydrated with the water. Using a bigger bowl with a larger surface area helps.

4. If working on a cold day, gelatin might set quicker. If the last set of coffee mixture starts to coagulate before it can be poured, transfer it to a heat-proof bowl and stir it over a pot of boiling water until it is at a pourable consistency again. Do not let it boil or come in contact with the boiling water.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 136Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 175mgCarbohydrates 21gFiber 2gSugar 14gProtein 4g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe? Share your results with me 🙂

Please leave a comment on the blog or share a photo on Instagram

© mimi
Cuisine: japanese / Category: Sweets

Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

· Leave a Comment

The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

A carrot roll cake with cream and small fondant carrots sitting on a wooden cutting board.
[feast_advanced_jump_to]

What Does Carrot Cake Taste Like?

Traditional carrot cakes are usually denser, richer cakes that are made with grated carrots. Besides the carrot flavor, it can also have flavors of spice (ex. cinnamon, ginger, nutmeg, cloves) and nuts (ex. pecans, walnuts), depending on the recipe. Sometimes, other ingredients like shredded coconut, raisins and pineapples are added as a natural sweetener.

Carrot cakes are so delicious and are such a great dessert choice for both Easter and Fall with all those warm spices and all. I decided to use the classic flavor profile of the carrot spice cake to create a delicious Japanese-style chiffon swiss roll to add to my cake roll collection. Many of you have found great success with the tried and tested recipes in this collection (Matcha Cake Roll, Chocolate Cake Roll, Strawberry Cake Roll) so I'm happy to have this new version for you in time for the upcoming Fall season.

Close up of mascarpone cream piped into a swirl topped with fondant carrots on top of the carrot cake.

Why You'll Love This Recipe

  • Light & Fluffy - this carrot cake roll uses a chiffon cake as the base so it's super light and airy.
  • Semi-sweet - made in the Asian dessert style, both the mascarpone filling and the cake is not too sweet.
  • Simple Ingredients - this recipe uses common ingredients that are available year round at every grocery store.
  • Pipeable Whipped Cream - unlike regular un-stabilized whipped cream, the stabilized mascarpone whipped cream in this recipe is sturdy enough for use in cake rolls without drooping and for piping designs.
  • Carrot and spice - a delicious combo that is perfect for Easter celebrations or the Fall season.
Ingredients for fall spice swiss roll cake.
Dry Ingredients for Carrot Cake Roll
Wet ingredients for carrot cake in their respective vessels.
Wet Ingredients for Carrot Cake Roll
Ingredients for fluffy carrot cake.
Meringue Ingredients for Carrot Cake Roll
Ingredients for Japanese carrot cake.
Stabilized Mascarpone Whipped Cream Ingredients

Ingredients & Substitutions

Dry Ingredients

  • Cake Flour - cake flour is a low protein flour which will help make this pound cake lighter and softer than if using all purpose flour. You can also use "cake & pastry flour" which many stores sell, This is a blend of both flours with a lower protein than AP. It's ok to use AP flour if that is all you have.
  • Baking powder - it acts as a leavening agent in case there is any weaknesses in the meringue.
  • Ground cinnamon, nutmeg - nutmeg can be substituted with ground ginger or more cinnamon.
  • Sea salt - use half the amount if using table salt.

"Wet" Ingredients

  • Carrots, finely pulverized - be careful not to over-pulverize resulting in too much juices being released from the carrots.
  • Coconut shreds (fine), unsweetened - chiffon cakes are known to be soft and fluffy so finely shredded coconut is better than medium. This can be substituted with finely chopped pecans if you do not like the taste of coconut.
  • Granulated sugar - this first set of sugar is added into the wet ingredients to help add moisture.
  • Neutral Vegetable oil - canola, grapeseed, avocado are all good choices.
  • Orange juice
  • Orange zest - adds an extra dimension to the overall taste of the carrot cake. 2 tsp of zest is roughly around half an orange.
  • Vanilla extract - rounds out all the flavors in the cake.

Meringue

  • Egg whites - fresh egg whites, large size. Preferably at room temperature.
  • Granulated sugar - use only granulated sugar, powdered sugar does not work for whipping meringue.
  • Cream of tartar - is an acid that helps to stabilize the meringue. It can be substituted with double the amount of lemon juice or vinegar.
  • Optional: Raisins and/or chopped pecans

Step-By-Step

To make the carrot cake: Line a 8 X 12" rectangular cake pan with parchment paper. Preheat oven to 325 F. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar). In a large mixing bowl, sift in dry mix. Stir to combine.

Sifting flour into a bowl.

Create a well in the center. Inside it, add all the "wet" ingredients. Combine until just incorporated, do not over mix as it will result in a tough cake, set aside.

Whisk mixing carrot cake batter in a big bowl.

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.

Egg whites being whipped in a mixer.

Increase speed to med-high, whip until stiff peaks. You've now made a meringue.

A close up of white stiff peaked stage meringue on a whisk.
Stiff peak stage is characterized by a point in the meringue that doesn't droop on itself when the whisk is pulled out.

Gently fold 1/3 of the meringue into the carrot-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula. Tap the pan on the counter to release large air pockets.

Carrot flour mixture being spread into a parchment paper lined pan.

Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center. Let cool in pan for 5 min. Place cooling rack over cake pan.

A cake in a baking pan sitting inside an oven on a metal rack.

Flip cake over onto the rack, gently remove paper. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min. Place a new piece of parchment paper on top of the cake.

Parchment paper being removed from the bottom of the cake on a cooling rack.

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Let it cool in this wrapped condition while making the mascarpone cream.

The flat layer of cake being rolled into a roll with parchment paper.

To make the stabilized mascarpone cream: Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.

A measuring glass being heated inside of pot half full of water.

Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream. Check on the gelatin. It should no longer be hot but still runny.

Marscapone cheese being mixed with sugar in a mixer.

Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl. Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip. Optional: Gently fold raisins or pecans into mascarpone cream. Use cream to assemble the cooled cake immediately.

Whipped cream being poured into the mixer with marscapone cheese, as the mixer continues whipping.

Assembly: Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.

Marscapone cream spread onto a flat cake and then rolled.

Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.

Marscapone cream being piped onto the top of the roll cake sitting on a white cutting board.
Carrot cake roll on a wooden cutting board with some fondant carrots and mascarpone cream piped on the top.

Tips for Baking the Fluffiest Carrot Chiffon Cake

  • Use cake flour instead of AP flour.
  • Always sift cake flour to prevent clumps.
  • Gently incorporate the dry-mix and wet ingredients together until no lumps of flour can be seen. Do not over mix as it will result in a tough cake.
  • For the meringue, use room temperature egg whites for better volume.
  • Whip the egg whites in a clean non-plastic bowl free of oil and water.
  • Gently fold the meringue into the carrot cake batter, retaining the air that you've built into the meringue. Do not stir.
  • Use parchment paper to line the cake pan and for rolling. It prevents sticking and tearing of the cake.

How to Roll Up The Cake Without Cracking

There are several tricks to rolling up the cake for Swiss cake rolls without it cracking: first roll up the cake on it's own when it is no longer hot but still warm; use parchment paper to roll it to prevent sticking; and let it continue to cool down in this wrapped condition to retain 'muscle memory' until it's time to add the cream. There is no need to roll the cake very tightly, let it be somewhat loose to prevent adding stress to the cake. When it's time to add the cream, unroll it gently and transfer it to another clean piece of parchment paper before adding the cream.

For this recipe, add a layer of cream about 1/2" thick. Depending on the volume your cream attains once whipped, not all of the cream may be needed. (Tip: I like to add a little bit more cream along the short edge where I begin to roll, it gives it a bit more "cushion" in the beginning to prevent it from cracking.) After that, with one hand, gently push the cake onto itself with the parchment paper and the other hand rested on the cake to stabilize and tuck it in.

FAQ

Is carrot cake healthy?

Carrot cake contains carrots which is a vegetable that is high in fiber and contains important nutrients. Truth be told, if eaten alone, it is quite a healthy food but carrot cake usually contains sugar and fats which may not have any added benefits for your health. Treat it like any other cake and eat in moderation 🙂

Can I bake this cake in another pan?

This recipe is meant for baking a cake that is not too tall. You can bake this cake in another pan so long as the batter remains shallow inside the new pan. This peach cake recipe will teach you how to bake this type of cake in another pan size.

Do I need to add gelatin to stabilize the mascarpone cream?

Stabilizing the cream will help keep the swiss roll nice and round. I highly recommend it. Many cake roll recipes don't stabilize the whipped cream but this can eventually lead to drooping and sagging, making it less ideal for a beautiful presentation. If you aren't picky on how it looks, you can skip the gelatin, the cake will still taste the same.

Other Cake Rolls You'll Love

All of these other cake rolls use a Japanese-style fluffy and light chiffon cake base and have a similar method of preparation. Give them a try too:

Recipe

Yield: 8 slices

Japanese Carrot Cake Roll with Stabilized Mascarpone Cream

Carrot cake roll on a wooden cutting board flanked by fondant carrots.

The fluffiest carrot cake roll made in the Japanese-style using a light and airy chiffon cake base and semi-sweet stabilized mascarpone whipped cream. So unique and delicious!

Prep Time 45 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Dry Mix

  • 45 grams cake flour
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp sea salt

Wet Ingredients

  • 50 grams carrots, pulverized
  • 12 grams unsweetened finely shredded coconut
  • 20 grams sugar
  • 3 egg yolks
  • 40 ml neutral vegetable oil (Note 2)
  • 1 tbsp orange juice
  • 2 tsp orange zest
  • 1/4 tsp vanilla extract

Meringue

  • 4 egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 50 grams granulated sugar
  • Optional: Raisins and/or toasted chopped pecans

Stabilized Mascarpone Whipped Cream

  • 115 grams mascarpone cheese
  • 40 grams granulated sugar
  • 1 cup whipping cream (33% M.F.)
  • 1/4 tsp vanilla extract
  • 1 + 1/4 tsp unflavored gelatin powder
  • 5 tsp water

Instructions

Carrot Cake

  1. Line a 8 X 12" rectangular cake pan with parchment paper.
  2. Preheat oven to 325 F.
  3. In a small bowl, combine all the "wet" ingredients together with a whisk and set aside (this includes first portion of sugar).
  4. In a large mixing bowl, sift in dry mix. Stir to combine.
  5. Create a well in the center. Inside it, add all the "wet" ingredients.
  6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set aside.
  7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
  8. Increase speed to medium, once the whites become opaque and bubble size have tightened up, add the second portion of sugar a little bit at a time.
  9. Increase speed to med-high, whip until stiff peaks. (Note 3) You've now made a meringue.
  10. Gently fold 1/3 of the meringue into the carrot-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 
  11. Pour batter into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
  12. Tap the pan on the counter to release large air pockets.
  13. Bake for 10-12 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
  14. Let cool in pan for 5 min.
  15. Place cooling rack over cake pan.
  16. Flip cake over onto the rack, gently remove paper.
  17. The side facing up will eventually become the top of the cake roll. Let it sit on cooling rack for 5 min.
  18. Place a new piece of parchment paper on top of the cake.
  19. Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling.
  20. Let it cool in this wrapped condition while making the mascarpone cream.


Stabilized Mascarpone Cream

  1. Refrigerate mixing bowl and beaters in the fridge for a minimum of 15 minutes. This will help the cream whip better.
  2. Place water in a heatproof cup and sprinkle gelatin on top to bloom. Wait 5 minutes.
  3. Place cup in a small sauce pan filled with simmering water. Once gelatin becomes liquid, take it out of the water. Let cool on the counter.
  4. Immediately start beating the mascarpone cheese and sugar in a stand mixer fitted with the chilled bowl. Whip on low speed until it loosens up.
  5. Add chilled whipped cream, increase to medium and keep whipping until beater starts leaving tracks inside the cream.
  6. Check on the gelatin. It should no longer be hot but still runny.
  7. Once the beaters leave tracks in the cream, pour the gelatin into the bowl slowly and steadily. Aim for the area in between the whisk and the bowl.
  8. Increase speed to medium-high. Stop beating once the cream turns stiff. Do not over whip.
  9. Optional: Gently fold raisins or pecans into mascarpone cream.
  10. Use cream to assemble the cooled cake immediately.

Assembly

  1. Gently unwrap rolled cake and spread an even layer of mascarpone cream on it. (Note 4)
  2. Carefully roll up the cake from the short edge using the parchment paper to help push the cake onto itself.
  3. Wrap with plastic wrap or a new piece of parchment paper and place in refrigerator to set before cutting.
  4. Unwrap assembled cake. If desired, pipe swirls of mascarpone cream onto the top of the cake and sprinkle with chopped pecans.
  5. Before serving, cut off sides for a cleaner presentation. Carrot cake roll can be kept in the fridge in an air tight container for 2-3 days.



    Notes

    1. Some ingredients are repeated, use them in the same order as outlined in instructions.

    2. Neutral oil choices: canola, grapeseed, avocado

    3. Stiff peaks are characterized by egg whites that have a pointed peak when the whisk is pulled out. It points upwards and doesn't droop on itself.

    4. Depending on the volume your cream attains once whipped, not all of the cream may be needed. A layer about 1/2" is recommended, with a bit more on the edge that will be rolled first.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    8

    Serving Size

    1
    Amount Per Serving Calories 247Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 14gCholesterol 69mgSodium 136mgCarbohydrates 22gFiber 2gSugar 14gProtein 5g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Cuisine: japanese / Category: Cakes
    Top view of fully assembled carrot cake with a slice cut out and placed on a small plate.

    Making Macarons Without a Mixer, Scale & Convection Oven

    · 6 Comments

    It's easy to make perfect macarons without a mixer (hand whipped meringue), scale (measurements in cups), cream of tartar & other fancy tools or ingredients. Learn how to whip a perfect meringue for macarons entirely by hand to prevent hollow macarons.

    A hand whipping the meringue by hand.

    Can I Make Macarons without a Mixer?

    Yes! You can definitely make macarons without an electric or stand mixer, fancy tools and ingredients. The meringue for macarons can actually be whipped entirely by hand! I know there seems to be a lot of barriers to entry for making perfect macarons so I wanted to simplify things today and show you how you can make macarons using:

    • No scale
    • No electric mixer
    • No cream of tartar
    • No pre-ground almond flour
    • No piping bags
    • No resting
    • No convection setting in the oven

    The main point of this tutorial is to show that with the right techniques, macarons can be easily made without spending a lot of money on tools and ingredients. I still prefer my original Best Macaron Recipe for its efficiency and consistent results using the proper tools like a kitchen scale. However, I hope this new method will give advanced macaron bakers insight into how you can get better results without having to spend more money on new tools or a new oven. And for those new to macaron baking, I hope it will help you decide what type of tools you should start investing in. Good luck and leave all your questions below in the comments 🙂

    XOXO,
    Mimi

    Ingredients for making macarons on a table.

    Step 1: Carefully Measure Ingredients Without a Scale

    Normally, a scale is the best way to measure ingredients for baking. Precise measurement is key to many recipes so a digital kitchen scale will help provide consistent results. Definitely try to invest in a scale. It's not too expensive and you can use it again for other recipes or for shipping. Having said that, I know many of you have continually asked for a macaron recipe that is measured in cups so here it is. Please carefully measure these ingredients according to the methods below to get as accurate measurement as possible without using a scale.

    Powdered sugar being poured into a measuring cup and then levelled off with a knife.
    • Powdered sugar/ icing sugar - fluff it up before you start scooping. Use a spoon to scoop it into a measuring cup until its full, do not pack it in. Gently level it off with the back of a knife. Note: The type of powdered sugar sold in N. America usually contains a little bit of corn starch as an anti-caking agent.
    • Almond slices - use the same scooping method above. Note: choose almond slices or slivers that are blanched (without the skin).
    • Castor sugar - you can reach directly into the container to scoop the sugar out. Note: castor sugar is also known as fine granulated sugar or berry sugar. It’s a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can’t find castor sugar, you can use regular granulated sugar but if whipping the egg whites completely by hand, it's better to use castor sugar since you won't be able to whip it as easily as an electric mixer. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in “chopped-up sugar crystals that will not perform well.” (Source: chsugar.com)
    • Egg whites, aged - Separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. Note: egg whites that have been separated and let to “age” in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It’s recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
    • Vinegar or fresh lemon juice - Note: this acid is added to the meringue to make it more stable. Normally, cream of tartar is called for in half the amount, it can be found in the baking aisle next to the spices.
    • Gel food color – this is a more potent form of food color that doesn’t add unwanted moisture into the macaron batter. Some brands perform better than others while baking. I prefer this brand for its color stability during baking.

    Step 2: Grind Almonds Into Flour

    Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted. If you have a large amount leftover (more than 2 tsp), weigh it and grind more almonds with the already sifted almond/sugar mixture to compensate for that amount.

    Step 3: Whip Meringue By Hand with a Spatula

    Whipping the meringue by hand might seem tiresome but it actually doesn't take much longer than an electric mixer, this was actually the way we made meringue when I was taking pastry classes. Whipping meringue by hand for macarons also has a few benefits too:

    • Lessens the chance of overwhipping resulting in hollow macarons.
    • Keeps it quiet if you're baking at night.
    • Can be done anywhere ex. if you're in a vacation home situation etc.
    • Doesn't require pulling out extra equipment.

    First, make sure the egg whites are at room temperature. Next, wipe down a medium mixing bowl with some vinegar or lemon juice. Place the room temperature aged egg whites inside and start whipping it by hand with a spatula. Watch the accompanying video to see how I whip it. It helps to hold the bowl close to your body with one hand while whipping with the other.

    It takes about 3 minutes to whip it up to a foamy consistency but remember how long it takes you will depend on your own whipping speed, your tools, ingredients etc. Use the appearance to judge whether it's time to move to the next step rather than the duration itself.

    Egg whites being whipped by hand without a mixer.

    Once the whites become foamy with large bubbles present, add the acid (lemon, vinegar or cream of tartar) and keep whipping until the whites become opaque, the bubbles have decreased in size and the whisk start leaving tracks.

    A hand dropping food coloring into a bowl filled with meringue.

    Add the sugar a little at a time. It's important to do this slowly so the sugar can be fully absorbed. Keep whipping. It takes about 6 minutes for the whites to get from foamy to a soft peaks stage. At this time, you can add a few drops of your favorite gel color and keep whipping.

    It takes about another 6 minutes for it to go from soft to stiff peaks. You'll see that once you pull the whisk out, the points in the meringue doesn't droop. You can also test it by turning the bowl upside down, the whites don't slide around in the bowl. In total, it took me 15 minutes to whip it from start to finish. Further reading: How to Whip Perfect Meringue for Macarons

    Close up of stiff peaks in a meringue.

    Step 4: Macaronage and Figure 8 Test

    Next, add the dry ingredients in 3 separate additions, gently fold it into the meringue. Take the spatula and gently go under the mixture, use a sweep down-across-up-and-over motion (like you’re scraping around the bowl towards the middle) while turning the bowl at the same time. Occasionally, cut down through the center of the mixture to incorporate the ingredients in the center. Once its most incorporated, press out some more of the air by pressing the batter against the bowl.

    Test the batter consistency. It should flow like honey, slowly, not too runny and without breaking apart. Here's an in-depth post on How to Macaronage

    Macaron batter being folded inside a bowl.

    Step 5: Piping Batter Without a Piping Bag

    Now transfer the batter into a freezer Ziploc bag. I recommend the freezer kind since it is thicker, providing more control while piping. If you're finding it hard to pipe beautiful round shells, consider using a combination of heavy weight piping bags and a round piping tip. Out of all the macaron making tools you can skip, I would recommend not skipping this one. It is so inexpensive and will really help elevate the appearance of your macarons. I like using the round #10 size because it provides a bit more control than the larger nozzles.

    Holding the bag perfectly straight, pipe the batter onto the parchment paper. If your budget allows, buy a silicone mat, it will make the piped batter look perfectly round. Scroll to step 6 to take a look at the difference between macaron batter I piped using parchment paper and silicone mats.

    Macaron batter being piped onto parchment paper and silicone mats.
    Round macaron template

    Step 6: Rap Tray & No-Resting

    Bang the tray on the counter several times to get rid of the excess bubbles. For the really stubborn ones, just use a toothpick or scribe tool to pop them.

    Next, I'm going to just pop these macarons in the oven right away without resting. The resting period allows for the macarons to develop a thin skin before baking which helps to prevent cracks during baking. I wanted to show you that it's possible to bake macarons directly piping without resting. I should note that this is not due to anything special about my recipe or any recipe that claims to be a no-rest recipe. It really depends on you and your technique.

    If your meringue is strong, you haven't over folded the batter, and you don't live in a humid environment, it's perfectly okay to just pipe regular rounds straight into the oven right after baking. Here's a detailed post on Resting the Macaron Shells. If you're new to macaron baking, it's worth it to rest the macaron shells until a light skin forms so when you touch it, the batter doesn't stick to your fingers. It will act as extra insurance for your macarons.

    bubbles in macaron shells being popped with a toothpick.

    Step 6: Bake Without a Convection Oven

    Bake the macaron shells for 12-14 minutes at 325F on the middle rack, one tray at a time. Remember every oven is different so take a look at this guide for properly using your home oven for baking macarons to help you find optimal setting for baking macarons in your own oven.

    I'm using the regular bake setting without the convection fan for this batch just to show you that it can be baked in a regular oven. (Usually, it's recommended to use turn down the temperature by 25F when using the convection setting since it can get a little hotter.)

    I also like to use rimless pans to allow even air flow to the macaron shells, this one by USA pan conducts heat very well for macarons. Test the doneness by nudging the shell. If it doesn't wiggle, it's done. The pictures below shows the difference between macarons baked on parchment paper and silicone mat.

    Baking macarons inside the oven.
    Macaron shells piped onto parchment paper are less round than the ones on silicone.
    Finished macarons cooling off on the counter.

    Step 7: Fill & Assemble

    Once cooled, fill it with your favorite filling and let it mature in the fridge in an air-tight container for 24 hours before eating. Here is a basic 3-ingredient chocolate macaron filling or you can look for yummy macaron filling ideas here. If you need to make macarons in advance, refer to this post on How to Freeze Macarons and Make in Advance. Enjoy!

    Conclusions

    Whipping up a meringue by hand is a great way for any baker to learn more about the stages of meringue formation and prevent overwhipping of the meringue which can lead to hollow macarons. If you haven't tried making a meringue completely by hand for macarons before, give it a try just once. In the future, you can consider doing a hybrid of the two, let the machine do most of the mixing and then whip the rest by hand. (But remember to start off on a slow whipping speed first to help with building stability. Here's more on How to Prevent Hollow Macarons)

    The supplies I would highly recommend investing in first would be the scale and round piping tip. Later on you can consider investing in a silicone mat and a rimless baking sheet.

    Assembling the macaron shells with macaron filling.
    Macarons made without mixer displayed inside a gift box.
    Yield: 18 Macarons

    Making macarons without a scale, mixer, resting & fancy tools.

    meringue whipped to stiff peaks by hand

    Macaron recipe measured in cups and made without a mixer, scale, cream of tartar and other fancy tools or ingredients.

    Prep Time 1 hour
    Cook Time 15 minutes
    Additional Time 30 minutes
    Total Time 1 hour 45 minutes

    Ingredients

    Macaron Ingredients

    • 1/2 + 1/4 cup almond slices (78 grams)
    • 1/2 cup + 2 tbsp powdered sugar (78 grams)
    • 3 tbsp + 1 tsp + 1/2 tsp castor sugar* (55 grams)
    • 2 egg whites, aged, room temperature*
    • 1/4 tsp vinegar or lemon juice*
    • GEL color of your choice*

    Supplies

    • Measuring cups and spoons
    • 2 very clean and dry mixing bowls
    • Sifter
    • Flexible spatula
    • Piping bag or freezer Ziploc bags
    • Round piping tip*
    • Good quality baking pan
    • Template with macaron outline
    • Oven thermometer
    • Parchment paper or silicone mat

    Instructions

    1. 24 hours in advance, separate egg whites while cold and place it in a clean cup. Cover with plastic wrap and poke a few holes on top and place it in the fridge, use at room temperature after 24 hours of aging. 
    2. Carefully measure all the ingredients according to the instructions in Step 1 in post.
    3. Pre-heat oven to 325F.
    4. Transfer the almond slices and powdered sugar into a food processor and pulse until it becomes fine. Make sure to pulse the two ingredients together to prevent the almonds from becoming butter. Sift the mixture and discard any large pieces that cannot be sifted.
    5. In a separate bowl, whip room temperature egg whites with a spatula until foamy (about 3 min.) Add vinegar or lemon juice and keep whipping.
    6. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add castor sugar 1/3 at a time. It’s important to do this slowly so the sugar can be fully absorbed. Keep whipping.
    7. Once all the sugar has been fully incorporated and before reaching stiff peaks (about 6 min), add 1-3 drops of gel color to your liking. Keep whipping until stiff peaks (another 6 minutes).
    8. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
    9. Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
    10. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. Watch video in post.
    11. On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes.
    12. Remove the paper template from underneath the parchment paper or mat.
    13. Rap the tray several times on the counter to rid of excess bubbles.
    14. Before the batter dries, pop any remaining bubbles with a toothpick.
    15. Bake them right away or if you're new to macaron baking, let it rest on the counter for 30 min. AND until a “skin” has developed. This will help prevent the shells from cracking during baking.
    16. Bake at 325F for 12-14 minutes on the middle rack.
    17. Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
    18. Let them cool off on the pan (or off if they are overdone).
    19. Fill macarons with your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
    20. Leave them in the fridge in an airtight container and let them mature for 24 hours.
    21. After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

    Notes

    - This recipe yields 18 assembled macarons. This recipe can be doubled, tripled, and so forth.

    - If using almond flour, measurements in cup is 1/3 cup + 1 tbsp.

    - Castor sugar, a.k.a “berry” sugar or extra fine granulated sugar. Regular granulated sugar can be used but castor sugar is preferable, especially if whipping by hand.

    - Egg whites from 2 large sized eggs. Do NOT use meringue powder or egg white powder.

    - Vinegar or lemon juice can be substituted with half the amount of cream of tartar.

    - Use GEL food color, do not use liquid color.

    - Recommended round piping tips: Wilton #12 or Wilton #1A. I prefer Wilton #1A or Ateco #805 Plain Seamless Tip for regular round macarons or Wilton #12 for more control with character macarons.

    - To further shelf life, unfilled macaron shells and assembled macarons can be frozen for up to one month.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    18

    Serving Size

    1
    Amount Per Serving Calories 14Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 12mgCarbohydrates 2gFiber 0gSugar 1gProtein 1g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © mimi
    Category: Macarons

    Spicy Cinnamon Heart Candy Macarons

    · Leave a Comment

    Cinnamon heart macarons with a spicy kick just like the Valentine's Day candy! Use this base recipe to extract flavor from your favorite candies for your French macaron filling.

    Close up of cinnamon heart candy macarons on a plate and in a Valentine's gift box.

    I don't eat a lot of candy but one of the few I do like is cinnamon hearts. There is something so addictive about them, maybe because I'm a big fan of foods that have a spicy kick. It's pretty cool that such a unique candy flavor exists. This new recipe remains true to taste to the original candy by extracting the spicy taste and cinnamon flavor directly from the heart candies. And if you are visiting this page after Valentine's day when cinnamon hearts are no longer sold in stores, don't worry. This method of flavor extraction can be modified for other kinds of candy too. Just keep reading below. It's pretty versatile. Besides that, I love this new filling because:

    • It's so easy to put together and requires very few steps.
    • It's stable at room temperature, making it a great choice for gifts, bridal showers, dessert tables, special events and travel.
    • It's a unique macaron flavor that has a special spicy kick.
    • It's absolutely perfect for Valentine's Day!

    I'm pretty excited about the unique flavor of this new macaron filling and I hope you will give it a try too.

    XOXO,
    Mimi

    Ingredients & Substitutions

    Ingredients for cinnamon heart macarons.
    • Almond flour – it should be ground from blanched almonds. Some brands are more “oilier” than others so for the most consistent results, I like to make my own almond flour (tutorial here). Many readers have had good results with this brand of almond flour.
    • Powdered sugar – this is also known as icing sugar or confectioners’ sugar. The type sold in North America usually contains a bit of corn starch as an anti-coagulant.
    • Castor sugar – this is also known as extra fine granulated sugar or berry sugar. It’s a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can’t find castor sugar, just use regular granulated sugar. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in “chopped-up sugar crystals that will not perform well.” (Source: chsugar.com)
    • Egg whites, aged – egg whites that have been separated and let to “age” in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It’s recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
    • Cream of tartar – is an acid that is added to the meringue to make it more stable. It is usually found in the baking aisle next to the spices. If you do not have cream of tartar, you can substitute it with another acid like lemon or vinegar in double the amount. You can skip this ingredient if you can’t find it. Make sure your bowls are clean and dry and whip carefully with room temperature aged egg whites until it reaches still peaks. If your egg whites take too long to whip or breaks apart, reconsider using cream of tartar.
    • Gel food color – this is a more potent form of food color that doesn’t add unwanted moisture into the macaron batter. Some brands perform better than others while baking. I prefer this brand for its color stability.
    • White baking chocolate - use a good white chocolate intended for baking as chocolate chips and other ready to eat white chocolates contains additives that makes it less stable for use as a ganache filling.
    • Cinnamon heart candies, whole - can be substituted with other types of candy. See paragraph below on considerations when using different types of candy.
    • Cinnamon heart candies, finely crushed - crush candy with a pestle and mortar or for a cleaner process, put candies in a Ziploc bag and then use a meat cleaver to crush it. Be careful to discard larger pieces as they can have sharp edges.
    • Ground cinnamon - spice adds more flavor to the filling since using the candy alone will not be flavorful enough. (I tried one batch without but the flavor wasn't fully coming through. In another batch, I added more candy but the became too thick without sufficiently increasing the flavor.)
    • Heavy cream - has a minimum milk fat content of 36% and above. On the other hand, whipping cream has milk fat content of 30-35% and is usually found at 33% in most regular grocery stores. Both will work with this recipe.
    • Unsalted butter - make sure it's at room temperature so it can be easily incorporated into the warm chocolate cream mixture.
    A stack of pink macarons filled with cinnamon candy macaron filling.

    How to Extract Flavor From Candy for Macaron Filling

    The process for extracting the flavors from the cinnamon heart candy can be applied to a variety of different candies. To extract flavor from candies for your macaron filling, just use the same method of melting the candy in the hot cream and then pouring it over the chopped chocolate. You can use the same amount of cream as in this recipe but please note that I've tested the amount used here and it takes into account the amount that will evaporate during the melting stage.

    Candies that are easier or more difficult to melt will require a different amount of cream. The texture of the candy will also change the consistency in the finished filling so it's important to test out your creation before committing to a large batch. Lastly, I sprinkled the crushed cinnamon heart candy onto the filling during the assembly because it further adds to the flavor. Remember that the candy you're using is already a finished product and not an extract so to get the flavors to pop and be more true to taste, it will help to add small pieces of it back into the finished macaron.

    How to Pipe Heart Macarons

    These cinnamon candy macarons look amazing piped into heart shapes for Valentine's Day. Just print out the heart macaron templates pipe using this technique: use a piping tip Wilton 10 Round and squeeze a dollop of pink macaron batter into the rounded curve of the heart on one side. You don’t need it to fill entirely as it will spread later. Pipe slowly on a slant while decreasing the amount of pressure as you move further down to the tip. To stop piping, flick quickly back upwards towards the center. Do the same for the other side. Smooth out further with a toothpick.

    A whole tabletop filled with pink macarons with non-hollow one cut open.

    Step-By-Step

    Set butter out at room temperature. Chop up chocolate into slivers.

    Cinnamon hearts being crushed in a pestle and mortar. Chocolates being chopped.

    In a small sauce pan on medium heat, heat up cream with the whole candy and cinnamon. Stir to combine, keep stirring until candy melts. If the cream starts to boil, take off heat intermittently and keep stirring until candy melts completely. Do not let boil.

    Cinnamon and heart candies inside a pot filled with cream.

    Once candy is completely melted and the mixture comes to a light simmer, pour it over chocolate. Let sit for 1 minute. Stir to combine.

    Red cinnamon cream poured over white chocolate.

    Add butter and incorporate. Let cool to room temperature. Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface. Place in fridge to firm up slightly for piping. Check on it every 15-20 minutes. Do not let harden or it will become too hard for piping. If time allows, leave it at room temperature to set instead.

    Butter being folded into cinnamon cream mixture.

    Transfer to a piping bag fitted with a round tip. Pipe a dollop of spicy cinnamon filling onto one of the shells. Sprinkle finely crushed cinnamon candy onto the filling, assemble with the other shell. Sprinkle some more crushed candy onto the filling that’s exposed on the side of the macaron. Place in an airtight container and let mature for 24 hours before consuming.

    Hand sprinkling crushed valentine's heart candy onto macarons.
    Yield: 12 macarons

    Spicy Cinnamon Heart Macarons

    Spicy Cinnamon Heart Macarons

    Cinnamon heart macarons with a spicy kick just like the Valentine's Day candy! Use this base recipe to extract flavor from your favorite candies for your French macaron filling.

    Prep Time 1 hour 15 minutes
    Cook Time 12 minutes
    Total Time 1 hour 27 minutes

    Ingredients

    Heart Macarons

    • 65 grams almond flour
    • 65 grams powdered sugar
    • 45 grams castor sugar (*1)
    • 50 grams egg whites, aged
    • 1/8 tsp cream of tartar (*2)
    • Pink gel food coloring

    Spicy Cinnamon Macaron Filling

    • 70 grams white baking chocolate
    • 50 grams heavy cream
    • 22 grams cinnamon heart candies, whole
    • 1/2 tsp ground cinnamon
    • 5 grams unsalted butter, room temperature
    • 20 grams cinnamon heart candies, finely crushed (*3)

    Instructions

    Macaron Shells

    1. These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.
    2. In a big bowl, sift together almond flour and powdered sugar.
    3. In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. 
    4. Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
    5. Increase speed to high, whip until meringue reaches soft peaks, add gel color and continue whipping.
    6. Once the meringue begins to clump inside the whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
    7. Pour the almond flour into the bowl of meringue.
    8. Macaronage/fold the almond flour into the meringue. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.
    9. Transfer batter into separate piping bags.
    10. Place the basic round or heart macaron templates underneath silicone mats or parchment paper. Pipe according to template design.
    11. Remove the paper template from underneath the parchment paper or mat.
    12. Rap the tray several times on the counter to rid of excess bubbles
    13. Before the batter dries, pop any remaining bubbles with a toothpick.
    14. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.
    15. Preheat oven to 320 F. 
    16. Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.
    17. Let them cool off on the pan
    18. Once cooled, fill with spicy cinnamon heart macaron filling.


    Spicy Heart Macaron Filling

    1. Set butter out at room temperature.
    2. Chop up chocolate into slivers.
    3. In a small sauce pan on medium heat, heat up cream with the whole candy and cinnamon. Stir to combine, keep stirring until candy melts. If the cream starts to boil, take off heat intermittently and keep stirring until candy melts completely. Do not let boil.
    4. Once candy is completely melted and the mixture comes to a light simmer, pour it over chocolate. Let sit for 1 minute.
    5. Stir to combine.
    6. Add butter and incorporate.
    7. Let cool to room temperature.
    8. Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.
    9. Place in fridge to firm up slightly for piping. Check on it every 15-20 minutes. Do not let harden or it will become too hard for piping. If time allows, leave it at room temperature to set instead.
    10. Transfer to a piping bag fitted with a round tip.

    Assembly

    1. Find two similar sized macaron shells.
    2. Pipe a dollop of spicy cinnamon filling onto one of the shells.
    3. Sprinkle finely crushed cinnamon candy onto the filling, assemble with the other shell. Sprinkle some more crushed candy onto the filling that’s exposed on the side of the macaron.
    4. Place in an airtight container and let mature for 24 hours before eating.

    Notes

    1. Castor sugar is an extra fine granulated sugar also known as berry sugar. It can be substituted with granulated sugar.

    2. Cream of tartar can be found in the spice area of the baking aisle at most grocery stores. It can be substituted with twice the amount of lemon juice or vinegar.

    3. Finely crush cinnamon candy in a pestle and mortar, discard large chunks as they can be sharp.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information

    Yield

    12

    Serving Size

    1
    Amount Per Serving Calories 139Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 11mgCarbohydrates 17gFiber 4gSugar 10gProtein 3g

    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

    Did you make this recipe? Share your results with me 🙂

    Please leave a comment on the blog or share a photo on Instagram

    © Mimi
    Cuisine: french / Category: Macarons

    3D Rainbow & Cloud Macarons with Vanilla Filling

    · Leave a Comment

    Stunning 3D style rainbow & cloud macaron set filled with vanilla. Perfect for birthday parties, baby showers, afternoon tea and other special occasions. Download free templates and detailed instructions on how to make multiple colors from one batch of macaron batter.

    3D rainbow and cloud macaron set with rainbow template below.

    The Rainbow After the Storm

    2021, you couldn't have come soon enough! Like everyone else, I am hopeful that this new year will be a brighter one for the entire world. More than ever, we need to receive uplifting messages and positivity. Today, on this first day of this new year, I want to bring you this tutorial for a 3D rainbow and cloud macaron set. It plays on a similar design, Over the Rainbow Macarons, but this time we're stacking 2 different macarons on top of each other for a 3D macaron effect. I first created the original cloud macaron with rainbow gummy design way back and it has been shared countless times on Pinterest, maybe because rainbows are just a cheerful and hopeful symbol that seems to inspire everyone. Let's make 2021 the rainbow macaron after the storm 🙂 I wish you a bright, new year ahead.

    XOXO,
    Mimi

    How to Prepare Multiple Colors in One Batch

    This rainbow and cloud macaron design will require multiple colored macaron batters: blue, yellow and pink. There are several methods to making multiple colors from one batch of macaron batter and below is a short recap of my top recommended method. I also recommend that you take a closer look at the full tutorial on how to make multiple colors from one batch of macaron batter.

    1. Determine in percentages how much batter of each color is required. For this design, we need 50% of the batter to be blue, 25% to be yellow, 25% to be pink.
    2. Sift the dry mix (sifted almond flour + powdered sugar) together then divide it into separate bowls according to the same percentages for the corresponding color. For example: 130 grams almond flour + 130 grams powdered sugar = 260 grams. For the blue batter we need 130 grams (50% X 260 grams = 130 grams) and so forth for the other colors.
    3. Prepare the meringue in one batch. Once meringue is at stiff peaks, stop the mixer.
    4. Weigh the meringue, divide the meringue into separate bowls according to the same percentages for the corresponding color. For example: 90 grams castor sugar + 100 grams egg whites = 190 grams. For the blue batter we need 96 grams of meringue (50% X 190 grams = 96 grams, rounded up 1 gram to compensate for yellow/pink)
    5. Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.
    6. Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.
    7. Macaronage/fold in the almond flour as usual.
    8. Transfer macaron batter into separate piping bags and pipe clouds and rainbows as per instructions below.

    How to Pipe Cloud and Rainbow Macarons

    Print out the 2 templates provided in this post. (I am using a bear macaron template here for the rainbows. You can save paper and reuse this template if you already have it printed out from prior projects).

    Start piping the cloud macarons first since it takes longer to dry and will use the most batter. If you have extra blue left over, then you can make extra rainbows, instead of not having enough batter for the clouds.

    To pipe the clouds, use round piping tip #10 and start piping in the white target zone. Keep bag at a 90 degree angle for maximum precision. If possible, try to use a coupler because we will need to switch the piping tip to a finer one after.

    Switch to a small round piping tip #6 (#5-7 will all work great) and pipe a small arch for the rainbow.

    Macarons being piped on a silicone mat.

    Follow the outline and pipe the yellow and pink batter in that order. You do not need to wait for the batters to dry in between piping each color. This technique will allow the different colored batters to blend into one cohesive design. This method also makes it easier to bake as well because there is no joints to worry about. Sometimes, cracks can occur along the joints during baking if the character macarons aren't fully rested before baking. If you want more definition, let each color develop a light skin before baking before piping the next color. But remember to give it more time to dry before baking.

    Rainbow macarons being piped with different colored batters.
    Adding some filling on top of the macarons to act as a glue.
    Sprinkling sprinkles onto the macarons to create a cloud effect.

    Which Filling to Use

    For the filling, I chose a vanilla buttercream because I wasn't exactly sure what rainbows taste like so I thought this Swiss buttercream that tastes just like vanilla ice cream would be a great pairing. Whichever macaron filling you choose, keep these notes in mind if you plan to use for assembling into the 3D design:

    • Choose a filling that's not too high in moisture. This will prevent the macarons from becoming too soft to handle when you're assembling. Buttercreams and chocolate works great.
    • Avoid oily fillings for "gluing" the two pieces together to prevent a pooling of oil on top of the cloud macaron. If using buttercream, make sure the cream doesn't start separating while you're piping, it's especially common near the end after you've handled the piping bag for too long. For my recipe below, just re-whip it again either with a mixer or even just by hand! This tip is especially helpful when you don't have enough left to mix in the mixer. Just use a small bowl and stir it vigorously with a small spatula, it will all come together again.
    • Choose a lighter color filling to help create a seamless overall appearance for this 3D design.
    Rainbow Macaron Template
    Cloud Macaron template
    Yield: 9 sets

    3D Rainbow and Cloud Macarons

    3D rainbow macarons perched on top of a cloud macaron.

    Stunning 3D style rainbow & cloud macaron set. Free templates and detailed instructions on making multiple colors from one batch of batter.

    Prep Time 1 hour 30 seconds
    Cook Time 14 minutes
    Total Time 1 hour 14 minutes 30 seconds

    Ingredients

    Rainbow & Cloud Macaron Batter

    • 130 grams almond flour
    • 130 grams powdered sugar
    • 90 grams castor sugar (Note 1)
    • 100 grams egg whites, aged
    • 1/4 tsp cream of tartar
    • Gel food coloring (blue, pink, yellow)
    • Optional: White nonpareil sprinkles

    Vanilla Swiss Meringue Buttercream

    • 65 grams egg whites
    • 130 grams granulated sugar
    • 195 grams butter, room temperature
    • 1 tsp. vanilla extract (or any other flavoring, added to taste)

    Instructions

    Rainbow & Cloud Macarons

    1. These instructions are for the experienced macaron baker, if you're new to macaron baking, please read Best Macaron Recipe for additional information before starting.
    2. Determine in percentages how much batter of each color is required. For this design: 50% blue, 25% yellow and 25% pink.
    3. In a big bowl, sift together almond flour and powdered sugar. Divide it up into separate bowls according to the same percentages for the corresponding color. For this design: 130 grams for blue, 65 grams for yellow and 65 grams for pink.
    4. In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. 
    5. Increase speed to medium. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
    6. Increase speed to high, whip until meringue starts to clump in whisk. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
    7. Divide the meringue into separate bowls according to the same percentages for the corresponding color. For this design: 96 grams for blue, 47 grams for yellow, 47 grams for pink.
    8. Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.
    9. Once the color is mostly incorporated, pour the almond flour into each bowl of meringue with the same respective percentage.
    10. Macaronage/fold the almond flour into the meringue as usual. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.
    11. Transfer batter into separate piping bags.
    12. Place cloud and rainbow macaron templates underneath silicone mats or parchment paper. Pipe cloud design first with blue batter and #10 round tip, then pipe the rainbows with #6 round tip. The colors can be piped one after the other if you want less definition (texture-wise) between each color.
    13. Remove the paper template from underneath the parchment paper or mat.
    14. Rap the tray several times on the counter to rid of excess bubbles
    15. Before the batter dries, pop any remaining bubbles with a toothpick.
    16. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.
    17. Preheat oven to 320 F. 
    18. Bake the rainbow shapes first, they will be the first to dry. (If you've waited to pipe in between each color, then give it longer time to dry. Joint lines in between each color can be weak.)
    19. Place the tray on the middle shelf and bake only one tray at a time. Rainbows take about 10-12 minutes, clouds take about 14-16 minutes.)
    20. Take macarons out and test doneness. The feet should not push back and the shell should not be wobbly.
    21. Let them cool off on the pan
    22. Once cooled, fill with your favorite filling and let them mature according to recipe before eating.

    Vanilla Swiss Meringue Buttercream

    1. Set butter out at room temperature.
    2. Bring a small pot of water to a boil.
    3. Place egg whites and sugar into a heat proof bowl. Stainless steel is light and safe. Gently whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
    4. Whisk the mixture until the temperature reaches 160F (Note 2)
    5. Pour the mixture into the counter mixer with the balloon whisk attached. Whip on low to start, then increase to medium. Once the mixture is stiff and the bottom of the bowl is cool to the touch, stop mixer.
    6. Change the whisk attachment to the paddle attachment.
    7. Add butter a little bit at a time while beating with the paddle attachment on medium speed. The mixture might look curdled or separated for a while but keep mixing. It will all come together.
    8. Add any extract, flavourings or food colouring if desired. Whip until incorporated.
    9. Using a flexible spatula, fold out excess air in the frosting so that it can be piped or spread smoothly. Use for assembly immediately.

    Assembly

    1. To assemble into a 3D macaron set, fill macarons and let set in the fridge individually until it is no longer wobbly.
    2. Add some filling on the 2 bottom ends of the rainbow macarons. Secure it onto the cloud macaron.
    3. Place in an air tight container in the fridge and let set.
    4. Pipe some filling along the bottom edge of the rainbow macaron, lightly sprinkle white nonpareils onto the filling to cover.
    5. Once macarons fully mature according to recipe used, enjoy!

      Notes

      1. Castor sugar is an extra fine granulated sugar also known as berry sugar. It can be substituted with regular granulated sugar but castor sugar is preferable.

      2. This is the temperature generally regarded to be able to kill salmonella in eggs. Caution should always be taken when serving meringue based desserts to children, pregnant women or those with a compromised immune system. 

      3, Store any leftover buttercream in an airtight container until use for a maximum of 5 days. Before using, place on counter until it comes to room temperature, then re-whip with a paddle attachment until it becomes fluffy again. It can also be frozen for up to 3 months.

      3. This recipe yields 9 rainbow macarons + 9 cloud macarons

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      9

      Serving Size

      1
      Amount Per Serving Calories 185Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 19mgCarbohydrates 28gFiber 2gSugar 25gProtein 4g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: french / Category: Macaron Art

      The Best French Macaron Recipe w/ Video & Template

      · 587 Comments

      Mimi's best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use. Covering proper techniques: macaronage, aging the egg whites, making the meringue, figure-8 test, resting the shells and more.

      2 macarons stacked on top of another with non-hollow shells in the background.

      Why This Recipe Works

      I'm happy to share this updated version of my best macaron recipe with you all. I first learned to make macarons from a French pastry chef and after a lot of trial and error and a lengthy recipe development process in my home kitchen, I created this user-friendly macaron recipe. It was originally published in 2014, since then countless home bakers have used it to successfully make macarons at home and professionally. Why it works:

      • Ingredient ratios yield more consistent results, suited for bakers at every experience level.
      • It covers all the foundation techniques you need.
      • Tons of tips and video to help you nail down each step. Includes links to further in-depth articles.
      • Free macaron template to help you pipe perfectly round macarons.

      Remember, there isn't one magical recipe out there - including mine! What's important is that you learn the proper techniques and then tweak them with what works best in your kitchen and in your oven. Below I've included all the foundation techniques you will need. Start by following each step carefully and practice, practice, practice! Good luck my dears!

      [feast_advanced_jump_to]
      Basic macaron ingredients in measuring cups on counter.

      Ingredients Needed & Substitutes

      • Almond flour - it should be ground from blanched almonds. Some brands are more "oilier" than others so for the most consistent results, I like to make my own homemade almond flour. Alternatively, many readers have had good results with this brand.
      • Powdered sugar - this is also known as icing sugar or confectioner's sugar. The type sold in North America usually contains a bit of corn starch as an anti-coagulant.
      • Castor sugar - this is also known as extra fine granulated sugar or berry sugar. It's a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can't find castor sugar, just use regular granulated sugar. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in "chopped-up sugar crystals that will not perform well." (Source: chsugar.com)
      • Egg whites, aged - egg whites that have been separated and let to "age" in the fridge have more relaxed proteins which makes it easier to whip to volume without overwhipping. It's recommended for the beginner macaron baker but is not absolutely necessary. Most carton egg whites are not intended for whipping into a meringue, check the back of the carton. A few (but not many) readers have reported success with carton egg whites.
      • Cream of tartar - is an acid that is added to the meringue to make it more stable. It is usually found in the baking aisle next to the spices. If you do not have cream of tartar, you can substitute it with another acid like lemon or vinegar in double the amount. You can skip this ingredient if you can't find it. Make sure your bowls are clean and dry and whip carefully with room temperature aged egg whites until it reaches still peaks. If your egg whites take too long to whip or breaks apart, reconsider using cream of tartar.
      • Gel food color - this is a more potent form of food color that doesn't add unwanted moisture into the macaron batter. Some brands perform better than others, I prefer this brand for its color stability, it doesn't fade after baking.
      Knife poking hole in a cup filled with aged egg whites.
      Aging the egg whites for macaron baking involves separating the egg whites and allowing it to rest in the refrigerator. This helps the proteins relax and whip more readily.

      Prep Work & Tips for Success 

      • If you're new to macaron baking and don't yet own all the tools needed for this recipe, please see my other tutorial on how to make macarons without a mixer and fancy tools.
      • Wipe down mixing bowls with some vinegar to remove leftover oils. Then use bowls to store egg white for "aging". The meringue will be prepared in this bowl and it does not whip well in the presence of oil or water. It's best to use non-porous bowls like stainless steel or glass as opposed to plastic.
      • Age the egg whites 24 hours in advance. Separate the egg whites with an egg separator while the egg is still cold, making sure that no traces of egg yolks remain. Wrap with plastic wrap and poke a few holes into it. Place it in the fridge to "dehydrate" until ready to use. Read this post for detailed instructions on how to age egg whites.
      • About 30 minutes before baking, take out the aged egg whites and place them on the counter. Let it come to room temperature before using. To speed up the process, soak the vessel holding the egg whites in warm water. Be very careful not to let any water get into the egg whites.
      • If your parchment paper comes on a roll, flatten it out by laying heaving objects on top. Providing a smooth flat surface for piping your shells will prevent them from spreading into odd shapes.
      • Print out macaron template and place it underneath the parchment paper on a baking tray. You can get access to all my free macaron templates after you sign up for my newsletter.
      • Measure out all your ingredients with a kitchen scale like this one. Ingredients can weigh differently depending on the way it is packed into a cup. Sometimes it's this difference that can make or break your macarons.
      • Set up piping bag. Push the piping tip firmly into the bag to ensure that it doesn't move around when you start piping. Twist the bag and push it into the piping tip. It will act as a seal and stop any macaron batter from leaking out of the tip when you begin to fill it. Set this bag inside a tall glass. Open up the top so that you can have both hands free to fill up the bag later. If you have piping bags use them instead of Ziplock bags. Ziplock bags are not sturdy, bends and shuffles around as you hold it, making it hard to pipe nice round circles. I like these piping bags, they are very thick and sturdy, especially good for piping thick buttercreams without breaking. WATCH VIDEO: How to Set up Piping Bag for Macaron Batter
      • Sift the almond flour and powdered sugar together, mix well. Sifting will allow your macarons to develop smooth shiny shells. Throw away course almond or sugar bits as they can cause the egg whites to deflate and you will end up with a collapsed or uneven macaron. Remember to add back sifted amounts to compensate for the discarded amounts. I prefer using a strainer like this one as opposed to a sifter with lever. The almond bits are usually not fine enough to fit through the latter and ends up clogging.
      • Set dehumidifier to bring humidity level in the room below 50. This is the dehumidifier I have. I turn it on in the kitchen after washing dishes or cooking a dish that releases steam into the kitchen. Alternatively, if the kitchen is humid after water use, open the windows and turn on the range hood fan. A dryer environment will allow the macaron shells to "rest" and develop a skin after piping. This resting period will further help the macarons develop feet during baking.
      A round macaron template.

      Macaron Templates

      Generally, the most popular size for round macarons is 1.5". However, you can definitely pipe the shells larger or smaller. Try to pipe the batter using a template as your guide resulting in similarly sized shells for matching during assembly. You can download free templates in 1.25", 1.5", 1.75" and other various sizes and shapes by subscribing to my newsletter.

      How to Make

      Step 1: Whip Egg Whites & Add Acid For More Stability

      Beat egg whites with a handheld mixer until foamy, then add cream of tartar.

      Clear and foamy egg whites whipping in a mixer.

      Step 2: Add Sugar to Egg Whites

      Once the beater starts leaving tracks in the egg whites and the foam bubbles have tightened up in size, add granulated sugar 1/3 at a time.

      Opaque egg whites in a counter top mixer while sugar is being poured in.

      Step 3: Add Gel Color

      Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Beat until Stiff Peaks. It has reached this stage when the whisk is pulled out of the meringue, the point is so firm that it point upwards without falling back into itself. Also, test the meringue by flipping your bowl COMPLETELY upside down. The whites should not slip or fall, instead it stays firm inside the bowl. WATCH VIDEO: How to Make Perfect Meringue for Macarons

      Egg whites are whipping and some of it is stained blue with gel food color.

      Step 4. Test Meringue Stiffness

      This is the important part. Once the meringue has reached "Stiff Peaks", stop and do not whip any more. The meringue should also start clumping up inside the whisk like this:

      A ballon whisk with blue meringue clumped inside.
      Meringue shown side by side, one at soft peaks stage with beak pointing down and the other with stiff peaks, with beak pointing up.
      Left: Soft Peaks is characterized by the egg whites falling back onto itself when the whisk is pulled out. Right: Stiff Peaks is achieved when the peaks of the egg whites point upwards after the whisk is pulled out.

      Step 5: Macaronage or Folding

      Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond flour and sugar mixture. Then add the rest of the almond mixture. Do not mix or stir. Folding properly will ensure that the air bubbles that you beat into your egg whites do not all deflate when incorporated with the heavier dry ingredients. You want to beat out some of the air that was created in the whipping of the egg whites, but not so much that its fully deflated and prevents feet from developing.

      Almond flour is poured into a mixing bowl with blue meringue.
      Macaron batter is being mixed with a spatula during the macaronage stage of making macarons.
      The batter is dropped with a spatula in a figure-8 pattern inside a mixing bowl.

      How to Fold Macaron Batter: This is a very critical step in the macaron making process called "macaronage". Take the spatula and gently go under the mixture, use a sweep down-across-up-and-over motion (like you're scraping around the bowl towards the middle) while turning the bowl at the same time. Occasionally, cut down through the center of the mixture to incorporate the ingredients in the center. As well, very gently take your spatula and sweep against the top of the batter to properly deflate some of the air in the mixture. Do not "dump" the mixture back into itself. If you fold gently, it will eventually incorporate into one mixture even though it may not look like it will at first.

      Step 6: Stop Folding & Check Batter Consistency

      Stop folding once your batter has reached a "lava" like or honey consistency. Occasionally check the consistency to test doneness.  The success of your macarons will depend largely on your ability to gauge when to stop folding your batter. WATCH VIDEO: How to Fold Macaron Batter Shown in Real Time

      How Long Should I Fold My Macaron Batter?

      As soon as the batter begins to look homogenous, start testing the consistency. With your spatula, pick up the batter and drop it back into the bowl. It should not "plop" down into the bowl but flow very slowly like thick molten lava. It should fold into itself just a few times like a ribbon but no more than that. Pick up the batter and let it flow down while drawing the figure "8". If it can do that,  immediately stop folding when you see that you have reached this stage. If it looks like a runny pancake batter, then you've gone too far! Watch my YouTube video as a visual guide.

      It's always better to under mix than to over mix. When you under mix, your macaron shells will still form albeit, they'll be bumpy. But if you over mix, you will deflate the air in your egg whites and your macaron shells will spread like crazy when you try to pipe it.

      Step 7: Piping

      If using parchment paper, dab a little bit of batter on the bottom of all four corners of the parchment paper.  Use it as a "glue" to keep the paper attached to the tray while piping. Or use magnets to secure the paper onto the tray. Using the spatula, gently transfer the batter into the piping bag.

      To pipe, start from the center while holding the piping bag vertically and squeeze while applying even pressure to all sides until the batter has nearly reached the size of the template, swing the tip around back towards the center and pull away, that's where you want your batter to end. Ideally, if your batter has been mixed properly and is at the correct consistency, any "nipples" or "tails" should sink back into itself. Also, remember to squeeze out the batter from the top of the bag without handling it excessively since you don't want the structure of the batter near the end to be compromised. Here's a post showing you the proper consistency of a macaron batter after piping.

      Macaron batter is poured into a cup that has a piping bag inside. It's set on top of a silicone mat with macaron template.
      Macaron batter is piped onto a silicone mat with circles.

      Step 8: Rap the Tray

      Remove the paper template from underneath the parchment paper. Rap the tray several times on the counter. This will allow any air bubbles to escape and prevents your macarons from cracking during the baking process. Rap it once or twice, rotate the pan and repeat. If the points do not smooth out after rapping, then the batter is too thick. Next time, try to fold the batter just a bit more before piping.

      A tray of piped macaron batter is being rapped on the kitchen counter with a towel underneath.

      Step 9: Pop Bubbles

      Before the batter dries, pop any remaining bubbles with a toothpick.

      The bubbles in the macaron shells are being popped with a toothpick.

      Step 10: Resting

      Let it rest on the counter for 30 min. AND until a "skin" has developed. Let the piped shells rest under the range hood fan. It will help dry them out. Do not use a fan which blows on an angle since it will cause your macarons to become lopsided. Once the shell looks dull and matte as opposed to glossy like when it was first piped, test on a sacrificial shell. Lightly touch the surface of the shell and if no batter sticks to your fingers, a "skin" has developed. It will be very clear when a skin has developed, you will be able to touch it without the batter transferring to your fingers. It will also not indent easily as well.

      A finger is drawing on top of the dried macaron shell that has developed a skin.

      Is it necessary to rest the macaron batter?
      Resting the macaron is a crucial step that allows your shells to harden up and thereby, preventing cracking and allowing it to develop feet during its time in the oven. Sometimes in a humid environment OR if the batter is weak, the shells can be rested for 30 minutes and a skin may still not develop. The timing is not as important as the presence of a skin and a matte dull finish. You DON'T have to rest the shells but it is extra insurance for those who are new to macaron baking. Click here for a full post on this topic.

      Step 11: Baking

      Preheat your oven to 320 F. Place an external oven thermometer inside the oven to ensure that the temperature is correct. Many bakers assume that their ovens are at the correct temperature when in fact the temperature has increased or decreased during the baking process without their knowledge. A steady and consistent temperature is needed for macarons to bake without deflating, resulting in hollow macarons. Click here to read how to prevent hollow macarons.

      Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time. Every oven is different so I suggest using this temperature and rack position as a baseline if it's your first time making macarons, then make any adjustments you need to perfect them. 

      Click here to read about the different ways to set your oven for baking perfect macarons.
      Click here to read about how to control the oven temperature for baking macarons.

      Step 12: Check Doneness

      Take them out and test to see doneness. Use a spatula to lightly tap the feet, it should be firm and not push back. Wiggle the top of the shell from left to right, it should not be wobbly. Lightly peel back the parchment paper and the macaron should peel off easily without sticking. (This does not work well on silpats though.) If it doesn't pass the tests above, put them back in the oven and bake an extra 1 min. at a time.

      Keep on pan to cool off or take them off. If the bottoms are just a tiny bit sticky (just a little bit though), keep them on the tray to cool off for about 15 min. If however, the bottoms are already brown, they peel off cleanly or appear over-baked, take them off the hot tray to cool down. Break one open and check the inside, it should be fully set and not overly moist. If it is too moist the cookies will collapse when they cool. Err on the side of over baking rather than under baking as the maturation process will be able to salvage over baked macarons. See step 15

      Step 13: Fill and Assemble

      Fill with your favorite filling. Place the filling in a pastry bag and squeeze a dollop of it in the center. You don't need too much, you don't want it to squish out past the shell once you assemble the other macaron shell. Click here to get some yummy filling ideas.

      Step 14: Maturation

      Leave them in the fridge in an airtight container and let them mature for 24 hours. They are best eaten after 24 hours since the flavors will be absorbed into the shell. If your shell is hard/crunchy/over baked, letting them develop will also allow the shells to absorb the moisture from the filling and it will develop that distinctive soft and chewy texture. The maturation process can also be sped up by lightly brushing the bottom of the shells with a syrup that is the same flavour as the filling. Milk works too! After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!

      How to Store and Freeze Macarons

      Macarons should be stored in the fridge after it has cooled down and assembled. The shells by itself will stay fresh for 4-6 days while the assembled macarons will stay fresh for 2-4 days, depending on the type of filling that is used. If you're making them in advance and want to extend the shelf life, you can either assemble them closer to the serving date or freeze them. The shells alone or fully assembled can stay frozen for up to one month without affecting the freshness or quality. Take a look at this dedicated post on How to Store and Freeze Macarons for ideas on what types of fillings freeze well and further details on this topic.

      FAQ

      What is the Difference Between French and Italian Macarons?

      It all comes down the the preparation of the meringue. In the French method, the meringue is made by pouring sugar into egg whites that are being whipped, creating a French meringue. In the Italian method, sugar is heated with water to create a hot syrup first and then simultaneously poured into egg whites that are being beaten. If you have no previous experience making an Italian meringue for other pastries, this French macaron method is the easier one to start with. However, both would yield the same type of magical chewy and flavorful cookies that most people would know to be a macaron. (Click here to read more about the textural differences between a French and Italian macaron).

      How Do You Pronounce Macaron?

      The pronunciation between macaron and macaroon is quite different as well. The 'on' in macaron is pronounced more like 'aw' as in lawn. Whereas, macaroon is pronounced exactly as it's written, the 'oon' is pronounced the same as in the word moon.

      What is the Difference Between a Macaron and a Macaroon?

      A macaron and macaroon are two totally different pastries. Because of the similar spelling, the two have been mistakenly used interchangeably in the last few years. A macaron is a French pastry that is composed of 2 airy meringue cookies containing egg whites and almonds, and then sandwiched with a softer flavored filling in between. Macaron cookies come in a variety of colors and shapes. A macaroon, on the other hand, is usually made with shredded coconut, sugar, flour and egg whites. It's simply mixed together and formed into a ball for baking. It looks more like a melted snowball.

      Do I Need to Rest The Macaron Shells?

      Yes and no. First of all, I should make clear that there is absolutely nothing special about a recipe that says no resting is required. It is simply the author telling you not to do so. They are not guaranteeing that your macarons will not crack in the oven. This part is all up to you. I have a whole post on whether resting the macaron shell is necessary. If your batter is prepared correctly, it can go right into the oven without resting. Resting the macaron shell is great for those times when the batter is a bit thin and needs some time to develop a skin so it doesn't crack in the oven.

      Do I Need a Silicone Mat to Bake Macarons?

      No, you can bake them just as easily on parchment paper. Silicone mats are better for keeping the shapes perfectly round, however, they are a bit trickier to use because they don't conduct heat as well. I prefer using the official Silpat brand silicone mat because it is made with food grade silicone and conducts heat well.

      Common Problems and Troubleshooting

      Cracked Macarons

      Cracked macarons are caused by trapped excess air in the batter, using too high heat or a weak meringue. Tips: Rap the tray after piping to release all the excess air out of the batter, find an optimal oven temperature that is not too hot but still allows the macarons to develop. Make sure meringue has reached stiff peaks.

      Macarons With No Feet

      Macarons without feet are caused by a weak meringue and low baking temperature. Tips: Whip the meringue to stiff peaks and make sure to rest the macaron batter after piping. After that, use a higher temperature to assist the rise in the oven during baking. Increase the temperature by 25 degree intervals.

      Lopsided Shells

      Lopsided macaron shells can be caused by problems in the batter, oven conditions, baking tools, resting time or piping techniques. Tips: Deflate a sufficient amount of air from the batter by using proper folding techniques until the batter reaches the figure-8 stage; turn off convection fans inside the oven if it's too strong; use sturdy flat baking trays that don't buckle; watch out that the shells are not overly dry after resting; and pipe the batter while holding the bag completely vertically. More problems and troubleshooting in this dedicated post below:

      Photos of macarons exhibiting various baking problems like cracked shells, browned tops, bumpy shells etc.

      Readers Share Their Success Stories

      So how did yours turn out? I hope you enjoyed the process and the recipe worked out well for you. If you didn't quite achieve the results you're looking for this time, try using some of the tips I've provided in my macaron troubleshooting guide and other macaron technique posts I've written below.

      And don't forget to share all your beautiful babies with me on Instagram and Facebook. I love sharing everyone's results here. Let's talk baking! Until next time.
      XOXO, Mimi

      Note: This post was originally published on September 27th, 2014.

      Recipe

      Yield: 12

      Best Macaron Recipe by Mimi

      Close up of two non-hollow macarons assembled with fillings.

      Mimi's best macaron recipe for making non-hollow macarons successfully. Perfect for beginner or professional use.

      Prep Time 45 minutes
      Cook Time 15 minutes
      Resting Time 30 minutes
      Total Time 1 hour 30 minutes

      Ingredients

      Macaron Ingredients

      • 65 grams almond flour*
      • 65 grams powdered sugar
      • 45 grams castor sugar (a.k.a “berry” sugar or extra fine granulated sugar)*
      • 50 grams egg whites, aged, room temperature*
      • 1/8 tsp cream of tartar
      • GEL color of your choice*

      Supplies

      • Electronic scale
      • 2 very clean and dry mixing bowls
      • Hand mixer
      • Sifter
      • Flexible spatula
      • Piping bag
      • Round piping tip*
      • Good quality baking pan
      • Template with macaron outline
      • Oven thermometer
      • Parchment paper or silicone mat

      Instructions

      1. Complete all the PREP WORK as listed in post.
      2. In a big bowl, sift together the almond flour and powdered sugar.
      3. In a separate bowl, whip room temperature egg whites on low speed with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
      4. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time. Increase to med speed.
      5. Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel color to your liking. Whip on med-high until Stiff Peaks.
      6. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
      7. Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
      8. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)
      9. On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. Sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)
      10. Remove the paper template from underneath the parchment paper or mat.
      11. Rap the tray several times on the counter to rid of excess bubbles.
      12. Before the batter dries, pop any remaining bubbles with a toothpick.
      13. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)
      14. Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)
      15. Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
      16. Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
      17. Let them cool off on the pan (or off if they are overdone).
      18. Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)
      19. Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)
      20. After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. They will remain fresh stored in an airtight container in the fridge for up to 4 days, depending on filling used. ENJOY!

      Notes

      - This recipe yields 12 assembled macarons. This recipe can be doubled, tripled, and so forth.

      - Read this post on How to Make Your Own Almond Flour

      - Regular granulated sugar can be used but castor sugar is preferable.

      - Measure out 50 grams of fresh egg whites and then age it before using. Do NOT use meringue powder

      - Use GEL food color, do not use liquid color.

      - Recommended round piping tips: Wilton #12 or Wilton #1A. I prefer Wilton #1A or Ateco #805 Plain Seamless Tip for regular round macarons or Wilton #12 for more control with character macarons.

      - To further shelf life, unfilled macaron shells and assembled macarons can be frozen for up to one month.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      12

      Serving Size

      1
      Amount Per Serving Calories 73Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 9mgCarbohydrates 11gFiber 1gSugar 10gProtein 2g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: french / Category: Macarons

      Fancy Soft Chocolate Chip Cookies - Large Size

      · Leave a Comment

      This large chocolate chip cookie is soft, chewy and not too sweet. Flaky salt, edible gold flakes and its large size elevates this classic treat for gift giving and special occasions.

      Large chocolate chip cookies with gold flakes cooling on a cooling rack.

      A fancy chocolate chip cookie that is soft, chewy and not too sweet. Flaky salt, edible gold flakes and its large size elevates this classic treat for gift giving and special occasions.

      Fancy Ways to Elevate Chocolate Chip Cookies for Gift Giving

      Chocolate chip cookies are the no-drama treats that everyone needs in their recipe box (ahem!..macarons...). My husband's favorite sweet treat of mine is this fancy soft chocolate chip cookie which I can whip up easily and turns out perfectly every time! It's a modified version of my friend, Olivia's perfect chocolate chip cookie recipe. I made these cookies a lot, each time tailoring them for our own tastes while adding fancy elements to it for special occasions. This is my go-to cookie for gift giving, I always get a special text back from my from loved ones that they LOVED the cookie so much.

      I know... I know... although delicious and irresistible, regular chocolate chip cookies may seem a bit basic for gift giving or special occasions. To make them look and taste "fancier", they can be elevated with the use of:

      • Better chocolate chips - since chocolate is such an integral part to the flavor profile, using a better chocolate is an easy and immediate way to instantly bring your chocolate chip cookies up to another level.
      • Flakey salt - provides a nice contrast to the sweetness in chocolate, giving the the cookie a more complex flavor pairing.
      • Edible gold flakes - nothing says fancy better than pure gold 🙂 Using just a tiny amount of edible gold will bring up the glam factor for gift giving.
      • Giant size - making these chocolate chip cookies in a larger size makes them look substantial inside a gift box, you only need a few to make a big impact. Alternatively, they can be made in the regular small sizes too.
      Fancy chocolate chip cookies with edible gold flakes laid out on parchment paper.

      Using Cake Flour for Soft Cookies

      When I was taking pastry classes during my free time, I remembered one of my instructors was a real "flour snob". I say this endearingly as I did indeed learn a lot from him. He was very particular with his flours and declared that, "all-purpose flour is good for nothing!" According to him, cake flour should be used for better cookie texture and I have followed this advice ever since.

      Cake flour is one of the reasons for the soft texture in this chocolate chip cookie. It is a low protein flour which will help make this cookie softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, usually has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. Cake flour can be substituted with all-purpose flour but the cookies won't turn out as soft. The best results come with using the correct flour for the recipe so it's best to use cake flour. It's not expensive so I recommend stocking a bag in your pantry, many cakes like this tender chocolate cream cheese pound cake will have fluffier and lighter texture just by substituting AP flour for cake flour.

      Although it's not entirely the same, cake flour can be simulated by removing some of the AP flour and then replacing it with corn starch. The idea behind it is to remove some of the protein while preventing gluten formation with the addition of the cornstarch. (Source: Bob's Red Mill)

      Freezing Chocolate Chip Cookie Dough

      Chocolate chip cookie dough can be frozen for future use making it an extremely convenient last-minute treat for unexpected guests, bake sales, gift giving, parties and special events. I always keep half the dough in the freezer so I can make freshly baked chocolate chip cookies whenever I want. To freeze dough:

      1. After all the ingredients have been incorporated, divide up the dough into two equal parts and place on a piece of plastic wrap.
      2. Place another piece of plastic on top and gently push down until the dough is at a one inch thickness. Seal off the sides and fold up the excess to secure in place.
      3. Wrap one more time with plastic wrap and note date with a marker. It will stay fresh for up to 3 months.
      4. To bake, defrost the cookie dough in the fridge overnight. To quickly defrost, place frozen cookie dough in a Ziplock freezer bag, push all the air out and seal. Submerge bag in cold water (not warm or hot) and weigh it down with a mug. It should defrost to a workable consistency within an hour or so. The dough can be baked partially frozen, watch it and give it one or two minutes more if needed.
      Maldon vanilla salt with chocolate chips next to cookies cooling on a rack.

      Ingredients & Substitutions

      • Cake flour (or pastry flour) - cake flour usually has a protein content between 6-8% while pastry flour, also a lower protein flour, usually has a protein content between 8-9%. Both can be used in this recipe. Although it's not entirely the same, for this recipe, cake flour can be simulated by removing 4 tbsp of the AP flour and then replacing the same amount with corn starch. Make sure to sift several times to ensure the dry ingredients are evenly dispersed.
      • Baking soda - is a leavening agent. It is not the same as baking powder.
      • Butter, unsalted - butter should be at room temperature so it can be uniformly creamed with the sugar, allowing air to be trapped inside resulting in an airy texture after baking. Melted or cold butter will not work for this recipe.
      • Demerara sugar is a type of brown sugar, it contains molasses in a smaller amount than dark brown sugar so it has a more mellow caramel flavor. It can be substituted with brown sugar or granulated sugar but will change the taste and texture of the chocolate chip cookies. If using brown sugar, it will have a stronger caramel flavor. With granulated sugar, it will be more crisp.
      • Granulated sugar or white sugar gives the cookie a bit of crispiness. This recipe can be made with 100% white sugar, brown sugar or combination. There will be changes in the taste and texture. I find the ratio of different sugars used in this recipe is at an optimal level for chewiness and softness. If you really want to buy only one type of sugar for this recipe, I recommend using all demerara, it helps make the cookie softer.
      • Sea salt - salt brings out the flavors in the chocolate and contrasts well with the sweetness. It gives the cookie a more complex flavor. If using regular table salt, use half the amount.
      • Vanilla extract - vanilla helps enhance the flavors in the chocolate chip cookie and just makes the dough more flavorful. There is already a lot of other ingredients in this soft chocolate chip cookie to support the flavor profile so this ingredient can be left out if you don't want to buy it.
      • Large eggs - eggs should be at room temperature for better incorporation with the batter. To speed up the process of bringing cold eggs to room temperature, soak them in warm water for 10-15 minutes.
      • Chocolate chips plus more for sprinkling - I like to use chocolate chips inside the batter and sprinkle large couverture chocolate chip callets on top of the dough ball before baking. This allows the chocolate to sit on top of the cookie after baking and is purely an aesthetic choice, you can skip this if you're in a hurry. Note that chocolate chips are formulated not to melt while callets are meant to be melted into the recipe. Sprinkling some callets on top gives the chocolate chip cookie a gooey chocolatey goodness. I don't recommend using callets inside the batter as it will melt while baking causing the dough to spread.
      • Optional: flaky salt like Maldon. Inspired by one of the recipes in Jackie Kai Ellis' beautiful memoir, I like to infuse my salt with vanilla like the way she instructs. In an air tight container, add 1/4 cup Maldon salt, break open vanilla bean, scoop out the seeds, add into salt and stir to combine. Add bean into salt to further infuse flavor. It will be ready to use after 2 days. A substitution for flaky salt can be sea salt, it won't have the same texture but will provide a similar taste.
      • Optional: gold flakes. Pure gold pounded into very thin sheets provides cookies with fancy gold accents.
      Close up of hand holding a large chocolate chip cookies with some more cookies in the back.

      Tips for the Best Large Cookies

      • Allow batter to firm up in the fridge for a minimum of 3 hours or better yet, overnight, before baking. This helps in better flavor development and appearance. The dough is easier to shape when it's cold and doesn't spread as much, creating a beautiful rippled edge when baked.
      • When rolling out the dough balls, keep half of it in the fridge so it remains cold as you work.
      • Flatten the dough ball before baking. This will help the large cookies spread out into a disk shape instead of remaining domed. Skip this step for small sized cookies.
      • For the best soft cookie texture, watch the cookies closely during the last few minutes of baking. For large cookies, use a lower heat (325F) to allow the entire cookie time to bake through fully instead of having the edges be done before the insides have fully baked through. The cookies are done when the edges are golden brown and the tops are slightly golden. Remember the cookies will continue to cook on the hot cookie sheet.
      Fancy soft chocolate chip cookies on a plate.

      Step By Step

      In a medium mixing bowl, sift together cake flour, baking soda and salt. Stir well to combine. In a separate bowl, cream room temperature butter and sugar together on med-high until lighter in color and fluffy.

      Hand sifting cake flour for cookies and mixer creaming butter and sugar together.

      Lower mixer speed to medium, add eggs one at at time until fully incorporated. The mixture will look glossy and smooth.

      Egg being added to creamed sugar and butter, batter looks glossy.

      Add vanilla extract. Turn off mixer and add dry ingredients in 3 separate additions. Stir on lowest setting until just combined. Do not over mix.

      Vanilla and flour being added to chocolate chip cookie batter that is being mixed.

      Add chocolate chips and mix until chips are evenly dispersed. Stop mixer, fold in the rest of the dry ingredients by hand.

      Chocolate chip cookie added to a cookie batter that is being mixed. Hand folding batter down.

      Wrap in plastic wrap and place in fridge until firm, about 3 hours. If time allows, let sit overnight for better flavor development. To bake, pre-heat oven to 325F. Roll cold dough into golf ball sized spheres (50 grams each) and place them 2 inches apart on a lined baking sheet.

      Cookie batter is being rolled into a ball, flattened onto a baking mat.

      Flatten with palms to a height of around 1 cm and add a few chocolate chips on top. Bake for 10-12 minutes until the edges are golden brown. The center may be puffy and light golden in color. (Note: it will continue to cook on the hot baking pan once out of the oven.)

      Hand adding chocolate chip on top of cookie dough and then it is baked inside the oven.

      Take out of oven, lightly sprinkle flaky salt on top. Let cool for 10 minutes before transferring to cooling rack (5 minutes for smaller size.) Place in an air tight container for up to 5 days. Before serving or packaging, add gold flakes to chocolate. Enjoy!

      Cookies on a plate with milk for Santa in front of a Christmas tree.
      Yield: 20 Large Cookies

      Fancy Soft chocolate chip cookies

      Large chocolate chip cookies with gold flakes laid out in a row on parchment paper.

      A fancy chocolate chip cookie that is soft, chewy and not too sweet. Flaky salt, edible gold flakes and its large size elevates this classic treat for gift giving and special occasions.

      Prep Time 25 minutes
      Cook Time 10 minutes
      Total Time 35 minutes

      Ingredients

      • 285 grams cake flour* (Note 1)
      • 1/2 tsp baking soda
      • 1 tsp sea salt
      • 225 grams unsalted butter, room temperature
      • 210 grams brown demerara sugar
      • 70 grams granulated sugar
      • 2 large eggs, room temperature
      • 2 tsp vanilla extract
      • 1 cup chocolate chips plus more for sprinkling
      • Optional: flaky salt
      • Optional: edible gold flakes

      Instructions

      1. In a medium mixing bowl, sift together cake flour, baking soda and salt. Stir well to combine. (Note 2)
      2. In a separate bowl, cream room temperature butter and sugar together on med-high until lighter in color and fluffy.
      3. Lower mixer speed to medium, add eggs one at at time until fully incorporated. The mixture will look glossy and smooth.
      4. Add vanilla extract.
      5. Turn off mixer and add dry ingredients in 3 separate additions. Stir on lowest setting until just combined. Do not over mix.
      6. Add chocolate chips and mix until chips are evenly dispersed.
      7. Stop mixer, fold in the rest of the dry ingredients by hand.
      8. Wrap in plastic wrap and place in fridge until firm, about 3 hours. If time allows, let sit overnight for better flavor development.
      9. To bake, pre-heat oven to 325F. Roll cold dough into golf ball sized spheres (50 grams each) and place them 2 inches apart on a lined baking sheet.
      10. Flatten with palms to a height of around 1 cm and add a few chocolate chips on top.
      11. Bake for 10-12 minutes until the edges are golden brown. The center may be puffy and slightly golden. Note: it will continue to cook on the hot baking pan once out of the oven. (See Note 3 for temperature and time for small cookies.)
      12. Take out of oven, lightly sprinkle flaky salt on top.
      13. Let cool for 10 minutes before transferring to cooling rack.
      14. Place in an air tight container for up to 5 days. Before serving or packaging, add gold flakes to chocolate. Enjoy!

      Notes

      1. Although it's not entirely the same, for this recipe, cake flour can be simulated by removing 4 tbsp of the AP flour and then replacing it with corn starch.

      2. If using AP flour to substitute, make sure to sift several times so the dry ingredients are evenly dispersed.

      3. For regular sized cookies, bake at 350F for 8-10 minutes. Let cool on baking tray for 5 minutes before transferring to cooling rack.

      This recipe makes 20 large cookies or 36 regular ones (using medium cookie scoop). See post on how to freeze dough.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      20

      Serving Size

      1
      Amount Per Serving Calories 391Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 43mgSodium 187mgCarbohydrates 71gFiber 1gSugar 59gProtein 2g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: amercian / Category: Cookies

      Basic Chocolate Filling for Macarons - Only 3 Ingredients

      · 6 Comments

      A basic chocolate ganache that is sturdy enough for use as a macaron filling at room temperature - great for macaron lollipops! It's easy to adapt this base recipe for a variety of different flavors.

      Macaron lollipops in a bear shape on a plate. Below that is a bowl of chocolate macaron filling.

      A Chocolate Ganache Ratio Sturdy Enough for Macarons

      Chocolate ganache is made from warmed up cream that is poured over chocolate. After combining together, it becomes a smooth mixture that has a variety of uses. Depending on the consistency, which is controlled by the ratio of chocolate to cream, it can be used for filling cakes, glazing or dripping onto cakes, eaten alone as a truffle or as an easy macaron filling. The ratios in this chocolate ganache is formulated especially for use as a macaron filling, it's firm enough to sit at room temperature and sturdy enough as a filling for macaron lollipops.

      Chocolate ganache macaron filling is one of my favorite fillings because it is so easy to prepare and I always have the ingredients in my pantry. Here's a tip: freeze the cream in ice trays, once frozen, pop the cubes out and put it into Ziplock bags. This way, you'll always have conveniently portioned amounts of this ingredient on hand for making chocolate macaron filling. FURTHER READING: YUMMY MACARON FILLING IDEAS

      Ingredients & Substitutions

      • Semi-sweet or dark couverture chocolate - use either semi-sweet or dark chocolate depending on desired taste and appropriate flavor pairing. Read explanation below on what is couverture chocolate and why it is recommended over chocolate chips. Regular chocolate chips can be used in this recipe but couverture is ideal.
      • Heavy cream has a milk fat content of 36%, its higher fat content produces a more stable chocolate ganache filling. If you are unable to find heavy cream, it can be substituted with whipping cream which usually has a milk fat content of 33%. Do not use half and half or milk as these do not contain a sufficient amount of milk fat.
      • Butter, unsalted - butter adds to the flavor profile and makes chocolate ganache look glossier. Butter should be at room temperature so it can be easily incorporated into the melted chocolate mixture. Use unsalted butter, if you like the the contrast between sweet and salty, you can always add a little bit of salt into the bowl before pouring the cream. Salted butter can be used but be aware that it may affect the overall taste of the ganache and you cannot control the salt level.
      • Vanilla extract - This is optional, vanilla adds a bit of warmth and rounds out the flavors in the chocolate. If you prefer the natural acidity in chocolate, you can leave this ingredient out. Just taste the chocolate mixture before you add the extract.
      Close up of a bear macaron lollipop.

      Using Couverture Chocolate in Macaron Filling

      Since the chocolate filling is an integral component in the structure and taste of the finished chocolate macaron, it's important to focus on using the best possible ingredients like couverture chocolate. Couverture chocolate is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving baked goods a more complex flavor and better texture.

      Ready to eat chocolates usually contain stabilizers that are not the most desirable for use in baking as it can throw off the proportions in a recipe. (However, this can depend on the recipe, pay attention to the specific type of chocolate to use.) For this chocolate macaron filling in particular, use of a better chocolate will yield a much tastier chocolate macaron which is important considering how hard you worked on making the macaron shells. Moreover, the proportions provided in this recipe are for use with a couverture chocolate.

      Can I Use Regular Chocolate Chips for Chocolate Ganache?

      Regular chocolate chips may be something you already have in your pantry and it's also very easy to find it at every grocery store. However, for this recipe, try to procure a better chocolate if possible. If you can't, you can use regular chocolate chips. But know that some compound chocolate chips are not meant for melting into recipes because they are formulated for folding into a batter and baking without losing its shape.

      Nevertheless, for testing purposes, I have tried making this chocolate macaron filling with regular Hershey’s chocolate chips and it does work. However, flavor wise, it's sweeter and the flavors are less complex. Appearance and texture wise, it is less glossy and smooth. On the performance side, it's less sturdy, the quantity of chocolate should be increased by 30%. One thing to note, I find I do not need the addition of vanilla extract when using the Hershey's brand of chocolate. You can taste and determine for yourself as you work along.

      Bear macaron lollipops on a plate.

      Chocolate Callets Vs. Chips

      Now, a quick note on the difference between chocolate callets and chips. Callets are small bits of chocolate that are made for melting into recipes while chips are chocolate bits formulated for folding into baked goods without melting.

      Why is My Chocolate Ganache Filling Runny?

      Chocolate ganache filling with this ratio of cream to chocolate will be runny and too soft for piping right after it has been blended with the hot cream. It will take some time for it to set and become firm enough for piping. To speed up the process, it can be placed in the fridge to set but it must be checked on every 15 minutes or so to make sure it doesn't harden up to a point that it becomes un-pipeable. Stir it gently each time. Alternatively, if you have the time, just let it sit out at room temperature for 1-2 hours, it will naturally set by itself without becoming too hard to pipe.

      If it becomes too hard, just melt it slightly over the stove top, get it all moving again, gently blend together and let it set until it firms to a pipeable consistency again. Don't overwork it or melt it over high heat as this can cause it to separate or become grainy.

      Step By Step

      If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl. The finer the chocolate is chopped, the easier it is for it to melt.

      Hand chopping up chocolate for macaron filling.

      Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.

      Cream being heated in a small sauce pan.

      Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. DO NOT LET BOIL. Let it sit for one minute. This will give the cream time to melt the chocolate. If stirred right away, it will cool down the cream and the mixture may become grainy.

      Gently blend with a spatula until fully incorporated.

      A spatula swirling a bowl of cream and chocolate.

      Add the butter, stir to incorporate together.

      Butter being added to chocoalate macaron filling.

      Optional: add 1/2 tsp vanilla extract or to taste. Blend to incorporate.

      Vanilla being added into chocolate ganache macaron filling.

      Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir each each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min - 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.

      Chocolate ganache filling for macarons held in a bow lhas set and looks thick and pipeable.

      How to Make Different Flavored Ganache

      The great thing about this basic chocolate filling for macarons is how easy it is to adapt it for different flavors. There are several ways to adapt basic chocolate ganache filling for macarons:

      • Extract - adding a few drops of extract at the end (like in this recipe) is the easiest way to add flavor to this chocolate macaron filling. This method allows for the addition of more extract if a more potent flavor is desired. As you blend, just add more extract to taste. Flavor ideas: peppermint, vanilla, coffee, jasmine, lavender, rose.
      • Infuse the cream - in this method, add the raw ingredients into the cream and let it sit overnight, allowing the flavors to infuse into the cream. For example, let the cream come to a light simmer with some tea leaves and let it sit in the fridge overnight. When ready to use, strain the tea and use only the cream to make the chocolate filling as usual following this recipe. Flavor ideas include: earl grey tea, lavender, coffee.
      • Cream replacement - replacing the cream with another liquid is a bit trickier as it will affect the consistency of the chocolate ganache filling and the flavors may not be as potent as you prefer. If using this method, be prepared for a little more experimentation and use other ways to support the flavor profile by adding extract or dry ingredients. Flavor ideas: liqueurs, fruit purees.
      • Dry ingredients - adding chopped up dry ingredients into the ganache can help boost the flavors without changing the consistency of the ganache filling. Flavor ideas include: nuts, dried fruits, seeds.

      For some of the methods above, it will take a little experimentation in the kitchen to achieve the right consistency but that's all part of the fun when creating your very own recipes. Here are some recipes I created using three of the methods above. It will help guide you in the creative process of adapting your very own chocolate ganache macaron filling: Chocolate Peppermint Macaron, Lavender Chocolate Macaron, Baileys Chocolate Macaron.

      How to Store Chocolate Filling

      By itself, this chocolate filling can be kept at room temperature for up to 2 days. However, the assembled chocolate macaron should be stored inside the fridge during maturation. This will help the chocolate filling set and extend the freshness of the macaron.

      To freeze chocolate ganache filling, tightly wrap it with plastic wrap, making sure there are no gaps. Store in freezer for up to 3 months. When you're ready to fill your macarons, let it thaw in the fridge overnight and then bring it back to room temperature before using. To freeze assembled macarons with chocolate filling, follow this guide on How to Freeze Macarons.

      Yield: Fills 24 macarons

      Basic Chocolate Ganache Filling for Macarons

      Ingredients for chocolate ganache macaron filling laid out on counter.

      A basic chocolate ganache that is sturdy enough for use as a macaron filling at room temperature - great for macaron lollipops! It's easy to adapt this base recipe for a variety of different flavors.

      Prep Time 15 minutes
      Set Time 45 minutes
      Total Time 1 hour

      Ingredients

      • 100 grams of semi-sweet couverture chocolate (or dark)
      • 100 grams of heavy cream
      • 20 grams unsalted butter, room temperature
      • Optional: 1/2 tsp vanilla extract

      Instructions

      1. If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl.
      2. Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
      3. Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Let it sit for one minute.
      4. Gently blend with a spatula until fully incorporated. Add the room temperature butter, stir to incorporate together.
      5. Add 1/2 tsp vanilla extract or to taste. Blend to incorporate.
      6. Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.
      7. Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      24

      Serving Size

      1
      Amount Per Serving Calories 43Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 10mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: french / Category: Macaron Recipes

      Tender Chocolate Cream Cheese Pound Cake

      · 2 Comments

      A moist and tender chocolate cream cheese pound cake that is so easy to prepare. Requiring only 30 minutes active time - perfect for afternoon tea, picnics and parties.

      Chocolate cream cheese pound cake cut open with slices arranged in staggered pattern with crumb side facing up.

      A moist and tender chocolate cream cheese pound cake requiring only 20 minutes active time. Quick and easy to prepare, even for the novice baker. This cake is perfect for afternoon tea, picnics, potlucks and parties.

      Easy & Tender Chocolate Cake

      After developing the recipe for matcha cream cheese pound cake, I made it several times more as I needed to bring over a quick treat to my loved ones during this stay at home period. I just loved how easy it was to put the pound cake together and how little manipulation it needed after baking, there was no filling to be made and no frosting that needed to be applied. It used ingredients that could be found in every grocery store, minus the matcha powder. It's such an easy delicious cake that one reader even made over 40 of them to raise money for charity. I decided I really needed a chocolate version of this as I know matcha powder may be hard to come by in some parts of the world and everyone loves a scrumptious chocolate cake! Here is the new recipe for a tender chocolate cream cheese pound cake.

      Chocolate pound cake slices in staggered pattern as shot from above to show top of cake.

      Using Couverture Chocolate in Pound Cake

      Since this cream cheese pound cake relies on chocolate for the overall flavor, using a good chocolate is ideal. Ready to eat chocolates usually contain stabilizers that are not the most desirable for use in baking as it can throw off the proportions in a recipe. However, this can depend on the recipe, pay attention to the specific type of chocolate to use.

      On the other hand, couverture chocolate is a higher class of chocolate containing a higher percentage of cocoa butter than compound eating chocolate, giving baked goods a more complex flavor and better texture.

      For this recipe, try to procure a better chocolate if possible, if not, you can use regular chocolate chips. But know that some compound chocolate chips are not meant for melting into recipes because they are made for folding into a batter and baking without losing it's shape. Nevertheless, for testing purposes, I have tried baking this chocolate cream cheese pound cake with regular Hershey's chocolate chips you can find at every grocery store and it still turned out delicious. It comes out a bit sweeter, less rich and complex but it was only noticeable because I was tasting the two of them side by side. If you want to use regular chocolate chips found at any grocery store, that's totally fine.

      Ingredients and Substitutions

      • Cake flour or pastry flour - cake flour is a low protein flour which will help make this cookie softer than if using AP flour. It usually has a protein content between 6-8% while pastry flour, also a lower protein flour, has a protein content between 8-9%. Grocery stores usually sell a combination of cake and pastry flour at 7-9% protein. It can be substituted with all-purpose flour but the cake will be a little tougher than if using cake flour. I recommend having a bag on hand in the pantry, in addition to use in cakes, cake flour can also be used to make fancy soft chocolate chip cookies too!
      • Sea salt - salt brings out the flavors in the chocolate and contrasts well with the sweetness. If using regular table salt, use half the amount.
      • Baking powder - this is the leavening agent. Traditionally pound cakes are naturally leavened by the air created in the batter when creaming the butter and sugar together. Adding baking powder helps by giving the cake additional lift in case there are any weaknesses in the batter.
      • Dutch Process Cocoa powder
      • Instant coffee powder - Coffee/espresso powder is the secret ingredient that makes chocolate cakes taste and smell amazing! We use only a small amount here to highlight the chocolate and make the flavors pop. You won't really taste the coffee but you'll notice that the flavors and aromas it adds to this chocolate cream cheese pound cake will make it almost addictive. I've tried making it without the coffee powder and I think it really makes a huge difference. Try to get some if you can. Instead of espresso powder, I chose instant coffee powder for this recipe because it's easy to find at every grocery store. It usually comes conveniently packed in small single servings, allowing it to stay fresher for those who use it only occasionally for baking. Espresso powder is more concentrated and can be substituted with half the amount the recipe calls for.
      • Brown demerara sugar - other types of soft brown sugar and white granulated can be used but will change the taste and texture slightly.
      • Butter, unsalted - it’s very important to have the butter at room temperature for it to cream properly with the sugar allowing the mixture to trap in air which will then help the cake expand when baking. This will give the cake a nice soft texture. To speed up the process of bringing it to room temperature, cut it into small cubes and microwave it on low for 6-8 seconds at a time. It should be soft enough to indent with your fingers but still holds its shape.
      • Cream cheese - use the brick type as cream cheese in a tub is too soft for use in this cake. It needs to be softened to a spreadable consistency, microwave it on medium at 8-10 second intervals. Make sure it is no longer hot when it is added to the batter.
      • Eggs - it’s important for the eggs to be at room temperature as well. If cold eggs are added to the butter, it will make the butter solidify, the butter melts once baked resulting in unsightly tunnels and large holes in the cake. To speed up the process of bringing cold eggs to room temperature, soak them in warm water for 10-15 minutes.
      • Vanilla extract
      • Semi-sweet couverture chocolate callets/chips, melted - Using a better chocolate will make this chocolate cream cheese pound cake richer, tastier and with more depth. It can be subbed with ready to eat chocolate chips regularly used for baking chocolate chip cookies. Make sure it's no longer hot when it is added to the batter.
      • Semi-sweet couverture chocolate callets/chips - there are 2 sets of chocolate chips listed here. This second set is for adding into the batter at the end. Dispersed in different parts of the finished cake, it gives this chocolate pound cake a delicious gooey chocolate goodness.
      Two slices cut out of a chocolate cream cheese pound cake with rest of cake uncut.

      Tips for Making This Pound Cake

      • Make sure all the ingredients are at room temperature so they can be easily incorporated into a smooth evenly textured batter. This will give the cake a nice soft texture and prevent tunnels and holes.
      • Triple sifting the dry mixture will ensure that the leavening agent is dispersed evenly throughout the mixture, again, preventing holes and tunnels. If you don't have time to sift it so many times, stir the powders together very well with a whisk.
      • After adding the dry ingredients to the wet batter, use the lowest setting (“stir” on some machines) to stir the batter until just incorporated. There will be some flour left on the side of the bowl, use a spatula to fold in the rest by hand. This will ensure the batter doesn’t get overworked resulting in a tough cake.
      • After transferring the batter into the cake pan, drop it on the counter several times to remove all the excess air in the batter.
      • Line the cake pan with parchment paper for a clean release and quick cleanup. Parchment paper is not the same as wax paper, it does not have a wax lining so it can be composted. Check with your local authority if you're unsure.
      • Keep the cake at room temperature for 2-3 days for the most tender pound cake texture. If placing in the fridge, bring it back to room temperature before serving, about 20-30 minutes.
      • It can be frozen for up to 2 months for future enjoyment. Wrap it first with plastic wrap and then one layer of aluminum foil.
      • This chocolate pound cake maintains its shape very well so it's perfect for cutting into cubes for adding onto ice cream and other desserts.
      • Pound cake is a denser and richer cake that tastes amazing on it's own. If you're looking for a softer, fluffier cake style, try my Super Fluffy Chocolate Cake Roll.
      • This is a very easy to put together cake, however, if you're looking for something sweet that's even more fool-proof, try Japanese Coffee Jelly.
      Slices of cream cheese chocolate pound cake on a long dish.

      Step By Step Chocolate Cream Cheese Pound Cake

      Melt the first set of chocolate in the microwave on medium heat until just melted, do this at 20 second intervals. Stir each time to check the consistency. Let cool.

      Soften cream cheese in microwave on medium until it achieves a spreadable consistency, around 10 seconds. Set aside to cool. It should no longer be hot when added to the batter.

      Hand stirring melted chocolate in a ramekin. Cream cheese in a bowl at a spreadable consistency.

      In a small bowl, sift together flour, salt, baking powder, cocoa powder and instant coffee powder. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Set aside.

      Hand sifting dry mixture containing cocoa powder.

      In a separate bowl, cream the butter and sugar together on medium speed in a counter mixer fitted with the paddle attachment. Beat until it looks lighter in color and fluffy.

      Check that the chocolate and cream cheese are no longer hot. Add the softened cream cheese and mix on medium-low until just incorporated. Pause mixer.

      Beaters in a stand mixer creaming brown sugar and butter together.

      Add the melted chocolate and mix on medium until homogenous.

      Hand pouring melted chocolate into a mixer with pound cake batter.

      Add the eggs one at a time, mix until the mixture looks smooth and creamy.

      An egg being poured into the chocolate cream cheese pound cake batter.

      Add the vanilla extract. The mixture will now look glossy and creamy. Pause mixer, add the flour mixture into the wet batter in 3 separate additions. Mix on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

      Flour being added into a glossy and creamy pound cake batter.

      Add the second set of chocolate chips and stir until chips are evenly dispersed throughout.

      Hand pouring chocolate chips into a mixer bowl filled with cream cheese pound cake batter.

      Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand. This will prevent overmixing, resulting in a tough cake.

      Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper. Use a bit of the batter to help secure the paper in place. Bang the pan on the counter several times to remove excess air.

      Hand folding the cake batter.

      It is normal for pound cakes to have a crack after baking because it is a denser cake and the exterior finishes cooking first forcing the batter to rise, creating a crack on the top. If desired, place a thin strip of cold butter into the center of the cake. This will guide the air to escape through there, resulting in a beautiful center crack once baked.

      A line of butter inside the pound cake batter.

      Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look deep brown in color. Let it cool in the pan for 5 minutes before transferring to a cooling rack.

      Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes. This cake also freezes beautifully, just wrap with plastic wrap and then with aluminum, it will keep well for 2 months. It's convenient like one of those frozen cakes you can buy at the grocery store, but better! You'll always have a delicious chocolate cake on hand to entertain surprise guests or devour after a long day at work. Enjoy!

      XOXO,
      Mimi

      Cream Cheese Pound Cake on a dish surrounded by seasonal flowers.
      Yield: 8 slices

      Tender Chocolate Cream Cheese Pound Cake

      Tender Chocolate Cream Cheese Pound Cake

      The most moist and tender chocolate cream cheese pound cake. Requiring only 20 minutes active time, quick and easy to prepare. This cake is perfect for afternoon tea, picnics, potlucks and parties.

      Prep Time 20 minutes
      Cook Time 40 minutes
      Additional Time 1 hour
      Total Time 2 hours

      Ingredients

      • 160 grams cake flour
      • 1/2 tsp sea salt
      • 1/2 tsp baking powder
      • 2 tsp Dutch processed cocoa powder
      • 2 tsp instant coffee powder
      • 160 grams brown demerara sugar*
      • 180 grams butter, unsalted, room temperature
      • 140 grams cream cheese, softened*
      • 90 grams semi-sweet couverture chocolate callets, melted*
      • 3 eggs, room temperature
      • 1/4 tsp vanilla extract
      • 50 grams of semi-sweet couverture chocolate callets*

      Instructions

      1. Pre-heat oven to 325F.
      2. Melt the first set of chocolate in microwave on medium heat until just melted, do this at 20 second intervals. Stir each time to check the consistency. Let cool.
      3. Soften cream cheese in microwave on medium until it achieves a spreadable consistency, around 10 seconds. Set aside to cool. It should no longer be hot when added to the batter.
      4. In a small bowl, sift together flour, salt, baking powder, cocoa powder and instant coffee powder. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Set aside.
      5. In a separate bowl, cream the butter and sugar together on medium speed in a counter mixer fitted with the paddle attachment. Beat until it looks lighter in color and fluffy.
      6. Check that the chocolate and cream cheese are no longer hot. Add the softened cream cheese and mix on medium-low until just incorporated. Pause mixer.
      7. Add the melted chocolate and mix on medium until it is just incorporated together.
      8. Add the eggs one at a time, mix until the mixture looks smooth and creamy.
      9. Add the vanilla extract.
      10. Pause mixer, add the flour mixture into the wet batter in 3 separate additions. Mix on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.
      11. Add the second set of chocolate chips and stir until chips are evenly dispersed throughout.
      12. Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.
      13. Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.
      14. Bang the pan on the counter several times to remove excess air.
      15. Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look deep brown in color.
      16. Let it cool in the pan for 5 minutes before transferring to a cooling rack.
      17. Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes. To freeze, wrap with plastic wrap and then with aluminum, it will keep well for 2 months. Enjoy!

      Notes

      Some ingredients are duplicated, use in the order listed in instructions.

      Brown demerara sugar can be replaced with white granulated sugar and other types of soft brown sugar. The texture and taste will vary slightly from original recipe.

      Use brick style cream cheese as the tub versions may be too soft for use with this recipe.

      If possible, use a good quality semi-sweet couverture chocolate. It can be substituted with regular chocolate chips.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      8

      Serving Size

      1
      Amount Per Serving Calories 480Total Fat 31gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 11gCholesterol 136mgSodium 251mgCarbohydrates 48gFiber 1gSugar 30gProtein 6g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Cuisine: amercian / Category: Cakes
      Side shot of matcha pound cake with golden crust.
      Matcha version of this tender cream cheese pound cake. Click for recipe.

      Baileys Irish Cream Macarons with Gingerbread Man Template

      · 8 Comments

      Macarons on a marble filled with Baileys Cream filling. Bottom photo is macarons in gingerbread man shape.

      Boozy Baileys Irish Cream macaron with a smooth and creamy filling. The macaron shells are infused with gingerbread spices - a great choice for holiday gift giving. Pipe the macarons into gingerbread man shape with the free template provided.

      Smooth and Creamy Filling

      After working on the recipe development for the boozy Baileys Irish Cream Chocolate Macaron Recipe, I still had a decent amount of the delicious liqueur leftover so I decided to create another version of Baileys Irish Cream Macarons filling with it. It's such a wonderful flavor to work with and I knew that it would make a delicious filling either as a chocolate or cream filling. The Baileys chocolate filling from my last post is great for the chocolate lover and has that certain boozy kick reminiscent of those cute miniature liqueur filled chocolate bottles. This recipe is a lot creamier with a more subtle nuance of liqueur. The cream is quite delicate both in flavour and texture, and c'mon with the name Baileys Irish Cream, it just seems wrong not to make a creamy filling with it.

      Close up of Baileys liqueur bottle with gingerbread man macarons in the back.

      Abstract Silver and Gold Gingerbread Men

      As for the decorative design on these little gingerbread men, I added an abstract motif with a royal icing made from, you guessed it - Baileys Irish Cream. After piping the motif, wait until it dries completely before adding the edible gold paint on top. Waiting until it dries completely will help prevent the icing from wrinkling once the paint is added. I also applied edible gold and silver flakes on top to give it a chicer look.

      An Army vs. a Small Clique

      I've provided a recipe for the macaron shells and filling, both yielding different quantities. The gingerbread macaron shell recipe yields 12 macarons while the filling yields enough to fill 36 macarons. This is deliberate as I like to provide the smallest recipe possible so you can test out the recipe before committing to a large batch. This is especially useful for making macarons since as we all know, they don't always turn out the way we want the very first time. Just keep in mind that my Best Macaron Recipe for the shells can be doubled, tripled or even quadrupled to match the amount of filling in this recipe. The recipe for the filling could not be reduced any further since it was the smallest amount that could be made while containing one whole egg.

      How to Pipe Gingerbread Men Macarons

      After preparing the gingerbread macaron batter according to instructions in the recipe card, transfer batter to a piping bag fitted with a round no. 5 tip. Pipe the gingerbread man's head. Do this for each of the gingerbread man before moving onto the next step, this will allow a light skin to form and prevent the batter from forming into one big blob. (For demo purposes, I am piping the entire character at once.)

      Pipe the gingerbread man's arms, do this for each ginger bread man before moving onto the next body part.

      Pipe the gingerbread man's legs, do this for each ginger bread man before moving onto the next body part.

      Pipe the gingerbread man's body, do this for each ginger bread man before moving onto the next body part. Bake according to instructions in post. Let cool completely and assemble with filling before adding the decorations.

      Prepare Baileys royal icing according to instructions in recipe card. Pipe desired design onto gingerbread man. Let dry completely, this might take over several hours. Store in fridge in an air tight container until dried.

      Add edible gold foil as desired. It's best to apply them with tweezers or wooden chopsticks as the foil will stick to your fingers and disintegrate.

      Check that the Baileys Irish Cream royal icing is completely dry to a point that it does not indent from gentle pressure. Paint a light coat of the edible gold paint on top. Let dry completely in the fridge.

      Gingerbread man macarons standing with a bottle of Baileys Irish Cream in the back.

      Which One is the Winner? Baileys Chocolate, Baileys Cream or the Hybrid?

      I made several batches of both Baileys chocolate macarons and Baileys Irish Cream macarons, and each time, it was hard to decide between the two. When I devoured the chocolate one, I wanted the cream one next and vice versa. So in the end I also tried piping a ring of the chocolate version on the outside while filling in the center with this creamier one. I really loved that version as well. Give all three versions a try and let me know what are your thoughts.

      I hope you enjoy the recipe and templates I've provided below. Happy winter bakes to you!

      XOXO, Mimi

      Bird's eye view of gingerbread man macarons on a table with Christmas string.
      Yield: 12 macarons

      Baileys Irish Cream Gingerbread Man Macarons

      Gingerbread Baileys Irish Cream macarons on a table with a bottle of Baileys in the back.

      Boozy Baileys Irish Cream macaron with a smooth and creamy filling. The macaron shells are infused with gingerbread spices making it perfect for the holidays.

      Prep Time 2 hours 30 minutes
      Bake Time 1 minute
      Total Time 2 hours 31 minutes

      Ingredients

      Gingerbread Macaron Shells

      • 65 grams almond flour
      • 65 grams icing sugar
      • 3/4 tsp ground ginger
      • 1/2 tsp ground cinnamon
      • 1/8 tsp ground nutmeg
      • 50 grams egg whites
      • 45 grams castor sugar or granulated sugar
      • A few drops of GEL colour of your choice (Warm Brown by Americolor was used here)

      Baileys Irish Cream Filling

      • 70 grams granulated sugar
      • 40 grams Baileys Irish Cream
      • 1 whole egg
      • 2 egg yolks
      • 155 grams room temperature butter

      Small Batch Bailey’s Irish Cream Royal Icing

      • 40 grams icing sugar
      • 1 tsp meringue powder
      • Small spray bottle
      • 4 tsp Baileys Irish Cream

      Instructions

      Gingerbread Macaron Shells

      1. This set of instructions is for an experienced macaron baker, if you're new to macaron baking, make sure to go over my original Best Macaron Recipe before starting.
      2. Set aged egg whites out on counter until it reaches room temperature.
      3. Sift the spices along with the almond flour and icing sugar.
      4. Whip egg whites with a handheld mixer until foamy, add cream of tartar.
      5. Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
      6. Once all the sugar has been fully incorporated and before reaching stiffpeaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.
      7. Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
      8. Pour a third of the spice/almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
      9. Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test.
      10. On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. If making the gingerbread man, refer to post on how to pipe dachshund puppy macarons.
      11. Remove the paper template from underneath the parchment paper or mat.
      12. Rap the tray several times on the counter to rid of excess bubbles.
      13. Before the batter dries, pop any remaining bubbles with a toothpick.
      14. Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking.
      15. Preheat oven to 320 F.
      16. Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
      17. Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
      18. Let them cool off on the pan (or off if they are overdone) while making Baileys Irish Cream filling.


      Baileys Irish Cream Macaron Filling

      1. Set butter out at room temperature.
      2. Whisk egg and egg yolks together until incorporated.
      3. In a small pot, heat up the Baileys liqueur and sugar on medium heat until the mixture starts to steam and you can see a few bubbles rise up from the sides of the pot. DO NOT allow the mixture to come to a full boil.
      4. SLOWLY pour 1/3 of the liquid mixture into the egg yolks and egg mixture while whisking vigorously to prevent cooking the eggs.
      5. Then take this egg mixture and pour it back into the pot with the liquid mixture. do it SLOWLY while whisking vigorously.
      6. Put it back onto the stove on medium heat. Stir to prevent eggs from curdling. Cook the mixture until it reaches 160 degrees. Take off the heat immediately.
      7. Pour mixture through a strainer into a mixing bowl. Use a spoon to push it through.
      8. In a stand mixer, using a balloon whisk, whisk the mixture on medium speed until it is cool to the touch. It will look lighter in color and the volume will have increased but it will still be runny.
      9. Change to the paddle attachment. On slow speed, add butter a little at a time. Once incorporated, beat on medium speed until fluffy.

      Small Batch Bailey’s Irish Cream Royal Icing

      1. Sift icing sugar and meringue powder into a mixing bowl.
      2. Add 1-2 tsp of Baileys liqueur to the dry mixture and stir with a spatula to get the mixture going. If it’s still lumpy, add another 1 tsp of liqueur and stir again.
      3. Add the rest of the liqueur with a spray bottle by slowly spritzing it onto the mixture until it reaches the proper consistency of a “15 second” icing. When a knife cuts through the icing, it will take 15 second for the cut to disappear.
      4. Place in a piping bag and seal the ends so the icing doesn’t dry out.
      5. Pipe desired design onto the gingerbread men and wait at least 12 hours for the icing to dry before adding edible paint on top.





      Notes

      The macaron shell recipe can be doubled, tripled or quadrupled to accommodate how many macarons you'd like to make. There is enough batter here to make 12 round or 12 gingerbread men with the template provided at the end of this post. 

      There is enough Baileys Irish Cream filling to fill approximately 36 macarons. This recipe was scaled to the smallest amount possible while using 2 yolks and 1 whole egg so there will be leftovers if the recipe for the shells is not doubled or tripled.

      Alcohol will remain in the filling. Take caution when serving to children, pregnant women, the elderly and those with compromised immune systems.

      Always remain vigilant when heating up alcohol as it can cause a fire. 

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Yield

      12

      Serving Size

      1
      Amount Per Serving Calories 231Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 74mgSodium 98mgCarbohydrates 22gFiber 1gSugar 21gProtein 3g

      This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.

      Did you make this recipe? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © mimi
      Cuisine: french / Category: Macarons

      Free Gingerbread Man Macaron Templates for this Project

      These are some free gingerbread man macaron templates available for download for my Newsletter Subscribers. Just sign up for the newsletter and wait for the double opt-in confirmation email. Confirm your subscription and you’ll be sent the password to the member’s only area. 

      Gingerbread man macaron template.
      Gingerbread man macaron template.

      Note: This post was originally published on November 26th, 2017. This is part 2 of 2 of the recipes I shared on AM1470 with Deborah Moore on November 28th, 2017.

      How to Bake Smooth and Round Macaron Shells

      · 24 Comments

      Wondering how to bake macarons that are smooth and round? Tired of baking bumpy, irregular, lopsided macarons? Here are some tips, video and recommended tools for baking smooth and round macarons shells.

      A plate filled with smooth round macarons in multiple colros.

      Fixing Bumpy, Irregular, Lopsided Macarons

      Bumpy, irregular shaped and lopsided macarons can be fixed with a little bit of practice and using the right tools. There are several steps during the macaron making process which can affect how round and smooth your macarons are:

      Sifting/grinding of almond flour:
      This stage affects the bumpiness of the macaron shells. If the almond flour is not fine enough or clumpy, it will leave the top of the macaron shells bumpy and rough. The almond flour should ideally be fine, not too oily and sifted at least once.

      Meringue:
      This stage affects the roundness of the macaron shells as a soft meringue won't be able to hold a nice round shape when piped.

      Folding/macaronage:
      This stage affects the bumpiness and roundness of the macaron. If the almond flour/sugar mixture hasn't been fully incorporated into the meringue, this can make the shells look bumpy and also harder to pipe into nice round shapes as it won't pipe out as one cohesive batter.

      Piping/proper tool usage:
      This stage affects the roundness of the macaron. After the almond flour is prepared properly and fully incorporated into the meringue, using the right piping technique and tools will help achieve a rounder macaron shell. There are several tools I include below which will help.

      Resting/drying:
      This last stage affects the smoothness of the macaron. At this stage, we need to make sure all the excess bubbles that may still be trapped in the shells are released.

      To achieve ideal conditions for baking round and smooth macaron shells, please follow the guide below:

      Round and smooth macarons in various colors on a grey plate.

      How to Bake Smooth and Round Macaron Shells

      A plate filled with round and smooth macarons with no bumpiness.

      Tired of baking bumpy, irregular, lopsided macarons? Here are some tips, video and recommended tools for baking smooth and round macarons shells.

      Instructions

      1. If making own almond flour, use blanched (skinless) almonds to make it.
      2. Always grind almonds together with the powdered sugar to prevent it from become too buttery or gummy. Here's how to grind your own almond flour.
      3. Don't forget to grind store-bought almond flour too! This will remove clumps and further refine it. As stated before, do not grind almond flour by itself, grind it with some of the powdered sugar from the recipe.
      4. Always sift the almond/powdered mixture to aerate it and isolate large pieces. This basic strainer type works efficiently without clogging.
      5. Discard what can't be sifted.
      6. Make sure the meringue is stiff enough. If the batter is weak and too soft, it doesn't hold a nice round shape when piped.
      7. Use proper macaronage techniques to fully incorporate the almond/sugar mixture into the meringue. Here's more on How to Macaronage.
      8. Transfer batter to a good quality piping bag. It will provide more control and stop the batter from flowing out in an uneven fashion. (Ziplock bags are too flimsy and don't provide good control while piping.)
      9. Pipe shells onto a silicone mat for rounder shells.
      10. If using parchment paper, use good quality ones. If it comes in a roll, flatten it out ahead of time but placing heavy objects on top of it. Secure the paper onto the pan with magnets or some wet batter.
      11. Pipe batter evenly from the top down starting in the center, not on an angle.
      12. Pipe with an injection syringe for more control. See it being used in the video below and buy it here.
      13. Rap the tray hard against the counter to pop any trapped air bubbles.
      14. To prevent nipples/points on the batter, proper macaronage is key. If the points remain even after rapping the tray on the counter, it can be smoothed out with a wet finger but know that next time, more folding is needed.
      15. Use a toothpick to pop any leftover air pockets.
      16. Let the shells dry until they have developed a "skin". This will prevent them from cracking in the oven.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Did you make this project? Share your results with me 🙂

      Please leave a comment on the blog or share a photo on Instagram

      © Mimi
      Category: Macarons

      Bonus Tip for Macaron Colors that Fades After Baking

      These festive red shells were made by adding a generous amount of Americolor's "Super Red". About 4-5 drops will do the trick. I find Americolor's gel colouring to be very stable when baked and I don't lose too much of the colour in the baking process. When I first started baking macarons, I often heard that you need to add a LOT more colour than you actually need because the colour will fade after baking. After baking many a  batches with Americolor, I haven't found any problems with my shells losing its colour after baking.

      One of the interesting tidbits that arose in the discussion some of my IG baking friends had on one of my posts was that certain gel colour brands just don't work as well. Another issue I can think of is that when shells get over-baked, they also tend to "lose" it's colour because it has started to brown. So watch out for those two issues. One, you'll need to get yourself some quality gel colours and two, you'll need to know how to use your oven properly to bake macarons. Click the link to read that post.

      I hope this post on how to bake smooth and round macaron shells have helped you. If you have any further questions, please leave them below.

      XOXO,
      Mimi

      Note: This post was originally published on December 6th, 2015

      Chocolate Peppermint Macarons with Christmas Bear Template

      · Leave a Comment

      Christmas bear macarons in a tea cup, below is picture of macaron bears on a silicone mat with holly sprinkle being added on.

      Chocolate peppermint macarons are so easy and delicious to make for the Christmas holidays using 4 simple ingredients in the filling. Pipe the macaron batter into cute bear in ugly Christmas sweater shapes for edible holiday gifts.

      Peppermint Candy Cane Flavor for the Holidays

      I'm really happy to bring you this new tutorial for Chocolate peppermint macarons piped into a Christmas bear shape. It's the first time that I am posting a #MacaronArt recipe that comes with an accompanying video and template! Hopefully, it will provide you with a comprehensive look into the makings of macaron art. We will be spending a lot of time decorating and preparing the special Christmas bear shaped macaron shell so I wanted to make the chocolate peppermint filling a bit more approachable. It's so easy to prepare and only requires 4 ingredients - chocolate, cream, butter and peppermint extract. Here's how:

      How to Make Chocolate Peppermint Ganache

      1. Chop up the chocolate and place in a heat safe bowl. Try to chop it as fine as you can. This will allow the hot cream to effectively melt the chocolate.
      2. Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil.
      3. Once it comes to a light simmer, immediately pour it over the chopped chocolate. Let it sit for one minute so the chocolate has a chance to melt.
      4. Blend with a spatula until fully incorporated.
      5. Add the room temperature butter and incorporate.
      6. Add 1/2 tsp. of peppermint extract (or more if you like a real minty taste) and incorporate.
      7. Place it in the fridge and let it cool off and firm up before piping (30 min. - 1 hour). Check on it every 15-20 minutes, use it as soon as it achieves a pipeable consistency.

      Piping Christmas Bear Macarons

      Prepare batter according to instructions in recipe card below. If you don't know how to make multiple colored batters, read this tutorial on How to Make Multiple Colors From One Batch of Macarons. First pipe the bear head on a silicone mat. Silicone mats are great for helping character macarons retain its shape.

      Rap the tray on the counter and pop remaining bubbles with a toothpick or scribe tool. Do this for all the heads before moving onto the ears. This will give a chance for the batter to develop a light skin which prevents the batter from running into each other.

      A hand popping bubbles in piped macaron batter.

      Next, pipe the bear ears. Do this for all the bears. A round #10 piping tip was used here. The smaller opening allows for more control during piping.

      Macaron batter that looks like a bear shape.

      Gently add the holly sprinkles onto the bear head before a firm skin develops. Do this for all the bears before moving onto the next step.

      Christmas holly sprinkles added onto macaron bear batter.

      Pipe red batter underneath bear head. Do this for all the bear heads before moving to next step.

      Ugly sweater being piped onto bear macaron head.

      Add holly and heart sprinkles onto bear's sweater before the batter dries completely.

      holly sprinkles being added onto bear with ugly Christmas sweater.

      Bake according to instructions, let cool. After cooling, fill bears with chocolate peppermint ganache filling. Place in fridge to set, about 30 minutes. This will make the macaron easier to work with while decorating.

      Chocolate peppermint ganache being piped onto Christmas bear macarons.

      Glue white melting wafer onto bear with edible glue. Do this for all the Christmas bears and let set before moving onto next step.

      Snout being added onto Christmas bear macaron.

      Draw in eyes with edible pen.

      Eyes being drawn onto Christmas bear macaron.