Pantone Emerald and Tangerine Tango Macarons

This image via The Mad Baker

What better way to pay tribute to Pantone’s resignation of Tangerine Tango to Emerald as Color of the Year 2013 than with the confection and color of French Macarons?

In tribute to the passing of another year in color and beginning anew, I adapted this recipe from Pierre Hermé’s fabulous French Macaron cook book to fit a US kitchen.

 

Pierre Herme’s iconic cook book –  Macarons click the link if you are interested in the book

Making French macarons – like Pantone Emerald and Tangerine Tango – is not for the faint of heart. This is one of those things that you do to prove something to yourself – flying in the face of adversity, expense, or difficulty to demonstrate against all odds that you can somehow overcome….

This recipe yields about 72 macaroons that fly in the face of those year-to-come initiatives to slim down as well; adapted from Pierre Hermé’s “Macaroons” in an ode to 2012’s Tangerine Tango, as it surrender’s it steps aside to allow it’s fraternal twin, Emerald Green. Just in time for Christmas foodie gift-giving – but that said, what I love most about macarons is that their whimsical color themes paves the road to self expression as well as great taste! A universe of invention can take holiday color out of the stereotypical confines of bumper-sticker color choices – they can be turquoise and fuchsia, lavender and mint…pick your combo…

But for today and not really for Christmas, they are red-orange and emerald.

Raspberry jelly:

10.5 oz fresh raspberries

4 Tbsp + 1 tsp caster sugar

2 pcs gelatin leaves

Soak gelatin leaves in cold water.  Puree raspberries and sugar together, then strain to remove pips.  Heat puree to about 115º and add gelatin leaves; stir to mix.  Pour into a gratin dish lined with plastic wrap to a very shallow depth of  about 1/8 of an inch.  Leave to cool for 1 hr at room temperature, then freeze for 2 hours. Cut the resultant jelly into ½ inch squares and return to freezer while working on the rest of the macaroons.

image via themadbaker.com

Emerald Green shells: (for Emerald Green Food Coloring, click here)

1 cup ground almonds
1 cup icing sugar
2 medium-sized aged egg whites
¼ Tsp yellow food coloring
½ Tsp green food coloring

Red shells:

1 cup ground almonds
1 cup  icing sugar
2 medium-sized aged egg whites
2 tsp raspberry red food coloring

Italian meringue:

– 1 1/4 cup + 1 Tblp of caster sugar
– 2 ¾  fluid oz of mineral water
– 3 large  aged egg whites

Optional:
– 1.5 tsp egg white powder to add to the second portion of egg whites.  If you haven’t got time to age your eggs, add egg white powder to your egg whites. It functions to strengthen protein bonds that form when egg whites are whisked and duplicates the affect of “aged” egg whites – in my opinion, without the increased risk of bacteria contamination.

Shells:

Sift icing sugar & ground almonds into a large bowl. Stir in either aspect of Tangerine (add yellow to red) or Emerald food coloring into egg whites, then pour mixture into icing sugar & ground almonds but do not stir.

Bring water and caster sugar to boil at 244º F (or 118 C).  At 239º (115C) begin whisking second portion of your egg whites.  When sugar syrup reaches 244º, pour over egg whites, continuing whisking briskly until meringue has cooled down to 122º (50C).

Separate meringue into two equal portions and fold each batch separately into red/yellow and green/yellow almond / sugar mixture.

Place two pasty sleeves into tall drinking glasses and fold the sleeve over the edge of the glass – this is the least messy way to add your mixture to the pastry sleeves. Spoon each batch into separate piping bags fitted with a plain nozzle – if you have marble counter tops, work on a cutting board – this stuff can stain Carrera type marbles!

Pipe rounds of batter about an inch in diameter, spacing them about an inch apart on lined parchment covered baking trays.

Leave your shells to stand for at least 30 minutes until they form a skin, then bake them in an oven preheated to 350º for 12 – 15 minutes. During the last 4 minutes of baking open and close the oven door twice to let out steam; electric ovens are best, so do this in particular if you are baking in a gas oven, as the have less temperature and humidity conformity; cooling completely before removing from the parchment.

Pistachio ganache:
8 oz whipping cream
8 oz white chocolate
2.5 Tbsp pistachios

Blend pistachios with whipping cream in a food processor (or blender at high speed, which is possible but clunkier).  Melt the chocolate.  Bring cream & pistachios to boil  pour it over the chocolate in batches, and stir till smooth. Pour your ganache into gratin dish and gently press plastic wrap over the surface of ganache to prevent a skin from forming.  Set aside in fridge to thicken.

Assembly:

Spoon ganache into piping bag fitted with plain nozzle.  Pipe a generous mold on either the red or the green shells and lightly press a cube of raspberry jelly into the center.  Pipe a dot of ganache on top then cover with another shell of different color.  Refrigerate macaroons for 24 hours in fridge. All them to stand at room temperature for 2 hours before serving.

Eat Color!

emerald and red-orange macaroons via themadbakercom