Wednesday, January 12, 2011

Ginger Macarons with Orange Sugar Buttercream

My first stop for baking with my orange sugar simply had to be buttercream frosting to pair with ginger macarons.
Ginger Macarons with Orange Sugar Buttercream recipe from cherryteacakes.com


 Baking with a new ingredient is always so much fun. Lately I've been in a macaron making mood. Ever since Christmas and making macarons with my mother I've been wanting to make more and keep perfecting this process.

It seems like every time I post a macaron recipe I get a lot of comments on the post about being scared to make a macaron! Let me clear this up: making a macaron is NOT hard. It's actually relatively simple, and takes very little hands on time! Can you whip egg whites until they have soft peaks? Can you sift and fold? Can you pour out a tester teaspoon to see if the batter will flatten slightly? Yes? Then you're going to be just fine!

If it makes you feel any better, the vast majority of the macarons I see sold around DC aren't done perfectly either. Their batter is undermixed. How can I tell? The lumpy tops are a dead give away. The batter never flattened properly. I have made that mistake myself. If you look at my chinese five spice macarons you can see that they are actually just slightly under-mixed. Is it a learning process? Sure! But so was cake right? Or making caramel? or Toffee?

Want me to talk you into it? Shoot me an email! Trust me, you'll be just fine! .....well.....one weird rule: if it's humid, don't bother. At least that's what I hear. I've just always followed that rule. One of these days I'll be a rebel and make macarons during a horrible rain storm.

Now as for using my orange sugar to make a buttercream, this took a bit of pondering. I had to put forth some effort to grind my sugar into powdered sugar. It took longer than I wanted it to. I'm not the most patient of people. Quality time with my food processor is not really what I look for in a Tuesday night. I succeeded. The orange sugar will in fact, after a while, turn into a powdered sugar that can be used in buttercream! So happy!

Hope you enjoy this little recipe, and more importantly I hope that if macarons scare you, you'll face the fear. They are a wonderful cookie!


Ginger Macarons

100 g. egg whites
25 g. white sugar
200 g. powdered sugar
110 g. ground almond meal
1 tsp. ground ginger
dried orange zest (optional)

Line two baking sheets with parchment paper. 

In a stand mixer, fitted with the whisk attachment, whip the egg whites into a foam, gradually adding the sugar. Continue to beat into a meringue. 

Sift together powdered sugar, ginger, and almond meal to remove any clumps. Gently sift into meringue gradually folding in, usually as few strokes as possible. Test a teaspoon of batter by pouring onto a plate. If it flatten slightly, you’re ready. If it remains stiff, give it a few more strokes. Err on the side of under-mixed.

Moving quickly fill a disposable pastry bag with the macaron batter with a 3/4 inch wide cut end. Pipe small rounds one inch in diameter and one inch apart, onto the baking sheets. Allow to rest for half an hour. Sprinkle the tops with dried orange zest.

Preheat the oven to 300. 

Bake for 15-20 minutes. My experience is that if the macarons are hard to remove from the paper, they need more time to bake. Allow to cool on the pan and then remove. Store in an airtight container in the refrigerator until ready to fill. 

Orange Sugar Buttercream 

1/2 cup butter
1/2 tsp. vanilla
1 cup confectioner’s sugar
1 cup powdered orange sugar (pulse sugar cubes in a food processor)

Whip with a paddle attachment: butter, and vanilla until creamy then whip in the sugars.

22 comments:

  1. What a beautiful cookie! And I love how you used your orange sugar to add a fun flavor twist.

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  2. These are beautiful and te orange sugar buttercream is such a great idea. Glad your patience paid off.

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  3. That buttercream sounds amazing. I mean, regular buttercream is good enough to eat with a spoon, but this is even more amazing.

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  4. Still haven't tried to make macarons but I do love anything ginger so this might be the recipe that get's me whipping egg whites.

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  5. Your macarons turned out beautious!

    I like this flavor combination...the ginger has got to be fantastic in it. I look fwd to trying the ginger for the shells and great filling with your orange sugar. ;)

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  6. It took me a few times to get it right, but now I love making macarons! I ran out of almond flour and I'm so sad. I have yet to become very creative with my flavors, soon. Once I buy more almond flour!

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  7. I think you've convinved me now to give macaroons a try. Thanks for the pep talk. And thank you for some yummy looking macarons.

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  8. I need to make some more and really prefect the process. Your choice of flavors here are amazing!

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  9. They look awesome!! I have been dying to make a batch again.

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  10. Gorgeous photos, and recipe is awesome!

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  11. So, THIS is where the orange sugar was going! YUM!

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  12. lovely! i'll have to try making the ginger shells... btw, i've made a couple batches of macarons while it was pouring rain out and they didn't come out so great... =T

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  13. I have been in an "orange" mode lately...These are going in to my recipe file for sure! They look beautiful, and I love that (for me) they are gluten free.

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  14. I don't think I have commented here, but I have been checking out your blog a lot lately. I just wanted to say I really enjoy it and your photography is stunning.

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  15. They look beautiful and delicious! Macarons are one of the things I like to learn to bake in 2011. I will save this recipe to try.

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  16. These look really good. I love the ginger spice with just about anything so orange will work just fine. thanks for sharing.

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  17. So envious of your beautiful macarons :)

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  18. gorgeous macarons- they are my favorite!

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