Wednesday, August 27, 2014

Old Fashioned Macarons

Guys I bought some Pumpkin Porter yesterday...

I know it is only the end of August but I saw Redhook's seasonal in the store and HAD TO HAVE IT. It is one of those things, like orange-dyed Oreos, that I can't pass up.

I love fall. Because fall means pumpkin beer and orange Oreos. I also love bourbon, nice segue huh?

Although, I will admit, it has taken me a few years to get over a bad bourbon night. I won't go into too much detail, I will just advise you not to play card games with shots of Maker's Mark at stake.

Turn your bourbon into a cocktail inspired macaron instead. Let's ease ourselves back into the bourbon game.

The shells are flavored with orange (zest and extract) and bourbon. They are filled with bourbon and bitters spiked buttercream, as well as a dollop of maraschino cherry buttercream because it isn't an old fashioned without the cherry. I painted an "orange twist" on the tops of each macaron using bourbon and orange Kool Aid powder (I wanted a bright undiluted color but you could also use food dye.) Bourbon every step of the way!


Old Fashioned Macarons
makes 20 cookies

1 c confectioners sugar
1/2 c almond meal
5 Tablespoons granulated sugar
2 large egg whites
2 teaspoons bourbon
1 Tablespoon finely grated orange zest
1/2 teaspoon Ballard Extracts Orange

1 1/4 c Italian Meringue Buttercream, at room temperature & divided
1/3 c bourbon
3 dashed orange bitters
2 maraschino cherries+ 1 Tablespoon maraschino cherry juice

bourbon + orange food coloring (or orange flavored Kool Aid powder)
- - -
1. Follow this recipe with the following adaptations:
* Add the orange zest to the granulated sugar and massage it to flavor the sugar before adding it to the meringue
*Add the 2 teaspoons of bourbon and the orange extract to the egg whites before you begin to whip them

2. Mix and bake the cookies like normal

3. While the cookies are cooling, make your buttercreams

*Place the 1/4 c room temperature buttercream into a medium bowl; finely chop the cherries and add them and the juice to the buttercream; whisk until smooth

*Place 1 c room temperature buttercream into the bowl of a stand mixer fitted with the whisk attachment; mix on medium-high until fluffy; slowly add in the bitters and 1/3 c bourbon about 1 tablespoon at a time (adjusting the quantity to your taste preference)

4. Peel cooled macarons off of the parchment paper and pair them according to size

5. On the "bottoms" of your macaron pairs pipe a ring of the bourbon buttercream

6. In the center of the bourbon buttercream, pipe a small amount of the cherry buttercream

7. Sandwich your macarons

8. In a small bowl combine 2 tablespoons of bourbon with orange coloring (or Kool Aid powder like I used) until it is a brilliant orange

9. Using a small brush, paint an arc onto the tops of each macaron (reminiscent of an orange twist)

10. Allow the "paint" to dry before enjoying; macarons will keep for about a week in the freezer simply thaw them in the refrigerator for about twenty minutes before eating

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