Peaches & Cream Macarons
The macaron obsession continues! After making a batch a day a few weeks ago when I was trying to perfect my recipe, I decided to take a bit of a break from making macarons over the past week or so, but I couldn't resist whipping up these Peaches & Cream Macarons to give to my sister this weekend.
This is a good definitive recipe for vanilla macaron shells, which you can then fill with whatever filling you like! Just make sure to leave them in the fridge overnight to allow the flavors from the filling to permeate the shells.
For detailed step-by-step instructions for making macarons see this post.
Peaches & Cream Macarons Recipe by Charis Mitchell Makes 18-20
3/4C water from a can of chickpeas 1/2C sugar
1 1/4C ground almonds
1/2C powdered sugar
1tsp vanilla extract
1/4tsp peach colored food gel
For the filling
1Tbsp dairy free cream cheese (I used Violife)
2C powdered sugar
2-4Tbsp dairy free milk
1tsp vanilla extract
4Tbsp peach or apricot jam
Begin by simmering the chickpea liquid in a small pan over a medium heat until it has reduced to 1/3C. Set aside to cool for 10 minutes while you prepare your dry ingredients.
Process the ground almonds for a few seconds until finely ground, then add the powdered sugar and process again until combined. Sieve into a medium bowl and discard any pieces too big to pass through the mesh.
Once the chickpea liquid has cooled down pour it into the bowl of a stand mixer fitted with a balloon whisk and whisk on medium speed until fluffy (around 5 minutes) Add the sugar and whisk on high until the meringue is extremely stiff and glossy (depending on your mixer this can take anywhere from 5-10 minutes) Add the vanilla and color gel and whisk until combined.
Add half the dry ingredients to the meringue mixture and mix, using a spatula and pressing down to remove some of the air from the mixture. Add the rest of the almond-sugar mix and stir in a circular motion until there are no dry bits left.
Press the batter against the side of the bowl and then scoop up from underneath (see the step-by-step post for detailed pictures.) Repeat this 15-20 times, until the batter is thick but slowly drops off the spatula.
Spoon the mixture into a piping bag and seal it at the top. Pipe 1 inch circles onto baking trays lined with grease proof paper, being careful to pipe from above as opposed to from the side. Hold each tray at chest level and drop onto the work surface or table three times. Leave the macarons to dry out for an hour at room temperature.
Place your first tray of macarons in the oven and then set it to just under 100 degrees Fahrenheit. Bake the macarons for 20 minutes before turning off the oven and leaving them in there for 15 minutes, and then opening the door and leaving them in there for a further 15 minutes. Remove the tray from the oven and leave the macarons to cool completely on the tray before sandwiching them together with the filling.
Make the cream filling by creaming together the dairy free cream cheese, vanilla and powdered sugar, adding almond milk until you have a thick, smooth cream. Spoon into a piping bag and seal at the top.
To fill the macarons, pipe a circle of cream around the edge of each base shell and then put a blob of peach jam in the center (see picture below.) Gently sandwich together with the top shell and repeat until each macaron is filled.
Place in the fridge for 24 hours or overnight to allow the flavors from the fillings to permeate the macaron shells and then eat! Keep in the fridge for a week or in the freezer for months.