I've been on a macaron kick ever since I saw the basic recipe on Martha Stewart magazine. I've mainly been riffing off their basic recipe in terms of different flavors and colors. For various reasons I wanted to make Painkiller flavored macarons for a party this Friday. Painkillers are an amazing tropical drink made with orange juice, pineapple juice, coconut, rum and nutmeg.
145g blanched almonds.
230g confectionery sugar
Grind these all together in your cuisinart until very fine powder and then grind a bit more just in case. You want all the almonds fully powdered.
4 egg whites
100 g sugar
1 teaspoon orange extract
1/4 teaspoon rum extract
a little orange and a bit of yellow food coloring
Whip together in your mixer until stiff peaks add food coloring until you think it is one shade darker then desired( dry mix will lighten just a bit)
Then dump the entire dry mix into the egg mix. Fold it over and over until all the dry mix is incorporated and everything looks smooth.
Put the macaron batter into a pastry bag fitted with a rather big round tip #804 or similar. Pipe quarter sized rounds on the silpat or parchment paper lined cookie sheet. ( the silver ones work better for me then the dark ones)
See here how there are little divots where the air released well don't worry as they rest the divots will go away.
Let your trays rest 30 minutes
Bake in a preheated oven at 350 for 11-13 minutes. ( want the tops dry)
1/4 cup cream of coconut
3 tablespoons coconut oil
1/4 cup pineapple juice
1/4 cup rum
1 teaspoon nutmeg
3 cups confectioner sugar
a little orange food color
Whip all ingredients together in mixer until smooth and fluffy and fully incorporated. Put into a pastry bad fitted with a medium tip and pipe between two of the shell cookies to create one sandwich cookie macaroons of awesomeness.
Bring to a boat party or any other party that would appreciate it( or just eat for dessert)
To store keep sealed airtight container in fridge. Macaroons actually are best a day or so after baking.
Go forth and make cookies!!!