Рецепт Baking| Lebkuchen & Garam Masala Macarons … and the failings of my sourdough experiment! Blame Scrooge!!
“External heat and cold had little influence on Scrooge. No warmth could warm, no wintry weather chill him. No wind that blew was bitterer than he, no falling snow was more intent upon its purpose, no pelting rain less open to entreaty.”
Charles Dickens, A Christmas Carol
Scrooge, my sourdough starter let me down. He’s been sitting on my counter for the past few days, being diligently fed, bubbling a bit now and then, showing signs of life. Everyone seems so hungry during the holidays, but Scrooge was the hungriest … after Coco of course. But the sourdough for Daring Bakers wasn’t meant to be. What did ‘happen‘ however were these Lebkuchen and Garam Masala Macarons with a salted butter caramel buttercream!Sourdough trouble! I got up that morning and everything seemed to go wrong. Decided to make half a recipe, and weighed out double Scrooge in error. PLOP … he fell in and almost instantly I tried to fish him out. ACK…don’t even bother if you ever make that mistake. It was the day after Christmas, the coldest in the past 10 years. No way was Scrooge going to lend some warmth to my dough to rise. He just clenched his fists and stayed put! 2 hours later, minimum rise … It rose marginally after beign somewhat shaped; then we ran into yet another power cut for the rest of the day. By the time the electricity was back, the oven preheated, and I bunged the dough into the oven, I was distracted. There was so much more to do. I cranked the oven to the highest setting … and forgot all about the bread! Sigh!! The tops burnt, spewing out black fumes! {No pictures…sorry!} A kitchen filled with smoke was enough to ring the deathknell on my bread! So I am back to the drawing board again, feeding the little bit of miserly Scrooge who sulks on the counter. Must try the drama again, maybe on a warmer day. In the meantime, I am back with some feet that ran faster than Scrooge, that gave me more luck on the not so cheery day! Yes, it gladdened my heart to find success by way of Mactweets, our call this month to let the seasons and her holidays inspire you. We’ve had some stunning macarons join our ranks these past few weeks. I jumped in late and present my humble mac-offering – Lebkuchen Macarons & Garam Masala Macarons with Salted Caramel Buttercream. I had piped out others, colours, flavours … but alas, the power tripped again, so I am glad to have a few.Jamie and I tempted you to Think COLOR: I did {though sadly my pinks and blues didn’t make it}; Think FLAVOR: I did … Lebkuchen and garam masala and salted butter caramel from Jamies recipe that I so love! Think HOLIDAY: Impossible not to. Kids at home 24 X 7, hungry and full of beans, pooch so excited to have kids at home so even she is more full of beans than ever before … always something happening!
Do you want to join us making MACARONS?
If you do, you are most welcome to join us for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally post the round-up by the end of every month, following which a new challenge is posted!
Recipe: Lebkuchen & Garam Masala Macarons
Summary: Lebkuchen and Garam Masala Vanilla Macarons sandwiched with a salted butter caramel buttercream. Holidays are here!
Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- Lebkuchen / Garam Masala Macarons
- 1 egg white, aged 2 days
- 1/4 cup almond meal
- 1tsp Lebkuchen spice or Garam Masala {either one}
- 1/2 cup powdered vanilla sugar
- 1/4 tsp egg white powder
- 2 1/2 tbsp granulated sugar
- Few drops orange food colour
- Salted Butter Caramel Buttercream
- 3 tbsp of salted butter caramel sauce {recipe here}, room temperature
- 1 tbsp unsalted butter, room temperature
Method:
Lebkuchen / Garam Masala Macarons
Preheat oven to 140C.
Line two baking sheets with parchment paper.
Blend the powdered sugar, almond meal, Lebkuchen spice or garam masala {whichever you choose} and egg white powder briefly in the bowl of your food processor to mix. {you can sift it too}
In a large clean bowl, beat the egg white for about 20 seconds till it appears foamy. Gradually add the granulated sugar and continue to beat till it becomes firm and holds peaks, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg white with a flexible rubber spatula. When the mixture is just smooth and falls in ribbons like molten lave, stop folding. {Do not overmix}
Using a teaspoon, or piping bag, drop / pipe the batter on the parchment-lined baking sheets in 1″ circles evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then rest for about an hour.
Bake them for about 15 minutes until the shells feel firm to touch.
Let cool completely then remove from baking sheet.
Salted Butter Caramel Buttercream
Whisk the salted butter caramel with the butter until smooth and firm.
To assemble:
Match equal halves of macarons, and keep together.
Use a small spoon and deposit a tiny amount of buttercream filling on the flat side of the macaron and sandwich with another half of the same size, squeezing gently. Leave to set.
Notes: I bake my macarons on the upper shelf in my oven, using just the lower element for heat. I also use double baking trays.
These holiday cookies are on the way to Suma’s Cakes And More Cookie Fest
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Also find me on The Rabid Baker, The Times of India