Macaron masters Kathryn Gordon and Anne E. McBride teach us a few tricks on how to make 'bakery-quality macarons at home' with Les Petits Macarons (Running Press, October 2011).
After showing their theatrical side with Sarah Bernhardt the Macaron I decided to be more down to earth with this second recipe.
Basil Buttercream
I have a large herb and flower garden, so am always looking for ways to use its products in my baking. In the middle of summer, after weeks of using basil in all its possible savory applications, I am usually ready for more unusual ways to dispense of my plants’ abundant crop. This buttercream tastes of basil, there is no question about that, but it is not a savory filling per se; rather, it is a sweet buttercream with herbal notes. Pair it with Pink Peppercorn (page 101), Strawberry (page 82), or, for a complete garden experience, Marigold (page 88) shells.
Makes 1 pint, enough for 40 small sandwiched macarons
1 large bunch (50 grams) basil
1 cup (200 grams) granulated sugar
3 egg whites
Pinch cream of tartar
¼ teaspoon (1 gram) fine sea salt
2 sticks (227 grams) cold unsalted butter, cut into 1-inch cubes
Remove the basil leaves from their stalks and wash them. Bring them to a boil with 3⁄4 cup (172 grams) water in a small saucepan on medium-high heat. Remove from the heat, stir in the sugar, and let the leaves infuse for 20 minutes.
When the mixture is cool, transfer it to a blender and blend for 2minutes, pulsing rather than letting it run constantly.
Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Bring the basil-sugar mixture to a boil in a small saucepan over medium high heat. Clip a candy thermometer to the pan and cook until the mixture reaches 238°F (115ºC).
While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2minutes.Once the syrup reaches 238°F (115ºC), gradually and steadily pour the syrup down the side of the bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8minutes.
Add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8minutes. This buttercream can be kept covered and refrigerated for up to 2 weeks.
(*Recipes reprinted with permission from LES PETITS MACARONS © 2011 by Kathryn Gordon and Anne E. McBride, Running Press, a member of the Perseus Book Group…Image is Cocoa Shells with Basil Buttercream…Photos © 2011 by Steve Legato)