Dessert is never a bad idea. You name it: cookies, cake, or pie. But every now and then, something a bit fancier is needed for a little change. This is where gold macarons come to play. At first, they may appear difficult to make. But with this simple guide, you can become an expert on this recipe.
The thing that we love the most about Macarons is that you can customize them as per your desire. If you want a different variety, you can use a different food coloring. If you want a different taste of frosting, you can add a lavender extract, give it a blueberry taste, or even chocolaty oreo overtone will leave you obsessing. Likewise, today’s Gold Macarons recipe is a breathtaking variation. With just one taste, you’ll feel like you’re in Paris.
What’s special about Gold Macarons
This Gold macaron is ideal for any special occasion or celebration, such as a birthday, a wedding, Christmas, or New Year’s Eve. These are festive French macarons with a delicious natural nutty flavor owing to the hazelnut paste. Filled with caramelized white chocolate coupled with a perfect deep caramel undertone, this recipe is neither dull nor overly sweet. The gold macarons are embellished using an uncomplicated technique that involves painting gold glitter on them.
Important Things to Remember Before Starting
- It is recommended not to use Egg White Powder during the dry season. That is because once you pipe the macarons they will immediately dry out.
- We suggest that before using bowls, whisks, pans, and silicone mats for baking macarons, you should wipe down each and every utensil with vinegar. This will prevent greasy particles from interfering with the meringue and the batter of our recipe.
- It is preferable to use gel food coloring over liquid alternatives. Beginners should use a minute amount of food coloring because it can change the quality of the batter. More food coloring will result in extra mixing time. Avoid airbrush food coloring. Use gel Gold food coloring or Yellow food coloring for this recipe.
- There is no standard baking temperature and time. We recommend that you first test out your oven’s settings and the optimal position of the baking tray
- It is a must to use an oven thermometer. This is because even a slight 3 degrees difference can ruin the texture of the macarons. Since the home oven’s accuracy in displaying actual temperature is not reliable, an oven thermometer is necessary.
- To avoid lopsided macarons, it is important that your baking tray is rotating constantly. If your oven does not function that way, you must rotate the baking tray 180 degrees every 5 minutes.
- The key to perfect whisking is that when the white material starts getting glossy and streaks appear, it is time to stop. When you lift your whip up, the peak should be rigid and straight up, with a tiny bend at the top but not bending to the side.
- The quality of white chocolate being used is another determining factor. We recommend using Callebaut which you can easily buy on Amazon. It has 28% cocoa butter whereas most white chocolate bars have only 20% cocoa butter.
- 4 Egg whites
- 5 drops Gold gel food coloring
- 100 g White granulated sugar
- 100 g Powdered sugar
- 110 g Almond flour
- 35 g Heavy cream
- 250 g White chocolate
- 40 g Bailey’s cream
How to Make?
- Put a bowl over a pan with simmering water. Add the sugar and egg whites to the bowl. Continue whisking the mixture until it is foamy and the sugar has melted completely. It will just take a few minutes. Touch the liquid between your fingertips to test, and if you feel any sugar grains, continue stirring over the water bath.
- Begin whisking the mixture with the whisk attachment on low for about half a minute. Gradually increase the speed to medium. Whisk on medium for one minute, or until the mixture is white and fluffy. Increase the speed to high and whisk until firm peaks form.In this mixture, add the sifted powdered sugar and almond flour created in Step 2.
- Add the gold gel coloring and start gently folding the batter with a spatula. When the batter is shiny, thick, and has a consistent flow, it’s time to stop folding.
- Transfer this mixture into a piping bag and take two baking sheets that have been linen with parchment paper or a silicone baking mat with a macaron template.
- Place a piping bag at a 90-degree angle over the middle of each macaron template. Apply mild pressure and pipe for approximately 3 seconds before swiftly pulling the bag up, twisting slightly. After you’ve piped as many circles as possible, hit the trays a few times each against the counter. This will remove unwanted air bubbles.
- Let the trays sit for 20 minutes so that the macarons dry out. Meanwhile, preheat the oven to 325 ℉. To be more careful, bake one tray at a time and make sure you rotate the tray continuously. Bake for about 15 minutes. Continue baking if the macaron is still jiggly. Allow the macarons to cool before adding the filling.
- For decoration, combine some gold luster dust with any type of alcohol. The alcohol content is extremely low and will evaporate; you will not be able to taste it. Once you’ve created a paste, use a brush to paint the shells. Allow the macaron shells to dry for 30 minutes.
- For the ganache, heat the Baileys and heavy cream in the microwave for 10 seconds. Take caution not to let it boil over. Pour the heavy cream over the white chocolate. Allow it to rest for 2 minutes, covered with a plate or a cloth. Gently whisk the chocolate until totally melted.
- Allow it to cool down and then transfer the ganache to a piping bag. Fill the bottom shell of macarons with ganache mixture and cover the top with another shell.Gold Macarons are ready. It is recommended to mature them overnight for better taste. You can store these in the fridge for a week and in the freezer for a month. Enjoy!