Monday, October 26, 2015
Fig and Pecan Macarons
I live in Texas and we eat a lot of Figs. I think this could be considered my version of Texas Macaron.
The base is Pecans instead of Almonds. This filling is a homemade Fig Butter.
If you've never made Macarons before, I suggest you check one of my other posts that helps to explain the process.
Here's what you'll need:
Preheat the oven to 350 degrees.
Printer paper on a Sheet Pan with Macaron template circles 1 1/4" in diameter (drawn at least 1" apart) + parchment paper placed over the templates. I've included a photograph.
1 C Chopped Pecans
1 tsp Cinnamon
2 tsp grated Lemon Zest
1/4 tsp Cream of Tartar
A dash of Salt
2 Egg Whites
1 3/4 C Confectioner's Sugar, divided
3/4 C Finely Chopped Black Mission Figs (8)
In a Food Processor:
Pulse just until finely ground.
Pulse just until incorporated.
In a Stand Mixer with a whisk attachment on Medium Speed:
Cream of Tartar
Beat on High until Stiff Peaks form to create a Meringue.
Put 2 TBS of Confectioner's Sugar in a medium bowl and set aside.
Add remaining Sugar to the Meringue.
Reduce Speed to Low and beat just until incorporated.
Gradually fold the Pecan mixture into the Meringue.
Place the chopped Figs in the reserved Sugar and toss to coat well.
Carefully fold the Figs into the Meringue.
Pipe the Meringue onto the templates.
Slam the Sheet Pans onto a flat surface a couple of time to release any air in the Meringue.
Allow the Macarons to sit for at least 30 minutes prior to baking. The tops should be dry to the touch before baking. They shouldn't form a peak when touched lightly with your finger.
Bake for 20 minutes.
Remove the Sheet Pan to a rack to cool completely.
Carefully pu the Parchment Paper away from the Macaroons.
Pipe one of the Macaroons with the homemade Fig Butter filling (recipe to follow) and top it with another Macaroon.
Homemade Fig Butter
4 pounds of Fresh Figs, stems removed, roughly chopped.
4 C Apple Juice (100% with no added sugar)
1 TBS Balsamic Vinegar
1 TBS Lemon Juice + additional if needed.
1 TBS Vanilla
1 tsp Cinnamon
In a saucepan on medium high heat:
Stir to combine well.
Bring to a boil.
Immediately reduce heat to a simmer.
Cook until the Figs are completely soft.
Purée the Figs with an Immersion Blender. You can also use a Food Processor or a Blender.
Add additional Lemon Juice or water if it appears to be too thick.
It should be a spreadable consistency to pipe onto the Macarons.
Refrigerate in a jar until ready to use.
Spread or Pipe onto one of the Macarons and top with the other half.
Peace in the Kitchen!