week 12. pineapple macs x coconut buttercream
using my base recipe, I subbed out cocoa powder for the equivalent amount of finely ground, freeze-dried pineapple.
another successful batch with NO CRACKS! as I've mentioned previously, this definitely has to do with the right amount of meringue-mixing as well as letting the piped macs sit out for a bit before putting them in the oven. these were a little bumpy because I threw in the excess pieces of pineapple that didn't fit through the sifter, but I think they still look great. and, of course, they taste just like a piña colada.
I also discovered a new method for making buttercream this week. I made an impromptu birthday cake for my husband last week without realizing I was out of powdered sugar for the frosting. I looked up replacements and found a way to make frosting with milk, flour, and granulated sugar. it's super light ,and not overwhelmingly sweet, and is basically my new favorite thing.
ingredients | shells
freeze dried pineapple
-finely ground 37g
almond TPT* 300g
powdered sugar 38g
egg whites 73g
egg whites 73g
light corn syrup 10g
yellow gel food coloring 4 drops
* TPT means equal parts powdered sugar and another ingredient, in this case it’s almond flour, and you will use 150g of each to equal the 300g.
method | shells
bring all ingredients to room temperature.
from “mixture a,” sift together the pineapple powder, almond TPT, and powdered sugar into a large bowl and set aside. (it’s important to sift to make sure everything is very fine).
from “mixture b” whisk the egg whites and salt in a standing mixer with the whisk attachment set to 4 and leave it there while you make a syrup.
make a syrup from “mixture b.” first add the water, then the sugar, then the corn syrup into a small saucepan. pour the sugar in very slowly so that it all gets incorporated into the water, being very careful not to get any on the sides of the saucepan or your syrup can crystallize. do not stir!! stirring can also cause crystallization. just let it do its thing.
heat this syrup on medium until it boils and reaches 248°F. really, don’t stir it!
tip: you can take the chill off the eggs if you hold the bowl over the heating saucepan for a few seconds while swirling it around or whisking it (I like to whisk).
turn up the standing mixer to 8 to create soft peaks while the syrup is still heating up to the right temperature.
to create the meringue, slowly pour the hot syrup along the side of the bowl into the mixing egg whites and let it mix until it’s stiff, but still shiny.
I've added food coloring in the past in the next stage, but this time around I tried it while the meringue was mixing and I think I like this method better! the whisk attachment takescare of distributing the color evenly.
take the egg whites from “mixture a,” plus a spatula full of the meringue and mix it into the sifted pineapple, almond, powdered sugar mixture that you made earlier. fold this together with a spatula until you form a thick paste.
fold the rest of the meringue into that paste until it becomes glossy and slightly runny. (you’ll know when it’s done when the batter slowly falls off your spatula like a thick ribbon and settles into itself in the bowl after a few seconds. you don’t want it to be any runnier than that because you don’t want the mixture to spread once it’s piped).
scoop batter into a pastry bag fitted with about a 10mm piping tip, and pipe quarter sized bulbs onto parchment paper or a silicone baking mat on a sheet pan.
tip: if a little nub from where you released the piping bag doesn’t settle into itself, you can use a small paintbrush to tap it down.
tap the bottom of the pan a couple times to prevent any air bubbles while baking. (i actually tap it like 30 times because it's fun and it really does get the air bubbles out)
let your macs sit out for at least 10 minutes before going in the oven. this recipe uses the italian method, and I've read that you really don't have to do this unless you're using the french method. but ever since my successful, crack-less shells from week 10, I will continue to incorporate this step.
bake on your oven’s convection setting at 280° for 15 minutes. for the first 5 minutes with the oven door closed, and the remaining 11 minutes with a wooden spoon propping the oven door open a bit.
let cool completely before filling.
ingredients | coconut buttercream
culinary coconut milk 1/2 cup
1-1 gluten free flour 3 tbsp
unsalted butter 1/2 cup
salt 1/4 tsp
vanilla extract 1 tsp
granulated sugar 1/2 cup
coconut flakes however much you'd like
method | coconut buttercream
bring butter to room temperature.
using a small sauce pan, heat the coconut milk and flour on medium, whisking continuously until it becomes a pretty thick, paste-like consistency.
throw that goopy mound of paste into the fridge on a new plate or bowl and wait for it to completely cool.
use a hand mixer or whisk attachment on a standing mixer, set on medium-high, to cream the butter and sugar for a couple minutes until light and creamy.
add in the cooled coconut milk paste/mixture, salt, and vanilla and beat on medium-high to combine for a couple minutes. scrape down the sides, and then continue to beat about 5 or so minutes until it's super fluffy and all of the sugar granules have dissolved.
dump in however much of the coconut flakes that you'd like to use and mix on low until well-distributed.
pipe bulbs of buttercream to fill your mac sandwiches.
refrigerate these guys when you're done. they actually taste better after a day of refrigeration than they do right after baking.
tip: the sizes of all of your shells will tend to be slightly different, so make sure you buddy up your shells to similarly sized partners so that the entire cookie is a consistent size.