Happy Labor Day weekend! I know it was a few weeks ago, but did you all get to witness the eclipse? My hubby ordered eclipse glasses so we all got to watch it right from our back yard. Though we didn’t have 100% totality in our location, we did get to see roughly 90% of the total eclipse which was pretty awesome. That duration of time when the moon covered the sun, brought with it quiet chill in the air. It didn’t last long but it felt more like evening than it did 10:30 in the morning. I have to say it was a once in a lifetime experience, worth viewing and celebrating!
I loved seeing how excited my girls were to watch the eclipse. Perhaps it was the treats we enjoyed after that made them anticipate it even more.
We celebrated with a few special drinks and I also made blackberry macarons, inspired by the eclipse. You may have seen these over on my instagram.
I painted the shells in gold to represent different phases of the moon, then filled them with vanilla cinnamon cream and fresh blackberries from our yard. It’s not often that I keep my fruit whole when I make filling for macarons. I usually end up turning it into jam, but I wanted to showcase the beauty of the blackberries this time around.
As an added bonus, whole fruit is much easier than making jam, so filling macarons is a breeze!
Blackberry Eclipse Macarons
- 212 grams of almond meal
- 212 grams powdered sugar
- 82 and 90 grams of egg whites divided
- 236 grams of granulated sugar
- 158 grams of water
- 1 tsp black gel food coloring
- Edible Gold Paint (I used spray color mist)
- Edible glitter stars
- 1 cup vegan organic shortening
- 1/2 powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon of vanilla or seeds from one whole vanilla bean.
- Whole blackberries cleaned and dried. (see link)
- Prep and measure all of the ingredients with scale.
- Prep a piping bag with 1/2-inch tip.
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 350 degrees. The temperature of your oven will depend specifically on the way it heats and the levels of humidity. My oven tends to run hot so I bake about 25 degrees Fahrenheit less than suggested (325).
- Combine almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 82 grams of egg whites into the center of the dry mixture. Fold together until blended and paste-like and set aside.
- To make your syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. Once the thermometer's temperature reaches approximately 200 degrees F, place the 90 grams of measured egg whites in your stand mixer and whisk on medium speed.
- Continue to whisk until soft peaks form. Once formed, turned your mixer down to low speed to keep your egg whites moving.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl until thoroughly combined. THEN increase the mixing speed to medium high and whisk sugar and egg whites together until glossy and stiff peaks form. (The meringue should completely keep its form.)
- Add tsp of black gel food coloring to the meringue, and then gently fold into the almond/powdered sugar mixture in thirds, until completely incorporated. (If you’re making more than one color, add the food coloring right after your mac batter is ready and has been divided.
- Continue to fold your batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off your spatula.
- Transfer batter into prepped piping bag(s).
- Pipe 1 1/2 inch circles about one inch apart on your baking sheet.
- Be sure to hold your piping bag directly above your baking sheet when making your rounds. Continue to pipe rounds until you've filled your entire baking sheet.
- Before placing your macs in the oven, allow them to rest until a skin has formed. This can take anywhere from 10 to 20 minutes. Test by touching your piped macs to make sure they're dry to touch and that no batter comes off on your fingers.
- Once the skin has formed, place your macarons in the middle rack of your oven and reduce heat by 25 degrees (325)
- Bake for about 10-12 minutes until the feet have formed.
- Remove from oven and allow 3-5 minutes to cool.
- Gently remove from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the remaining macaron batter, increasing your oven back to 350 degrees F before baking each batch.
- Allow macarons to cool completely and they're ready to fill.
- Dip food safe paint brush into edible gold paint. Paint varying phases of the moon/eclipse onto each shell. Garnish with edible silver stars for an additional touch of posh.
- Mix shortening, powdered sugar, cinnamon, and vanilla in a stand mixer until incorporated.
- Transfer filling to piping bag with tip of choice (I use Wilton 2D) and pipe onto the bottom of each shell.
- Evenly pipe decorative rounds frosting on the bottom each macaron shell. Top with 3- 4 fresh blackberries and then add the painted eclipse shell on top to create a sandwich.
- Transfer finished macarons to the fridge and allow time to rest.
- Serve 1 hour after chilling.
This mac combo almost tastes like the end of summer, with the warm spice from cinnamon and tart berries.
They were liked so much by my family, I have a feeling they’ll be on the menu a time or two more before blackberry season is done. We have so many bushes in our yard that my girls and I have enjoyed harvesting. There’s nothing better than picking wild blackberries during summer right?!
Click on the link from Delishably for good instructions of how to properly clean wild blackberries.
And be sure to add these delightful macs to your list of treats to make in September. They’re an end of summer must make that I promise you won’t regret!
Enjoy the rest of the long weekend!
Blackberry Eclipse Macarons was seen first on Posh Little Designs. All Rights Reserved 2017.