Happy first day of Fall you guys! I was hoping to share some new macarons with you all over the summer, but that plan got buried under parties, unexpected travels and decisions for our new home. Basically, the last few months have been jam-packed, which is still the case now that summer is over, but the extra order and routine that’s come along with my daughter’s school schedules has been much-needed.
I can’t tell you how much I’ve been looking forward to getting back into the kitchen and making macarons and photographing them too. Last week’s chilly weather was perfect timing to whip up a batch and to use the fresh figs that I just picked up from the grocery store.
Although I enjoy figs raw, I roasted mine this time, to bring out their natural sweetness and flavor.
I honestly had no idea how much I loved figs until I turned them into this jam, that’s full of rich flavor, fitting for fall and pairs beautifully with just about everything…
I drizzled the macaron shells with a little vegan dark chocolate and sea salt to bring out the sweetness and vanilla bean in the fig jam.
And then ate way too many, because they were THAT good.
Homemade french macarons filled with roasted fig jam. Drizzled with dark chocolate and sea salt.
For the French Macaron Shells
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 1/4 tsp purple gel food coloring
- 1/4 tsp black gel food coloring
- Vegan dark chocolate drizzle (optional)
- Sea salt for garnish (optional)
- Roasted Fig Vanilla Bean Jam Filling
- 1 tsp pectin powder
- 2 tbs sugar
- 2 cups of calimyrna or brown turkey figs, roasted and caramelized in coconut oil (see instructions below)
- Juice from half a lemon
- Seeds from one vanilla bean.
For the macarons
- First things first! Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended then add gel food coloring and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
For the sugar syrup
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- 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 into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
- To roast your figs, cut them in half and drizzle with 2 tbsp melted coconut oil.
- Place them on a baking sheet and roast at 425 degrees until golden and caramelized.
- Roasted Fig Vanilla Bean Jam
- Blend your roasted figs and lemon juice in a blender or food processor until smooth.
- Combine the sugar and the pectin powder in a bowl and mix together.
- Place your fig blend into a pot and heat on medium high. Once the blended figs begin to bubble, add your vanilla bean seeds, sugar and pectin powder mix and stir.
- Boil for 2-3 minutes until pectin has dissolved and remove from heat.
- Transfer to a heatproof dish and refrigerate until jam has completely cooled and thickened (about 1 hour)
- Once the filling has chilled, transfer to a piping bag and evenly pipe rounds of jam onto the center of each macaron. Top with second shell to create a sandwich.
- Drizzle finished macarons with vegan dark chocolate and garnish with sea salt.
- Transfer your finished macarons into the fridge and allow time to rest.
- Serve 1 hour after chilling.
I colored my macs a shade of purple, to match the gorgeous figs
leaving the rest white for contrast.
Pair them with your favorite mug of coffee, tea, or a glass of wine.
They also make great gifts and of course party treats too.
I’m really looking forward to all that the new season has in store, including making many more macarons, and hopefully moving into our new home. I’ll have more on that soon.
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