Hostess Cupcake Inspired Macarons

Chocolate Macaron Shells:

1. 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.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond meal, powdered sugar and cocoa powder together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and gel coloring into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. 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**.
9. 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.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
11. 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.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. 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.
15. 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.)
16. 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.
17. Start the macaronage process by folding 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.
18. **Be careful not to over-mix**
19. 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.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
23. *Tap the macarons on the counter three times to release air bubbles.
24. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macarons in the oven, let 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.
26. Preheat oven to 315 degrees F.
27. Once dry to touch, place the macarons in the middle rack of the oven.
28. Feet will form halfway through the baking process.
29. Bake for 12-14 minutes.
30. Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
31. Once macarons are completely cool, gently remove from parchment paper/silpat.
32. Repeat the same steps to bake the remaining macaron batter.
33. They’re ready to fill.

Dark Chocolate Frosting:

1. Mix butter of choice and powdered sugar together in a stand mixer for about 3 minutes until light and fluffy.
2. Mix in dark cocoa powder, vanilla and salt and milk until incorporated for 2-3 additional minutes.
3. Transfer filling to piping bag fitted with a round tip and set aside

Marshmallow Filling:

1. Pour egg whites and granulated sugar into a heat proof bowl.
2. Place bowl over a pot of boiling water to form a double boiler.
3. Whisk egg whites and granulated sugar consistently over medium heat.
4. While whisking, then mix in the tsp of gelatin. Continue whisking until all granules dissolve and the egg white temperature reaches 160 degrees Fahrenheit.
5. Transfer egg whites to the bowl of a stand mixer.
6. Stir in cream of tartar and whisk on high.
7. Once marshmallow has expanded in size, whisk in the vanilla.
8. Continue whisking to medium stiff peaks.
9. Transfer to a piping bag.

Decorations:

• Pour chocolate into a heat proof dish. Heat in the microwave at 30 second intervals, or over a double boiler until melted.
• Royal Icing: Whisk meringue powder and half of water together until light and foamy. Switch to paddle attachment and mix in powdered sugar and vanilla, adding water 1 drop at a time until icing is a thick piping/toothpaste-like consistency. Transfer to tip-less piping bag and set aside.

Assembly:

1. Start by dipping the tops of half the macaron shells into the melted dark chocolate. Place dipped shells on a sheet of parchment and transfer to the fridge to set.
2. Once the chocolate has set on the macaron shells, snip the tip off of the icing bag and pipe the iconic looped icing design along the center line of each chocolate dipped macaron shell. Allow 10 minutes to set, then match up the macaron shells.
3. Next, flip the bottom macaron shells feet side up.
4. Pipe a layer of dark chocolate frosting along the outside edge of the bottom shell leaving a space in the center for the marshmallow filling.
5. Fill the space in the center with marshmallow, then top with the chocolate dipped and decorated macaron shell.
6. Repeat steps for all macarons.
7. Transfer to fridge for 12 to 24 hours to mature (or at least 2hrs).
8. Let macarons to come to room temp for 15 minutes before serving.
9. Enjoy!