Remember the Etrog Macarons?
Well, just when I thought I’d have to figure out some kind of new donut flavor, Leah kindly reminded me that I promised you guys these for Chanukah.
At my Chanukah party last year, I set up the dessert table, with a dish pre-designated for each of the items I had planned to serve. One dish, though, remained empty the entire day. That was where the donuts were supposed to go.
The morning of the party, I had fried my donuts fresh. But, because I had 30 other dishes to get out, I wasn’t really paying careful attention. My donuts burned. My other fried fare didn’t do much better. Mozzarella sticks? Melted, oozing cheese.
I have nothing against frying. I’m a big believer in moderation, not deprivation. Frying, though, needs an attentive cook. Frying is good for a mom who wants to serve her family a la carte. Or for when there’s a small crowd. Or when the party is at night and you have all day to prepare and you can leave the food at room temperature on the counter. But when there’s 50 people coming over at 11 a.m.?
This year, I’m not spending my morning standing over a pot of oil. When my guests arrive, I’ll be in my hostess skirt with my makeup on.
‘Cuz these donuts are already waiting in my fridge.
To make the donut macarons, I used the basic almond macaron batter.I wanted a solid base to the donut so the jelly doesn’t fall through, so half the batter was devoted to the regular macarons discs. To pipe the donut circles, I used a tip that’s a little smaller than I usually do, so I can have more control when making the rings. I piped a circle, then went around again the thicken it. Be sure to leave the hole big enough, as macarons do spread.
Do not attempt to pipe the donut circles using a resealable plastic bag. You need the control a piping bag gives you. Trust me. I was out of piping bags when I made my first batch. I ate macaron mush for dinner that night.
The most challenging part of making these jelly donut macarons was matching up the bases to donut rings that are the same size. You already know (if not, you can find out here), that my macarons do not all come out the same size (I hope that makes you unintimidated to try them).
Once you pair ‘em up, it’s time to fill ‘em up.
The pairing of raspberry and chocolate is sooooooooo perfect. To make the jam a little more spreadable, I nuked it for 20 seconds. Spread the jam gently on the bottom shells with a knife. Don’t try to drop it on with a spoon.
The most awesome part of making these is that if there’s any side of your macarons that’s not perfect, you can cover it up in chocolate and sprinkles.
Onto the recipe. For step-by-step photos, look back here
Jelly Donut Macarons
175 grams (1 ¼ cup) confectioners’ sugar
100 grams (1 cup) almond flour (I use Bob’s Red Mills)
3 egg whites
2 tablespoons granulated sugar
½ cup cherry, raspberry, or strawberry jam
4 ounces good quality chocolate
Piping bags and tips
1. In a large bowl, using a wire whisk, thoroughly combine confectioners’ sugar and almond flour. Most macaron recipes will tell you to sift these ingredients together, but I find that I can avoid this step simply by whisking very well. Make sure there are no lumps at all.
2. In the bowl of an electric mixer, beat egg whites on high speed. When egg whites begin to get foamy, slowly add in the granulated sugar. Whip until egg whites are completely stiff.
3. Using a spatula, add about half the egg whites into the dry ingredients. Fold in, just slightly. Add remaining egg whites and continue to fold gently, until dry ingredients are completely incorporated. The batter should have some thickness and not spread to fill the bottom of the bowl.
4. Line two baking sheets with Silpats (you can also use parchment paper, but I’m loyal to my silicone mats).
5. Drop a small to medium round tip in a piping bag. You can use a coupler if you want to use your regular tip for the donut base and switch to a smaller tip to pipe the donut circles. I just used the smaller size, sans coupler, for the whole project.. Drop piping bag into a mason jar or tall glass and drape the edge of the bag around the edge. This will make it easy to fill.
6. Using a spatula, fill the piping bag with about half the macaron batter at a time. Pipe macarons onto prepared baking sheets by putting firm pressure on the piping bag, and releasing when macaron is desired size. Leave room between macarons as they will spread slightly. To pipe the donut circles, pipe a thin ring, then go around again to thicken it. Make sure the donut hole is big enough so it doesn’t disappear when the macarons spread.
7. Tap each tray three times on the counter. This lets out the air bubbles.
8. Leave on the counter forever. No, not forever. But at least an hour. The shell of the macarons should be hard and smooth on the surface before baking.
9. Preheat oven to 280F. Bake 17 minutes. Remove from oven and let cool completely before peeling from sheet. The shells will freeze well until ready for filling. Store them in a single layer, separated by parchment or wax paper.
10. Place jam in a small microwave-safe bowl. Microwave for 20 seconds. Gently spread jam on each macaron base. Top with macaron donut of the same size.
11. Place chocolate in a small microwave-safe bowl. Microwave at 30 seconds intervals, stirring in between until smooth. Dip one side of macaron donuts in chocolate. Place on a sheet of wax or parchment paper and sprinkle sprinkles on top of chocolate.
And if you do eat these for dinner (I ate the broken ones tonight), it’s totally fine. You got your protein, carbs, fruit....and chocolate.