Homemade Butter

My dear Mom encouraged us as children to participate in cooking. Sometimes it was as simple as cleaning green beans or popping sweet peas out of their pods, whatever the task, it always resulted in increasing our comfort level in the kitchen for which, to this day I am truly grateful. One such exercise was to make whipped cream for a dessert topping. I must have been quite young because Mom set-up a workstation on the kitchen table so I could see inside the bowl of our olive green Iona Stand Mixer!

I no longer have the stand for the mixer.

We poured the ice cold cream into an ice cold glass bowl and I started the mixer. I learned that starting the mixer on high only resulted in cream splashing all over my face! The bowl sat on some sort of ball-bearing Lazy Susan which you had to gently hold so the bowl wouldn’t spin out of control (I was in charge of that). As you undoubtedly already know, whipping cream to stiff peaks doesn’t take long, but I didn’t know that back then! Dear Mom was distracted and before I knew it, the cream began separate and turn to butter, the fat congealing and separating from the buttermilk. These types of “mistakes” never resulted in a scolding, they turned into lessons and this one became Butter Making 101! In those days we ate a lot of butter so Mom knew this lesson wouldn’t go to waste! Fortunately, dear Mom always had extra whipping cream in the refrigerator and so I learned to make two things that day: butter and whipping cream.

This is a great exercise for children but be careful because today’s stand mixers can be very dangerous for small hands.

Ingredients:

• 1 L (8 cups) whipping cream (35% fat)
• Pinch of salt (optional)
• Cheese cloth and a fine sieve.

Directions:

1. Place your stand mixer mixing bowl and whisk into the freezer for 10-15 minutes or until very cold.
2. When bowl and whisk have chilled through, secure bowl to stand and add the cream. Slowly begin beating cream, adding a pinch of salt if desired.
3. At about 10 minutes, the cream should begin to thicken and separate from the whey, once you have distinct separation stop beating. Voilà, you have made butter!
4. Strain through a sieve lined with cheesecloth. Reserve the buttermilk (I’ll use it to feed my sourdough starter), transfer butter to a resealable container and refrigerate. Or separate into smaller portion sizes and freeze. You will also need to squeeze excess buttermilk from the butter.

Deliciously creamy, homemade butter.

Notes:

• You can make butter from any amount of whipping cream, I just had 1 litre left over from a gig.
• I used my whisk attachment of my Kitchenaid stand mixer, but I’ve seen people do it in a blender too although I would find it too difficult to clean thoroughly.
• Flavour butter with fresh herbs to make a compound butter and freeze in small portions to flavour fish, poultry or meats.
• I chose not to salt my butter but you can add salt as you wish.
• Butter freezes very well. Portion into 1/4 (125 mL) or 1/2 cup (250 mL) portions.

Portion size is 1 teaspoon.

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Bucket list: Macarons

Strike one off the bucket list: French Macarons

 

 

 

Updated May 2016.

Do you have a cooking bucket list? I’ve had an informal (read: in my head) bucket list for quite some time; on it you’ll find duck, szalonczukor (a Hungarian fondant candy), spun sugar, puff pastry, phyllo pastry and last but not least, French Macarons! This post is about Macarons.

I was first introduced to these French Macarons a few years ago, a friend had brought a few back for me from Ladurée in Paris. My first bite experience was INCREDIBLE: crunchy, airy, lightly sweet, slightly chewy, fragrant, creamy, buttery. It was an awakening! It’s what you Aussie’s would call moreish and I would even go further to say needish, wantish, must-haveish!

The flavour combinations are limitless and I’ve even seen some savoury versions floating about the web-o-sphere (I must admit, a savoury version makes me cringe a bit). Today, I will share with you my second attempt recipe even though my first version turned out wonderfully, they were rather irregular in size and therefore not blog worthy. I used a Martha Stewart recipe for the meringue bit and a standard custard-based butter cream for the filling. The flavours I chose were: attempt 1 was lemon, attempt 2 were ice wine and pomegranate, chocolate and hazelnut. All were really delicious but my favourite was the lemon.

I will begin by saying that making Macarons are not as difficult as you might think; you need patience, a little know how and perseverance. The ingredients are simple and few. It makes me wonder why they charge so much for them, it must be the pomp and circumstance because it isn’t the cost of ingredients!

This blog post is an excellent reference; the professional baker did all the time-consuming comparisons and experimentation and documented it. My advice: Go with confidence and you WILL rock the recipe.

Macarons

Original Martha Stewart recipe can be found here.

Ingredients for basic Macaron:

• 35 g blanched almond meal or flour
• 58 g icing sugar
• 1 large egg white, room temperature
• 25 g granulated sugar
• 1/4 tsp gel food colouring (I used Christmas red)

Ingredients for Favoured Macarons:

• 35 g blanched almond meal or flour
• 53 g icing sugar
• 5 g flavour such as unsweetened cocoa powder (sifted) or espresso powder
• 1 large egg white, room temperature
• 25 g granulated sugar

Directions:

1. Preheat oven to 350° F (177° C). Place the rack in lower part of the oven.
2. Prepare your macaron template using your computer to draw 2.5 cm or 1″ circles about 2.5cm or 1″ apart. Print two sheets. Put the two sheets under your UNSTICK™ baking sheet liner to use as your circle templates.
   

   This is the circle template under the UNSTICK liner.

3. In a coffee grinder, grind the almond flour in batches to a fine consistency (being careful not to make paste (marzipan) out of it). Omit if you can purchase extra finely ground almond flour.
4. Transfer ground almonds to a food processor and add the icing sugar; process until combined, about 1 minute.
5. Press the almond/sugar mixture through a fine-mesh sieve to remove the larger bits. You should have no more than 1 tbsp left, if you do, grind in coffee grinder again and press through fine sieve until you have no more than 1 tbsp left (save larger almond bits for something else).
6. Whisk egg whites and granulated sugar by hand to combine. Then beat on medium speed (#4 on a KitchenAid) for about 2 minutes, then increase speed to medium-high (#6) and beat 2 additional minutes. Then beat on high (#8) for 2 minutes more. The beaten egg whites will hold very stiff, glossy peaks when you lift the whisk out of the bowl. DO NOT OVER WHIP.
7. Add your choice of flavourings and food colourings and beat on the highest speed for about 1 minute. Just a drop if using flavouring or colour.
8. Then add dry ingredients ALL at ONCE (yes, I know many recipes say to fold in gingerly, but you really don’t have to), then fold with a spatula from bottom of bowl upward and end by pressing the flat side of the spatula firmly through centre of mixture. Repeat this process until all of the almond/sugar mixture has been incorporated and the ‘batter’ flows like lava (I counted about 35 complete strokes).
9. Prepare you pastry bag fitted with a 1 cm or 3/8″ round tip. Transfer the batter to the pastry bag.
10. Begin piping the batter onto the prepared UNSTICK™ baking sheet liner directly over the circles you’ve previously prepared. I found starting at the outer edge and piping into the centre to the easiest way to keep the Macarons uniform, repeat until you’ve used up your batter. Martha suggests you pipe about 1 cm or 1/2″ above the pan, whatever you do, you must be consistent to keep the batter even (so your circles are all the same size). Gently slide out the template paper from beneath the UNSTICK™ baking sheet liner.
11. Allow the pan to rest for 15 minutes, by doing this you give the peaks time to even out so your Macarons are beautiful and flat on top. Some suggest that you gently bang the pan a few time to remove air bubbles, I found I didn’t have many bubbles.
12. Bake each sheet separately for 13 minutes, rotating halfway through if your oven doesn’t bake evenly. Gently slide the liner off the baking sheet and allow to cool for a couple of minutes. The UNSTICK™ baking sheet liner allows you to  pry off each macaron half easily onto a cooling rack and allow to cool completely. You may freeze the Macaron halves at this point in a well sealed, air-tight container.
13. Prepare your butter cream.

Great flavours to make macarons with.

Basic Butter Cream Recipe:

Ingredients:

1. • 3 egg yolks
   • 35 g granulated sugar
   • 3 1/2 tablespoons milk
   • 105 g unsalted butter, softened
   • 62 g icing sugar

Ingredients for Ice Wine and Pomegranate Butter Cream:

1. • 5 g ice wine syrup
   • 1 g pomegranate molasses
   • 2 drops generic red icing colour

Ingredients for Chocolate Hazelnut Butter Cream:

1. • 2 tbsp Nutella or hazelnut chocolate spread

Directions:

1. In a small saucepan, combine the egg yolks, milk and granulated sugar and whisk. Cook over medium heat until the egg thickens to coat the back of a spoon (like pudding). Remove from heat and allow to cool COMPLETELY.
2. When cool, beat the butter with the icing sugar until light and fluffy and add the cooked egg mixture and beat on high until very fluffy.
3. To make two flavours, divide the buttercream in half (roughly) and to each half add the flavourings.
4. Pair each Macaron half to a half that is more or less is the same size and shape, set aside.
5. Onto one-half of each Macaron pair, pipe the buttercream but not to the edge. Take the other half and gently squeeze the to side together so the buttercream squishes almost to the edge. Set aside. When you have filled all the halves, set on a clean baking sheet and refrigerate until buttercream is set. Store in an air-tight container on their sides until ready to serve. Allow to come to room temperature before serving.

A few notes:

1. • I prefer weight measures over volume because it’s more accurate.
   • I ground my almonds in a coffee grinder because it results in a finer grind and apparently the grind is very important. Update May 2016: a fine grind almond meal is now available at my Bulk Barn so I no longer require to grind it in the coffee grinder.
   • I used Wilton’s paste food colouring for the ice wine Macaron cookies.
   • I ruined a batch using the convection setting in my oven; they didn’t spread nor did they rise or develop feet.
   • Over the years, I have made quite a few batches of these treats (the latest May 2016 was 146 macarons for our anniversary party). Two observations: Do not over beat the egg whites or they will not form feat and they will crack. Also, I found that they will crack if you do not fold the almond meal into the egg whites enough, the batter really needs to behave like lava, a slow moving thick batter.
   • Update May 5, 2016: I have also used this recipe from the very lovely Lorraine over at Not Quite Nigella and it is excellent. Her recipe makes 461 g of buttercream and by my estimation, each macaron takes about 14 g of buttercream (or if you make small macarons, only about 7 g of buttercream).

Tender, delicious, delicate cookies

Betcha can’t eat just one!

Yes, I did get carried away with the photos!

For my first attempt, I didn’t grind the almonds quite fine enough and that’s why the macaron is not smooth.

This is my first attempt, it’s lemon flavoured.

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