Golden Snitch Macarons

I first fell in love with macarons back in Monterey. While hubs was perusing a game shop on a side street, I ventured around and found myself in a tiny french bakery. I want to say that it was a small Parker Lusseau, but I really could be mistaken. Anyways, I left with three macarons and readily devoured them on the two minute drive home.

They were such heavenly little cookies. About a year later I found myself yearning for them in the middle of Maryland. I hated traveling anywhere in that part of the state, so I decided to attempt to make them myself. Despite having such simple ingredients, they were frustratingly difficult to even get a few right.

This time I have a bit more experience and a craving for the world of Harry Potter. What was one of the most iconic, round objects in the books? The Golden Snitch of course! It seemed like a no brainer to make my own Golden Snitch macarons at home.

Golden Snitch Macarons

photo 4

Prep time: 30 mins
Bake time: 15-20 mins
Yeild: 24 sandwich cookies

Ingredients:

2/3 Cup Almond Meal, sifted

1 1/2 Cup Powdered Sugar

3 Large Egg Whites (aged 3 days, if possible) <— I didn’t

5 Tablespoon Granulated Sugar

1 Teaspoon Vanilla Extract

Yellow Food coloring (I used a paste food coloring bought at Wal-Mart)

  • Begin by separating the yolks from the whites. Be very careful not to get any yolk in your egg white because this will keep it from gaining the volume you want. You could do this by cracking the egg into your slightly open fingers, by moving the yolk from one half of the cracked shell to the other so that the whites fall into the bowl, or by purchasing a device meant for separating eggs. Personally, I chose the egg shell method. Set this aside, preferably up to three days in your fridge to allow some of the excess moisture to evaporate.
  • Cut a piece of parchment paper to the size of your cookie sheet. Using a pencil and a round object (I used the base of a K-Cup), draw your templates about an inch and a half apart on the parchment paper. Flip it over to keep the pencil marking away from your cookies.  NOTE: Do Not use permanent marker. I did and it left rings on my pan. Also, don’t use Wax Paper. Entire batches of the cookies stubbornly stuck to the wax. If you have a silicone baking sheet, use it. You forgo the templates, but have a better chance of getting them off it.     photo 1
  • If you have a stand mixer, now is the time to begin beating your egg whites. Set it to medium high speed and leave it alone. If not, move directly on to sifting your almond meal and powdered sugar. The almond meal may clog your sifter. Just give it a good smack on your hand to remind it who is the boss. Once the sugar and almond meal have been sifted, use your hand mixer to beat the eggs. NOTE: You could do this by hand, but it will take a very long time and will inevitably hurt your arm. Borrow a mixer or con someone you don’t like into doing this job for you.
  • Once the egg whites have begun to froth, getting bubbly at he surface, slowly add the granulated sugar one tablespoon at a time to the eggs. This creates a glossy egg that will hold it’s shape. After a while the egg should become white and somewhat stiff. If you stick a rubber spatula into the egg mixture it should have a peak that curls at the very tip. That means you’re good to go. Add your yellow food coloring and mix just until blended.
  • Remove the egg mixture from the mixer and fold in your teaspoon of vanilla extract. Don’t mix in circles. Instead, use your rubber spatula to cut through the mixture and fold it on top of itself. Once that has been mixed, add half of your almond/sugar mixture to the bowl. Fold it into the mixture. Once it has been incorporated, add the other half of the almond/sugar mixture and fold it in.
  • By now you should have a bright yellow mix with little to no lumps. At this point if you don’t have pastry bags your welcome to reach for a gallon sized ziploc bag. Angle a lower corner into a tall drinking glass and fold the excess bag over the rim. This should make it easier for you to pour the macaron batter into your bag. Don’t zip the bag. Instead, push the batter into the corner and twist the top of it shut (kind of like I do with my sandwich bread bags). Go ahead and snip half an inch of the corner off the bag using your kitchen scissors.
  • Pipe the batter onto your pre-drawn circles in a clockwise motion starting from the outside and going in. Flick the bag away from the cookie when finished piping to reduce the peak. Once you’re done piping all your cookies on the paper, give the cookie sheet a good tap against the counter top. Lift it about an inch off the counter and drop it. This softens your peaks and removes excess air bubbles from the cookie.
  • Here’s the slightly irritating part. Leave it out. Give them twenty to thirty minutes to rest on the counter. In this time the macaron is forming a film across the surface that will provide the unique shape and rise that they’re famous for.
  • About five minutes before they’re finished, pre-heat the oven to 250 Fahrenheit. After the last five minutes are up, set the cookie sheet on the center rack in the oven. Bake around 15 to 20 minutes. Now, they should rise and create the “foot” around the bottom. Some will crack, that means there was too much moisture in the batter, but you can cover that up later with some chocolate.
  • Remove from the oven to cool on the cookie sheet. Use a second prepared cookie sheet to bake another batch, or remove the first batch after they’ve cooled and pipe another batch onto the parchment.

“Butterbeer” Buttercream

Prep time: 20 min
Yeild: 2-3 cups buttercream

Ingredients:

1 Stick REAL Butter (1/2 Cup), brought to room temperature

2-3 Cups Powdered Sugar

1/2 Cup Powdered Peanut Butter (or 1/4 to 1/2 cup creamy pb)

1/2 Teaspoon Root Beer Concentrate

  • Whip the room temperature butter and peanut butter in your stand mixer, or with your hand mixer. (Personally, my hand mixer did a better job of whipping the butter and leaving little to no chunks). Add the scant amount of root beer extract. Trust me. It turned out delicious.
  • Once it has been creamed together, add the powdered sugar one cup at a time, careful not to pour it directly onto the beater. You’ll have a cloud if you do. Continue adding the powdered sugar one cup at a time until you get the desired consistency. It should be creamy and fluffy.
  • Once your cookies have cooled you can scoop it into a pastry bag or ziplock bag the same way you did with the batter. Flip half of the cookies and match them up with an unflipped cookie of similar size. Pipe a tablespoon of buttercream onto the flipped cookie and top it with the un-flipped cookie like a sandwich. Be careful not to press too hard or you will crack the fragile cookie.
  • Repeat for all of your remaining cookies. Use your straggler, the odd cookie with no match, to sample your creation for yourself.

 

Meanwhile:

White Chocolate Wings

photo 2

Ingredients:

2/3 Cup White Chocolate Chips

1 Tablespoon Vegetable Shortening

Yellow Sanding Sugar

Wax Paper

Pastry bag/Ziploc bag

  • Using a marker, draw your wing shapes onto the paper, accounting for both the right and left wings. For 24 cookies, you will need 48 wings total. I didn’t give all of mine wings and you don’t have to either. Just give the ones you want to show off wings (insert wink).
  • Melt white chocolate chips in the microwave with a tablespoon of shortening. Do this 30 seconds at a time, stirring in between. It might only take 1 minute total.
  • Pour the chocolate into a pastry/ziploc bag and snip the end, leaving a rather small hole. Using this you can pipe the wings directly onto the paper.
  • Using the leftover chocolate or extra melted chocolate, pipe hatch lines across your cookies. I finished mine with some yellow sanding sugar from the baking aisle of my supermarket.   photo 3
  • Once the wings dry completely, you can peel them off the wax paper and slide them into the buttercream center of your cookie.

Voila! You’ve made Golden Snitch Macarons to show to the world you aren’t just some muggle. You’re a boss ass Kitchen Wizard. Send me photos of your creations and let me know what you think of me recipe, fellow Wizards and Witches!

For a little help here is a Master Ingredient List:

2/3 Cup Almond Meal, sifted

1 1/2 Cup Powdered Sugar

3 Large Egg Whites (aged 3 days, if possible) <— I didn’t

5 Tablespoon Granulated Sugar

1 Teaspoon Vanilla Extract

Yellow Food coloring (I used a paste food coloring bought at Wal-Mart)

1 Stick REAL Butter (1/2 Cup), brought to room temperature

2-3 Cups Powdered Sugar

1/2 Cup Powdered Peanut Butter (or 1/4 to 1/2 cup creamy pb)

1/2 Teaspoon Root Beer Concentrate

2/3 Cup White Chocolate Chips

1 Tablespoon Vegetable Shortening

Yellow Sanding Sugar

Wax Paper

Pastry bag/Ziploc bag

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Author: Leah Chiasson

I am a twenty something geek, wife, writer, and all around goofy girl. I am a freelance writer as well as the author of Marked For The Hunt, available on Amazon.com, and the coming sequel, Marked as Prey. You can find me on Leahcorrinewrites.wordpress.com and on my Patreon site!

8 thoughts on “Golden Snitch Macarons”

    1. They’re kind of time consuming, so they’d work as a cool centerpiece. Imagine these between little quidditch hoops?

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