I created this recipe at a restaurant I worked at in Banff, Alberta. We wanted to try a fine dining style Sunday brunch, to serve lobster and caviar eggs benedict with champagne, waygu strip loin with duck eggs any style, chanterelle mushrooms and foie gras on toast. We created a luxury menu to compliment beautiful mountain views while keeping it fun for our guests. We wanted to do something no one else was doing in bow valley, a brunch to remember. So we tossed to familiar fair of sausage and bacon, danish and scones and gave rise to the breakfast cereal macaron.
Im sure most of you have heard of Christina Tosi, and she is really the true inspiration for this recipe with her cereal milk pannacotta. I simply took the idea in a different direction.
This recipe has 3 parts, you will be making macaron shells and german buttercream. The german butter cream is a two part recipe made from pastry cream and butter cream.
Lets start with the equipment you will need.
- digital thermometer
- stand up mixer, kitchen-aid
- bowl scraper
- piping bag
- large round piping tip
- small metal pot
- large metal bowl
- silpat mat or parchment paper
- a very flat metal sheet tray
- fine strainer
- Optional - food coloring
Okay, so now that we have our equipment together, lets move on to the macaron shells.
If this is your first time making macarons, they are quite a tough little cookie to master. I have screwed them up many, many times before I got them just right. You first batch might not be beautiful, but I guarantee they will taste just as good.
* This Recipe will make about 50 medium sized macarons, I would suggest cutting the recipe in half if its your first time making them.
300g Almond Flour
300g Icing Sugar
110g Egg Whites
110g Egg Whites
opt -Breakfast cereal crumbs for garnish
Ive Included A video by Jemmacupcake to help you guys out! She has some really amazing pastry demos on her channel.
1. Start by preheating your oven to 300 F.
2.Weigh out 300g Almond Flour, and 300g Icing sugar in a large metal bowl together, Use a whisk to mix and to break up any clumps. Mix in 110g egg whites with a bowl scraper. Cover this mixture with plastic wrap so it doesn't dry out and set aside. If you want to add color, do it now. Mix in your food coloring into the egg whites before folding it into the almond flour/icing sugar.
3. Weigh out 110g egg whites into the bowl of you stand up mixer. Weigh out 300g of sugar, and 75g of water into a small metal pot.
4. Next we will be making an Italian meringue. Put the pot on the stove and cook the sugar and water mixture until it reaches 116 Celcius and remove from the heat. Start whipping your egg whites, number 6 speed on a kitchen aid, you will see the egg whites starting to look bubbly and foamy, after whipping for 1-2 minutes. At this stage slowly add your hot sugar, pour it slowly down the side of the mixing bowl while continuing to whip the egg whites on 6 speed.
5. All of the sugar should be added to the eggs whites, the egg whites should be white and shiny and start looking like meringue. Continue to whip until the bowl feels cool to the touch.
6. Take 1/3 of the Italian meringue, and fold it into the almond flour mix with a bowl scraper. Gently fold 1/3 more of the Italian meringue, and then the next. The egg whites should be well incorporated, but not over mixed. I usually take about 10- 15 folds for each addition of egg whites.
7. Now we can start piping the shells. Lay your silpat mat or parchment paper onto a metal sheet tray. Put a large round metal tip into a pastry bag, and fill the bag half way with your macaron batter. Pipe each macaron shell a little larger than the size of a toonie. If you want to make them bigger, go for it!
8. Sprinkle the tops of you macarons with some breakfast cereal crumbs.
9. Bake your macaron shells at 300F for 8-12 minutes. you should be able to lift the shells off the paper or silplat without sticking when they are finished.
10. Let you shells cool on the tray
Cereal Milk Pastry Cream
1 Cup Breakfast Cereal of Choice
6 Egg Yolks
Here is a pastry cream demo video from Preppy Kitchen.
1. Steep your cereal in the milk for about 20 minutes.
2. Strain out the cereal from you milk.
3. Weigh out eggs, cornstarch and sugar into a bowl
4. Scald your cereal milk, and add it to the egg/sugar/startch mix a little bit at a time while whisking to tempur your eggs.
5. Return everything back into the pot, and cook on medium high heat, whisking constantly until it is thick.
6. Remove from heat, put through a strainer to get rid of any clumps that wont be broken up by a whisk.
7. Cover with plastic wrap and cool.
5 Egg Yolks
360g soft butter
1. Put the egg yolks into your stand up mixer and whip on speed 8
2. Weigh out water and sugar into a pot, cook to 116 Celcius and remove from heat and pour the syrup into your egg yolks, while whipping on speed 8.
3. Whip the yolk and sugar until the egg yolks are thick and light yellow.
4. Add your soft butter a spoonful at a time, whip for about 10 minutes, your butter cream should be very smooth.
German Butter Cream
1 Recipe cereal milk pastry cream
2/3 Recipe butter cream
1. Put you cooled pastry cream into a stand mixer
2. Add 2/3 of your butter cream
3. Whisk together on medium speed until smooth.
Now we are ready to assemble our macarons!
Take you macaron shells, and match each one together, and line them up in pairs, one side facing up.
Put your german butter cream into a piping bag with the same large piping tip, and pipe the cream into the middle of the cookie.
Gently place the top of the cookie onto the buttercream and press down a little so the filling comes all the way to the edge.
If food is a labor of love, I have to say these macarons defiantly fit the description.
Please leave a comment and let me know what you think!
Happy Baking and Enjoy!
- Milk & Honey