Brown Sugar Macarons

These are the photos and recipe for brown sugar macarons that I originally shared on my blog sophistimom.com back in 2013 before it was hacked the following year. I remember how much I loved these—they were delicate and not too sweet. And the fact that they’re made with whole almond meal, rather than blanched almond flour made it easy to pretend they were somehow healthier. Ha!

I hope you enjoy them as much as I did, and that you will try serving them at your next afternoon tea.

Brown Sugar Macarons

makes about 2 dozen

1 cup un-blanched almond flour (or 1 cup raw almonds, finely ground)

1 cup confectioner’s sugar

2 egg whites, left in an open container overnight in the refrigerator, or for 2-3 hours at room temperature

1/3 cup brown sugar (dark or light)

1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

brown buttercream (recipe follows)

1. In the bowl of a food processor, fitted with the blade attachment, pulse together almond flour and confectioner’s sugar, until finely ground. Sift once and discard the pieces of almond that don’t sift through. In a separate bowl (one that is scrupulously clean and free of grease—don’t use plastic), beat the eggs with an electric mixer to form soft peaks. Gradually add the brown sugar, about a tablespoon at a time, until all the sugar is incorporated and dissolved. Beat until thick and glossy, 2-3 minutes. Stir in extracts.

2. Add in about half of the almond mixture to the egg white mixture. Do not fold the two mixtures—stir it as you would stir a brownie mix. Add in more of the almond mixture as necessary to achieve a thick, glossy, grainy mixture. If you tilt the bowl, the mixture should slowly slide down the sides of the bowl. Or, scoop up some of the mixture and let it fall back into the bowl. It should fall in a thick ribbon that holds its shape on the surface of the mixture for a second or two, and then slowly “melts” back into the bowl.

3. Fit a large pastry bag with a round tip, fill with the mixture, and pipe 1 inch circles—2 centimeters apart—on 3-4 Silpat lined baking trays. Allow the macarons to set out at room temperature for 2-3 hours (this drying process is crucial, as this is what creates the smooth top, and the characteristic ruffled foot on the bottom of each cookie half). Set the oven to 250 degrees. Bake cookies for 10-12 minutes, or until crisp but not brown. Allow to cool completely on the baking sheets. Gently twist each cookie half to release it from the baking sheet. Fill cookies with brown buttercream frosting.

Brown Buttercream

1 stick (8 tablespoons) butter at room temperature

2 teaspoons molasses

2/3 cup powdered sugar

1/4 teaspoon vanilla extract

pinch of salt

a drop or two of heavy cream as needed to make a smooth consistency

Blend all ingredients together with an electric mixer until smooth.