Rhubarb Jam Macarons

Rhubarb Macaron

I had some friends over on recently for a little get together. One is a current co-worker and the other is a former co-worker. You know when you have an awesome friend at work and they get another job that they totally deserve and leave and it sucks for you? Yeah.

The premise was that I was going to show them my photos from my trip and we would watch Amelie, and I did manage to show them my pictures, the rest of it was nothing but chatting and gossiping and cackling like hens. Oh! And eating, of course.

Rhubarb Buttercream
I served Rhubarb Macarons, and I am happy to report that this batch was much better. Perfect, in fact. I decided to go with the rhubarb buttercream route using the recipe that I found and I LOVE it. It’s actually a French buttercream, which aside from fitting into my theme, is my new FAVORITE.  I love it because  it’s not too sweet and, as I mentioned previously, it uses the yolks of the egg. I feel like this makes the macaron itself more balanced in the sense that I am using the whole egg – the whites for the shells and the yolks for the filling. That just makes me feel good.

I strained my rhubarb beer jam to remove any excess liquid and folded most of it into the buttercream.  The final result was not overly sweet which let the tartness and flavor of the jam really come through. Especially the beer, which was surprising.

Rhubarb Jam Macarons
The best part was the texture of the macarons shells. I think I finally did it. Now that I know what a macaron REALLY should be like in terms of texture, I was so happy to discover that I totally nailed it. They were light, the shell had a nice crisp texture without being too hard, and the inside was soft and chewy. And best of all: NO AIR POCKETS!
Rhubarb Macaron Filling

*I checked out a book from the library called The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
which I am totally going to get because it’s great, but I found this post by Fancy Toast contains the recipe for the Rhubarb Beer Jam as well as a little more about the book! If you are a pickler or jammer type you would probably enjoy it.

10. May 2014 by Erica
Categories: Macaron | 1 comment

One Comment

  1. I always get hungry after reading your posts. Everything you make looks wonderful!

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