Alright, pastry aficionados, let's dive headfirst into the world of macarons – The Social Blend way!
Here in our Etobicoke kitchen, our Signature 9 Macarons Box isn't just a collection of colourful treats; it's a symphony of textures and flavours, a testament to patience, precision, and a whole lotta love.
We believe that every macaron should tell a story, and this box tells nine.
Each macaron boasts a crisp shell giving way to a soft, chewy interior and a luscious filling that explodes with flavour.
We don't cut corners. Forget the shortcuts – we're building these beauties from the ground up.
We’re talking homemade almond flour, perfectly aged egg whites, and fillings crafted with the finest ingredients.
This isn’t a simple baking project; it's a masterclass in macaron making, designed to elevate your skills and leave you with a box of macarons worthy of the most discerning palate.
Our box features our nine best-selling flavours: Pistachio, Salted Caramel, Raspberry, Lemon, Chocolate, Vanilla Bean, Rose, Lavender Honey, and Earl Grey.
Each flavour profile will excite your taste buds.
Imagine the nutty aroma of pistachio mingling with a hint of almond, the salty-sweet dance of caramel, the tartness of raspberry cutting through the sweetness, or the floral elegance of rose.
Are you ready to roll up your sleeves, crank up the oven, and embark on this macaron adventure with us?
Grab your apron and let's get started!
At The Social Blend, we believe that baking is more than just following a recipe; it’s about creating something beautiful and sharing it with the world.
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In a heatproof bowl, place the chopped white chocolate. In a saucepan, heat the heavy cream until simmering. Pour the hot cream over the white chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the pistachio paste and softened butter. Whisk until fully combined and the mixture is smooth and glossy. This smells divine, right?
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. We like to let it sit overnight for the best consistency.
In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula. Once the sugar is completely melted and a rich amber color, remove from heat. This is where things can get tricky, so pay close attention!
Carefully pour in the heavy cream. The mixture will bubble vigorously. Stir until smooth. Add the softened butter and sea salt. Stir until fully combined. This caramel is liquid gold, I tell you!
Pour the caramel into a heatproof bowl and let it cool completely. Cover and refrigerate for at least 2 hours, or until thickened. We always let ours chill overnight.
In a saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly. This will perfume your kitchen with summer.
Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Return the strained puree to the saucepan. Bring to a simmer over medium heat. Whisk in the cold, cubed butter, a few pieces at a time, until fully emulsified and the mixture is smooth and glossy. Be patient, this is where the magic happens.
Pour the raspberry filling into a heatproof bowl and let it cool completely. Cover and refrigerate for at least 2 hours, or until thickened. We often let ours chill overnight.
In a saucepan, combine the lemon juice, lemon zest, granulated sugar, eggs, and egg yolks. Whisk until well combined. This smells like sunshine!
Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon. This takes about 8-10 minutes. Be careful not to scorch the curd. The mixture should be smooth and velvety.
Remove from heat and whisk in the cold, cubed butter, a few pieces at a time, until fully emulsified and the mixture is smooth and glossy. Strain the lemon curd through a fine-mesh sieve to remove any lumps. We want perfection!
Pour the lemon curd into a heatproof bowl and let it cool completely. Cover and refrigerate for at least 2 hours, or until thickened. We let ours sit overnight.
In a heatproof bowl, place the chopped dark chocolate. In a saucepan, heat the heavy cream until simmering. Pour the hot cream over the dark chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the softened butter. Whisk until fully combined and the mixture is smooth and glossy. Dark chocolate is the star!
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. We always let it sit overnight for the best consistency.
In a saucepan, heat the heavy cream with the split vanilla bean and vanilla bean seeds until simmering. Remove from heat and let steep for 30 minutes to infuse the cream with vanilla flavor. We love the smell of vanilla.
Remove the vanilla bean from the cream. Reheat cream until simmering. In a heatproof bowl, place the chopped white chocolate. Pour the hot cream over the white chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the softened butter. Whisk until fully combined and the mixture is smooth and glossy.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. Overnight chill recommended!
In a heatproof bowl, place the chopped white chocolate. In a saucepan, heat the heavy cream until simmering. Pour the hot cream over the white chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the rose water, pink food coloring (if using), and softened butter. Whisk until fully combined and the mixture is smooth and glossy. The scent is intoxicating!
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. We let this chill overnight for the best consistency.
In a saucepan, heat the heavy cream with the dried lavender flowers until simmering. Remove from heat and let steep for 30 minutes to infuse the cream with lavender flavor. This will smell heavenly.
Strain the cream through a fine-mesh sieve to remove the lavender flowers. Reheat cream until simmering. In a heatproof bowl, place the chopped white chocolate. Pour the hot cream over the white chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the honey and softened butter. Whisk until fully combined and the mixture is smooth and glossy.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. An overnight chill is best.
In a saucepan, heat the heavy cream with the Earl Grey tea bags until simmering. Remove from heat and let steep for 30 minutes to infuse the cream with Earl Grey flavor. We love the aroma of bergamot!
Remove the tea bags from the cream, squeezing out any excess liquid. Reheat cream until simmering. In a heatproof bowl, place the chopped white chocolate. Pour the hot cream over the white chocolate and let it sit for a minute to melt the chocolate. Gently whisk until smooth. Add the softened butter. Whisk until fully combined and the mixture is smooth and glossy.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to pipe. Overnight is better!
In a food processor, pulse the almond flour and icing sugar together until very fine. This prevents lumps and ensures a smooth macaron surface. Sift the mixture through a fine-mesh sieve into a large bowl. Don't skip this step – it's crucial for that flawless texture we're after!
In a stand mixer fitted with a whisk attachment, beat the aged egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, increasing the speed to high. Continue beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape, but not dry. This is our secret to light and airy macarons.
Gently fold the dry ingredients into the meringue in three additions. Use a spatula to cut through the center of the mixture, then scrape up from the bottom and fold over the top. Repeat until just combined. Now comes the 'macaronage': press the batter against the side of the bowl to deflate it slightly. The batter is ready when it flows like lava from your spatula and forms a ribbon that slowly disappears back into the mixture. Overmixing is a cardinal sin!
Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with silicone mats or parchment paper. Leave about an inch between each macaron. Tap the baking sheets firmly on the counter several times to release any air bubbles. This is how we get that perfectly smooth top.
Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. You should be able to gently touch the surface without the batter sticking to your finger. This step is essential for preventing cracks during baking.
Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have developed 'feet' and are firm to the touch. The 'feet' are the hallmark of a well-made macaron. Rotate the baking sheets halfway through baking for even browning.
Let the macarons cool completely on the baking sheets before removing them. Match the shells by size and pipe your desired filling onto one shell, then sandwich with another. Our signature box includes Pistachio, Salted Caramel, Raspberry, Lemon, Chocolate, Vanilla Bean, Rose, Lavender Honey, and Earl Grey, all made with our own recipes, of course! We'd never dream of using pre-made filling.
Place the filled macarons in an airtight container and refrigerate for 24-48 hours. This allows the flavors to meld and the texture to soften. Patience is a virtue, especially when it comes to macarons. Trust us, they're worth the wait!
Adapt this recipe for a vegan diet by using aquafaba (chickpea brine) instead of egg whites and vegan butter in the fillings.
This recipe is naturally gluten-free, but always double-check your ingredients to ensure they are processed in a gluten-free facility.
1Age your egg whites for at least 24 hours at room temperature to improve their volume and stability. We always do this in our kitchen!
2Use a food scale for precise measurements. Macarons are all about precision, trust us.
3'Macaronage' is key! The batter should flow like lava, not too thick, not too runny.
1Overmixing the batter. It leads to flat, cracked macarons. Gently fold, fold, fold.
2Opening the oven door during baking. Resist the urge! It can cause temperature fluctuations and ruin your shells.
Macarons have a rich history, tracing back to 8th-century Italy before being introduced to France. Over time, they've evolved into a symbol of French pastry expertise.
Did you know that macarons were originally two almond meringue cookies served without filling? The filled version we know today was popularized in the early 20th century.
This recipe captures the essence of The Social Blend in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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