This month for Maddie's Baking Book Club we read Lessons in Chemistry by Bonnie Garmus!
Thank you so much to @lisacarolbakes (find her here on Instagram: / lisacarolbakes ) for helping to choose this book and for participating in my book club! It has been so fun to see what you create these past several months!
Going into this book, based on the synopsis on the back cover, I thought I would be swimming in foods that would inspire me to bake something cool. I was incredibly surprised to see the book go more into chemistry / relationship / family history / struggles of women in the workplace directions rather than in food / food show directions BUT I did quite enjoy reading the story.
Since there wasn't as big a focus on food, when I found a passage in chapter 29 that used the example of a woman bringing a pie and her husband bringing wine to a party and thus making the party better to demonstrate both good relationships and covalent bonds - I knew I had it.
So inspired by that passage, I made red wine cherry pie macarons!
If you haven't checked out my previous book club bakes, you can start with my very first episode here: • Pandan Coconut "Thumbp...
If you want to read along with me, there are two more books for this year! You can hear more about them here: • Book List for Septembe...
Now on to the recipes!
For the macaron shell, I just used my basic French macaron shell recipe and colored it with Autumn Gold and True Brown food coloring. Then on top of the shell I whipped up a batch of royal icing to add a "cherry filling" layer of red, and both "lattice" and "pie crust" layers of brown in a similar shade to my macaron shell.
For the Red Wine Cherry Compote:
Frozen Cherries 200g
Red Wine 100g (You can sub for cherry juice if you prefer)
Sugar 60g
Pectin 4g
Gelatin 2g
1. Bloom the gelatin in cold water and separately mix the pectin with about 1/3 of the sugar.
2. Place the remaining sugar, red wine and cherries in a small saucepan and bring to a boil.
3. Whisk in the pectin mixture and simmer for another 8-10 minutes. If you want to use an immersion blender to partially or completely break down the cherries into a puree, you can.
4. Remove the cherries from the heat and add in the bloomed gelatin.
5. Cool completely before using in your macarons (or other pastry).
For the Red Wine Pie Crust Buttercream:
AP Flour 20g
Sugar 100g
Red Wine 50g (You can sub for cherry juice if you prefer)
Cream 60g
Whole Milk 50g
Cinnamon 1/8 teaspoon
Vanilla Extract 1 teaspoon
Almond Extract 1/8 teaspoon
Butter 120g (unsalted, room temperature)
1. Heat the flour and cinnamon on medium heat in a small saucepan for about 2 minutes, or until you can start to smell it.
2. Add in the sugar and whisk to combine, followed by the wine, cream, milk and extracts.
3. Whisk the mixture continuously on medium heat and bring it to a boil. Continue cooking the mixture for about one minute to allow it to thicken - it will look like a smooth, thick pastry cream and will have a shiny appearance and mauve color.
4. Transfer the cream to a new container and cool to below 30 degrees Celsius. You can place it in your refrigerator or freezer or use an ice bath.
5. Whip the butter then stream in the cooled cream mixture.
6. Continue whipping until the buttercream is homogenous, then switch to a paddle attachment and mix for several minutes.
7. Use the buttercream immediately to fill macarons or for another pastry, or transfer the buttercream into an airtight container and cover the surface on contact with plastic wrap.
Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
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Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
28 окт 2023
