Today is the start of #BrunchWeek, which leads straight up to Mother’s Day.  There are bloggers across the country participating, so there is bound to be some great ideas for the coming Sunday’s feast.  Check out the end of the post for a list of recipes and posts to be inspired by as well as list of incredible sponsors.  Click on the Rafflecopter link to get a chance to win amazing prizes from the sponsors!!! Super easy!

I have to admit- I’ve been gotten.  A little monster snuck into my head, and flipped a switch to make me believe that all the hype about macarons being “difficult” would not be true for me.   I was convinced that I, an amateur, yet successful baker would not have any issues with this simple cookie.  So when I was thinking about creative brunch ideas, savory macarons popped into my head and I signed on the dotted line- #BrunchWeek Day 1, Savory Macarons.

Of course there was plenty of time to get started, just needed to get past that busy work week, and then Sir Wes’ birthday celebration #WEStival, my brother’s family visit, a catching up at work week, a weekend to relax, and then a crazy town week at work.  Soon I was left with just two weeks to tackle these “simple” cookies.  It turns out that the hype was real- macarons are as temperamental as they get, they are not simple at all, more like a monster in fact.  Touch them wrong and its over for you.

It was helpful having to try and retry baking macarons nightly due to deadline, as I am certain I have actually learned about the anatomy of the French monsters.

With the help of Les Petits Macarons written by Kathryn Gordon and Anne E. McBride, I spotted my troubles and made plans for the next batch.  I strayed a few times over to good old Martha, but became sold on Kathryn and Anne’s methods and advice.

My problems laid mostly with the feet, they had all types of problems- flat feet, no feet, wide-load feet, and most commonly,  “why don’t I have model feet”.  The monsters also had some intestinal problems, not much of a fan of this topic, but I’ll just say that there were runs and explosions.

With enough nights to work on them and the help of some friends at work, along with this monster bible, I managed to be satisfied with the macarons.  All had not been lost, I won the war against the savory macaron monster- as I would say at work- “Kiss it B*^@ches….”

This recipe and method came from Les Petits Macarons with some very slight modifications to adding the savory-

• 1 ¼ cup almond flour (Bob’s Red Mill is in my pantry)
• ¾ cup confectioner sugar
• 2 tablespoons tomato powder
• ¼ teaspoon kosher salt
• 1 tablespoon powdered egg whites
• ¾ cup granulated sugar
• ½ teaspoon cream of tartar
• ½ cup aged egg whites (from 4 eggs, aged covered in the fridge for 1-2 days) – Room Temperature
• 2 drops red gel food color (optional)
• 2 tablespoon crystalized basil
• 10 tablespoons garlic herb cream, goat, brie or preferred cheese spread

Makes about 40 macaron sandwiches

1. Preheat the oven to 200ºF. Pulse almond flour, confectioners’ sugar salt and tomato powder in the bowl of a food processor 4 times for 4 seconds each time. Sift dry ingredients over a piece of parchment paper.

2. Hand whip the powdered egg whites and the granulated sugar in an electric mixer bowl, add in the egg whites and cream of tartar until the mixture is homogenous.  Whisk on medium-high speed, when the egg whites reach soft peaks add the food coloring if you choose to use.  Continue whipping until glossy stiff peaks form (about 8-11 minutes).  The meringue should look like marshmallow fluff when ready or when you are able to hold the bowl upside-down without it falling out.

3. Sift the dry ingredients into the meringue and J-fold until you reach the, almost impossible to know, macaronner stage. It is important to fold the different components just enough,(sadly I think this only comes after you’ve learned what doesn’t work), but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip.   Fill your piping bag halfway, allowing the maximum piping control.

4. Pipe the macarons 1 ½ inches apart on silicon baking sheet lined sheetpan. (again, more of the practice makes perfect saying).  Slam the baking sheet down to remove excess air (slam 6 times, from 6 inches above the table). Sprinkle the crystalized basil on top of each macaron.  Bake for 15 minutes and then turn the oven to 350 and cook for another 6-9 minutes depending on size.

5.  Fill with your preferred garlic herb spread, creamed brie, goat cheese, ect.  Refrigerate until an hour prior to serving.

***With any failures there are learning’s.  Pay attention to what didn’t work so you know what to try or avoid in the future.

I have to admit, there is no way I am done with these monsters.  I feel like they might have won this round, but now that I’ve cut my teeth, I am ready for round 2.

I secretly love getting stumped in the kitchen, as it makes successes so much sweeter.

Take a look below to see this great list of #BrunchWeek  Posts!!

Today’s Brunch Recipes From Participating BrunchWeekers Beverages

Blood Orange Mimosas by Love and Confections

Strawberry Mimosa by Jane’s Adventures in Dinner

Margarita for Mama by poet in the pantry

Candied Bacon Bloody Mary by Sarcastic Cooking

Eggs

Breakfast Won Ton Cups by Small Wallet Big Appetite

Meat Lover’s Quiche by Savory Sweet Eats

Chorizo and Garlic Frittata by {i love} my disorganized life

Cherry Tomato and Chorizo Omelet by Katie’s Cucina

Meat, Poultry and Fish

Candied Bacon by Cravings of a Lunatic

Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla

Savory Treats

Hollandaise Sauce by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Apple Cinnamon Crepes by Sweet Remedy

Grain-free Apple Walnut Pancakes by Seasonal and Savory

Desserts

Biscoff Coffee Cake Muffins by White Lights on Wednesday

Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook

A big thanks to all the sponsors, California Walnuts,  Lodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic,

Click below on the link and see all the generous and incredible prizes the #BrunchWeek sponsors have donated!

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