Houston Outlaws Macarons

I’ve gotta be honest – Houston has some of the best colors in the Overwatch League. I love Boston, and I like their colors, but the sleek black and lime green of the Outlaws is just classic. Houston is my older brother’s team and while they’ve struggled a bit in this first stage of season 2, I think they’ll really pick up once the meta changes. I mean, they’ve got Jake-rat, after all. How much more of an advantage could you ask for when his best hero gets a massive buff?

Houston Outlaws Macarons

If you haven’t read the Boston Uprising Macaron post and recipe, please go do that now. I go into quite a bit of detail on how to make a macaron in it, the processes and the tricks. I’m not going to go through those things again, in order to make a shorter, more concise post, and a much easier read. So please, I’m begging you, go read that post!

Let’s start with the shells! One egg contains about 30 grams of whites, so this recipe will take about 3.5 eggs. Separate your egg whites from your yolks, placing the yolks in a separate bowl (to be used for the curd later) and place the whites in the bowl of a stand mixer. Add a whisk attachment (or use a bowl and hand whisk and watch as your arm falls off) and turn on the speed, slowly bringing it up to high. Continue to whisk until the eggs are frothy, then add all the cream of tartar at once. Continue whisking until the eggs start to form soft peaks.

At this point add the sugar. You can either do it the fancy way, one tablespoon at a time, but I just add the sugar around the bowl (not all in one spot) and continue to whisk on high until stiff peaks form. These peaks should not, under any circumstance, fall over if you tip the bowl or the whisk upside down. You want the meringue completely stiff (though not overwhipped. It’s a fine line). In order to make sure it’s not overwhipped, just watch it. As soon as it’s thick, shiny, and holding stiff peaks it’s ready. The entire process should take between 8-10 minutes, depending on your mixer.

Mix together the dry ingredients. You really need to mix with your hands here. Add all the powdered sugar, cocoa powder, and almond flour to a bowl and stir with your fingers. As you’re mixing be sure to rub all the large almond chunks out of the mixture. These will completely screw up your batter, so we definitely don’t want them in there.

Now we start the macaronage – the hard part. Add about 1/3 of the dry ingredients and the food coloring to the meringue. Now gently fold by passing your spatula down the center of the bowl, scraping around all the edges, and around the bottom, finishing by folding that scraped-up portion back over itself. Down the center, around the edge, flip over. Repeat that process until the batter resembles lava. While you’re folding you should be trying to push a lot of the air out of the batter. To remove it simply push the batter up against the side of the bowl prior to you reaching the correct consistency. This video will maybe hopefully help you to see the proper consistency (even though it’s Uprising colors)!

Fill a piping bag fit with a large round tip with your batter. Pipe a big blob in one spot on a piece of parchment paper or silicone mat, trying to keep your piping pressure consistent. To get equal size circles you can either find a good template online or simply count the seconds you’re expelling your batter. The second method won’t be perfect, but it’ll be easier and close enough! It’s my favorite method.

Once all the macarons are piped simply bang the baking sheet on the counter a few times to remove any air that remains and allow them to sit out at room temperature for 30 minutes. This will allow a good skin to form on the macaron.

When the macarons are almost done resting preheat your oven. When it’s done preheating bake one sheet at a time on the middle rack for 12-15 minutes, or until completely baked.

After the macarons are baked leave them on your baking sheet until they’re completely cool. Then transfer them to a wire rack and prepare your fillings!

The ganache is the easy one. Add the cream to a small pot and heat on medium until the edges start to bubble. Stir the cream a bit and make sure the edges are lightly bubbling again. Pour the warm cream over the dark chocolate and allow it to sit for 20-30 seconds to melt the chocolate. Stir the ganache until everything is mixed, dark, and shiny. It’s gorgeous and delicious, but be patient while you’re waiting. It’ll feel like it’s taking a long time but it’ll come together.

Now to make the Swiss Meringue Buttercream. Separate your eggs whites from your yolks, add the sugar to the whites, place them in a stainless steel or glass bowl, and put them back over the double boiler we had for the curd. Whisk until the mixture reaches 160F to kill any potential Salmonella.

When the correct temperature is reached add the whites to the bowl of a stand mixer and whisk on high until the bowl starts to feel cool and the mixture gets thick and shiny. At this point you’ll start adding the room temperature butter, one tablespoon at a time. Once the butter in completely added, continue whisking until it becomes thick and smooth.

Zest one of the limes and juice all three limes. Add all the lime juice, lime zest, and the green gel food coloring. You may need to add some yellow food coloring to make the buttercream Outlaws green. Continue whisking until the buttercream comes back together. It’ll feel like it splits again, but be patient, it’ll come together, and get thick and creamy.

Now, all the elements are made! It’s time for assembly.

Match up the macaron shells to size. Turn one side over to prepare for adding the buttercream and the curd. Add the buttercream to a piping bag and pipe a ring on the outside of the shell. Fill the center of the ring with the ganache. You don’t need much ganache, you definitely want more buttercream than ganache. The dark chocolate is such a powerful flavor you don’t want to overwhelm the lime. Now cover with the other shell and make a sandwich.

One thing to note about macarons – they taste significantly better the next day. Everything looks so pretty you’ll be tempted to eat it right away. Don’t! Make these the day before you want them and then enjoy them the right way. When you let macarons sit the shells soak up some of the flavor from the fillings, making them seems more tender and less sweet. It’s worth the wait!

Houston Outlaws Macarons

  • Servings: about 16 2 inch macarons
  • Difficulty: difficult
  • Print

Lime and dark chocolate macarons, inspired by the Houston Outlaws

Macaron

  • 100 grams egg whites
  • 1/4 teaspoon cream of tartar
  • 75 grams sugar
  • 135 grams almond flour
  • 115 grams powdered sugar
  • 20 grams cocoa powder
  • black gel food coloring

Dark

  • 4 ounces heavy cream
  • 4 ounces dark chocolate

Lime

  • 75 grams egg whites
  • 75 grams sugar
  • 143 grams salted butter, room temperature
  • 3 limes, zest of one, juice of all 3
  • green gel food coloring
  • yellow gel food coloring, possibly

Macaron

  1. Separate your egg whites from your yolks, reserving one yolk for the curd. Place the whites in the bowl of a stand mixer
  2. Add a whisk attachment to the stand mixer and slowly increase the speed, bringing it up to high.
  3. Whisk until the eggs are frothy and then add all the cream of tartar at once.
  4. Continue whisking until the eggs form soft peaks. Add the sugar around the bowl and continue to whisk on high until stiff peaks form. The meringue should be stiff and peaks should not fall if turned over. The entire process should take between 8-10 minutes, depending on your mixer.
  5. Measure all the powdered sugar, cocoa powder, and almond flour to a bowl and stir with your fingers. As you’re mixing be sure to rub all the large almond chunks out of the mixture.
  6. Add about 1/3 of the dry ingredients and the food coloring to the meringue. Gently fold the dry into the meringue by passing your spatula down the center of the bowl, scraping around the edges, finishing by folding that scraped-up portion back over itself. Repeat that process until the batter resembles lava or honey. While you’re folding remove the air by pushing the batter up against the side of the bowl.
  7. Fill a piping bag fit with a large round tip with your batter. Pipe in a steady stream onto one spot on a piece of parchment paper or silicone mat, trying to keep your piping pressure consistent. To get equal size circles either find a template online or count the seconds you’re expelling your batter.
  8. Once all the macarons are piped bang the baking sheet on the counter a few times to remove any air that remains and allow them to sit out at room temperature for 30 minutes.
  9. Preheat your oven to 320F. Bake, one sheet at a time, for 12-15 minutes. The shells should be stiff, the feet shouldn’t jiggle, and the top shouldn’t shift if gently moved.
  10. Leave the macarons on your baking sheet until they’re completely cool.

Dark

  1. Heat heavy cream in a small pot on medium until the edges are lightly bubbling. Don’t let the cream boil, you don’t want to curdle it.
  2. Add warm cream to the chocolate and allow to sit for 20-30 seconds to melt chocolate.
  3. Stir until the mixture comes together, is homogeneous, and shiny.

Lime

  1. Separate your eggs whites from your yolks.
  2. Add your sugar to the whites.
  3. Place the bowl over a double boiler and whisk until the mixture reaches 160F.
  4. Whisk until the eggs reach a temperature of at least 160F, measured with a candy or instant-read thermometer.
  5. Add the whites to the bowl of a stand mixer and whisk on high until the bowl starts to feel cool and the mixture gets thick and shiny.
  6. Add the room temperature butter, one tablespoon at a time. In the process, the mixture will start to look curdled, but keep adding butter and keep whisking and it’ll become smooth and creamy again.
  7. When the buttercream is smooth and homogeneous add the lime juice, zest, and enough green and yellow food coloring to change the color to bright a bright, lime green. Continue whisking until the buttercream comes back together.

Macaron

  1. Match up the macaron shells to size. Turn one side over to prepare for adding the buttercream and the ganache.
  2. Add the buttercream to a piping bag and pipe a ring on the outside of the shell.
  3. Fill the center of the ring with the ganache.
  4. Cover with the other shell and make a sandwich. Refrigerate overnight for best flavor.

7 thoughts on “Houston Outlaws Macarons

Leave a Reply to JBills Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s