Rum Macarons
August 16: National Rum Day
Ahoy there, macaron mateys! Yo ho ho and a bottle of rum! It is National Rum Day and we have filled our macarons with booze (instead of our bodies, as we do not really drink much alcohol). The rum in the buttercream filling tempers the sweetness of the rum-flavored macaron shells. We also dusted them in edible gold glitter for a treasure trove effect to make a pirate proud. Our recipe follows this month’s MacAttack theme of “Kick-It-Up Liquor Macs” for the MacTweets website challenge. Bite into our booze-infused rum macarons and you’ll be hooked! Aye!
Recipes
For the rum macaron shells (Italian meringue method)
- 1 cup almond flour/meal
- 1 cup powdered sugar
- 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
- ½ cup sugar
- ¼ cup water
- ¼ teaspoon vanilla or coconut extract (we used the latter for a complementary flavor)
- 1 tablespoon rum (we used Bacardi gold rum)
Directions
Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps (optional). Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage).
Pour into the egg whites and whip again until stiff and glossy. Stir in the vanilla or coconut extract and rum. Fold in the almond flour/meal-sugar mix until the consistency “flows like magma.”
Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs. Make the filling.
For the rum buttercream filling
- ¼ cup (½ stick) butter, softened
- pinch of salt
- 3-4 cups powdered sugar
- 2-3 tablespoons rum (we used Bacardi gold rum)
- edible pearl dust (we used Wilton brand gold color to match the gold rum theme)
Directions
In a large mixing bowl, cream the butter with a pinch of salt until smooth. Gradually add the powdered sugar. Thin to a spreadable consistency with rum a few tablespoons at a time. Add more powdered sugar if the filling is too thin. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set.
Using a dry, food-safe brush, paint both sides of the macaron shells with edible pearl dust to give them a golden luster.
Notes
- Thanks to our matey Lisa L. for the almond flour/meal from Germany. Aaaarrr!
- For more rum recipes on National Rum Day, check out our blog post for Bacardi Rum Cake.
- The technique for these rum macarons are similar to our champagne macarons which we made on December 31 for National Champagne Day.
- Get more alcoholic “kicks” and click on the MacTweets website to see other “lush-ous” liquor-flavored macarons.
August 30, 2011 at 7:46 pm
Arf ! Love your Pirate’s treasure macarons !!
September 2, 2011 at 9:20 am
Love the pirate macs. The gold is perfect.
September 2, 2011 at 11:13 am
“Where is the rum!!” (a la Cpt Jack Sparrow) is our favourite catchcry 🙂 Great job on this month’s Mac challenge and I love how you dusted them to make them pieces of eight. Great work.
Btw, I love your peach pie hats too, very cute.
September 6, 2011 at 4:44 pm
Yohoho…love the pirates true treasure. What is life without a tipple and love the macs you’ve created! Wonderful!! {Clap Clap}!!
September 7, 2011 at 12:18 pm
I love it, “macaron mateys”! Missed a lot last month with hols – but imagine missing national rum day? Had no idea. Your macarons look fabulous and love the photo setting. So much fun!
September 30, 2011 at 5:44 am
Thanks for the recipe, the instructions were so easy and they are delish! I’m from Qld, Australia and we’ve got a rather famous rum distillery in Bundaberg, and luckily my sister just moved near there 🙂 They have a unique liqueur that you can only get from the factory, and I used this instead of white rum – worked a treat.
January 2, 2013 at 4:55 am
Hi, great recipe! Just wondering, with the liquid rum do you keep mixing in the stand mixer after adding it? Or do you just add it with no mixing?
January 3, 2013 at 10:03 pm
Hello! We add the liquid rum in the batter and keep mixing so the flavors get incorporated.The taste of rum isn’t as strong in the macaron shells themselves but you can taste a hint of rum when filled with rum buttercream. Good luck with your macarons. Thanks for visiting our blog.