Thank you to our customer, Peter, for this delicious and healthy recipe for traditional macarons.
From Peter: Thank you for being interested in the recipe! My wife is fascinated with entomophagy and she has long been involved in sustainable agriculture nonprofits and is completing her degree in sustainability management now. I used her leftover cricket powder (cricket flour) in place of almond flour. The recipe is adapted from Edd Kimber’s Patisserie Made Simple book.
• 170g powdered sugar
• 160g cricket powder
• Egg whites from 4 large eggs, divided into two equal portions
• 160g superfine sugar
• Food coloring (I used forest green)
• Thoroughly combine powdered sugar and cricket powder (cricket flour). Mix in two egg whites. Combine to form a paste.
• Heat superfine sugar with 3 Tbsp + 1 tsp water and stir. In the meantime, beat the remaining egg whites in a stand mixer. This is for the meringue to fold into the paste.
• When the sugar water reaches 245 deg. F, slowly pour into the mixing bowl while mixing. Add the food coloring, if any.
• Beat until thick and glossy.
• Mix meringue and cricket powder (cricket flour) mixture together. Transfer batter into piping bag with large round tip.
• Pipe rounds onto parchment paper and bake at 350 deg. F. for 12-15 minutes.
• We created a normal buttercream icing but added cocoa powder and some peppermint oil. This is our take on a sustainable, protein-loaded Grasshopper cookie!