Delightful Rhubarb Macarons - Sweet Meets Tart

The Delightful Taste of Rhubarb Macarons

Macarons have become an obsession for many home bakers and professional pastry chefs alike. Their colorful, picture-perfect appearance coupled with their light crispy exterior that gives way to a soft, chewy interior makes them simply irresistible. While classic flavors like vanilla and chocolate will always remain popular, unique flavors like rhubarb have been taking the macaron world by storm.

The tart, intense flavor of rhubarb pairs beautifully with the sweetness of the macaron shell. Rhubarb macarons offer the perfect balance of flavors that excite the tastebuds. The bright pink hue of the rhubarb filling next to the pastel shells also makes these macarons gorgeous to look at. It's no wonder why they've quickly become a new favorite!

Choosing the Right Rhubarb for Macarons

Rhubarb comes in many varieties, but for macarons you'll want to choose red rhubarb stalks that are young and tender. As rhubarb ages, it becomes tougher and stringier which makes it difficult to puree into a smooth filling. Look for stalks that are bright red and avoid any that are limp or blemished.

It's best to use fresh rhubarb harvested during peak season in early summer. However, you can substitute with frozen rhubarb if fresh is not available. Just make sure it is unsweetened without any other additives. The tart flavor of rhubarb makes it perfect for balancing sweet macaron shells.

Crafting the Perfect Rhubarb Puree

To make a rhubarb puree for the macaron filling, start by washing the rhubarb stalks well and trimming off both ends. Slice the stalks into 1/2 inch pieces then place them in a saucepan with a small amount of water.

Bring the rhubarb and water to a boil over medium-high heat. Then reduce to a simmer and cook uncovered for about 5-10 minutes until the rhubarb is completely softened and falls apart easily when pierced with a fork.

Remove the saucepan from heat and let cool slightly. Pour the rhubarb and cooking liquid into a blender or food processor. Puree until completely smooth then pass through a fine mesh sieve to remove any remaining fibers.

The puree is now ready to mix into the filling base along with sugar to taste. A small amount of lemon juice also helps enhance the rhubarb flavor. The tartness of the rhubarb pairs fantastically with the sweet macaron shells.

Picking the Perfect Color for Rhubarb Macarons

One of the best parts about rhubarb macarons is how beautiful they look! When deciding what color shells to use, try to pick a more neutral and subtle shade so the pastel pink rhubarb filling really pops.

Some great shell color options include:

• Light pink or blush
• Pale yellow
• Very light green or sage
• Ivory or cream

If you want to get creative, you could even do an ombre effect by gently swirling together two complementary colors like pink and yellow. Just don't use a shell color too bold or it will compete with that gorgeous rhubarb filling.

Perfecting the Macaron Making Process

Mastering the technique for making macarons does take some practice, but the reward of biting into a perfect macaron is well worth it. Here are some tips for macaron success:

• Use aged egg whites at room temperature for proper whipping.
• Don't over beat the macaronage or the shells may crack.
• Let piped batter sit out for 30-60 minutes until a skin forms before baking.
• Bake at the right oven temperature based on size of shells.
• Don't open the oven while baking or they may deflate.
• Let cool completely before removing from pan and filling.

It can be tricky, but once you get your technique dialed in you'll be rewarded with heavenly rhubarb macarons. The aroma as they bake, the crunch of the first bite, and the sweet tangy filling is pure bliss for any macaron lover.

Fun Ways to Use Rhubarb in Macarons

While rhubarb macarons are perfect all on their own, the lovely tart flavor of rhubarb lends itself nicely to so many other possibilities too!

Get creative with these fun ideas for using rhubarb in your next batch of macarons:

Rhubarb Strawberry Swirl

For a double hit of tart and sweet flavors, try swirling rhubarb together with strawberry in a creamy macaron filling. Chopped strawberries added to the rhubarb puree results in a beautiful pink and red filling.

Rhubarb Almond Crunch

For texture, you can fold toasted sliced almonds into the rhubarb buttercream filling. The almond crunch pairs wonderfully with the tartness of rhubarb.

Rhubarb Custard

With its pretty pink hue, rhubarb also makes a perfect pairing for creamy vanilla or egg custard fillings. Try swirling rhubarb puree into pastry cream or lemon curd for an elegant treat.

Spiced Rhubarb

Warm spices accentuate the flavor of tart rhubarb. Add a touch of cinnamon, nutmeg, ginger or cardamom to the filling for a more complex depth of flavor.

Rhubarb Cheesecake

For a twist, use tangy cream cheese as the filling base blended with rhubarb puree swirled in. It's almost like a cheesecake in macaron form!

The possibilities are endless when using rhubarb in macarons. Let your imagination run wild with different flavor combinations and decoration ideas.

Fun Ideas for Decorating Rhubarb Macarons

Rhubarb macarons look simply stunning on their own with their light colored shells and pretty pink filling. But you can dress them up even more with fun decorations and garnishes.

Here are some ideas for taking your rhubarb macarons to the next level:

Fresh Rhubarb Pieces

Top each macaron with a small fresh piece of raw rhubarb for a pop of color and flavor.

Candied Rhubarb

For crunch and sweetness, garnish with slivers of homemade candied rhubarb.

Pistachios or Almonds

Chopped nuts add great texture and complement the earthy tones of rhubarb.

Edible Flowers

Small blooms like violets, roses or nasturtiums add a delicate touch to fancy up your macarons.

White Chocolate Drizzle

Drizzle melted white chocolate over the tops for a pristine finished look.

Crushed Pink Peppermints

For a fun and unexpected garnish, try crushing peppermint candies and sprinkling on top.

You really can't go wrong dressing up a beautiful batch of rhubarb macarons. Have fun playing around with different decorations to make them truly one-of-a-kind.

Storing and Serving Your Rhubarb Macarons

One thing to keep in mind with rhubarb macarons is that the filling can become runny quickly in hot weather. So it's best to store them in the refrigerator to help firm up the buttercream or ganache.

Macarons also stay fresh longest when you prepare both components separately and assemble just before serving. Simply sandwich the filling between the macaron shells right before it's time to enjoy.

For the prettiest presentation when serving, stack your macarons in even numbers on a platter with different decorations displayed on top. You can also get creative with the platter itself - lace doilies, pink sugar or real flower blossoms are beautiful touches.

Rhubarb macarons make fantastic gifts or party favors too. Package them up in clear treat boxes or tie with ribbon for a gorgeous handmade gift from the kitchen. Share the delight of rhubarb macarons with all the special people in your life.

With their fantastic sweet-tart flavor and stunning appearance, rhubarb macarons are sure to be a hit at your next bake sale, picnic or high tea party. Let your creativity run wild dreaming up new ways to decorate and enjoy these little treats!

FAQs

What is the best way to store rhubarb macarons?

It's best to store the shells and fillings separately in airtight containers in the refrigerator. Assemble them just before serving so the filling stays firm.

How long do rhubarb macarons stay fresh?

Properly stored in the refrigerator, both the shells and filling will stay fresh for 5-7 days.

Can I use frozen rhubarb for the filling?

Yes, frozen rhubarb works well. Just make sure it is unsweetened without any other additives.

What can I do if my macaron shells crack?

Cracking is usually caused by overmixing the batter. Try folding the ingredients more gently next time.

What kinds of flavors pair well with rhubarb?

Rhubarb goes great with strawberry, vanilla, almond, ginger, lemon, or cream cheese.