• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anchored Baking
  • About
  • Recipes
  • Living
  • Shop
  • Give
  • Contact

Fig Cobbler Macarons

July 13, 2020 By Lindsay Forbes Leave a Comment

Jump to Recipe Print Recipe
Fig cobbler macarons

These fig cobbler macarons have a cinnamon oat shell, brown butter buttercream, and a fig preserve filling. Macarons are a fun weekend project requiring time, effort, and practice. The outcome is so rewarding and everybody will love these 🙂

It is important to find a macaron method that works for you. In addition to my tips, I have linked a couple of resources below. Once you get the method down, the flavor combinations are endless! What are some of the flavors that you would like to see?

Pile of Fig Cobbler Macarons

My top tips for successful macarons:

1. Weigh every ingredient! If you do not already have a kitchen scale, now is a good time to invest in one. This is the one I own. Macarons are very finicky. Weighing is crucial.

2. Control for moisture! Use metal bowls that are clean and dry. Plastic and ceramic bowls can have a layer of oil on them. If you are modifying this recipe with any other topping, do not use anything that is too heavy or wet (ex: freeze-dried fruit powder is okay, fruit jam is not.)

3. Under mix! It is better to under mix your macaron batter than over mix it. Over mixing will make your batter too runny and everything will bleed together when you are piping.

4. Use aluminum baking sheets. Non-stick sheets run hotter and are more likely to make the bottom of your shells brown.

5. Read the recipe 2-3 times before embarking! Email me if you have any questions.

6. Be kind to yourself. Macarons require practice. It may take you several batches to learn when your batter is the right consistency for piping, how hot your oven runs, etc.

Other resources:

  • How to Make Perfect Macarons by Pies & Tacos. She also has some super inspiring flavor combinations!
  • Step-by-Step Guide to French Macarons by Sally’s Baking Addiction. I haven’t tried her recipe but I trust her tips!
  • Macaron Troubleshooting by Wilton. For example, if your batter is too wet, you won’t get any feet. If your batter has too much air, your feet will be too big and bubbly and your macaron will be hollow.
(Source)

Recipe modified from Food La La‘s French macaron class. Recipe inspired by Ginger Elizabeth.

Good luck and have fun!! Can’t wait to see how yours turn out 🙂

Fig cobbler macarons

Fig Cobbler Macarons

Lindsay Forbes
All the flavors you love about cobbler in macaron form! These macarons have a cinnamon oat shell, brown butter buttercream, and fig preserve filling.
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 12 mins
Macaron drying time 30 mins
Total Time 1 hr 42 mins
Course Dessert
Cuisine American, French
Servings 26 macarons

Ingredients
  

Macaron shells

  • 130 g super fine almond meal, blanched
  • 225 g powdered sugar
  • 115 g egg whites, room temperature (about 3-4 large eggs, see notes)
  • 60 g caster sugar (see notes)
  • 1/4 tsp ground cinnamon
  • 1/4 cup oats, roughly chopped in a food processor

Buttercream + Filling

  • 1/2 cup salted butter, cubed
  • 2 cups powdered sugar, sifted
  • 2 tbsp heavy cream (more if needed)
  • 1/2 tsp vanilla extract
  • fig preserves (I used Dalmatia fig spread, make sure it is not too runny)

Instructions
 

For the shells:

  • Pulse almond meal, powdered sugar, and ground cinnamon in a food processor for about one minute. Scrape down sides and bottom of the bowl as needed so everything is evenly mixed.
  • Place a fine sieve over an aluminum bowl. Have other aluminum bowl handy. Sift almond meal mixture three times- back and forth between the two bowls. If you have less than a tablespoon of the dry mixture that is too large to pass through the sieve, you can discard it. Anything greater than 1 tablesppon should be reground in the food processor and then sifted. Set aside.
  • Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whisk until foamy. Slowly add caster sugar while continuing to whisk. Keep whisking on speed for about 5 minutes until you get "stiff peaks." This means that your meringue will be able to stick stight up and you can hold the whisk attachment upside down without it dripping off. Careful not to whisk too much (or at high speeds) because that would add too much air to the batter.
  • Using a spatula, carefully fold the dry ingredients into the bowl with the meringue. It works best if you do this in 3 batches. Fold from the bottom to the edges of the bowl in a J-shape. Do not stir or whip (you want the dry ingredients to slowly melt into the wet ingredients). Keep folding until you get a "ribbon-like" texture (smooth, glossy, thick). DO NOT OVERMIX or your batter will become runny. It is better to undermix! You can test when it is done by putting a little spoonful on parchment- if it keeps the shape and is stiff, mix a little bit more. If it spreads slightly, it might be done. I think this is the hardest part of making macarons. You might have to test a few batches before you get the "intuition."
  • Once the batter is properly mixed, transfer it to a piping bag with a round 1/2" tip.
  • Start piping the batter either onto a slipat with a macaron template or parchment paper that had circles pre-stenciled. As you are piping, the tip of the piping bag should be very close to the parchment paper. Keep your hand steady and in the center of the circle while you pipe the batter out (it will naturally make a circle shape). Quickly flick the piping tip away from you to cut off the batter. This may leave a small peak which will either melt down on its own or when you bang the pan (more on that later). If the peaks are really big, your batter is undermixed. Repeat with remaining circles.
  • Gently drop your pan on the countertop (about 4 inches) in order to release air bubbles and smooth over the tops. This will help prevent them from cracking. Sprinkle the oats over the tops, careful not to add too much because it will be too heavy. Set aside in a dry area for 30-40 minutes in order to dry and create a skin. This will be challenging if it is humid where you are. You can try using a fan.
  • While the shells are drying, preheat your oven to 300 degrees F.
  • When the oven is ready, bake shells for 6 minutes. Open the oven door slightly to rotate the pan 180 degrees without fully removing the pan from the oven. Bake for another 4-8 minutes. Time will vary depending on your oven. You can tell the shells are done when the top is firm and the "foot" doesn't wiggle when you touch the top. Try taking one off the paper. If it sticks, keep baking. If they peel off easily, they are done.
  • Remove from oven and let them cool completely on the pan before transferring them to a cooling rack. Set aside.

To make the buttercream:

  • Place the cubed butter into a large skillet over medium heat. Stir occasionally until it melts completely. When it is completely melted, make sure to stire constantly. The butter will go through phases- melted, foaming, crackling- for the next 5 minutes. It is done when the crackling stops and the butter smells nutty. The butter will be an amber color and there will be bits of brown specks at the bottom. (See notes)
  • Quickly transfer the butter from the skillet and into a heat-safe bowl. Let it cool off for 10 minutes and then refrigerate for 3-4 hours until it solidifies again.
  • Put the solidified butter into the bowl of your standmixer and whisk until it is light and fluffy. If your butter is REALLY hard, it may need to slightly soften before whisking. Add cream and vanilla extract and whisk until combined. I recommend adding the cream one tablespoon at a time until you get the desired consistency. Slowly add powdered sugar until combined, scraping down the sides as needed. Once incorporated, increase the speed to high and whisk for 3-4 minutes until light and fluffy.
  • Transfer buttercream to a piping bag with a 1/2" piping tip. Set aside until ready to assemble. (See notes.)

To assemble:

  • There may be some natural variation in the size/shape of the shells. Try to match them up with a partner of similar size and shape.
  • Pipe buttercream around the circumfrence of the shell, making a circle, and leaving some room around the edges (see below for a picture). The buttercream makes a "dam" for the filling. Note that you only have to pipe half of the shells with buttercream. The other half of the shells will be "lids" that you place on top.
  • Spoon about 1/4 tsp of fig filling into the center of the shells. You might have to use more or less filling depending on the size of your shells. Place the matching lid on top and gently sandwhich together. The buttercream starts to create a film when it dries so I recommend piping about 6 macarons at a time and then placing the lid on them so you don't get cracks when you sandwhich them together.
  • These macarons are served best the day they are made. You can also place in an airtight container in the refrigerator for 2-3 days or in the freezer for a month. Let come to room temperature before serving.

Notes

  1. The egg whites need to be at room temperature. For best results, place your egg whites into a small bowl and loosely cover for 1-2 days before using. 
  2. Caster sugar is a superfine sugar. I always make it at home by pulsing regular granulated sugar in a food processor until it is… superfine. Make sure to weigh your sugar after processing it because you may lose some of it in the process. 
  3. I prefer using a light-colored pan when browning butter. This allows you to see a more accurate color as the butter browns. For other tips on browning butter: https://brownedbutterblondie.com/a-better-baker-how-to-brown-butter/ 
  4. Note that the brown butter needs to harden again for 3-4 hours in the fridge. You can make the brown butter in advance or you can finish making the buttercream in advance. I would recommend making the entire buttercream recipe the day before you are assembling the macarons. The buttercream can be stored in the fridge, covered tightly, for up to 7 days. 
Keyword cobbler, fig, french, macaron
Macaron filling
This is what your assembly should look like- a circle of brown butter buttercream serving as a “dam” with the fig preserve filling in the middle. You only pipe half your shells. The other half you put on top and then sandwich together (gently).

Filed Under: Cookies, Recipes

Previous Post: « Peach & Burrata Pizza with Prosciutto, Basil, and Balsamic Glaze
Next Post: Tayberry Lemon Tart »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Lindsay

Welcome to Anchored Baking! This is where you will find sweet treats, some savory foods, and fun facts about culinary history. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Join the list

Subscribe to receive new posts via email.

anchoredbaking

New Recipe: Apple Cider Donut Whoopie Pies! Intr New Recipe: Apple Cider Donut Whoopie Pies! 

Introducing you to my favorite thing I made this fall- these whoopie pies! Whoopie pies are like little cake sandwiches (they may look like cookies but they are soft like cake).

These whoopie pies are made with reduced apple cider, warm fall spices, and a spiced marshmallow filling. The tops are brushed with melted butter and a cinnamon sugar coating that will remind you of the apple cider donuts you get at the farmstand.

I know you probably already have your Thanksgiving dessert picked out, but maybe you can make these with any leftover apple cider? You will not regret it. 

Wishing you all a very Happy Thanksgiving tomorrow!!
.
.
.
.
.
#whoopiepies #appleciderdonut #appleciderwhoopiepies #applecider #falldessert #fallbaking #applepicking #kingarthurbaking #f52community #thebakefeed #foodtographyschool #foodblogfeed #anchoredbaking #thanksgivingdessert #falldesserts
#marshmallowfluff #spreadthefluff
The hardest part of living on Maui is being far aw The hardest part of living on Maui is being far away from our family and friends for the holidays. 

This is a throwback to the mango macarons I made for our friends before they moved back to the mainland. We are missing them a little extra this week!

The recipe is from @piesandtacos. It was my first time making macarons using the Swiss meringue technique, normally I use the French method. The Swiss method calls for heating the sugar and egg whites over a double boiler before whipping the meringue. I found the Swiss method resulted in a macaron batter that was a little sturdier and easier to work with. 

The macarons have homemade mango jam in the middle followed by a ring of mango buttercream. As always, I used the Golden Glow mangos from Yee's Orchard- they are the best! 

Camila of @piesandtacos has a fancy airbrush machine to paint the macaron shells (which looked SO nice). I don't have an airbrush machine so I used food coloring and a little vodka. Thanks to @barleyandsage for the inspiration! 

Hope you all have an extra special Thanksgiving week with your loved ones 🧡
.
.
.
.
.
#thanksgiving #friendsgiving #macarons #macaronstagram #macaron #mangodessert #mango #mauibaking #swissmeringue #fruitdesserts #yeesorchard #mauiliving #anchoredbaking
Thanksgiving pie- Maui style! These are the passio Thanksgiving pie- Maui style! These are the passion fruit and meringue bars from @cloudykitchen. They have a graham cracker crust, a lemon passion fruit curd, and toasted Swiss meringue on top. These are delicious and very fun to make (especially the torching part)!

This recipe is made in a loaf pan. Since I am baking for just the two of us most of the time, I really appreciate small batches. The leftovers stored very well in the fridge so you could easily make this ahead of time.

I will definitely make this recipe again. Thank you, Erin, for a great recipe!
.
.
.
.
.
#PassionFruit #lilikoi #cloudykitchen #foodphotopgraphy #mauibaking #smallbatchbaking #swissmeringue #fruitdesserts #thanksgiving #thanksgivingpie #thanksgivingdesserts
Happy Easter! 🐰 I posted this new recipe for a Happy Easter! 🐰 I posted this new recipe for a Tropical Coconut Carrot Cake Loaf and I think you will love it!

The cake batter is filled with shredded carrots and warm spices but it also has mashed bananas in it (a trick I learned from @ambitiouskitchen). The bananas add sweetness and moisture, giving the cake a perfect texture. I topped it with a coconut buttercream and toasted coconut flakes to complement the banana. 

Check out AnchoredBaking.com for the recipe! I hope you give it a try :)
.
.
.
.
.
#happyeaster #carrotcake #bananavread #coconutcake #carrotcakeloaf #quickbread #smallbatchbaking #coconutfrosting #tropicaltreats #eastercake #easterbaking #springbaking #cakeforbreakfast #anchoredbaking #thebakefeed #wsbakeclub
Happy St. Patrick's Day! ☘️ I just posted this Happy St. Patrick's Day! ☘️ I just posted this recipe for Irish Apple Cake with Brown Sugar Streusel and Vanilla Bean Custard Sauce. One of my favorite things about this cake is you can have it for dessert AND breakfast the next day! :) It is not too sweet and it is the perfect way to end a traditional boiled dinner if you are having that tonight. Visit AnchoredBaking.com for the recipe and more details! 
.
.
.
.
.
#stpatricksday #stpattysday #applecake #irishapplecake #custard #custardsauce #stpattys #thefeedfeed #thebakefeed #cakeforbreakfast #appledesserts #foodstyling #foodtographyschool #coffeecake #anchoredbaking #springbaking #caketime #cakelovers
Happy Mardi Gras! 💜💛💚 Today would be a gr Happy Mardi Gras! 💜💛💚 Today would be a great day to make these vanilla bean beignets with passion fruit curd. Hardly "traditional" but one of my favorite recipes I have ever published. The beignets have a fluffy, pillowy texture and the curd is a nice tangy complement to the sweet dough. I also wrote about the history of beignets on AnchoredBaking.com if you want to learn more :)

Laissez les bons temps rouler! (Let the good times roll!) 
.
.
.
.
#anchoredbaking #mardigras #NOLA #dessertrecipe #breakfastrecipe #thebakefeed #food52grams @food52 @thebakefeed #food52community @foodtographyschool #passionfruit #lilikoi #mauibaker #beignet #foodhistory #passionfruitcurd #doughnut #redstaryeast #thefeedfeedbaking #bakingblog
We spent one night at @campolowalu and wish we had We spent one night at @campolowalu and wish we had stayed longer! Who else loves camp cooking? Please share your favorite recipes to make while camping! I posted more details and pictures on AnchoredBaking.com :) 
.
.
.
.
.

#campolowalu #olowalu #maui #campcooking #maui #glamping #camping #outdoorkitchen #anchoredbaking
New recipe: White Chocolate Peppermint Bark Ice Cr New recipe: White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons

This recipe has white chocolate melted into the custard base of the ice cream. Then we add fudgey chocolate ribbons and sprinkles of crushed candy cane to recreate all the flavors of peppermint bark. You are going to love this!!

This is a great recipe for anybody who celebrates Christmas in warmer climates but if you are anything like us, you can enjoy ice cream year round! 😉

Recipe on AnchoredBaking.com!
.
.
.
.
.
#homemadeicecream #icecream #christmas #christmasbaking #candycane #peppermintbark #foodstyling #peppermintbarkicecream #whitechocolate #bakingrecipes #feedfeed #feedfeedbaking #foodblog #anchoredbaking #makeittogether #thebakefeed #myanthropologie
New Recipe: Gingerbread Crème Brûlée! This reci New Recipe: Gingerbread Crème Brûlée! This recipe has a spicy, creamy custard base, a hardened caramelized sugar topping for the quintessential crunch, and the cutest gingerbread man stenciled on top to give a nod to the flavors inside.

Check out AnchoredBaking.com for all the tips and tricks including a template to stencil the gingerbread men.

I hope this makes an appearance on your Christmas dinner table!! Happy Holidays! 
.
.
.
.
.
#cremebrulee #crèmebrûlée #gingerbread #gingerbreadman #gingerbreadmen #holidaydessert #christmasbaking #dessertsofinstagram #kitchentorch #anchoredbaking #feedfeed #feedfeedbaking #foodtographyschool #foodphotographyandstyling #christmasbakes #dessertrecipe #bakingtips #bakingblogger #jochefculinary
Load More Follow on Instagram

Copyright © 2020 Anchored Baking