The French know their pastry, and today’s recipe is no French exception! We’re making: Marijuana Macarons – The Best Weed Edible Dessert.
The macarons placed second at Toronto’s recent Karma Cup (behind The Healing Garden Canada’s Reese Pieces squares), but despite the runner-up status, these illicit sweets are truly unique for bucking the trend, summed up by Blakney as basic baked goods that overwhelmingly take a frat boy approach to marketing.While the delicate meringue shells are cannabinoid-free, the sandwich filling is laced with a THC distillate and macarons are available in three standards dosages; 10 mg, 50 mg and 100 mg, plus custom orders.
Where Did Macarons Come From?
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond flour, and food coloring.The macaron was supposedly introduced to the French by the Italian chef of queen Catherine De Medici during the Renaissance.They are the cutest, sweetest little confections you have ever tasted, and when you add Cannabis?
The BEST weed edible dessert EVER!
Would the French scowl at our take on their historic pastry or would they applaud us?That remains to be seen, but if you love a sweet buzz with gorgeous results – then why not try a marijuana macaron at home?
How do I bake with weed?
First, and always – you want to decarb your weed.If you haven’t done this before, don’t worry! We have a how-to video for you below.If you’ve mastered this step, then head on over to the recipe and start your baking engines!If you want to get the full French experience, and a nice Eiffle tower high – you can’t skip the decarboxylating.You’ll go from Ohhh to Oh la la if you’ve ever tried to bake before decarbing.
Edible baking tips
I’ve personally spent weeks mastering these macarons and I have a few tips to share with you because I am not the best baker, but I do try my best!
- When you are sifting your almond flour and icing sugar gently shake and pat the side of the sifter like you’re the Tamborine girl (or guy) in a folk-music band. This makes it next to impossible to mess up the macaron shells.
- Make sure when you are piping your macaroons onto the cookie sheet to give enough space between each one. Don’t make the circles too big or you’ll end up with a hot mess.
- After you’ve made all of your piping circles, give the cookie sheet a few gentle slams on the counter to get out all of the air bubbles.
- Don’t leave out the decarbing step and make sure you follow the video so you have perfectly activated weed!
- Measure out the ingredients meticulously! Don’t even try to adlib here. It won’t work out! I’ve done the leg work for you!
- Large Bowl
- Cookie Sheet & Parchment Paper
- Sifter/Strainer with very tiny holes
- Hand Mixer
- Piping bags
- 1/4 ounce Cannabis – decarbed (220 F for 20 minutes)
- 1/2 cup Butter
- 1 1/2 cups Almond Flour Note: MUST use almond flour, no subs.
- 1 3/4 cups Powdered sugar
- 4 eggs Separated – use egg whites only
- 1/2 cup Sugar
- 1 tsp Green food colouring
- 1/2 cup Cannabis butter
- 2 cups Powdered sugar
- 2 tbsp Milk
Strain the aquafaba from the can of chickpeas, then pour it into a saucepan. Simmer over medium-low heat until it’s reduced by more than half. Periodically check its weight by pouring it into a heatproof bowl or cup until it weighs 110 grams. When it’s reduced, pour the liquid back into the heatproof container, cover and place it in the freezer for 15 minutes.
Next, sift the almond flour into the icing sugar, then whisk the two ingredients together to aerate and separate lumps. Sift the dry ingredients again, repeating until the mixture is as fine as possible. Pour the reduced aquafaba into a stainless-steel mixing bowl. Whisk on medium-low with a hand or stand mixer for about one minute. Add the cream of tartar and a pinch of salt. Continue to beat on medium speed, until soft peaks consistently form.
Slowly add the superfine caster sugar into the aquafaba mixture and continue to beat on medium-high speed until stiff peaks form—about 10 more minutes. It’s ready when you can flip the bowl upside-down and the batter won’t fall out.
Immediately sift in half the dry ingredients to the meringue, using a flexible spatula to fold the mixture together. Use a figure-eight pattern and count each full stroke. After 30 strokes, sift the rest of the dry mixture into the batter and continue to fold until fully incorporated. Aim for a consistency that is smooth and shiny (it should drop in thick ribbons that reincorporate after about 7 to 10 seconds), about 40 to 45 more strokes.
Fill a piping bag with the meringue batter and, at a 90-degree angle, pipe equally sized circles onto the parchment-paper-lined baking sheets (for a tie-dyed effect, paint vertical stripes of gel food coloring on the inside of the piping bag with a long watercolor brush).
Drop the trays firmly on a level countertop or table four to five times to remove any air bubbles and smooth the tops of the cookies. Place the trays in a cool, dry place and let the cookies sit for 30 to 45 minutes, or until a dry skin has formed and you can touch them without batter sticking to your finger.
Preheat the oven and establish a steady temperature of 248°F. Then bake each tray of macarons individually for 25 minutes without opening the oven door. Turn off the oven when the timer goes off, and wait 15 minutes before cracking the door and letting the cookies cool for an additional 15 minutes inside the oven.
Next, make the infused vanilla butter-cream frosting by beating softened butter and slowly adding the icing sugar, clear vanilla extract, activated-cannabis distillate and liquid sunflower lecithin until fluffy and fully incorporated (makes 1 1/2 cups butter-cream). Pipe one tablespoon infused buttercream onto each half of the meringue shells. Top with the remaining shells.
This recipe makes 24 macarons containing approximately 12.5 milligrams of THC each. The cookies will keep for two to three days if refrigerated in a closed container. Remember to clearly label macarons as containing cannabis.