Cookies, Television

Bob’s Burgers Macarons

Bob's Burgers Macarons

Through seven burger-slinging seasons and counting, the Belcher family has won over the hearts of viewers everywhere. The lovable family of five finds maintains its popularity with an extremely loyal fanbase. It’s all too easy to route for Bob and Lisa as they struggle to simultaneously run a burger joint and keep up with their three rambunctious kids. The show finds its success not through the absurdity that many animated shows embrace, but rather with the undeniable relatability and hilariousness of a dysfunctional family. If you’ve never seen Bob’s Burgers, please go treat yourself to a healthy Netflix binge. Even if you “aren’t that into cartoons,” I guarantee you will crack a smile at Tina’s dance moves- at least once.

For those who already keep up with the Belcher’s, here are some facts you may not know about the show:

 

The Belcher’s were supposed to be cannibals

Yup, you’re reading that correctly. It’s hard to imagine such a lovable family in that dark of a light, but the show’s original concept featured a cannibalistic family running a burger joint as a front for their morbid secret. Although reminiscent of the classic Sweeney Todd, Fox was not in love with the idea when creator Loren Bouchard first pitched it. While the Bob’s Burgers we know today is much more wholesome, the cannibal idea still made an appearance in the show’s pilot episode, “Human Flesh.” In it, Louise spreads a rumor that the burgers served at the family’s joint are made of human remains. Fortunately, the rumor is false- but certainly just the beginning of Louise’s tricks.

 

Tina was originally a boy

When they first pitched the show, the eldest child of the Belcher family was actually a son named Daniel, voiced by comedian Dan Mintz. Similar to Tina on all fronts, Daniel was a socially awkward, sexually confused, and yet endearingly confident 13 year-old. In a last minute decision, the creators decided to switch out Daniel for Tina. When Dan Mintz got the call about the adjustment, he was afraid he’d been cut from the show. Instead, Bouchard informed Dan to voice Tina in his normal voice- which later brought to life Tina’s hilariously awkward noises. 

 

Linda’s voice originated with a YouTube Comedian

The only actor on the show who doesn’t use his real voice is John Roberts, the voice of Linda Belcher. Creators brought Roberts onto the show specifically for his talent recreating a nasally, East coast mom whine- which originated from imitating his own mother. Through a series of comedy sketches on YouTube, John’s imitation of an over-the-top Jersey mom went viral. These videos caught the attention of Bouchard, who then invited Roberts to voice Linda.

Bob's Burgers

The Macarons

Since macarons are inherently “burger” shaped, coming up with this dessert was almost too easy. Using royal icing, I piped the lettuce, tomato, and cheese onto wax paper first and let them dry completely. Once the macarons finished baked, I filled them with a chocolate buttercream burger patty along with the royal icing toppings. Although the burgers are cute in themselves, I wanted more of a deliberate nod to the Belcher’s themselves. Louise’s bunny ears provided the perfect solution. They were also piped and attached with royal icing.

Foolproof French Macarons

I’ve scoured the internet and recipe books for macaron recipes. This recipe is the only one that has delivered wonderful macarons each time- without fail. Mix up the filling and enjoy a French classic!

  • Prep Time: 40m
  • Cook Time: 20m
  • Total Time: 1h
  • Yield: 20 sandwiched cookies

Ingredients

  • 3 egg whites, room temperature
  • 2 c confectioner's sugar
  • 1 c almond flour
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/4 c granulated sugar

Instructions

  1. Prep your ingredients. Sift together the confectioner's sugar and almond flour in a large bowl. Set aside.
  2. In the bowl of an electric mixer, mix the egg whites on medium-high for about 2 minutes. (They should be foamy.) At this point, add in the salt and cream of tartar. Slowly add in the granulated sugar.
  3. Continue to beat egg whites on medium-high for 7-8 minutes. The result should be a batter with very stiff peaks. If you can turn the bowl upside down and nothing falls out, you're on the right track.
  4. Add in food coloring by folding gently or mixing on a low speed. Keep in mind that the color will lighten during baking, so aim for a few shades darker than you want the end result to look like.
  5. Carefully dump your almond flour and confectioner's sugar mixture into the eggwhites bowl. Using a spatula, gently incorporate the two mixtures together with a folding technique. This is the trickiest part of the recipe. You want to fold the batter around 60 times (yes, counting helps). You want to achieve a batter texture that resembles "molten lava." Basically, a slow moving, but smooth mixture. Cut your batter down the middle with your spatula, it should take around 5 seconds for the open seam to merge back together. At that point, your batter is ready.
  6. Put batter in a piping bag with piping tip 2A. On a cookie sheet lined with parchment paper or a silpat mat, pipe even circles of batter. Allow 1 inch in between each circle.
  7. Preheat oven to 300 degrees F.
  8. Allow macarons to sit out on the counter for at least 30 minutes. Gently tap a macaron with your finger, your finger should come off clean. The tops of the macarons should be tacky and have a matte finish. Now they are ready to bake.
  9. Bake for exactly 20 minutes. Remove from oven and place the entire parchment paper or silpat on a cooling rack. After 10 minutes of cooling, the macarons can be removed from their baking surface. They cool quickly and are ready to be filled.
  10. Pipe your desired filling onto half of the macarons, then top with the remaining half.
  11. Enjoy!

Small Batch Royal Icing Recipe

  • Prep Time: 10m
  • Total Time: 10m
  • Yield: 2 cups frosting

Ingredients

  • 2 c confectioner's sugar
  • 2 tbsp. meringue powder
  • 1/4 c warm water
  • 1/2 tsp. vanilla extract

Instructions

  1. In the bowl of an electric mixer combine powdered sugar and meringue powder.
  2. Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
  3. Add food coloring and more water to reach desired color and consistency.