Yay Gay Macarons
#SwishSwishBish

INGREDIENTS

For the macaron shells:

300g ground almonds

300g powdered sugar

110g liquefied egg whites (see below)

+ 300g caster sugar

75g water

110g liquefied egg whites

Liquid food dye to splatter: pink, blue and yellow

 

Frosting

1 batch fluffy vanilla buttercream frosting

1 drop each of yellow, green, blue, purple, red and orange food gel

METHOD

Makes 30

Level: Medium

Frosting

Distribute frosting into 6 bowls and colour each with food dye. Mix until well combined.

 

Lay out a 15cm long strip of plastic wrap. Pipe out a strip of each colour of frosting next to each other in the order of the rainbow. Roll up, snip the end off and insert into a Piping bag fitted with a Wilton #32 piping tip. Set aside,

 

Macarons

Add half the icing sugar and almond meal into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.

 

Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.

 

Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.

 

When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the COLOUR and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.

 

Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.

 

Spoon the batter into a piping bag with a round tip.

 

Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.

 

Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)

 

Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.

 

Lay out macarons net to each other and splatter with liquid food dye. You might want to mix the food dye with some vodka or clear vanilla extract to help thin it out a little. Let the macarons dry before you frost them in a swirl with the rainbow frosting.

 

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Handy Tips:

 

PREPARE BEFORE YOU START:

1. Trays (lined with baking paper NOT grease proof paper)

2. Eggs - separate egg whites from the yolks and allow them to sit in the fridge for a couple hours. These must be measured accurately.

3. Sift almond and sugar together (if you don’t have a food processor)

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

AGEING YOUR EGGS: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".

 

HALVING THE RECIPE: This recipe can be halved

 

EQUIPMENT: You will need a candy thermometer for this recipe to know the exact time to take the syrup off the heat. They can be purchased on Amazon or from your local cake supply store.

 

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Equipment

Spatula,

Sift

Glass bowls

Whisk attachment (or hand mixer)

Candy thermometer

Stove top

Small saucepan

Teaspoons

Piping bag

Round piping tip (medium size, 1.5cm in width)

Piping bags

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RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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