Bite Me!

These cute little mouthfuls of deliciousness are sure to satisfy your sweet tooth. They are a true crown pleaser at any party, and although the recipe may not be as simple as shake and bake – they are WELL worth the effort.

What you’ll need…

  • 150 grams almond meal
  • 150 grams confectioners sugar
  • 120 grams egg whites (room temperature)
  • 185 grams granulated sugar
  • 50 grams water
  • gel food colouring
  • 2-3 baking sheets
  • thermometer
  • I small carton of double cream
  • 3 oz good white chocolate
  • fresh raspberries

pink macaron recipe with raspberry and glitter

How to…

Prep a large pastry bag with a #11 Ateco tip and pre-heat your oven to 160-170 degrees (you have an oven thermometer, right?).

Add your confectioners sugar and almond meal into a food processor and pulsing for a minute. Pour the almond/sugar mixture into a bowl and set aside.

Add 60 grams of egg whites into the bowl of your mixer with 35 grams of ungranulated sugar.

Weigh out another 60 grams of egg whites into a small bowl and set aside.

Weigh out 150 grams of the granulated sugar into a small sauce pan. Add 50 grams of water to the sugar, attach your candy thermometer and place it over medium heat.

When the sugar hits 90 degrees, start beating the egg whites in your mixer on medium low speed until foamy, while keeping a close eye on the sugar syrup. Once the eggs are foamy, slowly add the 35g of sugar and beat to soft peaks on medium speed.

When your sugar mixture hits 110 degrees pull it off the heat, increase the speed of your mixer to medium high, and slowly pour in the syrup. Allow the mixer to beat the meringue for about 5-8 minutes until cool.

While waiting for your meringue to cool, combine the remaining 60g of egg whites with the sugar/almond mixture and mix until well combined. Add any food coloring you wish to use now, aim for a little darker than your goal as it will lighten considerably when the meringue is added.

Once the meringue is ready, add it to the almond/sugar mixture and quickly fold it together. You should fold until it is just barely uniform, using as few strokes as possible. It is very, very important you don’t over mix as the batter will thin considerably with each stroke of the spatula. Your batter is perfect when you lift your spatula and a thick ribbon slowly cascades off, back into the bowl.

Now you’re ready to fill your piping bag. If the mixture is just right, it will ooze from the tip slowly under its own weight.
Pipe 3cm macarons onto your baking sheets, spacing them a few centimeters apart.

Once you complete a full pan, knock it on the counter gently, to bring up any bubbles and quickly pop them with toothpick.

Allow the macarons to rest like this for 15 minutes. Bake at 160 degrees for 14 minutes.

Now melt the white chocolate and leave to cool, but do not let it set. Whip the double cream until stiff and fold in the white chocolate. Pipe the cream onto the macarons and add a raspberry. Top with another macaron.

pink macaron recipe with raspberry and glitter

pink macaron recipe with raspberry and glitter

 

And you’re done!

 

 

Shout out to the sources:

http://www.cherrapeno.com/2011/02/macarons-with-white-chocolate-cream-and.html

http://notsohumblepie.blogspot.com.au/2010/01/lemon-mascarpone-macarons.html

 

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