So as you would have seen from my last post we celebrated my niece’s 4th birthday last weekend with an amazing dessert buffet. On special request from my niece I made her some pink macarons for the party, they were so yummy I just had to post a follow up with the recipe.
– 200g icing sugar
– 120g almond meal
– 3 egg whites
– 1/3 cup caster sugar
– 60g strawberry puree
– 1 tsp vanilla extract
– 150g white chocolate, chopped into small pieces.
– 30g cream
Step 1 – To make the strawberry ganache filling, place fresh ripe strawberries and vanilla extract in a processor or blender and puree. Strain the mix through a sieve to remove the seeds. Place the strawberry puree and cream in a saucepan and bring to a boil. Pour the hot mixture over the chocolate and leave for 30secs, then stir until it becomes smooth. Place the strawberry ganache in the fridge to cool completely.
Step 2 – Put the icing sugar and almond meal in a food processor and pulse briefly (don’t overdo it as if you do you will release the oils from the almond meal) then sieve it into a bowl discarding any large pieces that are left behind.
Step 3 – Whip the egg whites in a large metal bowl until frothy (about 30secs – 1min) then slowly add in the caster sugar and continue to whip until stiff peaks form. Add food colouring and mix for a further 30secs to incorporate.
Step 4 – Add half the icing sugar and almond meal mixture to the egg whites and fold through. Add the remaining icing sugar and almond meal and continue to fold through until fully incorporated. You want the mixture to be at a nice drop consistency, that falls back into itself. Place the mixture in a piping back with a large round tip and pipe into 4cm rounds on trays lined with baking paper. Ever so slightly tap the trays to get out any air bubbles.
Step 5 – Leave the macarons out for 30mins to form a skin on the top. The skin is what creates the ‘foot’ of the macaron whilst cooking so this is a very important step. When the skin has formed, you should be able to see a change in the look of the surface of the macaron, and it should not be sticky to touch.
Step 6 – Cook the macarons in a preheated oven at 130 degrees celcius for 17-18mins. You can tell they are done if the macaron can be lifted off the tray easily and the base is not sticky. Remove from trays and leave to cool.
Step 7 – Pair up the macaron shells in matching halves, and pipe the strawberry ganache onto half the shells, then sandwich together pushing the filling to the edges of the macaron. Put the macarons in the fridge to set for a few hours. Before serving, take the macarons out of the fridge and allow them to come up to room temperature.