Colours make us happy doesn't it? ^0^
Too ambitious this time round to create multi colours macarons!
Not all batches turned out well, almost 50% were flaw, either crack or a hump appear on the surface >.< Plus the purple turned out the least satisfactory (too flat and over baked thus the brown edge). But overall they still look appealing when assembled together :D
Recipe adapted from Tartelette...
Ingredient (makes approx. 30 cookies, 15 macarons)
- 50gm egg whites (aged for 1-2 days)
- 25gm granulated sugar
- 100gm icing sugar
- 55gm extra fine ground almonds
- wilton food colour paste
- Sift ground almonds and icing sugar together and set aside.
- Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in colourings till well blended.
- Fold in almond mixture in batches until well blended.
- Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for 30mins until dry.
- Baked at preheated oven at 160 deg cel for 12-15mins.
- Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
* For one batch I've divided the almond mixture into 2 parts and fold in individual colour paste.
Ready for filling....Swiss Meringue Buttercream & Homemade Lemon Curd
Swiss Meringue Buttercream with Lemon Curd
- 50gm egg whites
- 70gm sugar
- 115gm unsalted butter, soft but still cold, cut into small cubes
- 3 tbsp lemon curd
- Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water.
- Add in sugar in 3 batches, whisk mixture till sugar is fully dissolved (rub some with fingers, if it feels grainy, it hasn't dissolved yet), takes about 2-3mins.
- Remove from heat and whisk for 5 mins till stiff peak formed, thick and glossy.
- At this point, the mixing bowl should be cook to the touch but still slightly warm at the bottom.
- Place the bowl of meringue on top of a large bowl filled with a few ice cubes and water.
- With a electric whisk, beat and add in butter cube one by one, ensuring that each addition is well incorporated before adding the next one.
- Beat till mixture become curdles, stop the mixer. Continue beat till mixture becomes creamy and satiny. Beat in lemon curd. Ready to use.
To assembly : Transfer buttercream into a piping bag. Make a small cut on the tip of the piping bag. Pipe 2 rings of cream onto one macaron shells. Fill in extra 1/2 tsp of lemon curd into the middle ring. Sandwich with another macaron shell. Press it down slightly. Store in air-tight container and chill in fridge. Best serve the next day.
I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, lena of Frozen Wings and Zoe of Bake for Happy Kids