Saturday, 24 October 2009

Sweet turquoise macarons

3 egg whites
25g granulated sugar
175g icing sugar
100g very finely grounded almonds
food colouring (I prefer powdered colouring, but liquid is fine)

2 small egg whites
85g sugar
170g butter
1 vanilla pod
(If you want you can add one droplet of mint extract)Instructions:
The day before separate the egg whites from the yolks. Store the whites at a cool place. The yolks you can toss.
Whip the whites to a foam and add the granulated sugar. Continue to whip until the mixture becomes glossy. Add icing sugar and almonds and carefully fold the egg mixture over it with a rubber spoon. Repeat the process not more than 40 times. Using a pastry bag pipe coin-sized puffs onto parchment paper. The shells should now rest for 30 min to harden a bit. Meanwhile preheat the oven to 140°C. Bake the shells for 20-30 min an let cool down.

For the filling whip the egg whites in a bowl over simmering water. Add the sugar and continue to stir until the sugar is dissolved. Take away from heat and mix in the butter and vanilla seeds.
When cooled down a little put on teaspoon of filling between two shells. You can store the macarons in the fridge for no longer than 5 days.

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