Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, macarons. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Macarons is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Macarons is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook macarons using 25 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Macarons:
Get 200 Grams Caster Sugar
Make ready 75 Millilitres Water
Take 4 Egg whites
Get 200 Grams Almond meal , sifted
Take 200 Grams Icing sugar , sifted
Prepare Gel food color of your choice
Get 180 Grams Caster Sugar
Take 1/2 Cup Water
Get 3 Egg yolk
Take 300 Grams Butter , unsalted , diced , softened
Prepare 1 Mango , small sized , flesh pureed
Get 100 Grams Blueberries
Get 50 Grams Caster sugar
Prepare Drop Almond essence
Take 1/4 Cup Pistachios , finely chopped
Make ready 100 Grams Raspberries
Make ready 50 Grams Caster sugar
Take 1 Teaspoon Lemon juice
Prepare 1/2 Cup Corn flour
Get 1 Cup Caster sugar
Prepare 1/2 Cup Lemon juice
Prepare 1 1/4 Cups Water
Make ready 2 Teaspoons Lemon zest
Get 3 Egg yolk
Prepare 60 Grams Butter , unsalted , chopped
Steps to make Macarons:
To make macaroons, preheat oven to 200C.
Combine caster sugar and water in a small saucepan and simmer over low heat, stirring, for 8-10 minutes or until sugar dissolves. Heat sugar syrup until it reaches 118C (test using a sugar thermometer), brushing down sides with a wet pastry brush to avoid crystallisation.
Meanwhile, using an electric mixer on medium speed, whisk 2 egg whites in a medium bowl until soft peaks form. Increase speed to high, then slowly add sugar syrup in a constant stream until combined. Set aside
Combine almond meal and icing sugar in a medium stainless-steel bowl, then gradually add remaining unbeaten egg whites, mixing with a wooden spoon until the mixture is firm and paste-like
Separate mixture into smaller bowls, depending on how many colours you want. Add desired food colouring to each bowl and combine well, then divide beaten egg whites evenly between each bowl and thoroughly combine. The mixtures should have a velvety texture
Spoon coloured mixtures into piping bags fitted with a 1cm plain nozzle. Pipe mixture to make 3cm rounds on silicon-mat lined baking trays. Tap trays to flatten peaks and rest for 30 minutes or until mixture feels dry to touch and forms a skin
Reduce oven temperature to 150C and place trays in oven. Bake for 15 minutes or until bases are firm and a macaroon can be lifted from the tray. Remove trays from oven and cool macaroons on tray
To make buttercream, place sugar and water in a small saucepan over medium heat and stir for 8-10 minutes or until sugar dissolves. Brush sides of saucepan with a wet pastry brush to avoid crystallisation. Boil to 121C (test using a sugar thermometer
Meanwhile, using an electric mixer on high speed, whisk egg yolks in a medium bowl until thick and pale. Reduce speed to medium and gradually pour in sugar syrup in a thin, steady stream. Whisk for 5 minutes, then
Add butter 1 piece at a time and whisking after each addition, until combined. Divide mixture between 6 bowls to make the different flavoured fillings and leave for 15-20 minutes to cool completely
For mango, add mango purée to buttercream to taste and mix thoroughly. For blueberry, add jam to buttercream and mix thoroughly. For pistachio, add a drop of essence to buttercream to taste
To make raspberry coulis, place raspberries, sugar and lemon juice in a medium saucepan over low heat for 8-10 minutes or until sugar dissolves and mixture is smooth, then strain through a fine sieve into a small bowl and set aside to cool.
When ready, add to buttercream, 1 tsp at a time, to taste.(make blueberry coulis on the heat in the same way
To make lemon curd, combine cornflour and sugar in a medium saucepan over low heat, then gradually stir in lemon juice and water and stir until smooth. Cook for 3-5 minutes or until mixture boils and thickens.
Remove from heat and stir in lemon zest, egg yolks and butter. Stir until melted. Cover with plastic wrap and cool to room temperature. When ready, add to buttercream, 1 tsp at a time, to taste
To assemble, pipe mango filling between orange macaroons and blueberry filling between blue and purple macaroons. For pistachio filling, pipe between green macaroons, then roll sides in pistachios. Pipe raspberry filling between red and pink macaroons, lemon curd between yellow macaroons.
Sandwich together and top blue macaroons with a blueberry, red and pink macaroons with a raspberry, using a little extra filling to secure
So that’s going to wrap this up for this exceptional food macarons recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!