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Coloured Macarons

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Coloured Macarons
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
290
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie290 kcal(14 %)
Protein4.39 g(4 %)
Fat16.54 g(14 %)
Carbohydrates33.23 g(22 %)
Sugar added20.12 g(80 %)
Roughage1.22 g(4 %)
Vitamin A51.75 mg(6,469 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.97 mg(25 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate7.86 μg(3 %)
Pantothenic acid0.18 mg(3 %)
Biotin7.78 μg(17 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0.33 mg(0 %)
Potassium147.4 mg(4 %)
Calcium69.33 mg(7 %)
Magnesium34.54 mg(12 %)
Iron0.48 mg(3 %)
Iodine5.27 μg(3 %)
Zinc0.52 mg(7 %)
Saturated fatty acids7.04 g
Cholesterol18.24 mg
Author of this recipe:

Ingredients

for
25
macarons, approx.
cup
blanched almonds
1 ⅕ cups
2
1 teaspoon
2 tablespoons
Food coloring (yellow, brown, green, pink)
To fill
5 ounces
white chocolate (for cooking)
3 tablespoons
cup
butter (chopped)

Preparation steps

1.
Line a baking tray with grease-proof paper.
2.
In a mixer, grind the almonds with the icing sugar until very fine, then pass through a fine sieve.
3.
Whisk the egg whites with the lemon juice until very stiff. Add the sugar and continue beating until you have a very firm, glossy mixture. Fold in the almond mixture.
4.
Divide the mixture, and colour as desired with food colouring. Put the mixture into a piping bag with a large round nozzle and pipe evenly sized rounds (approx. 2 cm diameter) onto the baking tray, leaving a space between them. Leave to dry for around 1 hour. If desired, you can sprinkle some of the meringues with poppy seeds or pink sugar.
5.
Meanwhile, heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
6.
Bake the macarons in the oven for 10-15 minutes. Use the paper to carefully remove the meringues from the tray and leave to cool.
7.
For the filling, melt the chocolate in a bowl over hot water, stirring. Use a whisk to stir in the cream and butter. Allow to cool, and stir to achieve a creamy consistency. Transfer to a piping bag with a plain nozzle and pipe onto the underside of half of the macarons. Sandwich with a second macaron, pressing together gently.
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