Floral Pink Macarons
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
25
- For the macaroons
- 1 ½ cups powdered sugar
- ¾ cup Almond flour
- 3 large egg whites
- 0.333 cup sugar
- 1 tsp Rose water
- 1 tsp strawberry extract
- pink Food coloring
- For the filling
- 0.333 cup unsalted butter
- 1 ¾ cups powdered sugar
- Rose water
- strawberry extract
How healthy are the main ingredients?
sugarPreparation steps
1.
Line 2 large baking trays with non-stick baking paper.
2.
Put the icing sugar and ground almonds into a mixing bowl and stir to combine.
3.
Whisk the egg whites with an electric whisk until soft peaks form. Add the sugar in 3 batches, whisking well to create a thick, smooth, glossy meringue.
4.
Gently stir in the ground almonds and icing sugar mixture.
5.
Put half the mixture into another bowl Add the rosewater and pink colouring to 1 bowl and the strawberry extract and a little more food colouring to the other bowl. Stir gently until blended, but don't overmix.
6.
Put each mixture into a piping bag and pipe (or spoon) small rounds, about 4cm|1 1/2" onto the baking trays, keeping them apart. Leave to stand for up to 1 hour, or until the mixture is no longer sticky when you touch it with a finger.
7.
Heat the oven to 190°C (170° fan) 375°F gas 5.
8.
Bake the macaroons for about 10 minutes, until set and crisp, but not browned. Leave on the baking trays to cool completely.
9.
For the filling: beat the butter until soft. Sift in the icing sugar and beat until smooth. Divide the mixture in half.
10.
Flavour one half with rosewater and the other with strawberry extract.
11.
Carefully sandwich the macaroons together with the buttercream.
