Three Kinds of Macarons
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
20
- Ingredients
- 1 ¼ cups powdered sugar
- 1 cup Almond flour
- 3 large egg whites
- 0.333 cup caster sugar
- ½ tsp raspberry extract
- pink Food coloring
- ½ tsp cocoa powder
- ½ tsp Instant Coffee powder
- For the fillings
- ¾ cup unsalted butter
- ¾ cup powdered sugar
- pink Food coloring
- ½ tsp instant Espresso powder
- ½ tsp cocoa powder
Preparation
Kitchen utensils
1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Kitchen towel, 1 Oyster knife, 1 Citrus juicer
Preparation steps
1.
Grind the icing sugar and ground almonds in a food processor until very fine.
2.
Whisk the egg whites to soft peaks, then gradually whisk in the caster sugar until thick and glossy.
3.
Fold in the almond and icing sugar mixture until combined.
4.
Divide the mixture into 3 bowls; add the raspberry extract and pink colouring to 1 bowl, cocoa to another and coffee powder to the 3rd bowl.
5.
Spoon (or pipe) 30-40 small rounds onto a baking tray lined with non-stick baking paper. Leave to stand for 10-15 minutes to form a slight skin.
6.
Heat the oven to 160°C (140° fan) 325°F gas 3.
7.
Bake for 15 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
8.
For the fillings: beat the butter until creamy, then sift in the icing sugar and beat until smooth.
9.
Divide into 3 bowls and add pink colouring, espresso powder and cocoa powder to each bowl. Beat until smooth.
10.
Sandwich the macaroons together with the buttercream.
