When the sugar syrup reaches 115°C ( for American readers all digital thermometers will allow to switch between F and C) remove from heat and add to the whisked 50g of egg white. Hand held electric whisk works perfectly.it will take a while for the meringue to become stiff so that the bowl can be turned upside down. Don't lose patience.
The macaronage stage is where you add this Italian meringue to the coloured/flavoured paste which has been set aside. Fold in until smooth. No need to be precious about this, you will achieve a lovely smooth piping consistency.
Pipe onto baking parchment set on baking trays. Use a 1/2″ nozzle or just snip the end off the piping bag. Use disposable ones- so much more hygienic.
Leave the shells for enough time to develop a 'skin' – they shouldn't be tacky to the touch. It won't be less than 20 but it does depend on humidity and heat in your kitchen. I find when I rest them in Arizona they seem to rest in double quick time, but I can't offer the science behind why that might be.
Cook at 325°F/160°C for 12-15 minutes. Leave on the parchment for a few minutes. I usually leave them to sit on tray while second batch is cooking , then they will come off easily.
I filled these with Swiss buttercream, coloured with Wilton's violet paste and a few drops of lavender extract. If you short of time and don't have to worry about transporting them in warm conditions, whip up and colour double cream and or mascarpone.
A really neat way to give new life to odd pretty plates, as in the one above,is to stick them onto a suitable dish which will turn your plate into a unique cake stand. So simple, no drilling holes in crockery, and you can make the stand multi tier.
Do let me know if you have any queries on this technique. They are so worth the effort.