With Xmas bakes all around us don't forget to give your next batch of macarons a festive twist- what do you mean you are scared to make them!!!
Follow my basic recipe but add the grated zest of a clementine or satsuma, add some orange colour paste or powder (NOT liquid colouring) and if you want to carry on the orange theme add some extract to white chocolate mascarpone filling – yum! Then stand back and watch them fly off the plate. One of the problems trying to take photographs for macaron blog posts- where did they go?!!
You'll see from past posts I am a huge fan of the Italian meringue method. This is because creating a sugar syrup which heats the whisked egg whites makes the whole mix more stable. Add your colouring paste to the ground almond egg white paste BEFORE you fold in the glossy whipped egg whites.
150g ground almonds, 150g icing sugar, 100g egg whites(split50/50), 110g caster sugar and 30g water will make 40 small macarons – the size most people prefer. Do refer back to previous posts if you want a step by step approach.
If you want lots of different colours, this size of batch works well.