How on earth is it February already?! January flew by for me with lots of different things going on I felt like I didn’t stop and didn’t put much time or effort into Willey’s Weekly Bake, I am hoping to step things up again like pre-christmas. I love Macarons and as an early valentines bake I think they are the perfect sweet treat, I have made them a number of times before some complete and utter fails and some perfect, these were mediocre and that was after over baking the first batch so don’t think that my bakes look perfect all the time because they most certainly are not and I still have a lot to learn! In the aspect of learning new things I am hoping that this year I will manage to go on a sour dough bread making course or perhaps a patisserie course as I would love to develop my skills and be taught by a professional as most of what I have learnt has been through my own trial and error.
Ingredients for 12 Macarons
- 55g Ground Almonds
- 100g Icing sugar
- 2 Egg whites
- 35g Granulated sugar
- Red Food colouring (Paste works best)
- Vanilla Bean Paste
Ingredients for Buttercream
- 75g Butter
- 125g Icing Sugar
- 70g Red Berries (Strawberries and Raspberries)
- Preheat the oven to 170 degrees celsius. Line two baking trays with parchment paper or telson nonstick sheets.
- Sieve the icing sugar and ground almonds into a bowl and leave at the side.
- Whisk the egg whites until they form stiff peaks, then add the granulated sugar, red food colouring, and vanilla bean paste and continue to whisk until it forms glossy stiff peaks.
- Fold in the dry ingredients until there are no lumps be careful not to over mix as you want the mixture to stay glossy.
- Fill a billing bag with a 1cm nozzle and pipe 4cm circle onto the baking trays. Then tap the baking trays onto the work top to remove the air bubbles.
- Bake in the oven for 15-18 minutes until the shells are hard on top but sticky on the inside.
- Remove trays from oven and move the shells onto wire rack to cool completely.
- Make the butter cream by beating the butter until light and fluffy, add the icing sugar a little at a time.
- Puree your red berries in a blender or push through a sieve and add the the butter cream to create a pink filling.
- Fill a pipping bag and pipe using a star nozzle onto one half of a the shell and add the other one on top.