In my book, blogging = learning.
It’s about trying new things.
Sometimes you’re lucky to have big wins like this one, and sometimes you fail miserably.
It involves learning, eating cookies, taking pictures, licking leftover frosting, sighing, laughing and writing.
And I love every single bit of it.
These macarons are imperfect. But I also think they’re beautiful.
I wish the tops didn’t crack, but they still tasted good.
There will always be more to learn. I love that 🙂
Here’s what I did.
Folding as carefully as I can.
Piping is clearly something I need training in 😛
Cracked on top, but each one unique!
Buttercream looks good, doesn’t it?
A peep inside.
Pink macarons. Crackly shells, almondy centres, and coffee cream.
Baby pink macarons with coffee buttercream
Prep time: 25 mins
Cook time: 20 mins
2 egg whites
60 g caster sugar
100 g icing sugar, sifted
80 g ground almond powder
2 drops pink food colouring
For the buttercream
2 tsp coffee powder
2 tsp boiling water
120 g unsalted butter, softened
200 g icing sugar, sifted
few drops of vanilla extract
For the macarons
1. Preheat the oven to 150º C. Line two baking sheets with parchment paper. (I only have one, so I did this twice.) Use a large coin or medium sized badge to draw 3cm circles on the paper. Leave some space in between the circles. Invert the paper and set aside.
2. In a clean, dry bowl, whisk the egg whites till they’re stiff using an electric beater. Add the caster sugar a little at a time, and whisk some more until the mixture is even stiffer.
3. Mix the icing sugar and almond powder together in a bowl. Carefully fold this into the egg white mixture, mixing gently in one direction, trying not to lose volume.
4. When you’re sure everything is evenly combined, transfer the mixture to a piping bag. Pipe gently into the circles on the parchment. Try to keep the circles a consistent size. (Although this is easier said than done!) Comes with practice I guess! 🙂
5. Bang the baking tray down on a table so that any uneven bits on the surface flatten. Pop the tray into the preheated oven for 20 minutes. Remove and cool on a wire rack.
For the buttercream
1. Dissolve the coffee powder in the boiling water. Put the butter and icing sugar in a mixing bowl and mix with an electric beater for a few minutes.
2. Add the coffee and the vanilla. Whizz again. Set aside.
Spoon some buttercream onto the flat side of half the macaroons. Top with the other halves. Serve!
*IMPORTANT NEWS ALERT*
CulinaryStorm is now a .com
It’s only been possible because of the encouragement I’ve received from all of you!
Please keep reading. I can promise you that the next post in particular will be pretty special 🙂
Love you guys! Have a super week!