Hey bakers, in this tutorial I bring you something a little special.
I call them my vintage purple and gold mini macarons! I thought these were super cute and vintage looking and would sit nicely on a dessert table. Especially considering that most dessert tables you see these days tend to take on a vintage theme, which look absolutely beautiful.
And remember, you can play around with the colours and the edible dusts that you use. Although be sure to use the 100% edible dusts. Some dusts say edible and non-toxic. I am constantly warned that non-toxic doesn’t necessarily always mean edible. So I try to look for the 100% edible labels just to be safe.
Happy baking guys!
- 130 - 140 grams egg white (about 3-4 eggs)
- pinch salt
- 90 grams caster sugar
- 230 grams icing sugar
- 115 grams almond meal
- Gel Food Colour (Regal Purple by Americolour)
- Edible Gold Dust (Luster Dust with the label 100% edible will suffice. if there's no 100% edible, it's likely that it's the non-toxic kind and that's not ideal).
- 90 grams white chocolate
- 30 grams heavy cream.
- place room temperature egg whites and salt into a standing mixer. Whisk on high speed for 1 minute or until the egg whites start to become foamy.
- Gradually add in your caster sugar. Allows egg whites to reach soft peaks. At this stage, add in 1 - 2 drops of your chosen gel food colour. Whisk on high again until stiff peaks form.
- Sift your almond meal and icing sugar into the egg whites and fold through gently for a few minutes. The batter should fall in ribbons from your spatula and mostly fade back into the batter.
- Fill your piping bag fitted with a small round tip and pipe 2cm circles onto a baking tray lined with non stick baking paper. Space them out approximately 1cm apart. Tap the tray on the counter to release any trapped air bubbles and to help flatten the macaron slightly. This also eliminates any peaks on top of your macarons.
- sift your gold dust over the macarons. Using a small fan or an airbrush, blow air over the macarons so the gold dust attached to the sides of the macarons and blows off any excess gold dust from on top of the macarons.
- Allow your macarons to dry in a turned off oven with light and fan on for 30 mins to 1 hour, or until a dry skin has formed. Then, remove your macarons from the oven, preheat your oven to 120 degrees Celsius (or 110 degrees with fan on) and bake for 7 minutes. Rotate the tray so the macarons colour evenly and bake for another 7 minutes (14 minutes in total).
- In the mean time, combine your cream and your white chocolate. Zap in the microwave for 30 seconds and stir until completely melted. You may need to zap it for a further 10 seconds if small chocolate pieces still remain. Allow to set in the fridge.
- Once macarons have cooled, they should pull off the non stick baking paper with ease. Pipe a small dollop of white chocolate ganache into the center of one macaron cookie and top with a second macaron cookie, squishing the chocolate to fill the cookie sandwich evenly.
- Store in the fridge for up to 5 days.