Hey bakers! In this video recipe, I demonstrate how to create two toned gold and teal macarons embellished with tiny edible white beads. For the step by step recipe demonstration, click the play button below. If you would simply like a printable copy of the recipe, scroll down below for the recipe. Hope you guys give this one a try!

Cick Here For Macaron Template 3.5cm.pdf (1940 downloads)

 

Macaron Recipe
This is a recipe for a basic macaron. If you are simply making one coloured batch of macarons, I would recommend adding your gel food colour after the caster sugar has been incorporated and your eggs are nearing stiff peaks.
Servings Prep Time
18 macarons 4 minutes
Cook Time Passive Time
16 minutes 1 hour
Servings Prep Time
18 macarons 4 minutes
Cook Time Passive Time
16 minutes 1 hour
Macaron Recipe
This is a recipe for a basic macaron. If you are simply making one coloured batch of macarons, I would recommend adding your gel food colour after the caster sugar has been incorporated and your eggs are nearing stiff peaks.
Servings Prep Time
18 macarons 4 minutes
Cook Time Passive Time
16 minutes 1 hour
Servings Prep Time
18 macarons 4 minutes
Cook Time Passive Time
16 minutes 1 hour
Ingredients
Servings: macarons
Instructions
  1. add egg whites into a standing mixer fitted with a whisk attachment. Add salt, and beat on medium high speed until the mixture begins to foam. Once it begins foaming, gradually add in your caster sugar a tablespoon at a time.
  2. allow to whisk until stiff peaks form. This only takes 1 to 2 minutes. If you intend on only adding one gel colour, I would recommend doing this now.
  3. sift in your almond meal and icing sugar and gently fold in, but stop fondling once the dry ingredients are just combined. Add in the gel food colour and continue to fold until the colous has been incorporated. Stop folding when the batter forms ribbons off the spoon that dissapear after approximately 20 to 30 seconds.
  4. scoop batter into a piping bag fitted with a small round nozzle and pipe onto a cookie tray. You can use A4 paper with circles printed underneath the baking paper as a guide.
  5. allow to dry in an oven with the light and fan on, but do not turn on the temperature. Allow the cookies to rest for 30 minutes to an hour, or until the top of the cookies has formed a dry shell.
  6. remove the cookies from the oven so you can preheat the oven to 140 degrees Celsius with fan on (or 130 degrees celsius with fan off). Then, bake the cookies for a total of 18 minutes. Rotate half way through baking for even cooking and colour.
  7. allow the macaron cookies to cool completely on the tray. In the meantime, prepare your white chocolate ganache by combining your white chocolate with you heavy cream. Microwave for 30 seconds and then stir to combine. if the chocolate hasn't completely melted, return to the microwave for a further 15 seconds. Allow to rest in the fridge for half an hour.
  8. pipe chocolate ganache into he centre of a cookie and add the best matching size cookie on top to create a sandwich / macaron
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