Vanilla macarons with bubble gum frosting will be a hit at any party!
300 grams ground almonds
300 grams pure icing sugar (without corn flour added to it)
110 grams liquified egg whites (see below)
2 grams approx. yellow food colouring
4 grams approx. green food colouring
+ 300 grams caster sugar
75 grams mineral water
110 grams liquefied egg whites
4 drops pink food gel (liquid food dye will not work here)
Vanilla cake (I used a store bought sponge cake) Should be in slices of about 1 centimeter in thickness
PREPARE: Trays, Eggs, Sift almond and sugar
Let's get Cooking...
Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks on medium speed.
When the sugar reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the pink food dye and vanilla extract at about the 3 min point.
Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together. Continue folding until the batter gets thin enough that it drips off the batter and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear. That's when you know the batter is ready to pipe.
Spoon the batter into a piping bag with a round tip.
Pipe rounds of batter about 3.5 centimeters (1.38 inches) in diameter, spacing them 2 centimeters apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.
Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn't be sticky when you touch them.
Preheat the fan oven to 180C, then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to a work surface and match them up (size wise).
While your macarons are baking and cooling you can prepare your buttercream frosting by adding blue food dye to it and some bubblegum essence. Mix it until well combined.
You can also use an apple corer or even a soft drink bottle lid to cut out your vanilla cake into small discs/circle shapes
To finish off your macarons simply add a dab of frosting in the centre of one, place your cake disc on top and use a piping bag fitted with a Wilton #32 star tip. Pipe neat little blobs of frosting around the cake and then place the other macaron shell on top.
Store the macarons in the fridge for 24 hours, bringing them back out two hours before serving.
Liquefied egg whites: Egg whites will liquefy if you sit them in the fridge for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning "grainy".