Dancing Queen Macarons

Dancing Queen Macarons

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You can dance, you can jive, you can have the greatest rainbow macarons of your life!

Dancing Queen Macarons
Servings:

serving time40

Ingredients

  • For the macaron shells:

  • 300g almond flour

  • 300g pure icing sugar (without corn flour added to it)

  • 110g liquefied egg whites (see below)

  • 300g caster sugar

  • 75g water

  • 110g liquefied egg whites

  • funfetti sprinkles

  • To make the colours for the macaron batter colour combinations:

  • RED – 2 drops red red food gel + 2 drops deep pink food gel

  • PINK – 2 drops deep pink food gel

  • ORANGE – 2 drops orange food gel + 1 drop yellow food gel

  • YELLOW – 3 drops yellow food gel

  • GREEN – 2 drops teal food gel

  • BLUE – 1 drop sky blue food gel

  • PURPLE – 2 drops deep purple food gel + 2 drops deep pink food gel

  • Frosting

  • 1 batch fluffy vanilla buttercream frosting

  • 1 tsp strawberry essence

Instructions

  1. Frosting

  2. To prepare frosting add strawberry essence into frosting and mix until well combined.

  3. Macarons

  4. Add half the icing sugar and almond meal into a food processor and process until well combined. Repeat with the other half. 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.

  5. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.

  6. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.

  7. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the COLOUR and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.

  8. 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 by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the almond and meringue mixture are combined well. Be very Very VERY careful not to overmix. Continue reading before proceeding! :0)

  9. Divide batter into 7 different bowls. Colour each bowl with the colour combinations listed in the ingredients list. While mixing the colour into the batter in each bowl mix so that it

  10. gets thin enough that the batter drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe. Again. Be very Very VERY careful not to overmix. In fact I’d recommend mixing the batter enough for it to be coloured evenly and stop at that point.

  11. Spoon about 1 tbsp of each coloured batter into separate piping bags. Add into a large piping bag fitted with a round tip

  12. Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.

  13. 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. It’s at this point that you can preheat a fan forced oven to 180C (360F)

  14. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.

  15. Pipe a swirl of frosting onto the macarons and sandwich with another macaron cookie. Finish off by rolling around in sprinkles and with a dusting of edible glitter.

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