Well I hate computers, I hate learning design programs and I hate it when they aren’t working. After spending way too much time getting absolutely nowhere all last week with ridiculous assignments, what I needed was something to work. So really, I shouldn’t have chosen macarons on Thursday, but I did, and thank goodness they worked, because to get SOMETHING right was intensely satisfying and has given me energy to tackle another week of design software, crashing computers and missing files.
Anyway, back to important matters: magnificent macarons. Colourful, delicious, perfect macarons. Oh and perfect buttercream. And passionfruit curd! Oh just writing this is putting me in a good mood again. I had extra egg whites, from… uh I can’t remember? Oh well, it meant macarons, which i coloured half the batch yellow and half were left nude. The yellow shells were smoother, which I think was because they got a few extra folds to incorporate the colouring. I was just going to do ganache in the middle but I found some tins of passionfruit pulp and I just couldn’t get passionfruit curd out of my head…. Which meant using only yolks, so then I had more eggwhites… more macarons anyone? Or even better, fill them with italian meringue buttercream. Oooh white chocolate IMB anyone???
So a happy chain of baking lead to white chocolate and raspberry macarons and white chocolate and passionfruit curd macarons. They were so good, I even broke the ‘don’t eat macarons on the first day’ rule. No regrets.
100g aged egg whites (2 days in the fridge)
125g almond meal
125g icing sugar
Sift icing sugar and almond meal together
Add 50g of egg whites to the sifted ingredients
Heat sugar and water to softball stage (115˚C), while doing this, whisk the remaining egg whites with a stand mixer until softly foaming.
SLOWLY stream the sugar syrup into the egg whites, whisking on high. Whisk until fluffy meringue has formed
Fold the meringue into the dry ingredients in two batches.
Fold in the colouring
Fold until all incorporated and the mix falls like a ribbon from your spoon
Transfer to a piping bag and pipe onto a lined baking sheet.
Allow to dry for 45 minutes or until dry when lightly touched.
Bake at 140˚C for 15 minutes
Match an fill!
2 egg yolks
80ml passionfruit pulp
squeeze of lemon juice
Whisk all except butter together
Place in a steel bowl over a simmering pot of water (or a double boiler)
Add the butter, stirring constantly until curd has thickened
2 egg whites
50g white chocolate, melted
Bring sugar and water to softball stage, while bringing egg whites to softly foaming in a stand mixer
Stream into egg whites and beat on high until meringue forms
Keep beating until the bowl is cool to the touch (10 minutes)
Gradually add butter while beating.
Don’t panic if it seems to curdle or go soupy ( if curdling, keep whisking, if soupy, place in the fridge for 10 minutes and then continue to whisk.
Add the white chocolate beating until incorporated.
Buttercream in a piping bag with a circular nozzle
This is how I did it, but fill them how you would like 🙂