Hello everyone, I hope you are all well.
Today I was inspired by a key ring I bought when I was in Paris; a little pink macaron, a heart and the Eiffel Tower.
The result: lovely turquoise macarons with a pink candy filling.
Here is the recipe, enjoy!
Turquoise Vanilla French Macarons
- 2 tablespoons (35 g) regular sugar
- 4 1/4 oz. (120 g) egg whites, at room temperature
- 1/2 vanilla bean (split in half lengthways and seeds scraped out)
- 2/3 cup (150 g) regular sugar, for the sugar syrup
- 1/4 cup (50 ml) water, for the sugar syrup
- a drop of turquoise food coloring (from Americolor)
- 1 1/3 cup (150 g) finely ground almonds
- 1 1/4 cup (150 g) powdered sugar
Preheat the oven to 320 ˚F (160 ˚C).
Put the finely ground almonds, powdered sugar and half of the egg whites into a bowl.
Mix to a paste.
Set aside for now.
In a small saucepan, stir together the sugar and water for the sugar syrup, and seeds from the vanilla bean. Heat until the temperature reaches 245 ˚F (118 ˚C).
Put the other half of the egg whites into a mixingbowl with 2 tablespoons sugar, whisk until frothy.
Add the sugar syrup to the meringue while still whisking.
Whisk for another 3 minutes.
Add a drop of turquoise food coloring here, if using.
Just love this color.
Fold in the almond paste with a rubber spatula.
Line a baking tray with baking parchment and spoon the mixture into a piping bag fitted with a large Wilton 1A tip.
With the bag held vertically, pipe 1 ½-inch (4 cm) flat circles onto the lined tray, alternatively use a macaroon baking mat to achieve perfectly shaped macaroons.
Leave to rest for at least one hour.
Bake on the bottom shelf in the oven for 10-15 minutes.
Leave to cool completely.
I made a candy frosting for these macarons, you can find the recipe here.
I used strawberry taffies to make the frosting, but use the flavor you like best.
If you prefer a different frosting, take a look here for some more alternatives.
I hope you are inspired to try making these!
I wish you all a wonderful day.
Hugs from me to you.