Country Blue Macarons
Makes: 12 macarons
Prep Time: 40 minutes
Cook Time: 15 minutes
160g ground almonds
170g icing sugar
4 egg whites (divided into two bowls)
160g granulated sugar
½ tsp blue powdered food colouring
For the filling:
400g pre-made buttercream icing
6 drops blue food colouring
- 1.Preheat the oven to 150C.
- 2.Blitz together the icing sugar and ground almonds in a food processor.
- 3.Sieve the mixture into a large bowl and add in 2 egg whites. Mix into a thick paste and set aside.
- 4.Heat 40ml water in a small saucepan and mix in the granulated sugar. Bring to the boil and heat to 110C, using a thermometer to measure the temperature.
- 5.Meanwhile, beat the remaining 2 egg whites in a stand mixer or with a hand mixer. Once the syrup mixture reaches 118C, pour it slowly into the mixing bowl and continue to beat until a shiny peaked meringue mixture has formed. Then, mix in the powdered blue food colouring.
- 6.Gently fold in the icing sugar, ground almonds and egg white mixture. Take care not to over-mix. Fold until the mixture leaves a trail of batter which fades in around 30 seconds.
- 7.Line 2 trays with baking paper and fit a large piping bag with a straight 10mm piping nozzle. Fill the bag with the mixture and while holding upright, pipe rounds around 3cm wide onto the baking tray. Make sure to leave space between each round. Leave to rest until a skin has developed.
- 8.Bake the macarons for 15 minutes, then leave to cool.
- 9.In a small bowl, mix together the pre-made buttercream icing and the blue food colouring. Load into another piping bag fitted with a 10mm straight nozzle.
- 10.Gently peel each meringue round off the baking tray and pipe a small blob of the buttercream onto half of them. Place another half on top of the icing to form a macaron.
- 11.Leave to rest in the fridge overnight, then enjoy!