{i♥faces}
Monday, April 5, 2010 at 9:42AM This is my second time entering the contest over at http://iheartfaces.blogspot.com/ and I am thrilled, this one is perfect for me. Not only am I a photographer, but also a cake decorator! I love capturing life and creating sweet {and edible} works of art. I have so many sweet dessert photos, this was so hard to choose just one, so I am posting my latest dessert accommplishment....MACAROONS! I just wish now I would have documented the process...next tme :)
This recipe is from a British Magazine {delicious}, you will need a scale :)
Takes 45minutes to make, 15 minutes to cook, plus cooling
175g icing sugar
125 ground almonds
3 large free-range (run) egg whites
75g caster sugar (super fine sugar, or use regular granulated sugar and put through your food processor)
For Filling
150g butter, room temperature
75g icing sugar
** you may also colour and flavour your macaroons.
Flavour extracts to try-raspberry, lemon and peppermint
In step 2, simply add around 1/2 tsp flavour extract, then add appropriate colour, 1 drop at a time.
For chocolate macaroons, replace 1/2 icing sugar with cocoa.
***mine used a chocolate/hazelnut spread for the centers and pink food colouring***
1. Preheat oven to 320F
Whizz icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. In a seperate bowl, whisk the egg whites with a pinch of sald to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point stir in flavour extract and corresponding colour)
3. Fold hald the almond and icing sugar mixture into the meringue and mix will. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, riboon-like consistancy as it falls from the spatula. Spoon into a piping bag fitted with a 1 cm plain nozzle.
4. Line 2 baking sheets with parchment paper. Pipe small rounds of the macaroon mixtue mixture about 3 cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good 'foot'. Leave to stand at room temperature for 10-15mins to form a slight skin. This is important- you should be able to touch them lighting without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
5. Meanwhile, make the filling/s, unless using hazelnut spread (nutella).In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. You can now add flavouring and colour. Use to sandwhich macaroons together.
Good Luck!!
Please check out the website here
I am submitting this photo into the I Heart Faces logo photo contest. By entering, I am granting I Heart Faces LLC permission to consider my photo for use in the marketing and promotion of their website
Reader Comments (7)
Oh my goodness. So pretty. What lovely pretty little desserts! How cool that you are a cake maker! Wow.
Macaroons are on my to-do list!! I got an awesome scale recently and vowed I would make them!! BEAUTIFUL picture!!
Beautiful beautiful beautiful!! Love the colors and they look so yummy! Thanks for sharing!
Those look absolutely delicious!! Thanks for sharing!!
They should choose these...the best I've seen! Clean, crisp...and amazing color. I really want to grab one from off the screen (especially since I'm on a diet!)
Okay, these are making my mouth water. The look delicious! And I love the color in your photos!
Wow! These look so amazing I just have to make them today, however, I was wondering how long I should let the shells rest after cooking before filling and eating. I read elsewhere that I should let them rest over night... I'm not sure if I'm patient enough for that. Lol