How to bake these little French pastries. Super delicious pastries…in unicorn style.
Dear travel seeker, design engineer, adventurer and poetry slammer AND food lover- Hi EVERYONE,
this blog post is based on an experiment I challenged myself with today – baking Macarons. These little tiny, colourful, super delicious treats are not the easiest of baking challenges and many have described it as a very precise procedure.
At this point I should probably say, that I learned cooking when I was about 8 years old and my brother and I needed to take over lunch or/and dinner preparations ever now and then. Since then I have always been the kind of person who experiments with flavours and as time went on I never really followed recipes, rather used them for inspiration. Having said that, it’s pretty clear, that I am not the kind of person to measure everything to the detail or read the whole recipe.
As I said, this is going to be a challenge for me, I will have to follow the recipe in order to get the mixture right and receive the perfect little round shaped half’s.
So here we go:
- 170g Almond flour (as fine as possible)
- 170g powdered sugar
- Food colouring (the wished colours and preferably in powder)
- 4 Egg whites
- 170g Sugar
Let’s get started
- Measure the almond flour as well as the powdered sugar and mix it very well together. Add two egg whites to the mixture, which you previously coloured with the food colouring.
- Boil the sugar together with 30ml water and leave it cooking for 2 minutes. Then use two egg whites and stir them up until a firm snow foam builds. Then mix all of it together. Afterwards mix this egg and sugar mixture bit by bit to the flour mixture. Make sure you blend everything until the mixture is creamy and flows easy from a spoon.
- Use a syringe to create little round shaped Macarons on baking paper. Leave the macarons to dry for about 30 minutes and then put them in the oven at 150 degrees for 15-20 minutes.
Finally, you get to be creative and create a colourful, tasty cream to fill the macarons. I created a lemon sorbet crème and added the food colourings in order to bring the unicorn theme even more across. Use the syringe again to add little dots of the crème onto one half of the macarons and then put the other half on top – Tada, ready to be served, or EATEN! :)
Give it a try,