Cherry Limeade Macarons
Lately, I have spent taking care of my most important to design to-date: my son. I haven't been able to take time for myself in a long time. The shells came out a little dry (and no photos) because of my sweet distraction. Next time I attempt these I will definitely make sure I have some help on hand for my fussy baby.
2 Eggs whites at room temperature 100g powdered sugar 60g almond flour 60g granulated sugar 1/2 tsp green powdered food coloring 1/2 tsp red powdered food coloring
- Sift powdered sugar and almond flour together and set aside.
- With an electric beater beat the egg white until frothy (lots of bubbles).
- Add have of the granulated sugar and beat at max speed for 2 minutes. Add the second half of the sugar and beat until stiff peaks.
- Fold in the sifted mixture until roughly incorporated.
- Separate mixture evenly between two bowls.
- Add green to one bowl and red to the other and mix until smooth and shiny.
- Take a piping bag and pipe even circles on to a silpat or parchment.
- Let sit for 30 minutes to 1 hour
- Heat over to 150 C or 300 F
- Bake shells for about 6 min and rotate pan and cook for 5 minutes.
- Let shells cool completely before adding filling.
Juice of 1/2 of a lime 100g of white cooking chocolate Zest of 2 limes
- Heat lime juice in microwave for 25 seconds.
- Add white chocolate to the lime juice.
- Microwave in 15 second increments until melted.
- Add in lime zest.
- Let sit for about 45 minutes, until thickened.
To Finish Macarons
Macaron Shells Lime Ganache Cherry Fruit Spread (I bought Polaner all fruit spreadable fruit)
- Pipe lime ganache along the perimeter of the flat side of the macron.
- In the center of the ganache, spoon the fruit spread
- Add the other side of the macaron and enjoy!
If your macarons end up dry like mine (I left mine in the oven too long) then either put the assembled macarons in a sealed container on the counter overnight and they will soften a little or put them in the freezer and eat when you want to enjoy. They will be a little softer when they thaw. Who wouldn't love a freezer supply of macarons?!