Gourmet Flower Macaron
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
30
- Ingredients
- 3 egg whites
- ⅛ cup sugar
- 2 cups powdered sugar
- ¾ cup Almond flour
- 2 Tbsps crystallized violet (crushed)
- For the filling
- ½ cup sugar
- 2 large egg whites
- ¾ cup unsalted butter
- 2 Tbsps Violet liqueur
- violet Food coloring (optional)
- To decorate
- 2 Tbsps crystallized violet (crushed)
- sliced Strawberries
- powdered sugar
Preparation steps
1.
Whisk the egg whites to a foam, gradually adding the sugar until you obtain a glossy meringue.
2.
Grind the almonds and icing sugar in a food processor and fold into the meringue with the crushed violet petals.
3.
Spoon small rounds onto a baking tray lined with non-stick baking paper and leave to stand for 30 minutes to dry out.
4.
Heat the oven to 150°C (130° fan) 300°F gas 2.
5.
Bake for 15-20 minutes, depending on size. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: put the sugar and egg whites in a large heatproof bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch.
7.
Remove from the heat and whisk to a thick shiny meringue.
8.
Gradually beat in the butter and whisk until thick and smooth. Beat in the liqueur and colouring if using.
9.
Sandwich the macaroons together with the violet cream. Place a few sliced strawberries on top of each macaroon and sprinkle with crushed violet petals. Sift over a little icing sugar.
