Sweet Dream Macarons

Sweet dreams are made of these. Who are we to disagree?

INGREDIENTS

Macarons

• 150g almond flour
• 150g powdered sugar
• 55g egg whites
• 150g granulated sugar
• 37g water (yes grams!)
• 55g liquefied egg whites
• 1 tsp vanilla extract
• Fairy floss flavouring
• 2 drops blue food gel
• 2 drops pink food gel

Decorations

• Pink, blue and white sprinkles
• 200g pink/blue cotton candy

INSTRUCTIONS

• Add the powdered sugar and almond flour into a food processor and pulse 4-5 times or until well combined. Take care not to pulse too many times otherwise you’ll risk releasing the oils in the almonds. Pulsing these two ingredients does two things. It will help get rid of any lumps in the sugar and will help grind the almond meal into smaller pieces. Alternatively, you may sift the two ingredients together. This must be done at least 3 times.
• Empty the almond mixture into a large clean glass or metal mixing bowl. Add the first portion of egg whites (55g). Use a spatula to mix everything together until it forms a paste. Cover with plastic wrap and set aside.
• To make the sugar syrup add the granulated sugar and water into a small saucepan. Give it a very gentle stir with a teaspoon to get everything well combined. After this point don’t mix the syrup again. Bring to a boil on a medium high heat, then turn down to a simmer. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little bit of water to brush those back into the syrup. This will help prevent the syrup from crystallising.
• For this recipe you’ll need a candy thermometer to help you measure the temperature of the syrup. When the syrup reaches 115C / 240F, add the second portion of egg whites (55g) to the bowl of a stand mixer fitted with a whisk attachment, and start whisking them on medium/high speed to help break them apart and get them frothy.
• When the syrup reaches 118C / 244F, carefully pour the very hot syrup into the egg whites in a slow and steady stream while the mixer is on high speed. Please be careful when doing this part. Number one because the syrup is hot, but also if you add your syrup too quickly you’ll cook the egg whites and they’ll turn to soup. Once the you’ve poured all the sugar syrup into the egg whites, continue whisking on high speed for about 3 minutes before you add the vanilla extract. Add fairy floss flavouring at about the 3 minute mark

See full instruction on : tastemade.com