Kids' parties bring up all sorts of memories for many of us, but you don’t need a birthday to enjoy these sweets, treat the kids and yourself these school holidays.
Makes 30 macarons
|90 g||Eggs, aged whites|
|110 g||Almond flour|
|¼ tsp||Vanilla bean, paste|
|200 g||Icing sugar|
|25 g||Caster sugar|
|1 tsp||Food colouring, powdered|
Vanilla buttercream filling
- Separate eggs up to 5 days before making macarons. Place egg whites in a plastic container and store in the refrigerator. Remove from refrigerator the night before making macarons and allow to come to room temperature.
- Place almond flour, icing sugar and vanilla paste in a food processor and blend until combined. Transfer the mixture into a large bowl, mix in powdered food colouring then set aside.
- Whisk the egg whites in an electric mixer on a medium to high speed until foamy. Add caster sugar and continue to whisk until egg whites form stiff peaks.
- Fold egg whites into dry ingredients until mixture is just smooth, being careful not to over-mix.
- Fit a pastry bag with a large round icing nozzle and fill with macaron batter. Pipe approximately 2cm circles on to a baking tray lined with baking paper. Let batter rest for at least 30 minutes before baking to form a strong skin and prevent macarons from cracking in the oven.
- Heat oven to 140degC. Place baking tray in oven and cook for 15 to 20minutes. To test if macarons are cooked, gently touch the top to make sure they are dry. Gently try to lift a macaron from the baking paper. Macarons are cooked if they come away easily from the paper. Remove from oven and allow to rest on the baking tray for 10 minutes before removing. Cool completely before filling.
Place butter, icing sugar, milk and vanilla in a large mixing bowl. Beat on a medium speed until smooth and creamy — about 3 to 5 minutes.