Happy Macaron Day, ya'll!! I couldn't let this day go by without sharing my Painted Passion Fruit Macarons! Click on over to check them out!
I am so in love with these macarons! I made them for Valentine's Day last month and shared them with my colleagues at work. Just over a month ago, but just in time for Macaron Day!
Painting on macarons was new for me, but so relaxing and fun! I saw a quick pictorial on Flour Confections Instagram feed and whipped up a batch of macarons, just so I could try out the technique. I made a quick video, but holding my phone in one hand and painting with the other yielded subpar footage this time around.
I definitely need to practice this technique a few more times to give my roses more depth and subtler definition. You'll definitely see more in the future. Looks aside, these Passion Fruit Macarons were mouth-watering. But that's just my humble opinion...
These babies needed a little something to hold them together, so I whipped up a silky, smooth batch of Passion Fruit Swiss Meringue Buttercream and piped swirls of fruity deliciousness onto their backsides to seal their almond-y fate.
Impale them with a few polka-dotty straws and VOILA... Shabby Chic Painted Macaron Pops filled with the smooth taste of summer!
Check out the Macaron Day Toronto map, for all the spots you can pick up some of these sweet treats and support Red Door Family Shelter. Two birds with many macs - mission accomplished!
More Macarons
Servings: 48 shells
Ingredients
Macarons
- 60 g liquid egg whites
- 115 g confectioner's sugar
- 90 g almond flour
- 50 g granulated sugar
- a couple drops of yellow food colour
Filling - see recipe for
- Passion Fruit Swiss Meringue Buttercream
Instructions
- Line a cookie sheet with parchment or silpat mat.
- In a food processor, pulse the almond flour and confectioner's sugar together for about 20 seconds, or until well combined.
- Using the whisk attachment, whip the egg whites in a grease-free bowl of a stand mixer until foamy.
- Add the granulated sugar to the egg whites, a little at a time and continue to whip on high until stiff peaks form. Do not over-whip.
- Stop the mixer and add the food colour. Whip for a few more seconds until fully combined.
- Remove bowl from mixer and sift the almond mixture onto the egg whites. Use a clean, grease-free spatula to fold the the mixture into the egg whites. Should be the consistency of molasses when ready.
- Fit a piping bag with a 1.5" plain tip and fill the bag with the batter. Pipe small circles onto the parchment/baking mat.
- Tap the pan on the counter a couple times to remove any air bubbles or peaks. Let the batter rest for about 30 minutes to an hour to allow a skin to form on the tops of the piped macarons.
- While the batter rests, preheat the oven to 325ºF. Bake for 8 -10 minutes. Do not allow to brown.
- (bake time may differ for your oven)
- Remove from oven and allow to cool completely before assembling.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Happy first day of Spring!! See you back here in a few days for more macarons!
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