Assorted Macarons
A macaron is a delicate meringue-based cookie sandwich. For best results use a high quality bake stable food colouring available from cake decorating suppliers.
Ingredients
150 grams ground almonds
140 grams icing sugar
3 egg whites
0.5 tsp. cream of tartar
1 tsp. vanilla extract
100 grams caster sugar
food colouring paste, as needed
100 grams butter
175 grams icing sugar
3 egg yolks
1 pistachios
1 freeze dried raspberries
1 freeze dried strawberry powder
1 lemon curd
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the pistachios.
STEP 2/6
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Food processor attachment to the machine.
Grease the baking tray and line with parchment paper.
STEP 3/6
Add Ingredients 1 (almonds, icing sugar) into the Food processor.
Mix on speed Max for 1 minute.
Sift the mixture into the medium bowl.
STEP 4/6
Attach the Mixer bowl to the machine, fit the Whisk tool.
Add the first item of Ingredients 2 (egg whites) into the Mixer bowl, fit the splash guard.
Mix on speed Max for 1 minute, 15 seconds.
Add the next 2 items of Ingredients 2 (cream of tartar, vanilla) to the bowl.
Mix on speed Max for about 1 minute, 30 seconds or until soft peaks form.
With the machine running, gradually add the last item of Ingredients 2 (caster sugar) into the Mixer bowl.
Mix on speed 5 for 3 minutes.
STEP 5/6
Remove the Whisk tool, fit the Creaming beater.
With the machine running, gradually add the almond mixture into the Mixer bowl.
Add Ingredients 3 (food colouring) to the bowl.
Mix on speed Min for 1 minute.
Transfer contents of the Mixer bowl into a piping bag and snip the end.
Pipe the macarons into circles about 4 cm (1.5”) in diameter onto the lined baking tray.
Leave to rest for about 45 minutes.
STEP 6/6
Remove the Mixer bowl from the machine.
Attach the EasyWarm bowl to the machine, fit the Creaming beater.
Add the first 2 items of Ingredients 4 (butter, icing sugar) into the EasyWarm bowl.
Mix starting on speed Min, gradually increasing to speed 3 for about 3 minutes.
Add the next item of Ingredients 4 (egg yolks) to the bowl.
Mix starting on speed 1, gradually increasing to speed 3 for about 2 minutes.
Add the last item of Ingredients 4 (pistachios, raspberries, powder, curd) to the bowl.
Mix on speed 1 for 1 minute.
Pre heat the oven to 160ºC.
Bake the macaron shells for 15 minutes at 160ºC.
Leave to cool.
Transfer contents of the EasyWarm bowl into a piping bag and snip the end.
Pipe the filling onto one macaron shell, placing another on top to form a sandwich.
Repeat this process until all the shells have been used.
Store in the fridge in an airtight container for up to 5 days.
Serve.
Assorted Macarons
A macaron is a delicate meringue-based cookie sandwich. For best results use a high quality bake stable food colouring available from cake decorating suppliers.
Ingredients
150 grams ground almonds
140 grams icing sugar
3 egg whites
0.5 tsp. cream of tartar
1 tsp. vanilla extract
100 grams caster sugar
food colouring paste, as needed
100 grams butter
175 grams icing sugar
3 egg yolks
1 pistachios
1 freeze dried raspberries
1 freeze dried strawberry powder
1 lemon curd
Instructions
STEP 1/6
Cut the butter into cubes and leave at room temperature to soften.
Finely chop the pistachios.
STEP 2/6
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Food processor attachment to the machine.
Grease the baking tray and line with parchment paper.
STEP 3/6
Add Ingredients 1 (almonds, icing sugar) into the Food processor.
Mix on speed Max for 1 minute.
Sift the mixture into the medium bowl.
STEP 4/6
Attach the Mixer bowl to the machine, fit the Whisk tool.
Add the first item of Ingredients 2 (egg whites) into the Mixer bowl, fit the splash guard.
Mix on speed Max for 1 minute, 15 seconds.
Add the next 2 items of Ingredients 2 (cream of tartar, vanilla) to the bowl.
Mix on speed Max for about 1 minute, 30 seconds or until soft peaks form.
With the machine running, gradually add the last item of Ingredients 2 (caster sugar) into the Mixer bowl.
Mix on speed 5 for 3 minutes.
STEP 5/6
Remove the Whisk tool, fit the Creaming beater.
With the machine running, gradually add the almond mixture into the Mixer bowl.
Add Ingredients 3 (food colouring) to the bowl.
Mix on speed Min for 1 minute.
Transfer contents of the Mixer bowl into a piping bag and snip the end.
Pipe the macarons into circles about 4 cm (1.5”) in diameter onto the lined baking tray.
Leave to rest for about 45 minutes.
STEP 6/6
Remove the Mixer bowl from the machine.
Attach the EasyWarm bowl to the machine, fit the Creaming beater.
Add the first 2 items of Ingredients 4 (butter, icing sugar) into the EasyWarm bowl.
Mix starting on speed Min, gradually increasing to speed 3 for about 3 minutes.
Add the next item of Ingredients 4 (egg yolks) to the bowl.
Mix starting on speed 1, gradually increasing to speed 3 for about 2 minutes.
Add the last item of Ingredients 4 (pistachios, raspberries, powder, curd) to the bowl.
Mix on speed 1 for 1 minute.
Pre heat the oven to 160ºC.
Bake the macaron shells for 15 minutes at 160ºC.
Leave to cool.
Transfer contents of the EasyWarm bowl into a piping bag and snip the end.
Pipe the filling onto one macaron shell, placing another on top to form a sandwich.
Repeat this process until all the shells have been used.
Store in the fridge in an airtight container for up to 5 days.
Serve.