What i really love about Macarons.
Like really really love.
Is their brittleness.
The way they break in your mouth is just beautiful. I always enjoy noticing how gently they are removed and placed in their just as pretty boxes.
Here is a recipe for macarons with a Creme Patisserie filling.
I do have a feeling that the Creme Patisserie is quite heavy for the macarons and therefore advice you to fill them just before consuming. As after a while the macaron seems to sink into itself. Or it might be that the i should increase the baking time. Not quite sure, will explore. if you have any tips and suggestion i would be more than happy to listen!
Other than that, I’m happy about the results.
-100g ground almonds
-200g icing sugar
-95g egg whites
-red food coloring
-300g measuring cup 1/2 cream 1/2 milk
-1 tsp vanilla bean paste
-4 eggs yolks
-45g caster sugar
-15g plain flour
begin by mixing the almond and icing sugar together and setting aside. Beat the egg whites on high speed until they reach a soapy appearance then start drizzling the 30g of sugar slowly into the mixture. Drop some color into it until it reaches a redish/pink tone. keep mixing until you get peaks. then fold in the almond and sugar mixture. Keep folding until you get a well mixed batter with a texture similar to lava.
Pipe onto a baking paper lined tray and allow to sit for 30 minutes to form a skin. During that preheat the oven to 175C and bake for around 15 minutes. Allow to cool completely then pipe the Creme Patisserie before serving.
For the creme patisserie, heat the milk, cream, and vanilla bean paste until it reaches a light boil then set aside and allow to cool. Beat the eggs, sugar, and flour in a bowl.
Once the mixture is cooled slightly, begin adding the milk mixture slowly, then return it all to the pan on low heat and keep stirring until you achieve a custard like texture!
Allow to cool with plastic wrap on top to avoid skin formation. once cooled pipe into the macs just before serving and enjoy!