Strawberry & Cream ‘Swan’ Macarons

Yay for the Sydney Swans!


Actually to be honest I’m not an AFL watcher in the slightest, but with the big kerfuffle going on about Grand Finals today, and considering I was going to be making macarons anyway, I decided to give them a theme. I made plain almond macaron shells based on my main recipe:

  • 110g icing sugar;
  • 60g almond meal;
  • 60g egg whites (approximately three egg whites), plus 10 or so grams, extra;
  • 40g caster sugar.

1. Sift together the icing sugar and almond meal through a sieve, twice if you can be bothered. Set aside.

2. Using an electric hand mixer, whisk the egg whites until foamy. With the mixer on high, gradually add the sugar until stiff peaks form.

3. Fold the dry ingredients into the egg white mixture in two batches, incorporating gently until the mixture has a flowing ‘magma-like’ texture.

4. Pipe the mixture out onto trays lined with baking paper. Allow to rest in a cool room for 30 minutes to an hour until a skin forms. Preheat your oven to 140 degrees Celcius.

5. Bake your macarons in the pre-heated oven for 12-15 minutes. Remove from oven, allow to cool 10 minutes or so before sliding them onto a damp tabletop and removing them from the baking paper with a spatula.

I then originally made a strawberry coulis to be mixed in with some white chocolate ganache, but unfortunately my ratios were a bit off and so my ganache was too runny.

Sad face! The ganache was terribly delish though. You SO did not see me eating it right out of the piping bag hehe.

Well with some leftover Vanilla Chantilly Cream sitting in the fridge, I decided to just pipe that, then sandwich the macaron with a slice of fresh strawberry.

I cut out a stencil from a square piece of cardboard using a scalpel into the Sydney Swans’  logo…

…and then while the macarons had finished baking, mixed some red-coloured food powder with a small drop of cooking sake (unfortunately the only relatively flavour-less alcohol in the house at the moment!). It’s best to use alcohol in these circumstances as it evaporates faster and won’t leave a sticky residue or soak into the macaron shell than if you just used a dab of water.

Hope you’re having an amazing long weekend so far, m’dears! I should be doing a spot more cooking before the week begins again.

Ciao for now xx

2 Comments Add yours

  1. mydearbakes says:

    Hmmm.. this loooks soo yummmy! =D

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