Just in time for Easter I’d like to share with you another pastry that you can use to charm your way into anyone’s heart. Yes, I’m certain you will wonder what this recipe has to do with Hungarian cooking and baking and I can honestly tell you, not a thing. However, it’s a very popular pastry in my family and these colorful little jewels won’t last for long. So get ready to make dozens of them to keep your family and guest satisfied. You can even make them oval shape which I sometimes do for Easter to symbolize Easter Eggs.
When you color your macarons make sure to add a little more color as when they bake they tend to pale a little. If you don’t want to use food coloring you may use the following
1 tbsp. of frozen or fresh raspberries
1 tbsp. sugar
Mix raspberries with the sugar and place them into a colander or sifter; place colander over a small bowl; gently start mushing and stirring with a spatula until all the liquid has dripped into the bowl. Use this liquid to color your meringues or macarons. You may keep the seeded raspberry mish-mash to do home facials.
piping bag (more then one if you are making different colored macarons)
200 grams confectioners sugar
100 grams almond flour
Sift almond flour and confectioners sugar together into a large mixing bowl
3 egg whites (room temperature)
1 tiny pinch of cream of tartar
50 grams sugar
In a large bowl, beat together cream of tartar, egg whites and 50 grams of sugar until stiff. Then gradually start folding in the almond mixture. Do not stir but fold. You don’t want to deflate the egg whites.
1-3 drops of red food coloring
1 tsp of raspberry syrup (which we made previously)
Add food coloring or raspberry syrup and gently fold into meringue mixture until evenly distributed. You should get a deep pink (fuchsia) color. Remember, it needs to be much deeper than what you desire as it will pale during baking.
Spoon mixture into a large piping bag with a smooth nozzle. Line baking sheet with parchment and pipe little disks (size of a quarter) 2 inches apart on parchment lined baking sheet. Leave about 2 inches between each disk.
Now take the baking sheet in hand and drop to counter top from about 3-4 inches high. This let out any unwanted air pockets. Put macarons aside for about an hour to dry.
Preheat oven to 280F (140C); bake macarons for about 10 minutes (do not overbake); take them out of the oven and cool completely on baking sheet.
You may use different fillings depending on the type of macarons you’d like to make. For example, if you are making green macaroons you may use a kiwi reduction or even jam to fill them. You may use chocolate, vanilla, lemone, lime or even making it special such as this one and add a little rose water.
1 cup of frozen or fresh raspberries
1/2 cup of sugar
1 tsp rose water
Place raspberries and sugar into a small stock pot, add 3 tbsp. of water and cook on medium heat until thick and syrupy. Place colander or sifter over a small bowl, scrape in raspberry mixture and let drip through. You may scrape it through if you don’t have the patience to wait for it.
When syrup is completely cool, add
1/2 cup of powdered sugar
1/2 pack of vanilla sugar (or a drop of vanilla)
2 sticks of soft (Not melted, only room temperature) unsalted butter
Mix in all of the above and keep stirring until evenly distributed. Cool in fridge for 30 minutes, spoon into piping bag with a large nozzle and pipe about the size of a large blueberry into the middle of half the macarons. Stick macarons together with other halves and serve on a decorative serving plate.
Visit my Websites for more recipes, video recipes, cookbooks and e-cookbooks / e-baking books