Gather your ingredients to make your macarons (keep in mind the measurements have to be exact to successfully make macarons, always keep your workspace clean and wash your hands for hygienic reasons)
3 eggs at room temperature (100g egg whites)
Crack your eggs and pour the egg whites into a bowl (1-2 minutes) make sure you don't get any shell in the egg whites.
Weigh them to make sure you have 100g (for hygiene reasons it is recommended to wash the scales in-between uses)
Almond meal (110g)
Weigh your almond meal.
Pour the almond into a sieve to remove any lumps or bumps (2-3 minutes)
Icing sugar (200g)
Weigh your icing sugar.
Pour the icing sugar into the sieve and sift to remove any bumps and lumps (2-3 minutes)
Mix almond meal and icing sugar until well combined (1 minute)
Caster sugar (50g)
Weigh your caster sugar.
Pour your egg whites and caster sugar into an electric mixer (in this case a kitchen aid)
Change the speed setting to 4 (low-medium) and beat for 3 minutes with the whisk attachment.
Then change the setting to 7 (medium) and beat for another 3 minutes.
This is what it should look like (soft peaks)
Then change the setting to 8 (medium-high) and beat for another 3 minutes or until there are stiff peaks and the mixture clumps in the whisk when you lift it.
This is what your mixture should look like when it is ready to put the food dye in.
Then add food colouring of your choice (I used blue) and beat on the highest setting for another minute.
Once mixture is ready slowly start adding in the almond meal and icing sugar mixture, and gently fold in with a spatula. (3-5 minutes)
Your mixture should look like this when you are finished.
Spoon the mixture into a piping bag.
Pipe your mixture in heart shapes on a baking tray lined with baking paper (you can pipe a few circles if you have extra mixture) to make it easier you can use a heart template (10-15 minutes)
Let your macarons air dry for an hour so when you gently touch them they don't break or crack. Make sure you tap the tray on the bench to get rid of any air bubbles.
Decorate with sprinkles of your choice while macarons are still wet (2-3 minutes)
Pre-heat your oven to 120 degrees Celsius (5 minutes) and when the macarons have air dried place them in the oven and bake for 20-25 minutes.
Make sure you are wearing oven mitts to protect your hands, and for best results while cooking place the baking tray on the middle shelf in your oven so they cook evenly.
Gather your ingredients to make your blueberry cupcakes.
Orange (1/3 cup orange juice)
Juice your orange (2-4minutes)
Unsalted butter at room temperature (125g)
Weigh your butter.
Weigh your sugar.
Self-raising flour (225g)
Weigh your self-raising flour.
Vanilla extract (1/4 tsp)
Put the butter, vanilla extract and sugar into a electric mixer (in this case a kitchen aid) and beat until smooth and creamy with the whisk attachment at medium speed (3-4 minutes)
Then one by one add your eggs and orange juice, make sure the eggs are room temperature (2-3 minutes)
Once your mixture and the eggs have been combined slowly fold in the flour using the folding attachment on a slow speed (2-4 minutes)
Your mixture should look like this when it is ready.
Blueberries (1 punnet make sure they are washed)
Gently fold the blueberries through your mixture with a spatula (2-3 minutes)
Your mixture should look like this when it is finished.
Evenly spread your mixture into a muffin tray lined with cupcake wrappers (2-3 minutes)
Place them in your pre-heated oven (180 degrees Celsius for 20 minutes or until golden brown) make sure you place the baking tray in the middle shelf of your over to get even heat.
Gather your ingredients for the icing and filling for the macarons.
Milk (1/4 cup)
Measure your milk.
Lemon (juice), juice your lemon for the blueberry puree (1-2 minutes)
Blueberries (1 punnet make sure they are washed)
Pour the blueberries and lemon juice into a blender.
Blend until there are no chunks (1-2 minutes)
Pour the puree through a sieve to remove the skin (1 minute)
This is what the blueberry puree should look like when you have finished.
Take your cupcakes out of the oven and leave them to cool.
Chop the butter into small-medium chunks. (2-3 minutes)
Icing mixture (575g)
Weigh your icing mixture.
Mix your butter and icing sugar adding in a little bit each time on a medium speed with the whisk attachment (5 minutes)
Vanilla bean paste (1 tsp)
When you add in the remainder of the icing sugar put in the vanilla bean paste and milk and mix until well combined (1 minute)
Pour in as much of the blueberry puree as liked and fold through with a spatula (2 minutes)
This is what it should look like when finished.
Place icing in a piping bag and pipe in between macarons and on top of your cupcakes (5 minutes)
Then style as liked and enjoy!
I rate my recipe 9/10 as it tasted delicious and looked pretty good (according to my family). I had already modified the original recipe by adding blueberry puree to the frosting.
- 100.0g egg whites (3-4 eggs)
- 110.0g almond meal
- 200.0g icing sugar
- 50.0g caster sugar
- 0.0c freshly squeezed orange juice
- 2.0 eggs
- 375.0g unsalted butter at room temperature
- 155.0g sugar
- 225.0g self-raising flour
- 0.0tsp vanilla extract
- 575.0g icing mixture
- 0.0c milk
- 1.0tsp vanilla bean paste
- Electric mixer, whisk and folding attachment
- mixing bowls
- wooden spoon
- piping bag
- wire racks
- baking trays
- cupcake tray
- cupcake wrappers
- baking paper
- oven mitts
- cupcake holder