Before beginning to make these divine deserts make sure if you are under 18 you must be supervised.
Step 1: Pre heat the over to about 225*C
Step 2: Line a half sheet pan with a silicone mat or with parchment paper.
Step 3: Fit a piping bag with an round piping tip in it.
Step 4:In the bowl of a mixer fitted with the whisk attachment, add 60 grams of egg whites. In a separate bowl, sift together the almond flour and confectioner's sugar.
Step 5: if you think your bowl may have any grease residue, wipe down the bowl and whisk with vinegar before you begin so the oil doesn't prevent the meringue from whipping up.
Step 8: Turn the mixer up to 6 and continue to whisk until stiff peaks are formed.
Step 9: Add a few drops of pink gel food colouring till it gets to a bright pink colour, add the colouring within the last minute of whisking.
Step 10: Using a spatula, take 1/3 of the meringue and place it in the bowl of dry ingredients and gently mix them together until they are combined.
Step 13: If there are still bits of dry ingredients remaining, add it a bit more meringue until the mixture is homogenous.
Step 14: Add another third of the meringue and fold it into the mixture.
Step 15: Continue doing this and turn the bowl each time until the meringue has been incorporated.
Step 16: Add the last third of the meringue to the bowl and do the same thing, being gentle so the batter doesn't get too runny.
Step 17: When the mixture starts to look glossy, test the batter by lifting the spatula up over the bowl.
Step 18: The batter should come off the spatula in slow ribbons and incorporate back into the batter in about 20 seconds.
Step 19: If it comes off in clumps and doesn't incorporate back into the batter, you will need to keep mixing. You can evaluate the batter consistency one stroke at a time.
Step 20: Keep in mind that the batter will continue to thin as you pipe it.
Step 21: Once the batter is at the right consistency, transfer it into a piping bag fitted with a round tip.
Step 22: You can make this process easier by folding the bag over a tall glass and then scooping the batter in.
Step 23: Pipe the batter onto silicone mats. When piping, hold the piping tip at a 90 degree angle about 1/4 of an inch above the mat and squeeze gently until the batter almost fills the circle.
Step 24: It will spread out a bit as it settles. Pull the piping tip off without pulling up, or you will get a tail on your macarons.
Step 26: After you have banged the batter on the ground so the a smooth and round get a pinch of colourful sprinkles and carefully sprinkle them on the macaron shells.
Step 27: Leave them to dry (preferably in front of a fan) until they for a skin. The batter should not come off on your finger tips when you touch them.
Step 28: This will take about 15-20 minutes, but if it’s a humid day you wound want to leave them out for about an hour.
Once they dry, bake the macarons on the middle rack in the over for about 12-14 minutes. You can test to see if they are done by wiggling the top of the shell. If it doesn't move, it's done baking.
Step 29: You can let the shells cool at room temperature or stick the whole sheet in the freezer to cool. Don't peel the macarons off the mat until they are completely cool.
Step 30: Once you put the shells in the oven it’s time to make the cotton candy buttercream filling. For this you will need your 200grams of unsalted butter and 500grams of icing sugar.
Step 31: Put both of these interesting into a clean mixer and put the mixer on high speed. This will take 5 to 10 minuets.
Step 32: When the buttercream is ready put it in another bowl and put a few drops of blue food colouring.
Step 33: Pour in 1 tea spoon of cotton candy flavour. Gradually put it in and each time you do that scoop up a little by of the cream to see if I needs more or if it’s good.
Step 34: Pair macaron shells of similar sizes, don’t worry if you have left overs that don’t match.
Step 35: Get a clean piping bag and fill it up with your buttercream.
Step 36: Slowly and carefully on one of the pairs shell.
Step 37: Carefully put the other shell onto the buttercream, make sure you don’t put the shell on all the way.
Step 38: Let the macarons mature in the refrigerator for at least 24 hours.
Step 39: Pull them out of the fridge and enjoy at room temperature.
- - 150grams of egg whites
- - 180grams of almond mell
- - 270grams of icing sugar
- - 100grams of caster sugar
- - Pink gel food colouring
- - Colourful sprinkles
- - 100grams of unsalted butter
- - 300grams of icing sugar
- - A few drops of cotton candy flavouring
- - 2 large mixing bowls
- - Mixer
- - Spatula
- - Kitchen scales
- - Baking trays
- - Scilicone mat
- - Spoon
- - Piping bag