Here's how to get an awesome marbled effect on your macarons. Mix up the colours to create your ultimate treat!
- 175g icing sugar
- 125g ground almonds
- 3 large egg whites
- 75g caster sugar
- Blue gel food colouring
- 75g butter, softened
- 100g icing sugar, sieved
- Pink gel food colouring
- 200g royal icing sugar
- Water to loosen
- Pink and blue gel food colouring
- Make the macarons: preheat the oven to 160C/ 140C fan.
- Blitz the icing sugar and ground almonds in a food processor to a very fine mixture then sieve into a bowl.
- In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add the food colouring.
- Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Don’t mix too much as you still want to be able to pipe the mixture- but only just. Spoon into a piping bag fitted with a 1cm plain nozzle.
- Line 3 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger.
- Bake for 15 minutes. Remove from the oven and cool.
- Make the buttercream: in a bowl, beat the butter until light and fluffy, then beat in the icing sugar. Next beat in the gel colouring, then spoon into a piping bag and set aside.
- Make the icing: sieve the icing sugar into a small bowl. Add a small amount of cold water and mix to a runny coating consistency. Dip a toothpick in the gel food colour and run it through the icing without mixing it in.
- To assemble: pair up the macaron halves with ones of a matching size.
- Dip one half in the royal icing and let any excess drip off, then leave to dry for a couple of hours.
- Pipe the buttercream onto one half of the macarons. Put the other macaron half on top and push together.