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Tiffany Blue Macarons

I recently received a box of Americolor food colour gels as a gift.  I was so excited about my first food colour gels and couldn't wait to use it in my baking.

I first saw Nick from 'The Scran Line' uses this brand of food colour gels in his cupcakes and the colours come out so vibrant, bright and colourful.

I decided that I needed to try out the turquoise colour gel first as it's my favourite shade of blue.  I really wanted to see how closely it would match the Tiffany Blue.  So I decided to make some Tiffany Blue macarons filled with buttercream and blueberry jam.

Not only did the macarons look so pretty but they also tasted delicious.  I think I'm in love with my new food colour gels.  I can't wait to use the other colours in my baking.


Happy Baking xo

Tiffany Blue Macarons 

Ingredients

· ¾ cups almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (Turquoise Americolor)

Buttercream Filling

· 57 grams butter, softened
· 1 ½ cups icing sugar
· 2 to 4 tablespoons milk

· ½ teaspoon vanilla extract
· ¼ cup blueberry jam

Instructions

1. Preheat oven to 130C°.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add food colouring, beat until just combined.

5. Fold in half the almond mixture until just combined.

Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

6. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

7. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

8. Bake macarons one tray at a time for 18 to 20 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

9. Pipe a circle of buttercream on the edge of half of the macaron shells and add some blueberry jam to the middle of

it. Sandwich with the remaining macarons. Set aside until filling sets.

Buttercream Filling

Cream softened butter with icing sugar until pale and fluffy. Add vanilla extract and milk one tablespoon at a time. Continue adding milk until the desired texture of buttercream is achieved.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking

paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· For more even colour on the macarons, remember to turn the tray halfway in the bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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