Purple Raspberry Macaron (By BlanchTurnip)
How to Make Violet Macarons
Macaron refers to the colorful and dainty French version of what English speakers know as the almond macaroon. Not all people refer to this version of the sweet treat as a macaron but many prefer the French spelling for this meringue treat because macaroons are traditionally thought of as coconut treats that appear and taste very different from macarons. A macaron is crisp and chewy all at once, tends to come in a range of dainty and beautiful colors (depending on the flavor) and is usually filled with a ganache or custard to join together two macarons.
The violet macaron is violet in both color and flavor.
For the Macarons:
3 egg whites (100 grams)
¼ cup white sugar (50 grams)
1 ⅔ cups confectioners' sugar (200 grams)
1 cup finely ground almonds (110 grams)
Purple/violet food coloring (or combine red and blue food coloring to make purple)
For the Ganache Filling:
Prepare the baking sheet by lining with parchment paper.
Mix together the icing sugar and powdered almonds until well combined.
Sift the granulated sugar into a mixing bowl.
In another bowl - whisk the egg whites until firm.Fold the granulated sugar into the eggs in three even amounts. This forms the meringue.
Add the food coloring to the meringue mix.Depending on the type of coloring you're using, use about 10 drops of liquid coloring or just the tip of a knife for solid food coloring. Mix through using a silicone spatula.
Add the icing sugar and almond mix to the meringue mix.Fold the combined mixture together well with a spatula, over and over until smooth. If you lift a bit of the mix out with the spatula, it should form a thick ribbon as it drips back in. Alternatively, test a bit on a plate; it's ready if it forms a smooth dome and not a peak. It will need to be folded again if it looks like a peak.
Pour the macaron mixture into a piping bag with a smooth piping end.Pour the macaron mixture out onto the prepared sheet in a circular shape (it helps to draw the shapes onto the sheet first using a lid or other suitable circle template). Tap the edge of the baking sheet when you've piped all of the macarons onto the sheet––this helps the macaron mixture to settle in place.
Leave the macaron sheet to rest in a dry place for 15 to 30 minutes, minimum.During this time, the macarons form a light top that isn't sticky.
Preheat the oven to 285ºF/140ºC .Place the macarons in the oven to bake for 10-15 minutes, or until they appear firm and glossy.
Remove from the heat and leave to cool before sticking them together.
Make the ganache or filling while the macarons are cooling:
- Pour the cream into a heavy based saucepan. Bring to the boil.
- Add the white chocolate, cut into small pieces. Allow to melt
- Mix the melted chocolate through, then add the violet syrup. Mix to combine.
- Remove from the heat and allow to cool before using.
Pipe the ganache onto a macaron and assemble another macaron on top, like a sandwich filling.Repeat with all remaining macarons.
Serve.Arrange on a pretty cake stand or favorite plate lined with a doily. These meringue treats also look wonderful as gifts arranged in rows inside a cake box or wrapped in clear cellophane.
Video: How To Make Lavender French Macarons + Lavender Buttercream Frosting
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