These pretty Berry Swirl Macarons are filled with a lightly sweet raspberry/strawberry buttercream and tinted with fuschia gel coloring.
Besides drawing lines of the coloring on the inside of my piping bags, I also added a touch of the coloring to the meringue for sweet layered pink look.
Since I’ve discovered this marbling technique for macarons, I just want to keep experimenting with it since I so enjoy a baking/art project!
Here’s the recipe:
Berry Swirl Macarons
180g ground almonds, sifted
270g powdered sugar, sifted
150g egg whites, aged 2 to 4 days in the fridge and then brought to room temperature
100g granulated sugar
Fuschia gel coloring
Line four heavy baking sheets with good quality parchment paper and set aside. Also, set aside two pastry bags for the piping of the macarons.
Sift together your ground almonds with the powdered sugar and set aside.
Whisk the egg whites (at room temperature) to glossy firm peaks adding the granulated sugar gradually in four parts. Tint with just a touch of the fuschia gel coloring.
Incorporate the dry ingredients into the beaten egg whites using a large rubber scraper. Mix well.
Fold the mixture with the rubber scraper by pulling down the sides and flipping the mixture over. Do this until you have a smooth mixture that falls like a “ribbon” off the scraper.
Using a small brush, paint some stripes of fuschia gel coloring on the inside of the piping bags. Get the color all the way down to the tip but don’t go crazy and use too much or you will have a mess. A little goes a long way.
Transfer the mixture into the two piping bags. Use rubber bands to close the piping bags.
|The coloring on the inside of one of my piping bags.|
|A piping bag filled with batter.|
Clip the tip of the bags, one at a time, and pipe small quarter sized rounds, leaving 1-inch of space between each because they spread as they set. Leave to set for about 30 minutes or until the top has formed a crust and is not sticky to the touch.
While they are setting, preheat the oven to 325 degrees. A convection oven is preferable. Bake one sheet at a time in the center of the oven for about 10 to 12 minutes or until the cookie is firm, matte and doesn’t wobble when touched. Leave on the baking tray until cool then lift them all off the parchment carefully. You may need to use a thin knife or spatula to help lift them off.
Sort into pairs and fill with Raspberry/Strawberry Buttercream.
1/2 cup unsalted butter, room temperature
1/3 cup raspberry preserves
1/3 cup strawberry preserves
1/8 teaspoon sea salt
Whip the butter until it is light and smooth. Add the preserves and sea salt.
Whip this together until the filling is light and creamy. When you first start whipping the ingredients together, it will look like a curdled mess, but don’t panic. The filling will eventually come together and be beautiful. Just whip it and whip it good!
|Filling the macarons|
|All done! Keep the macarons chilled until you are ready to serve them.|