Red berry Macarons

I was busy lately, you can see that I don’t have time to post recipes (or reply e-mails, if you send me, haha).

I still bake and cook everyday, but there’re nothing new or sometimes I just didn’t have a chance to take a photo -*- . Playing in the kitchen is fun, but too much can make you feel tried, haha.
But I can’t go away from this place, so I keep feeling tried from baking and eating ^^.
Today I just want to make red color macarons (it’s the only reason for me), but I just can’t find the super red food coloring so my red macaron is deep pink than real red. The filling for this macaron is super easy, I use basic one egg buttercream with berry preserves, you can use many kinds of berry, I use half raspberry preserves and half strawberry preserves.

Red berry Macarons

Makes 32-34 pairs

macaron

90g ………………………….. Almond powder*

135g ………………………….. Icing sugar

75g …………………………… Egg whites

2g …………………………….. Egg white powder (optional)

50g …………………………… Granulated sugar

………………………………….. Red food coloring

Berry buttercream

25ml ………………………… Water

80g ………………………….. Granulate sugar

15g …………………………… Cocoa butter*

1 ………………………………. Egg

125g …………………………. Unsalted butter

60g ………………………….. Berry preserves

………………………………….. A pinch of salt

*If grinding your own nuts, combine nuts and icing sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

*If using white chocolate, use 30g of white chocolate and reduce the sugar to 70g

Sift together the almond powder and icing sugar.

Mix the egg white powder with granulated sugar.

Beat the egg whites in the clean dry bowl.

Slowly add the granulated sugar mixture, red food coloring, and whip to combine.

Beat until the mixture holds soft peaks.

Add 1/3 of the almond flour mixture into the meringue and fold to combine.
Add in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.

Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).

Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

Decorate half of the macaron shells with white dragree.
When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 160°C. Bake for 12 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

In a sauce pan, put the sugar and water and bring to boil over medium low heat.

When the syrup reaches 100°C, start whisking the egg.

The syrup is ready when it reaches 115°C; pour it over the egg and continue whisking until cold.