Mother’s Day Macarons
Mother’s Day Macarons
Because nothing beats homemade treats, Bash is back and will be showing you how to make melt in the mouth macarons, the perfect Mother’s Day gift.
These quintessentially delicate French fancies are beautifully bold and satisfyingly sweet. Bash has filled her bright yellow beauties with a gorgeous, tart raspberry cheesecake swirl, simply delicious
So spread the love this Mother’s Day with all the special ladies in your life, from your Mum to your great (great, great) gran, with a lusciously light, mouth watering macaron.
For your marvellous macarons you’ll need:
210g icing sugar
180g ground almonds
75g egg whites
210g sugar
48g water
¼ tsp cream of tartare
Food colouring of your choice (powder is better)
210g icing sugar
180g ground almonds
75g egg whites
210g sugar
48g water
¼ tsp cream of tartare
Food colouring of your choice (powder is better)
For your creamy cheesecake filling you’ll need:
65g sugar
370g cream cheese
140g lightly whipped cream
2 lemon zest
Raspberries
Sugar
Making your macarons
• Firstly, blend together your icing sugar and almonds and pass through a sieve.
• Next mix your almonds with 75g egg whites and your food colouring of choice.
• Next mix your almonds with 75g egg whites and your food colouring of choice.
• Make an Italian meringue with the sugar and water, bringing it to 117 degrees.
• Whilst heating your sugar, whisk your egg whites with your cream of tartare on a slow speed. Be careful not to over mix them, otherwise your mixture will split.
• Whilst heating your sugar, whisk your egg whites with your cream of tartare on a slow speed. Be careful not to over mix them, otherwise your mixture will split.
- Next on a slow speed pour in your sugar.
- Whisk the mixture until cool and glossy.
- Then fold in your almonds, in three stages.
- Voila, your mixture is ready to pipe.
- Pipe the macaron mixture into your tray. Then tap your tray to get rid of any bubbles.
- Leave for one hour to form a skin.
- Then bake at 140 degrees for 11 minutes on gas mark 3.
- Remove from the oven and leave to cool, this gives you lots of time to prep your cheesecake filling.
• To make your cheesecake filling, firstly beat together your sugar and cream cheese with a whisk.
• Next fold through your whipped cream.
• Season with your lemon zest, then pop into a piping bag and leave to set in the fridge.
• Next fold through your whipped cream.
• Season with your lemon zest, then pop into a piping bag and leave to set in the fridge.
- For your raspberry centre, start by putting raspberries and a spoonful of sugar in a pan and cook on a low heat.
- Cook down until it liquifies and thickens.
- Finally pass though a sieve to remove the seeds and pop in the fridge to chill.
- Once your fillings are chilled, pipe onto your macarons. Start with your cheesecake mixture around the outside, then add your tangy raspberry centre.
- Be careful not to overfill your macarons otherwise, when they’re sandwiched together you will get excess mixture around the outside, which will look messy (not how we want to impress Mum).
Then they’re ready to gift (and it would be rude not to try one yourself!) Enjoy.
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