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Makes 40 3cm macarons Beetroot macarons shells 180g ground almonds (almond meal) 200g icing sugar 2 tsp beetroot powder 75ml water 200g caster sugar 2 x 80g egg whites Burgundy gel food colouring Beetroot chocolate ganache 220g 70% dark chocolate, chopped 200ml pouring cream 20g sugar 50g butter, chopped 2 tsp beetroot powder Note: the […]
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I am super happy with this batch. I triple-sifted the almond meal to get a really smooth finish, and there was a lovely bite and chewy-ness. I am keen to start experimenting with different flavoured fillings.
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Yes, I have succumbed. And before you say 'puh! She's spelt macaroons wrong!', as I did the first time I saw it spelt this way, I should tell you that 'macaron' is French (although apparently derived from an Italian word). The English word 'macaroon' can also refer to a coconut macaroon (one of my mum's favourite biscuits from the Women's Weekly 'Beautiful Biscuits' cookbook!)...