PINK MACARON RECIPES

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PINK MACARONS | RICARDO



Pink Macarons | RICARDO image

Provided by Ricardocuisine

Total Time 43 minutes

Prep Time 25 minutes

Cook Time 18 minutes

Yield 15 macaroons

Number Of Ingredients 6

1 cup (250 ml) powdered almonds
3/4 cup (180 ml) icing sugar
3 egg whites
1/2 teaspoon (2.5 ml) or more liquid red food colouring
1/2 cup (125 ml) sugar
1/3 cup (75 ml) marmalade (grapefruit, orange or lemon)

Steps:

  • Pink Macarons

Nutrition Facts : Calories 109 calories

FRENCH PINK MACAROONS RECIPE - FOOD.COM



French Pink Macaroons Recipe - Food.com image

A recipe from Australian Women's Weekly. These are quite easy to make..though are very expensive to buy from cafes or cake stalls. This is a basic recipe that is also suitable for a gluten-free diet just by using gf ingredients. Change the colour if you wish

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 18 serving(s)

Number Of Ingredients 8

3 egg whites
2 tablespoons caster sugar (Aussie tablespoon is 4 teaspoons)
pink food coloring, a few drops
1 1/4 cups icing sugar (do not use icing sugar mixture)
1 cup almond meal (ground almonds)
2 tablespoons icing sugar, extra
100 g white eating chocolate, chopped coarsely
2 tablespoons thickened cream

Steps:

  • To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
  • Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
  • For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
  • Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
  • Add the sugar and food colouring, beat until the sugar dissolves.
  • Transfer the mixture to a large bowl.
  • Fold in the sifted icing sugar and almond meal, in two batches.
  • Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
  • Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
  • Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
  • Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
  • Sandwich macaroons with the ganache.
  • Dust with a little sifted icing sugar to serve.
  • Makes 18.

Nutrition Facts : Calories 115, FatContent 6.1, SaturatedFatContent 2.4, CholesterolContent 2.3, SodiumContent 11.4, CarbohydrateContent 15.3, FiberContent 1.6, SugarContent 12.4, ProteinContent 2.5

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