Galaxy Macarons
Introduction: Galaxy Macarons
This lovely galaxy-themed macarons are a deliciously and stunning cookie you can make to take your friends to a galaxy far far away! They are also gluten free!!
Supplies
Ingredients
Macaron Shell:
* 200g Sifted Almond meal (You will need more as you will sift out lumps)
* 200g Pure Icing sugar (again may need slightly more) (It is important to use our icing sugar as using icing mixture can change the texture, this step also makes it gluten-free)
* 80g Old egg whites, room temp (old egg whites refer to separated egg whites that have been cracked 3-5 days beforehand, covered in a cling wrapped container. this gives a better meringue)
* 70g Fresh egg whites, room temp (cracked at the time)
* 50ml water
* 200g caster sugar
* Edible food colouring (ideally gel or powdered, not liquid)
Filling:
* Use any filling that you like, such as a chocolate-based ganache or salted caramel, I have a separate video for the salted caramel but the ingredients are.
* 250g caster sugar
* 70ml water
* 120ml thickened cream
* 200g butter
* 1-2 tsp vanilla bean paste
* 1-2 tsp salt (I recommend trying this and adding more salt than you think, the shells are quite sweet, therefore having a salty filling complements the flavour really well)
Equipment:
* Small saucepans
* candy thermometer
* standing mixer with the whisk attachment and metal mixing bowl
* oven
* spatula/scraper
* circle macaron print templates (I use one off of google images with XXXcm diameter circles)
* Baking paper (NOT wax paper)
* Piping bags 11mm round piping tip
* toothpicks or skewers
* Whisk
Step 1: Make Your Filling
I typically make the filling for my macarons the night before I make my macarons so that it can chill adequately.
I have a separate full video for this on my channel but here are the pictures
For the salted caramel filling:
Place the 250g caster sugar and 70ml water in a small saucepot and put on high heat until it changes colour. For a sweeter caramel let it go yellow, for a slightly bitter caramel let it go darker (I recommend this as the darker more bitter caramel tastes lovey with the sweet macaron shell).
Once it changes colour, immediately whisk in the thickened cream (WARNING) This will steam quickly so be careful not to burn yourself. Then whilst mixing, add a candy thermometer and allow it to come to 108 degrees Celcius (226.4F). Immediately place the pot into cold water to stop the caramel from getting hotter.
Once cooled for a minute, add the vanilla bean paste, salt and whisk in half of the butter. (do this quickly so that the butter doesn't melt and separate from the caramel). Then add the rest of the butter and whisk. taste it and make sure it is to your liking. 305
I would make it slightly saltier than expected as the shells are quite sweet.
You can fill them with any delicious filling and I have some other options on my channel if you want to try different ones.
Such as raspberry and white chocolate ganache, vanilla white chocolate ganache etc.
Step 2: Prepare Dry Ingredients
In a large metal, bowl sift/whisk together the almond meal and pure icing sugar.
Step 3: Make the Meringue
Prepare a standing mixer with a whisk attachment and metal mixing bowl. Ensure the bowl is properly clean with no water, dust or oils, it needs to be clean for a good meringue.
In a small saucepan heat 200g caster sugar and 50ml water to a boil. With a candy thermometer heat it up to 117.5 Degrees Celcius (243F). Once it reaches this temperature immediately plunge the pot into cold water to stop the sugar syrup from heating up further. Once the syrup stops making small bubbles it is ready to add to the egg whites.
On a medium-high speed quickly beat the egg whites for 30 seconds. Then slowly drizzle in the hot sugar syrup so that
1. The egg whites don't cook
2. the sugar syrup does not clump and cool on the bowl
Then continue to beat the meringue on a high speed for about 8-10 minutes, or more until it creates stiff peaks and that the bowl is cool to the touch.
Step 4:
In the metal bowl with the dry ingredients add the 70g new egg whites and mix them all together to form a paste. Then slowly fold in half of the meringue into the mixture. 136