The Mickey & Minnie macarons are filled with rose swiss meringue buttercream and salted caramel. If you are making the swiss meringue buttercream beforehand, keep it in the fridge. Before using, whip it up to restore the smooth texture.
Total Time
1hr 10min
0.0
0 Ratings
Author: Sumopocky
Servings:
8
Ingredients
•
2
Eggland's Best Classic Eggs
, separated
•
4
Tbsp
Caster Sugar
•
1/3
cup
Almond Meal
•
1/3
cup
Powdered Confectioners Sugar
•
6
dashes
Pink Food Coloring
•
4
Tbsp
Granulated Sugar
•
1/3
cup
Unsalted Butter
, softened
•
3
dashes
Rose Essence
•
to taste
Royal Icing
Cooking Instructions
1.
In a large bowl, sift together the Almond Meal (1/3 cup) and Powdered Confectioners Sugar (1/3 cup).
2.
Beat the Eggland's Best Classic Eggs (2) on low speed using an electric mixer until it is white and frothy, approximately 1 minute.
3.
Gradually add the Caster Sugar (4 Tbsp) 1/4 at a time. When the first addition of sugar has completely dissolved, increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. Add Pink Food Coloring (3 dashes) gradually to get your desired color.
4.
Add the meringue to the sifted ground almond flour and icing sugar. Using a spatula, start the macaronage process until you get a molten-like mixture that drips down like a ribbon when lifted.
5.
Transfer the batter to a piping bag with a round tip and pipe out macarons. Start by piping a large circle, about 2 1/2 centimeters, and two smaller circles for the ears. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
6.
Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch them gently with the tip of your finger without them sticking.
7.
Bake in a preheated oven at 300 degrees F (150 degrees C) for approximately 10-13 minutes. Let them cool.
8.
Place Granulated Sugar (4 Tbsp) and Egg White in a metal bowl over a saucepan of simmering water. Whisk continuously until the sugar is dissolved. It is natural for the egg mixture to become thick and sticky.
9.
Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
10.
Continue beating at medium-high speed while adding small chunks of Unsalted Butter (1/3 cup). It might curdle, but keep beating until the butter is blended in and the buttercream is smooth. It will be good if you can switch to a paddle attachment at this point, but if not, continue beating and switch to a spatula at the end.
11.
Add Rose Essence (3 dashes) and Pink Food Coloring (3 dashes) into buttercream and mix well to combine. Chill frosting slightly before using.
12.
Pipe Rose Swiss Meringue Buttercream frosting between two macaron shells and decorate with Royal Icing (to taste). Serve and enjoy!
Nutrition Per Serving
CALORIES
174
FAT
10.5 g
PROTEIN
2.6 g
CARBS
18.0 g
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