Today I decided to make macarons, as it’s been my first quiet day in quite a while, and I wanted to do something relaxing that I wouldn’t have the time to do normally. I’ve been up to university for a few days, then I came back and started work at a festival (Lovebox for any Londoners who were there, it was awesome! My bar was next to the main stage as well so I heard everything), then went to a Smashing Pumpkins gig, which was the most incredible experience.
So anyway, I’ve been busy and tired, and was looking through my cupboards when I realised that I actually had all of the ingredients, so I went for violet macarons! I bought my violet syrup online, but you can probably get it from foodie shops too, and you should because it tastes like liquid heaven :) it goes really well with vanilla too, so the buttercream is a really nice addition.
In other news, I’m going travelling around Europe in about a week or two! I’m so excited, and I’ll make sure to post photos along the way if I can :)
For the Macarons
75g of ground almonds
115g of icing sugar
2 large egg whites, at room temperature
50g of caster sugar
One teaspoon of violet syrup
A few drops of purple food colouring
For the vanilla buttercream
140g of vegan spread/butter
280g of icing sugar
Half a teaspoon of vanilla extract
- Cut sheets of baking paper to fit two large baking trays.
- Mix the ground almonds and icing sugar together thoroughly to make a sort of ‘flour’, then set aside.
- Beat the egg whites with an electric beater until they are foamy. Gradually add the caster sugar to the egg whites and beat on high until stiff, glossy peaks form, about one minute. Add the violet syrup and food colouring and stir lightly. When the meringue is stiff, firm and has a glossy texture, it is done.
- Add half of the sifted ‘flour’ mixture from step two, fold it with a spatula, scooping it up from the bottom of the bowl. Add the rest of the flour and fold it lightly while forming a circle. When it’s all incorporated, you should have a light, sloppy batter.
- Attach a one cm tip to a piping bag. Twist the bag to hold the tip tightly, this prevents the batter from leaking out. Place the piping bag, tip first, inside a deep measuring cup and pour in the batter. Hold it tightly at the top, and squeeze the batter onto the trays to make circles. Make small circles since the batter tends to spread.
- Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
- Let dry at room temperature, uncovered, for at least 60 minutes. A slight crust should form on top. If the batter circles do not stick to your finger when you touch them, the drying process is complete.
Baking the macarons
- Preheat the oven to 160 degrees Celsius.
- Put one tray on the top shelf, and one on the bottom, and bake for 7 minutes, then swap the trays over and bake for a further 7 to 12 minutes, until they’re a very light golden – well, until they have a goldy tint to their purple colour.
- Place baking sheets on wire racks to cool. When the macarons are completely cooled, remove them from the baking sheet.
- Mix the buttercream ingredients together until smooth, then sandwich them together to make traditional French Macarons!
Makes around 25 mini-Macaron sandwiches.