I am sure like many, Macaroons conjure up images of using the left over egg whites from some recipe. My mother and often made them with coconut and topped them with a cherry (also a good way to make them if you have nut allergys). Real 70's stuff and I loved it!
Today the Macaroon is more contemporary and oh so delicous. One bite of these little babies and you are hooked. The French seemed to have perfected the centres and the colours make such a dazzling statement. I have seen them used on really creative cakes (see below from Marthastewart.com).
So I have hunted down a lovely little recipe for those interested in getting ahead of the pack. We hope you enjoy it:
Makes 20
Takes 45 min, 15 mins to cook.
175g icing sugar (pure)
125g ground almonds
3 large free range egg whites
75g castor sugar
For the Filling
150g butter
75g icing sugar (pure)
Preheat the oven to 160 degs. Whizz the icing sugar and ground almonds in a food processor to a very find mixture. Then sift into a bowl.
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In a separate bowl, whis the egg hites with a pinch of salt to soft peaks, then gradually add the caster sugar until thick and glossy. (You can stir in flavours such a lemon or peppermint and corresponding colours at this point). You can divide the mixture into separate bowls to make up multi colours and flavours!
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Fold half the almond and icing sugar mixture into the merignue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick ribbon type consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.
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Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture about 3cm across, onto the baking sheets. Give the baking sheets a good tap to ensure a good shape. Leave to stand at room temp for 15 min to form a skin. This means when you touch them lightly no residue should stick to your skin. Bake for 15min. Remove and cool.
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Meanwhile make the filling . In a bowl beat the butter until light and fluffy, then beat in the icing sugar. You can now add suitable flavouring to match your macaroons. Sandwich your macaroons together with the filling. Tres tres Chic!
Hint: You can buy flavouring and colourings from your local supermarket. Experiment - they are lots of fun, try them with chopped pistachios.
Best enjoyed within 24 hours of baking - so the French tell me and their secret is they store them air tight in the fridge? Can anyone tell me if this is true?!
For your wedding, Macaroons made to match in with your colour scheme, tied up with lovely ribbon, a personalised sticker to match your setting is just simply gorgeous!
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Sara one of favourite and regular customers created this great laptop cake, with the Google Screen, using edible images , chocolate, chocolate designer prints and lots of her creativity.
We think its great and we are sure the recipient was overjoyed. Even notice the customised keyboard. I am sure this person had a pretty special 50th Birthday.
Cakes Around Town does all forms of custom edible icing sheets as shown. We print logos, photos, drawings, copies of paintings and list goes on. We also specialise in bulk printing orders for Bakers and Caterers who need large numbers of items.
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Ice your cake with either buttercream or chocolate ganache! Either are delicious and suit the chocolates on the sides. Consider the colour of your buttercream or ganache depending if you are using a white coloured chocolate or dark chocolate.
Cut the chocolate transfer sheet in a strip long enough to fit around the cake. You can tape strips together to go around even the largest of cakes. Just ensure you put the tape on the smooth side (ie the non transferable side).
Place your strip on top of a silicone mat, baking paper or foil, rough-textured design facing up. Place one enough chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F or 46°c ). You will need approximately 1lb or 600g of chocolate to cover around the edge of a 10" cake which is about 2-3 inches high. Always make sure you have more than enough!
Pour the melted chocolate onto 1 transfer sheet strip. Using a long spatula or similar cover the entire strip and dont worry if its running off the sides because you want to make sure you have covered it all!
Allow the chocolate to begin to set. This is when it loses its gloss but is still flexible (5-10 minutes on a moderate weather day). The trick here is you do not want your chocolate to set too hard as you wil not be able to mould it around the cake.
Using your fingers (Latex gloves are good for this job), gently lift the strip and place it carefully around the cake, allow the chocolate to adhere/mould to the sides of the cake. Press the chocolate-coated side of the transfer around the cake to encircle it completely. If you have measured correctly you should have a neat meeting of the strips.
Refrigerate cake until chocolate strips are firm, about 30 minutes. Then you can gently peel back the chocolate transfer strip
Chill cake at least 3 hours and up to 1 day. Decorate with mounded fruit, decorations or as you please.
Some Hints and Tips To help:
Spread melted chocolate thinly on the sheet, it doesnt need to be thick. You can let it set, then peel off the transfer sheet and break up for some gorgeous decorations for ice creams, desserts and cakes.
You can cut up transfer sheets and put them on chocolate cookies that have not yet set, or on hand made chocolates! Lovely bonboniere idea. (See Sara's cookies she made below with our sheets, Talented Lady!) She has used the (View our Transfer Sheets Here) Marrakesh and Baba Designs.
Transfer sheets are flexible and can be shaped any way you choose. Check this little video out.
See Video Here
Chocolate Transfer Sheets should last until you use them. It's merely cocoa butter and powdered coloring embossed onto a clear acetate sheet. Store flat and dry.
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