Pretty Pink Shirley Temple Macarons
3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract
3-4 drops neon pink food coloring
3 drops red food coloring
In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.
In a medium sized mixing bowl, whip egg whites until foamy.
While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.
Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.
Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.
Place mixture in a piping bag fitted with round tip.
On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.
Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.
Before baking, let batter dry, uncovered for 30 minutes.
Heat oven to 300. Bake for 15-17 minutes. Cool completely.
Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.
Makes about 2 1/2 dozen filled macarons.
Cherry White Chocolate Ganache
1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/2-1 tsp maraschino cherry juice
Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.
Recipe by Amy and Madeline Richardson