Yield: 45 macarons
Ingredients:
Shell
- 2 cups (470 ml) almond flour
- 2 1/3 cup (560 ml) icing sugar
- 6 egg whites, room temperature
- ½ cup (120 ml) sugar
- Green, yellow, red, and brown gel food colouring
Filling
- 1 cup (240 ml) butter
- 3 cups (710 ml) icing sugar
- 5 drops (5 ml) coconut extract
- 2 tablespoons (30 ml) pistachio paste
- 1 lemon, juice and zest
- 3 tablespoons (45 ml) strawberry jam
Method:
Let’s get baking!
To make the shells, preheat oven to 285 F (140 C).
In a food processor, process almond flour with icing sugar.
Add egg whites to the bowl of a stand mixer, and whip together.
Gradually add sugar.
Whip until egg whites form stiff peaks.
Sift almond flour mixture into bowl.
Slowly fold in.
Divide among 4 bowls.
Add green colouring to one bowl and fold in.
Add yellow colouring to a second bowl and fold in.
Add red colouring to a third bowl and fold in.
Add brown colouring to fourth bowl and fold in.
Scrape batters into separate piping bags with ½-inch (1.25 cm) tips.
Put a silicon baking mat with circle outlines, or parchment paper with drawn circles flipped over, on a baking sheet.
Pipe almond flour-egg white mixture into the circles, keeping colours separate.
Tap the tray on the counter to get rid of the peaks.
Let stand 30 minutes or until a skin has formed.
Bake in the oven 12-15 minutes, rotating once.
Let sit for 1 hour.
To make the filling, whip together butter and sugar in a stand mixer.
Divide the mixture evenly between 4 bowls.
Add coconut extract to one bowl and mix in.
Add pistachio paste to a second bowl and mix in.
Add lemon zest and juice to a third bowl and mix in.
Add strawberry jam to a fourth bowl and mix in.
Let cool.
Use coconut filling to sandwich 2 brown shells. Repeat until used up.
Use pistachio filling to sandwich 2 green shells. Repeat until used up.
Use lemon filling to sandwich 2 yellow shells. Repeat until used up.
Use strawberry filling to sandwich 2 red shells. Repeat until used up.
To assemble, wrap a Styrofoam cone with gift wrapping paper.
Pierce the cone with a toothpick near the base at a 45-degree angle.
Press a macaron onto the toothpick.
Repeat, working your way up the cone, until all macarons are used.
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