It's been a long time since I made macarons. This week I was playing around with different lemon curd recipes, which use lots of egg yolks. So I was left with a lot of egg white and used this as an opportunity to create some tropical macarons.
For this recipe you need:
- 90g Powdered sugar (sift it beforehand - the amounts are the sifted weights)
- 50g almond flour (sift it beforehand - the amounts are the sifted weights)
- 60g egg white (at room temperature)
- 30g sugar
I use these ingredients 2X - once for the flamingos and once for the pineapples.
In the video below you will get detailed instructions about the preparation of these macarons.
I also use white chocolate (about 150g) which I temper and then color with cocoa based food coloring to make the flamingo head and legs, as well as the pineapple leafs. (Are they called leafs?). To paint on the eyes, I use black gel food color. No food color pen works well to paint on chocolate.