Turkish Delight Macarons

It's my baby girls 3rd birthday tomorrow, along with her number 3 cake for tomorrow and her tinkerbell party cake, she has requested some pink Macarons.

What flavour goes well with pink??
Turkish Delight.

Taking inspiration from the Cadburys chocolate bar, these Macarons are flavoured with Rosewater and have a Cadburys milk chocolate ganache filling.

What you need for the Macarons...
  • 200 grams almond meal
  • 200 grams icing sugar
  • 75 mls water
  • 200 grams caster sugar
  • 160 grams egg whites (about 5 eggs) to be used in 80 gram lots.
  • 1 teaspoon rosewater
  • pink or red colouring
How you do it...
  • Sift the almond meal and icing sugar together once done this is called the tant pour tant
  • In a saucepan bring water and caster sugar to boil, do not stir at all and do not let the syrup go over 115 degrees C
  •  While you are making the sugar syrup beat 80 grams for the egg whites gently on a medium speed, when syrup reaches 105 degrees turn speed up.
  • Once the syrup reaches between 115 and 120 degrees remove the saucepan from the heat and
    pour into the egg whites, continue to beat for 10 minutes to allow the Italian meringue to cool. 
  • Combine the tant pour tant with the remanding unbeaten 80 grams of egg white, making a smooth almond paste, mix in the rosewater and your desired colour.
  • using a flexible spatula add a third of your Italian meringue into the almond paste to relax the mixture, then add in the rest in, mixing with the spatula carefully.
  •  Fill your piping bag with the macaron batter, on a baking tray covered in baking paper pipe out small , regular, well spaced rounds about the size of a 20 cent piece. Lightly tap the bottom of the tray and let the macarons rest for at least 30 mins. You need the time so the macarons form a crust on the top, this is so they don't crack while in the oven.  You want to be able to touch the top of the macaron without it sticking.
  • While the macarons are resting pre heat your oven to 150 degrees
  • Bake the macarons for 12 to 14 minutes.  When you take them out, carefully place the baking paper onto a damp tea-towle on you bench top, this make it easier to remove your shells
  • pop into a cooling rack to cool, and store in an airtight container in the fridge until you are ready to fill.
What you need for the Ganache...
  • 1/2 a cup cream (I used Zymil lactose free this time)
  • 200 grams cadbury milk chocolate 
How you do it...
  • Heat cream over a low heat.
  • once starting to bubble take off heat and whisk in the broken up block of chocolate.
  • let cool and thicken up in the fridge, I find it best to make the Ganache the night before you want to use it.
Putting together
  • I like to organise the Macarons with partners of similar size before filling to make life easier.
  • Fill your piping bag with the Ganache, and into the centre of one side pipe a nice dollop and then sandwich the two side together.
  • dust with some cadbury drinking chocolate powder
Happy Baking

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