D e l i s i o u c i t y

I have been meaning to make these for the longest time ever – and finally here they are! The ice-cream wooden sticks were a real steal I found from a local stationery shop back in my home town. Aren’t these pops just too cute? I think they make a great party gift! I am also very happy to get back to (my more reliable) french meringue technique – which resulted in these superfine macarons. Double win!

French meringue Macarons (adapted from tartelette’s recipe)

110g fine, sifted ground almonds
200g confectioner’s sugar
90g egg whites, aged
25g sugar
pinch of salt
colourful tiny pearls

Method: Place the egg whites and pinch of salt in a bowl and mix until foamy. Start adding the sugar a little at a time until all is used up. Keep on mixing on medium to high speed until ou get a semi-stiff peak meringue. In a separate bowl, combine the almonds and confectioner’s sugar. When the meringue is ready, combine the almond mixture and the meringue. Fold and scoop until you get a flowy batter, but make sure you do not over-mix. Pipe onto parchment paper, and sprinkle the pearls onto the surface of each macaron shell. Let dry until the surface doesn’t leave any bit of batter on your finger upon touching. Bake for 10 to 15 minutes, at 170-175C. Let cool before peeling off the macarons from the parchment. Then pipe in your filling (I used my vanilla bean buttercream here) – place the wooden sticks on a tiny dollop of filling, then sandwich in another bit of buttercream. Place another macaron onto the filling to complete.

And the bestest part is? No holes or hollowness in my macaron shells.. huzzah! (yes i’m still on about my last post) :p