Ingredients
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almond powder95g
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icing sugar230g
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water20g
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egg whites, room temperature2
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natural food coloring powder (e.g rose, raspberry)20g
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lime (juice and zest)2
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unsalted butter, soft100g
Preparation
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step 1
Line 2 baking tray with baking paper and set aside. Preheat the oven to 140°C.
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step 2
Place almond powder and icing sugar into mixing bowl.
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step 3
Press control knob and grind 15 sec/speed 9. Transfer into a bowl and set aside. Clean and dry the mixing bowl thoroughly.
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step 4
Place icing sugar and water into mixing bowl.
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step 5
Press control knob and cook 3 mins/120°C/speed 1.5. Transfer into a bowl and set aside. Clean and dry the mixing bowl.
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step 6
Insert Whisk into mixing bowl.
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step 7
Place egg whites and icing sugar into mixing bowl.
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step 8
Press control knob and whip 2 mins/speed 4. Scrape down sides of mixing bowl with scraper.
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step 9
Without measuring cup, press control knob and whip 3 mins/speed 4, add reserved syrup through the opening of the lid at first 2 mins.
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step 10
Transfer the meringue into a bowl and add 3 tbsp almond-sugar mixture and food coloring powder to the meringue.
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step 11
Gently fold until smooth and repeat the process until the finish with the mixture is homogeneous.
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step 12
Pour the mixture into a piping bag with a smooth nozzle of approx. Ø 1 cm.
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step 13
Pipe on the prepared baking tray, gradually form small buttons of Ø 2 cm, leave a minimum of 1 cm between them.
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step 14
Lift the tray up and drop it parallel to the surface and left it to rest for approx. 20 mins.
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step 15
Bake for 14 mins (140°C). Let cool on the paper and transfer to a cooling rack until cool completely.
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step 16
Place lime zest and icing sugar into mixing bowl.
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step 17
Press control knob and grind 15 sec/speed 9. Scrape down sides of mixing bowl with scraper.
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step 18
Insert Whisk into mixing bowl.
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step 19
Add lime juice and butter into mixing bowl.
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step 20
Press control knob and mix 1 min/speed 3.5. Transfer to a piping bag and set aside.
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step 21
Pipe the lime filling onto a piece of macaron then cover with another piece.
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step 22
Reserve in the refrigerator at least 1 hour before serving.