Kevin的小廚房

Step1

Preheat oven to 170℃/150℃, line oven trays with baking paper.

Step2

Beat egg whites in a small bowl with electric mixer until soft peaks form, Add superfine sugar, beat for approximately 10 minutes until sugar dissolves, test by rubbing a little between thumb and finger if not grainy the sugar is dissolved. (攪拌至屆近乾性發泡狀態)

Step3

Transfer mixture to a large bowl, fold in sifted Almond flour, and confectioner’s sugar in two batches, stirring well to combine until paste surface smooth.

Step4

Add Lemon Yellow/Red/Green Soft Gel Paste Food Color in paste, stirring well to combine until paste surface smooth.

Step5

Spoon mixture into piping bag, fitted with a 1 cm plain tube, which is resting in a tall drinking glass.

Step6

Pipe 4 cm rounds onto baking tray 3 cm apart.

Step7

Tap trays so macarons spread slightly. Stand 120 minutes until surface dry (air-dried 2 hours).

Step8

Double trays, bake for approximately 16 minutes (170℃/150℃ bake 10minutes, Remove bottom trays, 150℃/150℃, change direction, open valves of a tire for 3~5 seconds and Continue baking 6 minutes) until set to the touch. Cool on trays.

Step9

Yellow Ganachex2: Bring Passion Fruit Puree to the boil in a small saucepan, remove from heat and add bittersweet chocolate/milk chocolate, stir until smooth. Add butter and honey and stir until smooth. Stand at room temperature until a spreadable consistency.

Step10

Red Ganachex2: Beat Marzipan in a small bowl with electric mixer until soft (25 minutes), and add un-salt butter, stir until smooth. Add Vanilla beans and Raspberry jam and stir until smooth. Stand at room temperature until a spreadable consistency.

Step11

Sandwich marcarons with the ganache, keep refrigerated.