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Tiffany Blue Rum Macarons - Episode 213 - Baking with Eda

290 views · Published 21 May 2016 · 4:51 · Indexed 4 November 2026

Channel: eda · 2016 · Howto & Style

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Website: http://www.bakingwithnyssaeda.com/2016/05/tiffany-blue-rum-macarons.html

Ingredients

Dry Ingredients
71 gr almond flour or almond shavings
171 gr icing sugar

2 egg whites
53 gr granulated sugar
drops of Wilton sky blue gel food coloring 

Rum Ganache
100 ml heavy cream
100 gr chocolate chunks
1,5 tbsp chocolate paste(Nutella)
2 tsp Rum 


Instructions

1. Make the ganache: Place the chocolate chunks and chocolate paste in a bowl. Set aside. In a medium sauce pan, heat the heavy creamy bring to a boil over medium heat. Pour the heavy cream over the chocolate ans let sir for 1 minute. Stir until smooth and shiny. Add the rum and stir until combined. Chill in refrigerator for 10 minutes to set.

2. Preheat your oven to 160C(320F) and line 2 baking sheets with parchment paper.

3. Place the almond flour or shavings and icing sugar in a foodproccessor. Run for 2-3 minutes. Sift the mixture to a medium mixing bowl. Set aside.

4. In a medium mixing bowl, combine the egg whites and granulated sugar. Whisk for 2-3 minutes. Use a handmixer, whisk until stiff peaks form. Add dropsof food coloring and whisk for another 2-3 minutes or until combined.

5. Add the egg whites to the dry ingredients. Fold mixture together with a rubber spatula -using short strokes at first -until just combined . The batter will be very stiff. Use bigger folds once batter loosens. When batter is ready, it should fall from the spatula in a thick ribbon. 

6. Transfer mixture to a piping bag with large round tip. and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. 

7. Bake in preheated oven for 14 minutes. Remove from oven and cool completely.

8. Place 1 tsp of the ganache onto hal fof the shells cover with remaining shells.

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