Wormholes, strange planets and glowing stars: our fascination with the universe is as infinite as space itself. Distant stars that we can see but never reach still exert a pull that’s difficult to escape. With this recipe you can bring galaxies from far, far away right to your kitchen counter.
Galaxy Macarons
Wormholes, strange planets and glowing stars: our fascination with the universe is as infinite as space itself. Distant stars that we can see but never reach still exert a pull that's difficult to escape. With this recipe you can bring galaxies from far, far away right to your kitchen counter.
Equipment
- Sieve
- Piping bag
- Baking tray
- Baking paper
- Electric whisk
Ingredients
- 10 oz icing sugar in 4 portions of 2⅔ oz
- 6 oz ground almonds in 4 portions of 1½ oz
- 5 oz egg white in 4 portions of 1¼ oz
- 1 oz sugar in 4 portions of ⅓ oz
- food coloring in blue, purple, black and white
- 2 tbsp condensed milk
- blackberries
- 2 fl oz cream
- 5 oz melted white chocolate
Instructions
- Sieve the first portions of icing sugar and almonds. The sieving is very important for the quality of the dough! Beat a portion of the egg white until stiff and add in a portion of sugar, and some blue food coloring just before you stop stirring. Fold the icing sugar-almond mix into the beaten egg white a little at a time.
- Repeat the process three times with the remaining portions of ingredients. Dye each dough portion a different color.
- Transfer each portion of dough into a small piping bag without a nozzle. Cut the tips off and place the small bags together in a large piping bag with a nozzle.
- Use the piping bag to create small macarons on a baking tray lined with baking paper. To do this, move the piping bag in a circular motion. Then bake the macarons with the heat set to above and below for 13 minutes at 300°F.
- Stir white food coloring into the condensed milk. Dip a clean toothbrush into the condensed milk and pull your finger over the bristles to splatter little stars onto the macarons.
- Boil the blackberries and strain them through a sieve. Stir the cream and melted chocolate into the blackberry purée, before leaving it to cool for 30 minutes. Then beat it into an airy cream with an electric whisk.
- Squeeze a blob of cream onto a macaron and sit another macaron on top of it. Press them together so the cream reaches the edges.
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If the fancy takes you, you can vary the colors of the dough to suit your taste: how about using soft pastel shades for a cool watercolor effect? If you color the dough portions in subtly different shades, from dark pink to light pink for example, you can conjure up a neat ombré effect. Or strong shades of blue, green and turquoise look amazing and fit with the current mermaid trends. You could also try our recipe for Raspberry Macarons.