Watermelon Macarons

Macarons are always a favourite amongst my family and friends when I make them.  I thought I'd share this recipe with you.  But instead of making my usual macarons with a white chocolate ganache, I made these using a buttercream filling instead.  Also, I thought making the macarons look like watermelon would be fun as I'm missing summer days at the moment.

Not only did they turn out looking like watermelons but they tasted delicious.

Macarons do not require many ingredients but making them can be tricky to get right. I've use this recipe every time I make them and each time, they have turned out perfect with the little feet at the bottom of each macaron shell.  I must confess that I did have one batch in all the times I've made them which did not turn out.

I hope you give this recipe a try.  You will be happy with the end product and you will impress your family and friends.

Happy Baking xo

Watermelon Macarons

*Please note - castor sugar is not pictured in the photo

Ingredients

· ¾ cups almond meal
· 1 cups icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· 1 teaspoon vanilla extract
· 1 teaspoon Black sesame seeds
· Food colouring (optional)

Buttercream Filling

· 57 grams butter, softened

· 1 ½ cup icing sugar
· 2 to 4 tablespoons milk
· ½ teaspoon vanilla essence
· Food colouring (optional)

Instructions

1. Preheat oven to 130C°.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla extract and food colouring, beat until just combined.

5. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

6. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

7. Sprinkle a few black sesame seeds over each macaron so they look like watermelon seeds.

8. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

9. Bake macarons one tray at a time for 18 to 20 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

10. Spread some buttercream icing over the flat sides of half the macarons. Sandwich with the remaining macarons. Set aside until filling sets.


Buttercream Filling

Cream softened butter with icing sugar until pale and fluffy. Add vanilla essence and milk one tablespoon at a time. Continue adding milk until the desired texture of buttercream is achieved.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· For more even colour on the macarons, remember to turn the tray halfway in the bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.