Cute Watermelon Macarons

I have gone macaron crazy in my kitchen.  But there are no complaints here, as everyone can't get enough of this delicious treat.

I made watermelon macarons awhile ago for a close friend for her birthday as she loves watermelon things.  I had to make them again to share with you all as they are so cute.

They are so fun to make and they look just like watermelons.  They remind me of summer and I'm definitely counting the days to warmer weather.

I made these macarons using the French method but would love to one day try the Italian method. There are so many different macaron flavours I would love to try and bake too.

I usually make macarons with a white chocolate ganache but I didn't have thickened cream so I made these watermelon macarons with a buttercream filling instead.  I will share my white chocolate ganache icing in another macaron bake in the future.

Happy Baking xo

Cute Watermelon Macarons

Ingredients

· ¾ cups almond meal
· 1 cups icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· 1 teaspoon Black sesame seeds
· Food colouring (red & green)

Buttercream Filling

· 57 grams butter, softened
· 1 ½ cup icing sugar

· 2 to 4 tablespoons milk
· ½ teaspoon vanilla extract
· Food colouring (red)

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.

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. Divide the mixture into 2 bowls. In one bowl, spoon about a quarter of the mixture and add the red food colouring. With the remain mixture add the green food colouring.

7. Spoon mixture into two different piping bags or two large snaplock bags. If using snaplock bags, snip 1cm from a corner of the bags. Pipe round green mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron. Then, pipe the red mixture in the centre on top of the green rounds.

8. Sprinkle a few black sesame seeds in the middle of each macaron so they look like watermelon seeds.

9. 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.

10. 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.

11. 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 extract 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.