Hi bbbakers! Just some pics of a macaron tower I made for our local lolita meet up last week :)
They're pistachio, strawberry and butterscotch flavoured fresh buttercream (softboil method) sprinkled with a bit of gold dust!
Click image for large resolution~
175g pure icing sugar
125 g grounds almonds
3 egg white
75g castor sugar
Sieve together the icing sugar and almond meal.....
whisk the egg white with a pinch of salt to soft peaks, gradually add sugar until thick and glossy, add the gel colour whilst egg white is whisking.......
fold half the almond and icing sugar mixture into the meringue and mix well add the remaining half using a spatula to cut and fold the mixture until it is shiny and has a thick ribbon type consistency.
Pipe with 1cm nozzle pipe and tap on bench etc etc, leave for 15 mins until it gets a skin......
Heat oven to 170C, then turn down to 115C for 17-20min.
Thanks for looking :)