Sunday, 26 July 2015

Peaches and cream macarons

I’ve been very bad and neither made nor posted a macaron recipe in ages! This has to change as I have so many fun summery macaron flavours up my sleeve. Starting with this peaches and cream macaron recipe which is light, not to sweet, summery and refreshing. And so without further ado, here is the recipe…


(makes approximately 30 3.5 cm shells)

For the shells you will need:
- 60 g icing sugar
- 70 g ground almonds
- 1 tsp cornflour
- 52 g egg whites
- 52 g caster sugar
- 1/8 tsp orange food colouring paste (I use Americolour)
- A couple of drops of Wilton pink gel colour (this makes the orange colour more rich and peachy-looking)

For the filling you will need:
- 3 ripe peaches
- 50 ml water
- 2 tablespoons of golden caster sugar
- 1 teaspoon cornflour
- 1/2 teaspoon lemon juice
- 100ml double cream
- 1/4 teaspoon vanilla bean paste
- 1/2 tablespoon caster sugar

French meringue macarons recipe

For a detailed and illustrated step-by-step guide to making my macaron shells, please see my french meringue macaron recipe

  1. Preheat the oven to 150C
  2. Grind the almonds in a food processor with the icing sugar and cornflour
  3. Beat the egg whites with an electric whisk and gradually add in the caster sugar.
  4. Once all the sugar has been incorporated, continue to beat the egg whites until stiff peaks form. Then whisk in the powder or gel food colouring
  5. Fold in half of the almond mixture until fully incorporated then fold in the final half
  6. Transfer the mixture into a piping bag and pipe out onto trays lined with baking
  7. paper or silicone baking mats. Firmly tap the trays on the countertop to bring any air bubbles to the surface. Quickly pop these with a toothpick
  8. Allow the macarons to rest until they are dry to the touch
  9. Bake the macarons at 150C for about 20-30 minutes or until you can break one open and the interior is no longer wet
  10. After baking allow the macarons to get quite cool before filling

To make the filling

  1. Start by making the peach compote the day before you want to fill the macarons
  2. Wash and slice the peaches, leave the skin on as gives a lovely rich colour and adds to the flavour
  3. Place the peach slices in a pan with the water the sugar and simmer on a medium to low heat for 20 minutes until the peaches begin to break down and some of the liquid begins to reduce
  4. Place the peach mixture into a heatproof bowl and allow to cool
  5. Once cooled, place the mixture into a food processer and whizz to a smooth puree like consistency
  6. Transfer the mixture to a saucepan, remove 2 tablespoons of the mixture to a ramekin and stir in the cornflour, once the cornflour is incorporated add to the rest of the peach mixture and stir to combine
  7. Bring the peach compote to the boil and simmer gently until the mixture thickly coats the back of a spoon, allow to cool completely before filling the macarons
  8. Whisk the cream, sugar and vanilla bean paste to firm peaks and transfer to a piping bag

Assemble the macarons

  1. Pair like-sized macarons together
  2. Pipe a round of the cream in the base then pipe/spoon the peach compote into the centre
  3. Put the lids on and gently press together
  4. As this filling is quite moisture rich, you can eat this macarons after only 6 hours! 
  5. Enjoy!

Watch out for other summer-inspired macaron recipes coming soon including mint chocolate chip and stracciatella!

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