Red Velvet Macarons
If you’ve been reading this blog since the baby years of its existence, you might be aware of my humiliating macaron attempts in the past.
Macarons are the sweet, sweet confection that I’ve posted on here regardless of their success. I’ve even tried to educate the internet on how not to make macarons. I am that confident in my mistakes.
Which is why there is a grand total of five macarons in these pictures. The other 15 were cracked, Mr Blobby shaped and had missing limbs (no “feet").
The macaron ship had sailed, people.
Macarons are the sweet, sweet confection that I’ve posted on here regardless of their success. I’ve even tried to educate the internet on how not to make macarons. I am that confident in my mistakes.
Which is why there is a grand total of five macarons in these pictures. The other 15 were cracked, Mr Blobby shaped and had missing limbs (no “feet").
The macaron ship had sailed, people.
It gets worse. Last week, I completely forgot about how terrible I was at “macoranage.” I forgot so badly, that I agreed to try and match a boutique’s red velvet macaron!
Macarons from L'orchidee in Westfields Stratford
Naturally, the macarons at L’orchidee were exactly what you’d expect: each told its own tale. Even though they’re made in continuous batches 3 days a week, not one was the same. Which I think is just the way it should be, none of this precision and uniformity, especially since so many of us have so much trouble making them at home.
So here is my attempt to out-do L’orchidee’s red velvet macaron for the Westfield’s We Are Dining campaign. This month, Westfield's are showcasing their diverse array of eateries, and they're giving 30% off to customers in this nifty little booklet which you can download here.
I am usually disappointed by the vast selection of same-y food chains you find in shopping centres. But Australian company Westfield's do things a little differently, they have whole sections dedicated to certain cuisines. For example, a 'World Food Court' where the busiest fast food restaurants are the ones serving up sushi, falafel and ribs, and the same goes for their 'Fast Food Court.'
Personally, I don’t think my attempt at red velvet macarons even slightly match up to L'orchidee's. But it was nice to see what else The Eastern Market had to offer, besides beautiful Baklava and gorgeously scented roasted nuts.
If you live in London, you're never too far away from a Westfield shopping centre. Go east for the Stratford mall, or west for the Shepherds Bush branch. You can also pick up the 30% restaurant vouchers at the concierge desks in both locations!
Adapted from Cake Journal
100g ground almonds
105g egg whites
193g icing sugar
7g cocoa powder
45g caster sugar
Few drops red food colouring
Filling
100g cream cheese
250g icing sugar
1 tsp lemon juice
Method
Line 2 baking sheets. Place the ground almonds and icing sugar and cocoa powder in a food processor and whiz for 30 seconds. Sieve the mixture into a bowl and discard the little almond lumps.
Whisk the egg whites until stiff peaks form. Add the sugar a tablespoon a time whilst continuing to whisk, until you get a glossy mixture. Add the food colouring at this stage.
Carefully and slowly fold the almonds into the meringue bit by bit. Try not to over mix! The mixture should not be too thick or thin, but somewhere in the middle.
Add the mixture to a piping bag fitted with a round tip. Pipe small rounds (from directly above) and space them an inch apart. Tap the baking sheets against your worktop to release air bubbles. Leave to stand for 30 minutes.
Preheat the oven to 150 degrees C. Bake for 12 minutes then leave to cool.
Beat cream cheese until smooth, add icing sugar and lemon juice. Place in a piping bag and pipe a small dollop on top of half of the macarons. Gently place the second half on top. Store in the fridge for up to 1 week.
100g ground almonds
105g egg whites
193g icing sugar
7g cocoa powder
45g caster sugar
Few drops red food colouring
Filling
100g cream cheese
250g icing sugar
1 tsp lemon juice
Method
Line 2 baking sheets. Place the ground almonds and icing sugar and cocoa powder in a food processor and whiz for 30 seconds. Sieve the mixture into a bowl and discard the little almond lumps.
Whisk the egg whites until stiff peaks form. Add the sugar a tablespoon a time whilst continuing to whisk, until you get a glossy mixture. Add the food colouring at this stage.
Carefully and slowly fold the almonds into the meringue bit by bit. Try not to over mix! The mixture should not be too thick or thin, but somewhere in the middle.
Add the mixture to a piping bag fitted with a round tip. Pipe small rounds (from directly above) and space them an inch apart. Tap the baking sheets against your worktop to release air bubbles. Leave to stand for 30 minutes.
Preheat the oven to 150 degrees C. Bake for 12 minutes then leave to cool.
Beat cream cheese until smooth, add icing sugar and lemon juice. Place in a piping bag and pipe a small dollop on top of half of the macarons. Gently place the second half on top. Store in the fridge for up to 1 week.
Do you suck at making macarons too? Love Em
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