Flamingo Macarons




Rating: 3.67 / 5.00 (115 Votes)


Total time: 1 hour

For the macaron shells:







For the filling:






Instructions:

For the flamingo macarons, first sift ground almonds and powdered sugar with a fine sieve.

Beat egg whites and beat with sugar until firm peaks form. Color with food coloring as desired.

Add almond-sugar mixture to beaten egg whites and gently fold until mixture pulls lava-like from wooden spoon. Using a piping bag, pipe onto baking paper in circles – let dry for 40 minutes.

Preheat oven to 145 °C top/bottom heat. Bake macarons on bottom rack for 14 minutes.

For the filling, boil the cream with BIO Flamingo Bussi powdered sugar, pour over the white chocolate and stir.

Pour into piping bags and refrigerate for 2 hours.

Pipe filling onto one macaron half, place a raspberry in the center. Close with 2nd macaron half.

Pipe flamingo head and legs of pink colored couverture and chill well. Paint macaron shells of flamingo macarons with food coloring.

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