Receta SPRING MACARONS with FRUITY FROZEN YOGURT FILLING...Mac Attack 5
SPRING MACARONS with FRUITY FROZEN YOGURT FILLING
recipe adapted from Martha Stewart
I made half the recipe and got about 15 macarons
Ingredients
Makes about 15 filled macarons
- 1 1/4 cups plus 1 teaspoon confectioners’ sugar
- 1 cup finely ground milled nut flour (from Linswood UK)
- 6 tablespoons fresh egg whites (from about 3 extra-large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- Macaron Filling
- 1 cup Strawberry-Cape Gooseberry Frozen Yogurt (recipe here)
Method:
Macarons
Preheat the oven to 150C. Line baking sheets with parchment paper.
Sift the confectioners sugar and nut meal 2 times. Reserve.
Whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form.
With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about an hour or more.
Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment.
Filling:
Soften the Strabwerry-Cape Gooseberry Frozen Yogurt slightly.
Turn macarons so their flat bottoms face up. On half of them, spoon about 1 teaspoon of softened frozen yogurt. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Freeze. Serve directly from freezer!
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