Macaron Gems | youcanbakethis.com | Photography by: MavrenLee_Photography
I made these Mini Macaron Gems for my gorgeous friend Sue’s birthday recently – she and some other girlfriends came to my place for morning tea. We wanted it to be really special for her, so I made lots of cute little things to eat like these Mini Gem Macarons, shot glasses of Chocolate Toblerone Mousse with Persian Fairy Floss (is there anything better than fairy floss, really?), Doughnut Holes with Salted Caramel Sauce and Cream Horns (yum, my fave). We also had a gorgeous Rich Chocolate Cake with Raspberry Buttercream topped with silk flowers. Definitely keep an eye out for those posts
I’m kinda loving the whole vintage, high tea, cute florals, a bit shabby chic look at the moment… There’s so much that you can do by putting bits and pieces together. Stage left to Pinterest for ideas! So the table for tea was set with gorgeous vintage crockery that I hired locally and other cute things that I picked up here and there. It’s lovely to be able to spoil the ones you love with little surprises and to be able to be a bit creative too. My job is far from creative, so baking is definitely my outlet!
These macarons are only about an inch (2.5cm) across, so they’re super cute for gifts, or tea, or decorating cakes, or just popping in your mouth like popped corn! I think they look gorgeous in a jar with some cute ribbon as a gift. I’m absolutely adding that to my ‘home made gifts’ list… I love all of the different colours all piled up, but they look lovely all grouped together in one colour don’t they?
Any help you can get making macarons is a dead set gift as far as I’m concerned, so I’ve taken note from anything I’ve read and people I know who make awesome macarons.
A small thing is to make sure your oven isn’t too hot. If your oven runs a bit hot (like mine does), turn it down a teeny bit. If your oven is too hot you could crack the macarons or they may cook well but be slightly brown on the top and you don’t want that as it ruins the lovely colours that you can make them.
Best tip ever – if it’s hot or humid turn the air conditioning on! Most recipes say to sit the macarons after you’ve piped them onto baking paper for at least 20 minutes. That’s because they need to be dry when you lightly touch them, before you put them in the oven.
So note to self… If they’re not dry, they won’t rise and create a ‘foot’. Therefore you’ll have flat as a pancake macarons instead of gorgeous ones! So you may find you need them to sit for half an hour, or an hour, whatever it takes until the mixture doesn’t stick to your finger when you touch one. My gorgeous friend Richelle who makes THE most beautiful macarons gave me this tip. Best – Tip – Ever! Her macarons are perfect – every time, so it’s advice worth taking! Thanks Richelle
Mini Gem Macarons
- 1/3 quantity of Easy Buttercream Frosting
- 3 egg whites
- 1/4 cup caster/superfine sugar
- 1 & 1/4 cups icing/powdered sugar sifted
- 1 cup ground almonds sifted
- 1-2 drops of pink (or other) food colouring
Preheat oven to 130°C or 265°F. Line trays with baking paper.
Beat the egg whites in a small bowl until soft peaks form. Add the caster/superfine sugar a tablespoon at a time until all of the sugar is incorporated and the sugar is dissolved.
Fold in the sifted icing/powdered sugar and ground almonds in 2 batches.
Spoon mixture into a piping bag with a round piping nozzle (I use either a Wilton 1A or Wilton 12). Pipe 2.5cm / 1 inch rounds around 2.5cm / 1 inch apart onto trays. Tap the trays on the bench so that the macarons spread slightly and any bubbles are gone.
Stand the macarons for at least 30 minutes or until you can touch one and mixture doesn’t stick to your finger (see Baking Tip).
Bake for 20 minutes and cool on the trays.
Make 1/3 amount of Easy Buttercream Frosting and pipe or spoon the frosting onto one macaron and sandwich with another macaron.
Watch them disappear!