Tuesday, November 6, 2012

Golden strawberry macarons for a bride-to-be...

I wanted to make some macarons for a morning tea to celebrate a workmate's last day at work before getting married.

I thought it'd be as good a time as any to try out my new Wilton gold spray and see how it worked on macarons. I wasn't sure if I should colour the shells or not, and ended up making white ones and spraying them gold, but I may colour them with some caramel colouring next time before spraying them.

I think I was also a little heavy handed with the pink food colouring for the strawberry ganache - I was hoping for a pale pink but ended up with a bit of a fluorescent hue instead!

For the shells:

110g ground almonds
200g icing sugar
50g caster sugar
90g egg whites
caramel food colouring (optional)

Whisk egg whites to stiff peaks, gradually adding the caster sugar. 

Fold almonds and icing sugar into the eggwhites, "macaroning" until you achieve the correct consistency. 

Pipe your macarons into rounds and allow to rest until a skin forms. Bake for 15-18 minutes at 130 degrees celsius (it doesn't matter if they brown because they're being sprayed gold later anyway).

Once cooled, leave on tray and spray with Wilton gold colour mist (you can spray as much or little as you like).

For the filling

100g white chocolate
50g cream
pink food colouring
a few drops of strawberry oil

Heat the cream, add the chocolate and allow to sit for a couple of minutes. Mix well to combine, add some pink food colouring and strawberry oil to taste.

Sandwich macarons, and you're done! (leave for 24 hours in the fridge to mature if you can)


  1. Love your post! Did you like working with the Wilton Color Mist? I was considering using it on macarons for a bridal shower and wanted to know your thoughts! Thanks!

  2. Hi Christina, sorry about the late reply. I really did like working with the Wilton Color Mist - it was great fun and I liked that you could adjust how much colour you wanted on each macaron. Hope the bridal shower macarons went well!

  3. Hi Erica! Just discovered your blog and loving it.
    How did you get your macarons so white? Mine always comes out comes out a little yellow even if I don't put any colouring. Thought it was because the ground almond is yellowish. Am I overbaking mine? Thanks!

    1. Hi Neeta,
      They will stay white if you bake them at a lower temperature for longer. It will depend on your oven but try 110 degrees and see how you go - you will need to bake them for several minutes longer (maybe even 7-10 mins more) but experiment and see. They're a little fiddly but white macarons look so pretty :)