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 almonds200g 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
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)