Multicoloured Macaron 🌈

Instructions

Line your baking trays with silicon baking paper.

Divide the ground almonds and icing sugar between how many different colours you're using. For example, if you're using four different colours, separate the ground almonds and icing sugar in to four different bowls. In each bowl add half a teaspoon of your chosen powder. You'll have one bowl for beetroot powder, one bowl for turmeric etc.

Place in to a food processor and process for 2-3 minutes and place back in to it's bowl. Clean the processor and repeat for the other colours.

Sift each blended mixture into a bowl and discard of the big lumps that have been left behind.

Whisk 60g of egg whites and separate between the bowls and mix until a stiff mixture forms.

Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

Add a quarter of the meringue to the almond/sugar mixtures. Mix well so that the mixtures loosens. Now fold in the remaining meringue a quarter at a time. Mix until the mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – about 5cm across.

Repeat with a clean piping bag for each colour.

Leave to rest so that the macaron forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the temperature of the room.

Bake at 150 C for 15-25 minutes. Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

Sandwich 2 macaroon together with the ganache.