I don’t know about you guys but I’m a sucker for a Wedding, Christening, a Welcome party, Baby gender reveal party and any other joyous family occasion. I love them!
But I’m a wreck. Generally before, during and after the event.
I used to be more cynical, but since kids I can often be seen ugly crying at your events. Soz.
Maybe it’s the lack of sleep, maybe it’s the hormone, maybe it’s the wine, I don’t know, but it just gets me.
Father dancing with daughter – I cry. Photo montage – I cry.
Mum speech – I cry.
Poem readings – I cry.
Puppies or babies – I cry.
Recently we celebrated our youngest addition, baby Laban, to our extended family tree. It was a wonderful party with family and friends with lots of tears (obvs) and laughter.
Camilla, my niece, bestie and Laban’s mother, is a fantastic baker and she made these adorable cloud macarons that I just had to share!
Here is the recipe:
170 g icing sugar
110 g sifted almond flour
90 g egg whites (about 3)
2 tablespoons sugar
For the Passion fruit filling:
125 g white chocolate
50 g passion fruit purée
2 teaspoons of honey
2 tablespoons double cream
Preheat your oven to 125. Sift and then mix the almond flour and icing sugar in a bowl. In a separate bowl, whip the egg whites. Top tip: Make sure the bowl is clean and dry beforehand!
Add the sugar and keep whipping until smooth and glossy.
Now carefully add the almond flour and icing sugar and the food colouring (if you’re using it).
Mix until the mixture is smooth and lumpfree.
1. Prep your baking sheet and make sure you’ve marked the size and shape of your macaron beforehand – it’ll make it super easy and straightforward to pipe your macaroons later.
2. Have a little bowl with water next to your baking sheet for dipping your finger and gently pressing down the “ends” with!
Now pipe your macarons onto a baking sheet. Let the macarons rest 45 minutes.
Bake for about 20 minutes in the lower part of your oven.
One way of knowing they’re done is to gently lift one and if you can easily remove it from the baking paper then you’re done.
Let your macaroons cool completely.
For the filling:
Break down the chocolate into smaller pieces.
Weigh the passionfruit purée.
Heat the chocolate and passion fruit gently in pan.
Stir gently from time to time. The filling is done when the white chocolate has melted completely and the filling is smooth and glossy.
Now add your food colouring and set the mixture in your fridge for at least two hours.
Once set and you’re happy with the mixture its ready to be piped in between your macarons.