Tie Dye Macarons with Marshmallow Buttercream

tie dyeTie Dye Macarons! This is just my usual base recipe just that i add some color to my piping bag! These babies are filled with marshmallow buttercream with a sprinkle of dark cocoa nibs just to cut down the sweetness a little. These were made for a bunch of children and marshmallow was requested and children always get their way around!

Anyway, i had couple of first for this set of macarons! i have not tried making tie dye macarons before and that filling was a rather interesting one to make. i actually had fun adjusting the recipe and was really glad that the children loved it!

Recipe

Yields 30 macarons (Depending on the size you pipe)

Macarons Shell

ingredients

  • 100g egg whites (about 3 egg whites)
  • 1/8 teaspoon cream of tartar
  • 200 grams icing sugar
  • 110 grams ground almonds
  • 25 grams granulated sugar
  • Color as you desire (NO LIQUID COLORING!!) Use paste or powdered

Methods

  1. Sieve ground almonds and icing sugar into a bowl
  2. Whip room temperate aged egg whites with cream of tartar till soft peak and gradually adding in granulated sugar till you get a stiff peak! (Remember we want stiff peaks, not dry meringue)
  3. Incorporate dry ingredients in 3 additions into the meringue and fold in till you get a smooth moving lava
  4. Color your piping bag with strips of colors that you want to create the tie dye (i forgot to take a picture of this. Will try to remember the next time)
  5. Pipe and dry shells till they are not tacky to the fingers when touching
  6. Bake at 150C for 15 mins (Every oven temperature differs & i would strongly suggest getting an oven thermometer)

 

Marshmallow Buttercream Frosting

Recipe Adapted from bakedbree

ingredients

  • 1 cup room temperature butter
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 vanilla bean (optional)
  • Sprinkles of cocoa nibs (optional)

Methods

  1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
  2. Whip for 2 minutes.
  3. Add the confectioners sugar and continue to beat for 2 minutes.
  4. Add vanilla extract and vanilla bean.

 

GS9A3704

These are how the shells look! The interesting part about this is, no 2 shells are the same.

GS9A3702

Piped MacaronsPipe the shells generously

fluffy marshmallowi love how fluffy this marshmallow frosting looks! Totally like a fat cloud 😀 Sprinkle the top with a little cocoa nibs

Sandwiches shellEnjoy these tiny morsels of sweetness!

Till then

Happy Baking!

i hope to be back here asap. Let me first settle the interview i have next week. Have yet to think of the bakes i need to prepare for tasting :/

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6 thoughts on “Tie Dye Macarons with Marshmallow Buttercream

  1. Hi dear,

    I have never made macarons before and your tie-dye ones caught my eyes! They are so pretty!! 😀 It seems complicated to make the swirl of colours. Could you advise more on that? Thanks!

    • Hello Grace,

      The step for coloring the macarons is pretty easy. Just use a paint brush and color the inside of ur piping bag with color paste. (Paint 5 different color of thin strips of the colors u want)

      So sorry i forgotten to take a pic of that process.

      Will be doing a batch this week, and will update with a picture than .

  2. Hello again,
    I am having trouble with my macaron batter. It’s a very “moon crater” looking texture after I piped out and while baking the whole macaron turned wrinkled or cracked, it was just monstrous looking. What did I do wrong? Help. Thank you.

    • Hello, if you are saying it’s moon crater texture, i would assume that you either did not sieve your almond meal and icing sugar, else, it’s prob under mixed. Either that, or u might have brought ur meringue a little too far. it’s might just be over beaten. hope that helps. Cos the area is so wide, there’s really too many possibilities.

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