What happens when you've already made Bakewell tart macarons? You try out baking Battenberg ones, of course. I just can't get enough of the deliciously almondy taste you find in such recipes. The recipe is made with French meringue, coloured the signature dessert colour and filled with almond infused buttercream. And so in all their pink and yellow glory, I present to you... Battenberg macarons.
(Makes 12 medium or 24 mini)
♥ Two egg whites, preferably aged for 1-3 days in the fridge♥ 75g caster sugar
♥ 90g icing sugar♥ 75g ground almonds, sieved until fine
♥ Pink and yellow food colouring
For the Battenberg buttercream filling
♥ 100g butter, softened♥ 200g icing sugar
♥ A dash of milk
♥ 2 tsp almond essence
In case you haven't already seen it, a few months ago I created an illustrated guide for making macarons. So for tips, tricks and the basic recipe - just follow it step by step.
The only difference is you divide the mixture by two and dye it pink and yellow separately.
For the buttercream, you simply add in the almond essence and pink colouring to the buttercream.
Pipe as usual and twist together to make a full Battenberg macaron! Yum!
Are you a fan of Battenbergs? Have you ever tried and unusual flavour macaron recipe?