Fun and colouful treats that are perfect for a spring day!
Courtesy of Madelina Paul of Duhlicious
ingredients
For the Macarons
For the Jell-O Frosting
directions
Gently and slowly stir together the water and 250g sugar until combined. Using a pastry brush, brush water along the sides of the saucepan to deter crystals from forming around the sides of the pot.
In a saucepan over medium heat, bring sugar and water to a boil. Allow to cook, without stirring at all, until it reaches the soft ball stage, or the sugar registers 115ºC on a candy thermometer. (Test for the soft ball stage by dipping a spoon into a glass of ice cold water, then dip into the centre of the sugar and water mixture, and then quickly back into the water. Feel with your fingers to see if you can form into a soft, gummy ball. You will reach this stage after the string stage, in which the sugar mixture will feel stringy between your fingertips.)
In the bowl of an electric mixer (make sure the bowl is spotless!), beat 90g of egg whites at moderate speed. Once the egg whites begin to look like a bubble bath– increase the speed to high and very slowly begin pouring in the sugar syrup, holding the saucepan higher than the mixing bowl so that it pours out in a thin, continuous stream. Beat until the bowl is almost cool to the touch (its likely to retain a bit of warmth) and the egg whites form stiff, shining, upstanding peaks. You want to be able to turn the bowl upside down without the egg whites falling out.*
While the macarons are still “wet”, top with sprinkles.
1.
Make filling while the macarons are cooling down:
Fill your macarons using the flavoured filling. Eat and Enjoy!