Curacao Macaron Recipe

 

Delicious curacao macarons

Curacao Macaron Recipe

Curacao Macarons is rated 3.7 / 5 based on 15 votes.

Print

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Pinch of blue food colouring

Used the above ingredients to make the macaron shell.

For curacao cream:

  • 100ml (3 fl oz) of warm milk
  • 1 egg yolk 20g (ľoz)
  • 2 teaspoons of corn flour
  • 21 teaspoons castor sugar
  • 2 tablespoons of Curacao liqueur

Mouthwatering curacao macarons

Direction:

  1. First, create macarons shells based from the basic macaron recipe.
  2. Then start preparing the Curacao cream by mixing cornflour and castor sugar in a bowl.
  3. Put the egg yolk afterwards, mix it well and add in the warm milk.
  4. Put the mixture in a saucepan and cook it under medium heat for 5 minutes.
  5. Stir the mixture constantly until it thickens.
  6. Mix the Curacao liqueur.
  7. Remove the saucepan from heat.
  8. Put the cream into a bowl and cover it with plastic wrap.
  9. Allow cooling in room temperature.

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.
More Great Recipes @ www.macarons.org.uk

 
   

Our Top Rated Macaron Recipes

Guava Macaron Recipe
Hazelnut Macaron Recipe
Pistachio Macaron Recipe
Coffee Macaron Recipe
Lychee Macaron Recipe
   
Guest Book:
Comments page 0 of 0
Click here to add a comment
There are currently 0 comments to display.

 

www.macarons.org.uk | Resources | Add Links | Privacy | Disclaimer | Last Updated: 28 Nov 2012