> 30 min
These unicorn macarons are sure to be a hit at your next party. Play with colours for an added dash of fun!
> 30 min
- 1Heat sugar and water in a saucepan to 118°C. At the same time, beat half of the egg whites until stiff.
- 2Once the syrup has reached 118°C, slowly pour it into the egg whites and continue to blend until the temperature reaches about 50°C.
- 3In a large bowl, mix the icing sugar, the almond flour and the food colouring with the rest of the liquid egg whites.
- 4Using a spatula, fold half of the meringue, which has cooled to 50 °C (step 2), into the mixture in the bowl. To do this, carefully mix from the centre towards the edge, turning the bowl.
- 5Add the rest of the meringue, which has cooled down to 50°C (step 2), and carefully fold in until the mixture becomes glossy.
- 6Fill the pastry bag with the mixture. Using the pastry bag (diameter of the tip: 10 mm), make rounds of about 3.5 cm on a baking tray covered with baking paper.
- 7Tap the plate on the table to even out the meringue rounds.
- 8Add the ears and corn with the 6mm tip. Let rest for at least 4 hours.
- 9Preheat the oven at 145°C.
- 10Bake the macarons for about 13 to 15 minutes; the exact baking time depends on the type of oven.
- 11After 10 minutes, quickly open the door of the oven several times to let steam out and then continue baking.
- 12Remove the baking paper from the oven and gently slide the paper with the macaroons onto a table to stop the baking process immediately. Let the macarons cool down.
- 13For the ganache: chop the chocolate and place the pieces in a bowl. Bring the cream to the boil and pour it into the chocolate. Mix thoroughly and let the mixture to cool down until it is lukewarm. Add the soft butter and mix again.
- 14Use the ganache before it is cold to stuff the macarons.
- 15Decorate the macarons with the food decorating pen.
- Put the almonds in the oven at 80°C to dry well for 30 min.
- Stir the food colouring into the mixture for coloured horn and ears.