Fruit tingle macarons with popping candy

fruit tingle macaron 1I was inspired to make these by a Canberra food blogger ‘Tales of a Confectionist’ after I saw her image of fairy bread macarons! So retro! My childhood memories were more of the explosive kind than fairies (my misspent youth growing up in the country). Besides, I had some popping candy I was keen to use. I recommend buying specialty coated popping candy for macaron fillings, as it lasts heaps longer and doesn’t need to be chocolate coated first. I often have macaron fail by adding toppings to macarons before I bake them – this way you make a sugar syrup and brush the 100s and 1000s on afterwards – why didn’t I think of this sooner? The innards are a buttercream filling with smashed fruit tingles and popping candy. Be warned – these are explosively sweet and tangy. 

popping candy

My original Italian-style macaron post for more detailed instructions and my random notes

Fruit tingle macarons with popping candy

  • Time: >2 hours
  • Difficulty: challenging (multiple and complex steps)
  • Print

Makes about 30 macarons

For the macaron shells and 100s and 1000s coating

Ingredients:

  • 130 g ground almond
  • 130 g icing sugar
  • 45 g aged egg whites at room temperature
  • ¼ teaspoon lemon yellow food colouring paste.
  • 130 g caster sugar
  • 30 ml water
  • 45 g aged egg whites at room temperature
  • ¼ cup caster sugar
  • ⅛ cup water
  • 2-3 tablespoons 100s and 1000s

Method:

  • Blend the almond meal and icing sugar together in a food processor, then sift two or three times into a medium bowl. Add one batch of egg whites (45 g) without mixing them and the food colouring.
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-colouring-egg white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Leave them out at room temperature for 15 to 30 minutes to allow them to form a crust.
  • Preheat the oven to 180°C (160°C fan forced). Bake two trays of macaron shells at a time for 14 to 16 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macaron shells to cool completely.
  • Make a sugar syrup by gently heating caster sugar and water in a small pot on the stove until the sugar is fully melted (don’t allow it to get too hot or go brown). Allow to cool.
  • Pour the 100s and 1000s into a small bowl.
  • Using a pastry brush, dab a little sugar glaze onto the top of each macaron shell then immediately invert into the 100s and 1000s (do this reasonably quickly before the sugar syrup dries).
  • Allow to dry.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).

For the fruit tingle buttercream and popping candy filling

Ingredients:

  • 120 g icing sugar
  • 150 g butter
  • 1 packet fruit tingles
  • 20 g popping candy

Method:

  • Using an electric beater, whip the butter and sugar until creamy and pale.
  • Coarsely smash the fruit tingles by placing in a zip lock bag and bashing with a rolling pin (keep it a bit chucky).
  • Fold the smashed fruit tingles into the buttercream mixture.
  • Smear a bit of buttercream mixture on each side of the macaron half, then sprinkle on a bit of the popping candy.
  • Sandwich the two halves together.
  • Refrigerate at least 24 hours before serving (to allow the buttercream flavour to merge into the macaron shell).
  • The buttercream can be stored (before adding the popping candy) in the fridge – bring to room temperature and whisk lightly to loosen up before using to fill macarons.

fruit tingle macaron 2

 

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6 thoughts on “Fruit tingle macarons with popping candy

  1. Pingback: Heston’s popping two-chocolate mousse cake | short and sweet

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