July is National Watermelon Month - how refreshing!
To celebrate, let's make adorable little watermelon macarons!
130g superfine almond flour
130g powdered sugar
90-100g egg whites, room temperature
1/8 tsp cream of tartar - optional
1/8 tsp salt
1/4 tsp vanilla
90g granulated sugar
gel food coloring, green, light green and pink
Sift almond flour and powdered sugar onto parchment paper and set aside.
Pour room temperature egg whites into the bowl of a stand mixer with a whisk and mix on a low/medium speed until the surface of the egg whites is covered in small bubbles. Add cream of tartar and salt, continue to mix until it reaches the soft peak stage.
Slowly add granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.
Fold the dry ingredients into the meringue in two additions using a circular motion. But stop mixing once the dry ingredients are just incorporated.
Divide your batter into 3 separate bowls and add Green gel color to one, light green to another and Pink gel color to the other which should have slightly less batter. Now, mix each batter until a thick ribbon of batter runs off the spatula when it is lifted. Be careful not to over-mix the batter! It will take time and experience to get this just right.
Once each separate color is done, pour the batters into separate disposable piping bags, tying the ends.
Pipe Green color onto the prepared baking sheets. After you've finished one tray, take the light green batter and pipe right on top of the green, leaving green 'rind size' around edge, and next the same with pink. I use silicon mats, placed on upside down baking sheets. Space them about 1-inch apart.
Bang the pans firmly on the counter a few times to release air bubbles. Pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 20-60 minutes to develop a skin. The macarons should look matte once the skin has formed.
As the macarons rest, preheat your oven to 300 F. Every oven is different, and you may need to set your temp higher or lower.
Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes, until the macarons do not wiggle when you test them.
Remove from the oven and let the macarons cool on the pan for about 15 minutes. Gently peel them off of the silicon mat and set aside.
1 stick (1/2 cup) butter, room temp
1 1/2 - 2 cups powdered sugar
1 packet watermelon Kool Aid
1/8 tsp salt
1-2 tbsp milk, if needed
Cream butter until light and fluffy.
Add powdered sugar, KoolAid and salt.
Add milk, if needed, to reach desired consistency.