STEVEN UNIVERSE CRYSTAL GEM MACARONS
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Step 1: MACARONS
135g Ground Almonds
190g Icing Sugar
120g Egg Whites (Aged)
1/2tsp Cream of Tartar
85g Caster Sugar
Mix the ground almonds and icing sugar together in a food processor before sieving the mixture 2 times, discarding any lumps. Weigh the mixture and divide by 5. Add the egg whites and cream of tartar to a stand mixer and whip until light and frothy. At this point, add the caster sugar and whip for 1 minute, or until soft peaks form. Divide the egg whites by 5 and place in seperate bowls. Colour the egg whites red, pale pink, pale green turquoise and grey-purple with the food colouring and leave one plane. Whip each bowl with a hand whisk until the egg whites reach stiff peaks. Add the divided almond and sugar mixture to each bowl and fold together until the batter reaches the consistency of lava. Pipe the macarons out on a baking sheet and tap against the work surface. Finish by using a toothpick to remove any air bubbles. Bake at 150 degrees C for 10 - 12 minutes.
Step 2: ROYAL ICING
500g Royal Icing
Sift the royal icing sugar into a stand mixer. Add the water and beat together (begin on a low speed and slowly increase). Beat for 3-4 minutes. Next, divide the icing by 5 and add the food colouring. You'Il need yellow, black, ivory, pale pink and dark pink icing. If at this point the icing is too thick, loosen with some water. Pipe out the crystal gem stars and leave to dry.
Step 3: WHITE CHOCOLATE GANACHE
250g White Chocolate
140ml Double Cream
Place the white chocolate in a bowl. Bring the double cream to a boil and pour over the white chocolate, leaving to sit for 5 minutes. Mix the white chocolate and cream together and leave to cool. Divide the ganache by 4 and add the food colouring. You'll need yellow, black, pink and purple ganache. Leave the ganache to thicken before filling the macarons.