i made a roasted rhubarb curd for these rhubarb crumble macarons, then i added some custard powder to the butter cream to make the rhubarb and custard flavour, then i rolled them in some crumble.
they were amazing i really enjoyed them.
i thought it would be fun to make swirled macarons for this.
i just love making macarons at home and i think they taste allot better than any i have tried in the shops, they are a bit of a faff to make and the kitchen always looks such a mess afterwards but they are always worth it.
i just love making macarons at home and i think they taste allot better than any i have tried in the shops, they are a bit of a faff to make and the kitchen always looks such a mess afterwards but they are always worth it.
macaron shell recipe
i always use scales when making macarons as the ingredients need to be precise
100g egg whites
1/2tsp salt
110g ground almonds
200g icing sugar
50g caster sugar
in a food processor add the ground almonds and pulse, then add the icing sugar and pulse again until a fine powder, then whip the egg whites and salt until foamy and add the caster sugar a spoon full at a time.
whip until the mixture reaches stiff peaks, i added some peach colouring at this point.
sift in 1/4 of the almond/sugar mixture and fold in, then add the next quarter, continue folding in until it is combined, try not to over work it.
i added one half straight into a piping bag, then i added pink colouring to the rest and added it to a separate bag, then i piped a big of each into a circle on a macaron mat, i got mine from wholeport.com i love using them as the macarons will all we the same size.
to blend the colours i used a tooth pick and swirled it around
let the macarons sit to get a skin, i find that depending on the weather the time to rest them varies I’m not sure if this is true for everyone,
preheat the oven to 140c then after about 20 mins the macarons should of rested enough, but it may take up to an hour, bake them for 20 mins,
let them rest then gently remove them from the mat ready to be filled
for the roasted rhubarb curd,
3 or 4 stalks of rhubarb
1/2 cup sugar
3 egg yolks
5 tbsp butter
preheat the oven to 180c
chop the rhubarb and place in a baking tray, sprinkle over some sugar and bake for 20 minutes or until soft, place in a food processor and puree, press through a sieve into a saucepan, add the yolks and sugar and mix, stir continuously over a low heat until it thickens and coats the back of the spoon, pour into a bowl and stir in the butter and let cool
for the butter cream
1/2 cup butter
1 cup icing sugar
3 tbsp birds custard powder
1 tsp vanilla extract.
in a bowl add the butter and mix then add the icing sugar, custard powder and vanilla extract and mix until smooth, spoon into a piping bag and pipe around the edge of each macaron and spoon the rhubarb curd in the centre.
for the crumble
1/2 cup all-purpose flour
1/4 cup white sugar
Pinch salt
4 tbsp unsalted butter, melted
heat the oven to 180c/ 350f
In a small bowl, combine the flour, sugar and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps.
bake for 5 minutes then stir around and bake for a further 5 minutes
roll the macarons in the crumble so it sticks to the butter cream.
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I'm screaming a little bit with joy right now 🙂 I had one thing on my mind the whole day: rhubarb macarons and how I would make that work. Yours look fantastic!
I also think they taste sooo much better self-made than in any of the shops. Well, except Laduree 😉
This looks FANTASTIC!!! How are you guys so amazing??? Haha Love all your posts! xoxoxo
http://livobeautiful.blogspot.com
I did a recipe post on vegan and gluten free strawberry waffles, would love if you checked it out!
http://livobeautiful.blogspot.com/2014/05/strawberry-waffles-vegan-gluten-free.html
Love you!
Wow, these macarons look fantastic! ^_-*
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Rinako
Lovely! Will give them a try. How much rhubarb did you roast?
Lovely! Will them a go. How much rhubarb did you roast to make the curd?
Yips! These looks so amazing!!! I love the colours, what a great idea!
FoodNerd x
http://www.foodnerd4life.com
Oh my – these are gorgeous and what a great flavour combination – I wish I could have a few right now. Thanks for the recipe – I am a big fan of rhubarb curd! Love the macarons being swirled – so pretty!
These are stunning macarons, I adore the soft colors and crumble!
These are so gorgeous, and I'm a little obsessed with rhubarb right now;) Definitely on my short list to try!
Que bonito post, me he paseado por tu bloc y ha estado un regalo visitarlo, te invito a ver el mio, y esta semana encontraras trucos para hacer una limpieza ecológica del baño que espero te sea útil. Espero tu visita y si no eres seguidora me encantarías que te hicieras y así compartir nuestros blocs. Elracodeldetall.blogspot.com
What beautiful macarons, and the flavors sound wonderful! I love rhubarb, what a great way to incorporate it into macarons! Love it!