The hubby and I were off to spend a few days with friends and as the hubby was taking some of his home made beef and pork jerky for P (the boys love their jerky), I thought I would take something sweet for B seeing as how sugar is our weakness. Given it has been a while since I last made macarons I thought it was a good time to whip up one of the varieties that I had on my macaron Pinterest board for a while now.
Steph from Raspberri Cupcakes, a blog I have been following for years now and was the inspiration for the Checker Board and Honeycomb Cake as well as the Snowmen Macarons on my White Christmas Cake, has used a fruit tingle icing for an orange cake and then also used it to top some passionfruit cupcakes, with the leftovers being used for some macarons. I fell in love with them as soon as I saw them and knew that the upcoming trip would be the perfect opportunity to make some fruit tingle macarons of my own.
I honestly haven’t eaten fruit tingles since I used to pinch them off my dad when I was a teenager and I remember the pink ones were my favourite so I would always save them until last. If you do not have fruit tingles in your neck of the woods, they can be replaced with a similar fizzy candy at your disposal.
On this particular day I was having a few issues with my macarons as it was rather cold so they were taking forever to form the skin and the mixture seemed a bit lumpy even though I did actually sieve it this time. I did start these a little later than planned as I was building my own light box but it was just one of those days I guess.
To colour the macaron shells, I didn’t want anything bright and overpowering so I used a little of the peach gel food colouring leftover from my peach ombre petal cake to colour the meringue.
I also ended up putting a little bit more in once I incorporated the meringue into the almond paste as it wasn’t quite the right colour.
As I love to put things on top of my macaron shells, like rose petals or popcorn, today would be no different so I crushed up a packet of the fruit tingles to sprinkle on top of the shells once they were piped. For a bit of texture, there were a variety of sized pieces from a powder through to 3-5mm. It is certainly up to you how big you leave your pieces, but you do not want them too big to weigh down the shell.
Pipe the macarons onto lined trays, using my 5cm macaron template if you like, and then sprinkle on the crushed up fruit tingles.
Set the trays aside for at least 30 minutes so the macarons form a skin, but you may require longer if the weather is cold as I did.
Whilst the macarons are cooking, you can make the buttercream.
It is a simple but delicious buttercream made by beating the butter and salt (if using unsalted butter) until smooth. Slowly add the icing sugar, beating until light and fluffy then fold in the crushed up fruit tingles. Place the buttercream into a piping bag and ensure that when you cut off the tip it is large enough for the fruit tingles to pass through.
Pair up your macarons and pipe some of the buttercream on one side and then place the other shell on top.
Place the macarons in the fridge for 24 hours and remove 20 minutes before serving so they can come to room temperature as it isn’t entirely appealing to bit into a round of cold butter.
Despite the few setbacks, I was really happy with how the fruit tingle macarons turned out and will definitely be adding them to my repertoire.
What other lolly/candy would you like to see adapted for macarons?
| Servings |
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- 450 g almond meal
- 450 g icing sugar
- 165 g egg white(s) fresh
- 450 g caster sugar
- 111 g water
- 4-6 drops peach food colouring
- 165 g egg white(s) old
- 3 g powdered egg white
- 1 packet fruit tingles crushed
- 188 g salted butter if using unsalted add 1/8 tsp salt
- 280 g icing sugar
- 3 packets fruit tingles crushed
Ingredients
For the macarons
For the fruit tingle buttercream
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- Sift the almond meal and icing sugar into a bowl and mix in the fresh egg whites to form a paste.
- Place the caster sugar and water into a saucepan and place over a low heat. Stir until the sugar dissolves and then increase the heat to medium to bring the mixture to a boil. Add 4-6 drops of food colouring (or more) and then bring to 119°C. Remove from the heat, and the temperature of the syrup will continue to rise slightly and will need to be added to the whisked egg whites at 121°C.
- Place the old egg whites and the powdered egg white into the bowl of an electric mixer and whisk until combined and slightly frothy in appearance. Slowly pour the syrup (which should be at 121°C) into the bowl whilst whisking on a medium speed until the mixture is fluffy and glossy. Continue to whisk until completely cool.
- Fold one third of the whisked egg whites into the almond paste. Continue to gently fold in the remainder of the egg whites until thoroughly combined.
- Transfer the mixture to a large piping bag and onto a lined baking tray pipe 4-5cm circles approximately 2cm apart.
- Set the trays aside for 30 minutes until a skin forms on the macaron.
- Preheat the oven to 200°C and place the trays into the oven and immediately turn it off. Leave for 10 minutes and then turn the oven back on at 155°C for 10 minutes. Remove from the oven and allow to cool completely on the tray.
- Beat the softened butter and salt (if applicable) until smooth. Slowly add the icing sugar and continue to beat until light and fluffy.
- Fold in the crushed fruit tingles and then place the filling into a piping bag.
- Pair similar sized macarons together and place one face up.
- Pipe filling onto the macaron facing up leaving about 3-5mm around the edge.
- Place the other macaron on top and gently squeeze together, pushing the filling to the edge.
- Put the completed macarons in an air tight container in the fridge at least overnight. To serve, bring to room temperature by removing from the fridge approximately 20 minutes prior.
You can grab a template to help you pipe the shells from my template library.
absolutely delicious but needs more fruit tingles opo! hug hug hug mum xx
Noted. Will add another packet (at least) to the future incarnations. 🙂
This looks awesome! I am never creative with sweet things, mainly concentrating on what I already know. But, this I think I will have to try! I would love for you to share it at what i am eating http://www.townsend-house.com/2013/06/what-i-am-eating-34.html
I am a little like that and it is only in the last couple of years I have started branching out. It has been very much worth it as these turned out delicious. Thank you as well for the invite to your party Heather and I am about to head over there and link up.
These look and sound just so delicious and super cute and fun! I love this idea, thanks for sharing! Pinning now 🙂
Hannah ♫
Sew Lah Tea Dough
Thanks Hannah, they certainly are sweet little things. I will be making them again for sure!
Oh boy these are amazing!!! I love how creative you are with macarons.
Thanks Zainab. I have a few more ideas up my sleeve so keep your eye out in the future for more macarons!
Your macarons are so pretty, I bet they taste delicious too. I found your blog on Tuesday Talent Show. You’ve a lovely blog so I’ll be subscribing.
They were certainly a sugar hit these ones that’s for sure but very tasty. I love the name of your blog Laura and I am subscribed to you now as well.
These look so good!! There’s a new Link-up Party going on this weekend at One Sharendipity Place and we’d love to have you join us!! Here’s the LINK: http://thet2women.com/one-sharendipity-place-link-up-9/
Hope to see you there,
The T2 Women
Thank you for the invite Sue, and for stopping by and checking out my macarons. I have just linked up my Oreo Cookies and Cream Cupcakes and am making my way through the other fantastic submissions.
Hi, I love macaroons and these look like a winner. I saw it on life on lakeshore drive.
Julie from julieslifestyle.blogspot.com
Thanks Julie, I was very happy with how they turned out – very cute and colourful. Thanks for stopping by.
This looks fantastic!! I am saving this to make later. YuM!
Thanks Cathleen. Definitely give them a go as they are very much worth it.
I LOVE your filling for these macarons! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
These look so yummy! We have been wanting to make Macarons for the longest time. We will definitely be using your recipe in the near future. Thank you for sharing it with us. Please stop by our Brag About It Tuesday Linky Party and share more great ideas with us.
~~ Thanks, Sharon & Denise at http://bebetsy.com/
Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I just wanted to let you know I am featuring you this week. I would love for you to grab my button to add to the post or your sidebar. I would love for you to share your news of being featured on your social media. I can’t wait to see what you link up next week!
http://apeekintomyparadise.blogspot.com/
Have a great week!
Hugs! Cathy
Hi, I made these and the fruit tingles went brown and caramelised.. What have I done wrong?
I have recently started to change how I cook macarons so it might help you avoid caramelised Fruit Tingles. Try cooking them at 140°C for 25 minutes (the time may be slightly more/less depending on your oven so just keep an eye on how they are going) and hopefully the lower temperature will help.