Today we have Lisa from one of Sweden’s most popular blogs sharing a fun, beautiful treat with us! Here is what Lisa has to say:
I’m Lisa, the Swedish blogger behind Sockerrus – The Sweet Blog. I’m absolutely delighted to be one of Best Friends For Frosting’s newest contributors. I have a passion for cake decorating, dessert tables, and all things sweet. I am definitely a believer in glitter, so what better way to introduce myself than to show you my golden sparkly macarons!
Don’t they just look so luxurious? These would be perfect as a gift, a wedding favor, to celebrate a new job, Saturday breakfast, after you cleaned the house, and as a treat when you just need to spoil yourself. As you can see, they are perfect for every occasion!
One of the good things about macarons is that you can make them in any flavor you like. I chose to make pear since it’s one of my favorite macaron flavors. The almond and pear flavors fit together like a glove. If you haven’t tried it, I highly recommend you do!
Golden Pear Macarons
(Makes 40-50 shells depending on size)
- 170 grams (1 ½ cups) powdered sugar
- 110 grams (roughly 1 cup) ground almonds /almond flour
- 90 grams egg whites (roughly 3 egg whites)
- 25 grams (2 tablespoons) granulated sugar
- A few drops of pear extract (you can leave this out or change to a different flavor)
- Edible gold spray (optional)
- Edible glitter
- Mix the powdered sugar and almond flour. Sift a couple of times to remove bits and pieces until smooth. Grind in a food processor if necessary.
- Beat the egg whites until fluffy in a clean, dry bowl. Gradually add the granulated sugar and continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Add a few drops of pear extract and mix for a few seconds. (At this point you can also add food coloring if you would like).
- Fold the almond and powdered sugar mixture into the egg white mixture. Mix gently until you have a smooth batter. Be careful not to over mix the batter. You know it’s ready if the batter falls back on itself after counting to 10.
- Fill a piping bag fitted with a plain tip (roughly 1cm /0.4-inch). On your prepared baking sheets, pipe small round circles (around3.5 cm/1.5 inches). Let the macarons rest on the sheets for 45 – 60 min (It will harden their shells).
- Preheat the (electric) oven to 125 degrees Celsius (260 degrees Fahrenheit). Bake at the bottom shelf in the oven for about 20 minutes. The tops of the macarons should still be quite pale, but the bottom should release from the baking sheet if you try to lift them. When ready, let them cool before spraying them with golden spray. If you would like, sprinkle glitter on half the macarons. Set them aside and make the filling.
Vanilla Cream Cheese Filling
- 115 grams ( 1/2 cup or 4 oz) cream cheese, softened
- 110 grams (1 cup) powdered sugar
- ½ teaspoon vanilla extract
- Beat the cream cheese until smooth and fluffy.
- Add the powdered sugar and vanilla extract. Beat until combined.
- Pipe a dollop onto one macaron and top with another shell.
- Refrigerate over night (because they are even nicer the following day). If you put them in an airtight container, they can last several days in the fridge.
Good luck and enjoy!