Cake Fairy Tales

Life's better with cake and a sprinkle of fairy dust

Lime, Raspberry and Salty PB Macarons

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Why do I favour the Italian Meringue method over the French when it comes to macarons? When I need to make a small batch of macarons in ASSORTED colours.

Unlike its delicate French counterpart, Italian meringue lends a much more stable batter that stands up to over-mixing. Instead of making 3 tiny batches of macaron batter (I hate washing up!), I make one standard batch of batter, mixing it just to the point where the dry particles are no longer visible to the eye, before attempting to reach macaronage (the “magma” stage).

Then I divide into the number of colors I need, add paste or powder food colour and then mix to deflate the bigger air bubbles (macaronage) and incorporate the color.

Works like a charm every time. The only time this didn’t work was when I was so engrossed in mixing the first colour, I forgot to put the plastic wrap back on the bowl of remaining batter which dried out a bit. This is usually not a problem in sunny and wet Singapore but that day I had the air-con in the kitchen on and this dried out the batter pretty quickly.

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This entry was posted on March 12, 2013 by in Macarons.

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© Dana Yong and Out Of The Cake Box, [2014]. Unauthorized use and/or duplication of this material (including photographs) without express and written permission from this blog's author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Out Of The Cake Box with appropriate and specific direction to the original content.

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