Daisy Macarons
Maxy created this dish for Great British Bake Off ™ Series 13. These daisy-shaped 'illusion' macarons — crisp white petals and bright yellow centres — earned a Hollywood handshake and the Star Baker title in the Biscuit Week Signature. Paul Hollywood called the macaron absolutely perfect, praising the delicate, smooth, high-shine shells with their clean feet, while Prue Leith loved the bright raspberry acidity against the salted caramel. The lift comes from Maxy's fondant-ring technique, which keeps the centre light and the bite delicate.
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- FOR THE MACARON SHELLS
- ground almonds , blanched and fine
- icing sugar, sifted
- caster sugar , for the syrup
- water, for the syrup
- egg whites, batch 2 — room temperature, for the meringue
- cream of tartar
- White gel food colouring, to taste
- egg whites, batch 1 — room temperature, for the almond paste
- FOR THE RASPBERRY MASCARPONE CREAM
- mascarpone, cold
- double cream, cold
- icing sugar, to taste
- freeze-dried raspberry powder
- fresh raspberry purée, optional, sieved
- FOR THE SALTED CARAMEL
- caster sugar
- double cream, warmed
- unsalted butter, cubed
- flaky sea salt, plus a pinch to finish
- FOR THE DAISY DECORATION
- white ready-to-roll fondant
- Yellow fondant or royal icing, small amount, for the centres
- Yellow gel food colouring, small amount, to tint the centres
- Cooled boiled water, as needed, to act as edible glue
- EQUIPMENT
- Stand mixer with whisk attachment
- Digital sugar thermometer
- Food processor
- Fine-mesh sieve
- Two or three flat baking sheets
- Silicone macaron mat or printed daisy/circle template
- Piping bags with a medium round nozzle and a fine round nozzle
- Small palette knife or offset spatula
- Daisy plunger cutter