Easy Daisy Macarons
An easier take on Maxy's Daisy Macarons from Great British Bake Off ™ Series 13. The fiddly Italian meringue is swapped for a simpler French meringue with no sugar syrup or thermometer, the two fillings are reduced to one bright raspberry mascarpone cream, the fondant-ring lift is dropped, and the daisies are stamped whole with a plunger cutter instead of built petal by petal — bringing the total down to about 1 hour 45 minutes.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- FOR THE MACARON SHELLS
- ground almonds , blanched and fine
- icing sugar, sifted
- egg whites, room temperature
- cream of tartar
- caster sugar
- White gel food colouring, to taste
- 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 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
- Food processor
- Fine-mesh sieve
- Two or three flat baking sheets
- Silicone macaron mat or printed circle template
- Piping bags with a medium round nozzle
- Small palette knife or offset spatula
- Daisy plunger cutter