Red Grapefruit Macarons and BIP is back!

red grapefruit macarons
Red Grapefruit Macarons won the recent poll and here they are, filled with white chocolate red grapefruit ganache (ganache recipe in recipe notes).

The long process of moving and kitchen renovations that have kept me from baking the last few weeks, are nearly finished and I’m very excited to start this new chapter in our new home and inspiring new kitchen.

You will see an improvement in pictures, as from now on all images will be taken with my new compact art maker, Canon S120. Hope you’ll enjoy!

Red Grapefruit Macarons
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Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Red Grapefruit Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Servings Prep Time
50macaron cookies 2hours
Cook Time
18minutes
Ingredients
  • 160 grams egg whites divided
  • 200 grams granulated sugar
  • 50 mililiters water
  • 200 grams ground almonds
  • 200 grams powdered sugar
  • 1/2 teaspoon red grapefruit juice
  • 1 teaspoon gel food colorings yellow, red and orange
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C. Prepare two baking sheets with baking paper or silicone baking sheets.
  2. Divide egg whites placing 80 grams in your mixing bowl.
  3. In a bowl combine ground almonds, powdered sugar and remaining egg whites, continue mixing until fully incorporated.
  4. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  5. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then lower the whisking of egg whites to low speed and slowly pour the syrup into the foam.
  6. Add grapefruit juice and some drops of food coloring, then turn whisking on high speed and continue whisking for about 7 minutes until you get stiff and glossy peaks.
  7. Combine the meringue with almond paste by gently folding using a spatula or a big spoon. Place into a piping bag and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter.
  9. Bake in the preheated oven for 18-20 minutes, until you can lift them off the baking sheet.
  10. Pipe ganache or buttercream filling in circles on the flat side of the shells. Top with another shell to make a sandwich.
  11. Refrigerate and take to room temperature 15 minutes before serving.
Recipe Notes

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