Watermelon Macarons

Watermelon, one certain sign of summer at least in here in Israel!

I had the honour to make some sweets to a birthday of a special little man, who turned 1 year old earlier this May. The theme was fruity and so were the sweets. These watermelon macarons were a super fun project, I had matching design painted on my nails* as I fully fell for the theme!

Filled with watermelon buttercream with hint of fresh mint, these macarons note only look fruity but taste fruity too.

*nails by a talented nail artist Eveline.

Watermelon Macarons
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Servings
48macarons
Servings
48macarons
Watermelon Macarons
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  • 2
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
48macarons
Servings
48macarons
Ingredients
  • Green macaron shells
  • 78 grams egg whites divided
  • 100 grams ground almonds
  • 100 grams icing sugar
  • 100 grams granulated sugar
  • 25 grams water
  • 1/4 tsp green food coloring gel or powder
  • Red macaron shells
  • 78 grams egg whites divided
  • 100 grams ground almonds
  • 100 grams icing sugar
  • 100 grams granulated sugar
  • 25 grams water
  • 1/4 tsp red food colouring gel or powder
  • 1/4 tsp pink food coloring gel or powder
  • roasted black sesame seeds for "watermelon seeds" decoration
  • Watermelon buttercream
  • 68 grams butter softened
  • 250 grams icing sugar sifted
  • 30 grams watermelon juice
  • 2 fresh mint leaves thinly cut
  • 1/8 tsp salt
Servings: macarons
Units:
Instructions
Macaron shells (green and red)
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a mixing bowl.
  3. 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 the mixing bowl on medium speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  5. Place icing sugar and ground almonds in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated.
  7. When the meringue forms stiff and glossy peaks add dab of food colouring dye and once incorporated remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  8. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet. For the top part (red) sprinkle a few black sesame seeds of top.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  10. Allow to cool before taking off the baking sheet and filling. Once cooled pair for filling.
Watermelon buttercream
  1. Prepare buttercream in mixer starting by mixing half of the icing sugar with softened butter, salt and watermelon juice mixed with couple thinly sliced mint leaves.
  2. Then continue to add the remaining sugar gradually and mix until smooth.
  3. Place in a piping bag with round or star tip. You can add a drop of colour in the piping bag before filling for a fading colour effect.
  4. Pipe buttercream onto the flat side of a non decorated macaron shell and top with a decorated red shell to make a sandwich. Refrigerate for 24 hours before serving.

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