Super Cute Meringue Cookies, Macarons and Marshmallows by Amy Chao

Author:Amy Chao [Chao, Amy]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-11-21T00:00:00+00:00

BAKE AND ASSEMBLE

7. Allow your macarons to air-dry for 1½ to 2 hours. Shaped macarons need more resting than round macarons. The surface of the macarons should be completely dry to the touch. In the meantime, preheat the oven to 300°F (150°C).

8. Once the macarons are finished resting, bake them for 15 to 17 minutes on the middle rack. If you touch the top of a macaron, it should not feel soft. If it does, you may need to give them a little more time in the oven. When your macarons are done, allow them to cool completely before peeling off the parchment.

9. Meanwhile, get your royal icing ready. Take 2 tablespoons (16 g) of the icing, mix in the light beige gel food coloring and transfer to a piping bag fitted with round piping tip #2.

10. Pipe a waffle pattern onto the cone part of the macarons and let them air-dry for 20 to 30 minutes, or until dry.

11. Take one macaron shell, turn it upside down so the flat surface faces upward and add a dollop of white chocolate ganache. Top off with another macaron shell with the flat side on top of the filling and press slightly to form a sandwich. The filling should have the same height as a macaron shell. Repeat with all the remaining shells and your cute ice cream cone macarons are done!

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