Aimee's Perfect Bakes: Over 50 beautiful bakes and cakes for friends and family by Aimee Twigger

Author:Aimee Twigger [Twigger, Aimee]
Language: eng
Format: epub
Tags: s Perfect Bakes, Aimee&#8217
ISBN: 9781743366257
Publisher: Murdoch Books
Published: 2016-06-21T21:00:00+00:00

RHUBARB

CRUMBLE AND

CUSTARD

MACARONS

I made a roasted rhubarb curd for these, then added some custard powder to the buttercream and rolled them in some crumble. Homemade macarons just seem to taste a lot better than any I have tried from the shops. They are a bit fiddly to make and the kitchen always looks such a mess afterwards, but they are always worth it.

Rhubarb crumble and custard macarons

Makes 20 Difficulty rating

For the macaron shell

110 g (3¾ oz/1⅔ cups) ground almonds

200 g (7 oz) icing (confectioners’) sugar

100 g (3½ oz) egg whites

½ teaspoon salt

50 g (1¾ oz) caster (superfine) sugar

Gel peach food colouring (optional) – I dip a skewer into the pot of colouring, then dip it into the mixture

Pink gel food colouring

For the rhubarb curd

3–4 rhubarb stalks, chopped

110 g (3¾ oz/½ cup) caster sugar

3 egg yolks

80 g (2¾ oz) unsalted butter

For the crumble

110 g (3¾ oz/¾ cup) plain (all-purpose) flour

60 g (2 oz/¼ cup) granulated (white) sugar

Pinch of salt

4 tablespoons unsalted butter, melted

For the buttercream

110 g (3¾ oz/½ cup) unsalted butter

100 g (3½ oz/1 cup) icing (confectioners’) sugar

3 tablespoons custard powder

1 teaspoon vanilla extract

Equipment

Food processor

Piping bags

Macaron baking mat

Baking tray

Prep time: 40 minutes

Resting time: 20–60 minutes

Baking time: 50 minutes

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