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Watermelon Macarons

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These whimsical Watermelon Macarons perfectly capture the essence of summer with their charming colors and sweet taste.

Ingredients

Scale
  • 100 grams egg whites (3.5 oz)
  • 100 grams granulated sugar (3.5 oz)
  • 105 grams almond flour (3.7 oz)
  • 105 grams powdered sugar (3.7 oz)
  • Food coloring (green and watermelon)
  • 100 grams good quality white chocolate (3.5 oz)
  • 35 ml heavy cream (2 tbsp plus 1 tsp)
  • 1 to 2 tsp watermelon syrup
  • 1 1/2 cups confectioners’ sugar sifted (187.5 grams, 6.6 oz)
  • 4 tbsp unsalted butter softened (56 grams, 2 oz)
  • 1–2 tsp watermelon syrup
  • 1/2 – 1 tbsp milk or water (only if necessary)

Instructions

  1. Prepare your baking sheets: preheat your oven to 150°C (300°F) and line your baking sheets with parchment paper.
  2. Whip the egg whites: in a clean, dry bowl, whip the egg whites on medium speed until frothy. Gradually add granulated sugar while continuing to whip until stiff peaks form.
  3. Fold in the dry ingredients: sift together almond flour and powdered sugar. Gently fold this into the whipped egg whites.
  4. Add food coloring: incorporate food coloring to achieve the desired hue.
  5. Pipe the macarons: scoop batter into a piping bag and pipe small rounds onto baking sheets.
  6. Rest the macarons: let them rest for 30-60 minutes until dry to the touch.
  7. Bake: bake in preheated oven for 15-18 minutes without browning. Let cool.
  8. Prepare the ganache: heat heavy cream, pour over chopped white chocolate, stir until smooth, then add watermelon syrup.
  9. Assemble your macarons: pipe ganache on one macaron half and sandwich with another.
  10. Let them mature: refrigerate filled macarons for at least 24 hours.

Notes

Macarons can freeze beautifully; store in an airtight container.

Nutrition

Keywords: macarons, watermelon, summer dessert, French dessert, baking

Find it online: https://rusticflavor.com/watermelon-macarons/

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