Here we are again, another month has flown by… it’s now time again for another entertaining Mac Attack round-up this time, the theme is “Sing… Sing a Song”.
Let me tell you it wasn’t easy deciding on a song. Initially I planned on selecting a song with a summery theme, then I switched gears and decided to focus on the 80s (my all-time favorite music decade). I also wanted to make sure the song I chose would reflect a little of who I am and what I like. No simple task let me tell you.
Finally after a lot of searching and weeding I found the perfect song.
“Pretty in Pink”
by Roger Morris, John Ashton, Duncan Kilburn, Vince Ely, Tim Butler, Richard Butler
Performed by The Psychedelic Furs
Pink Macaron Shells
100 gr egg whites (roughly 3 egg whites), aged for at least 48 hours
50 gr granulated sugar
180 gr powdered sugar
110 gr ground almonds (slivered, blanched, sliced, whatever you like)
1 tsp cherry pink powdered food color
Prepare the macarons:
In a bowl whisk together the powdered sugar, ground almonds, and the food color. Set aside.
In a stand mixer fitted with the whisk attachment, whip the egg whites until they appear foamy. While the mixer is running carefully pour in the sugar in a slow stream. Continue beating the whites on high until they reach a consistency similar to that of shaving cream.
Be careful not to over-beat, or the meringue will be too dry.
Add the nut, powdered sugar mix to the meringue, and begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
Preheat the oven to 300 degrees F.
When ready, bake for 14 to 15 minutes, depending on their size they might require a longer baking time. Let cool.
Pink Lemonade Meringue Buttercream
adapted from Martha Stewart’s Cupcakes by Martha Stewart
1 1/2 cups frozen strawberries, thawed
1 teaspoon lemon zest
1 teaspoon lemon juice
1 1/4 cups granulated sugar
4 large egg whites
1 1/2 (3 sticks) cups unsalted butter, cut into small cubes
Puree strawberries, lemon zest, and lemon juice with an immersion blender or in a food processor.
Whisk egg whites and sugar in a heatproof bowl of a standing mixer. Place bowl over a medium saucepan with simmering water. Continue whisking until mixture is warm and smooth when rubbed between your fingertips.
With the whisk attachment fitted on your mixer, whisk the warm egg and sugar mixture on medium-high until no longer warm and soft peaks form. This process takes approximately 10 minutes.
Reduce the speed to medium-low and being adding small cups of butter about a tablespoon or two at a time making sure it is well blended before adding more.
Once all the butter has been blended in, scrape down the sides of the bowl with a spatula and switch to the paddle attachment, mix on low to help remove all air bubbles 1-2 minutes.
Add strawberry-lemon puree and continue mixing until smooth. The buttercream may or may not curdle if it does continue whipping, it should eventually smooth out.
Store leftover buttercream in a sealed container for up to 3 days in the refrigerator or up to 1 month in the freezer. When ready to use whip with the paddle attachment of your mixer for about 5 minutes.