How to make mini Macarons (with white chocolate filling) | Stacey Dee's Kitchen

This is a tutorial on how to make mini macarons with a white chocolate ganache filling....and unicorn sprinkles of course! Hit SUBSCRIBE to be notified of my new videos.

Hey there,

You know I love pink, I love sprinkles & sparkles, and I love a unicorn, so, in this video, I've killed three birds with one bake. My mini macs make yummy treats for the kids or are great as a gift.

Why not have a go yourself (and get the kids to help) then let me know how you get on by commenting below. Pics most welcome too, over on Instagram or Facebook (links below). Enjoy!
ABOUT ME

Hey there! I’m Stacey Hart, mum to 3 boys and semi-finalist on The Great British Bake Off 2017. I've always loved baking for friends and family and since GBBO aired lots of you have been asking me to share my recipes too. So I decided to share the fun, and create this channel, where I can show you what I get up to, how you can get the kids to help (sometimes!) and we'll hopefully end up with some fab creations you can share with your family & friends like I do. WARNING: Expect pink, glitter, and sprinkles. After all, I am who I am!

FOLLOW ME

- Instagram: https://instagram.com/staceydees
- Twitter: https://twitter.com/staceydeehart
- Facebook - https://www.facebook.com/Staceydeeskitchen

INGREDIENTS & METHOD

Ingredients

Macarons

70g ground almonds
125g icing sugar
70g egg white
50g Granulated Sugar
Electric Pink Food Colouring
Unicorn sprinkles

Ganache

180ml double cream
300 grams white chocolate, chopped small
1 tsp vanilla extract

Method

In a food processor combine the ground almond and icing sugar and pass it through a sieve. Throw away any big chunks left in the sieve
In stand mixer whisk the egg white until nice and frothy and then add the granulated sugar to the mix. Whisk on fast for around 2 mins until you have a gorgeous meringue! Now is the time to add the food colouring. Go for as bold or pale as you fancy.

Pour the almond mix into the meringue and gently fold until you get a ribbon consistency coming down off your spatula. Be careful not to over fold as you may make it too runny. Usually around 25-30 folds is good.

Spoon the mixture into a piping bag with a round tip nozzle and pipe mini circles onto your lined baking tray (use a circle template under your parchment if you want to be very precise although I tend not to bother).

Tap the tray on the table to get rid of any air bubbles

Spray with glitter dust if you like then leave your macs on the table for around 30 mins to develop a skin

Heat the oven to 150 Degrees

Make the ganache filling by heating up the cream and vanilla until just simmering and then pour over the white chocolate. Leave for a minute and then whisk until all melted and smooth.

Cling film the top and place in the fridge to cool

Bake the macs in the oven for 14 mins (ONE TRAY AT A TIME)

Remove and cool on parchment

Fill the macs with a blob of ganache and place another one on the top so the ganache come out from the sides a little

Roll in the unicorn sprinkles and refrigerate for a day before serving (if you can wait that long) bring out the fridge 10 mins before serving

Eat within 3-4 days

Видео How to make mini Macarons (with white chocolate filling) | Stacey Dee's Kitchen канала Stacey Dee's Kitchen