TORYSAYS

Easter Treatlets

Due to my week of extreme busyness I’m a touch late with this post… however, with Easter a looming, there’s still time to impress, (and impress you will with these little pastel parcels!)

Inspired by the infamous Laduree Macaroons, Mary (my buddy) and I set about creating some candy colour mini delights. Preparations commenced at 5.30pm and (somewhat naively) we were expecting a few hours of fun, lighthearted bakery. Well, That wasn’t the case. (At all) and at 12.30 we were still washing icing sugar from the walls. These little beauties are HARD to make and it is now clearly apparent why Laduree charge you big euros for mini macaroons…..

In brief: You must whisk the egg white enough to froth but not to foam. Then you must add the sugar slowly, but not too slowly or the mix turns watery. Then you add the almonds fast (and whisk faster) then add the colour, but just a touch. Then combine with the almonds, but remember to stop whisking and fold. You then pipe, ensuring the nozzle is exactly the right size, and the consistency of the mixture is just so. Then leave the piped goo ‘out’ for half an hour, any less and they don’t work. Cook for exactly the right time, or they’ll either not rise, or burn. For me the challenge was to keep my OCD in check and think ‘rustic’. for Mary, it was to keep my OCD in check and persuade me to think rustic. 

However, with all said and (baked)…. They looked awesome and tasted, erm, awesome. We got the recipe from a great website with lots of cool baking wizardry on it. (And a very calm looking smiley lady)