Bubblegum macaroon recipe
300g almond meal
255g pure icing sugar
115g egg whites(A)
5g table salt Pink food colouring
270g fine caster sugar 75ml cold water
60g egg white(B)
40g fine caster sugar(A)
6g fine caster sugar (B)
250g white chocolate
40g unsalted butter, died
½ packet pink Hubba Bubba bubblegum
Method: (For the macaroon shells) In a food processor blend the pure icing sugar with the almond meal until fine, then pass through a fine sieve. Place eggwhites (A) into a mixing bowl with a spade attachment, add almond meal/icing sugar mixture and salt, and then gently mix to combine.
Combine sugar, pink food colouring and water in a pot and heat, stirring until the sugar has dissolved and the mixture boils. Cook until the temperature reaches 118 degrees. Meanwhile, put eggwhites (B) into a clean mixing bowl and whisk for 10 seconds to break up the egg whites, and then slowly pour in the hot sugar syrup. Whisk until the temperature comes down to 40 degrees. Immediately add a small amount of meringue to the almond mix and fold in well, then repeat twice more until all the mixture is fully combined *be careful not to over-mix*
Place mixture into a piping bag with a round nozzle attached and pipe a 20 cent piece sized macaroon directly onto baking paper lined trays. Bang the tray onto the bench several times to remove the air bubbles from the macaroon shells, then bake immediately at 140 degrees (in a fan forced oven) for 12 minutes. Once time has expired, open the door and let the moisture out for just 5 seconds, then reduce temperature to 125 degrees and bake for another 4-5 minutes until cooked. Remove from the oven and allow to cool at room temperature.
For the bubblegum filling, combine bubblegum with cream and sugar (A), then heat until bubblegum is soft and melting. Blitz until smooth in a blender and return to a clean pot over the heat. Bring mixture to the almost boil, then stir together pectin and fine castor sugar (B), add to the cream mixture and whisk well to combine. Pour mixture over white chocolate and stir until smooth. Add butter and whisk well to combine then allow to cool. Refrigerate until needed.
To complete, place the bubblegum filling into a piping bag fitted with a round nozzle attachment.
Upturn every macaroon shell so the flat side is facing upwards, then pipe a small amount of bubblegum filling onto every second upturned shell. Place the empty lids onto each filled shell to complete the macaroon.
Recipe should make 35 full macaroons.