In Norway it’s summer and vacation time! Same for you? Maybe you have more time for baking in the coming weeks? I have at least some summer recipes I want to share, so check out the blog from time to time. First up is kiwi macarons! :)
1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 150 g (1/2 cup) kiwi
– 1/2 dl (1/5 cup) water
– 30 g (1/8 cup) sugar
– 3 teaspoon lime juice
– 1 1/2 teaspoon gelatin powder
Follow the base recipe to make the macarons. Add green concentrated food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.
Peel and kiwi fruits and chop them into pieces. Add kiwi, water, sugar and lime juice to a saucepan and bring to a boil. Cook until the fruit is tender, approx. 10 min. Use a hand blender and puree the mixture until smooth.
Put gelatin powder in a bowl with 2 tablespoons lukewarm water. Mix, and let the gelatin swell slightly. Remove the pan from the heat and add the gelatin mixture. (You can use pectin instead of gelatin. Read on the package how much to use.) Stir well and leave to cool. If you would like the jam to have a purer green colour, add a tiny amount of green food coloring before cooling.
When the jam has turned thick (the best is to leave it in the fridge until the next day), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of jam, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!