Who doesn’t love the sweet, soury candy that is the famous Wonka Nerd! I have been thinking about doing some candy flavoured macarons for a while, and Nerds are definitely one of my favourites! Since I had never made multicoloured shells before, I decided to stick to just two colours, the classic pink/purple grape and strawberry Nerds combo.
I was a bit worried about the two colours mixing together, and also having two quality batches! Luckily, the macaron gods were on my side today. However, the gorgeous pastel colours that I had before I put them in the oven did cook out a little bit 😦 I should know this by now…!
For the filling, I made a half buttercream, half ganache. I melted the Nerds down with some cream, made a basic buttercream, and then combined the two. It was insanely glossy and smooth, and had a subtle soury tang from the nerds. I’m surprised that there was any left to actually fill the shells with 😛
This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.
Obviously, I made two batches for these macarons. Once you have made the first batch, leave it in a bowl, and give it a stir every 5 minutes or so.
- 135g almond meal
- 135g icing sugar
- 125g caster sugar
- 45g egg whites
- 50g egg whites
- 40g water
- 1/2 tsp Wilton’s Violet food colouring
- 1/2 tsp Wilton’s Pink food colouring (if you don’t think there is enough, just add more. The colour in mine did cook out a little as you can see).
Preheat oven to 170c (160c fan forced). Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan until it is hot and syrupy (if it slightly burns my tongue, it’s done!). If syrup becomes white and thick, start again!
Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon alternate colours into a piping bag (one spoon pink, one spoon purple) fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Gently tap the bottom of the trays and let them sit for about half an hour, or until mixture is dry to the touch.
Place in oven and bake for 8 minutes. Turn tray around in the oven and bake for another 7 minutes. To test, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 24 large macarons, and about 50 smaller macarons. Store in the fridge, and bring down to room temperature to serve. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop.
- 175g salted butter – softened, not melted
- 2 cups icing sugar mixture (I kept 1/2 cup for after I had added the cream, because I didn’t want it to become too watery)
- 300ml thickened cream
- 1 1/2 boxes grape and strawberry Nerds (I had a bit of a problem and couldn’t find the regular sized boxed, only the multi packs. If you have the same problem, grab 2 packs, and use three small boxes of each flavour to melt down into the cream).
- 1 extra box grape and strawberry Nerds
Combine cream and 1 1/2 (3 small boxes of each colour) Nerds in a small saucepan, over a low to medium heat until the nerds melt and the cream slightly thickens. Pour into a bowl and refrigerate. Beat butter until pale and fluffy. Gradually add the icing sugar, but keep 1/2 cup for after the cream has been added. Once 1 1/2 cups icing sugar has been added, slowly add the Nerds infused cream.
Match the macaron shells with likely pairs. Spoon Nerds buttercream into a piping bag fitted with a round nozzle. Pipe half a teaspoon of buttercream onto a shell, and sprinkle with Nerds. Pipe another half teaspoon on top of the Nerds, and sandwich with the other shell. Bon Appetit!
The April Mactweets monthly Mac Attack Challenge was the main reason for these macarons – this month’s theme is ‘Colour My World.’ This meant that you needed to have at least 2 colours in your shells, or a different colour for the top and bottom shells. Check out Mactweets here to see what other macaron obessionists have been whisking up, there are some amazing creations out there!
If you love sour lollies and flavours, this is the macaron for you. The smooth buttercream combined with pings of tangy nerds are seriously a match made in macaron heaven! Enjoy 🙂