I LOVE a fruit tingle. Both the cocktail, and the lolly. But the fizzy sherbet lolly especially. Fruit Tingle’s (which are similar to Bottle Caps/SweeTarts/Refreshers) have been one of my favourite lollies since I can remember – I love the sourness and the sweetness together, and would often chuck a whole small packet in my mouth at once, quite happily. Fruit Tingles are nostalgic for me – I remember I used to have competitions with my friends to see how many multi-coloured lollies we would get, and we would make a wish with each multi-coloured fruit tingle we got in our packet. A few years ago, thanks to Raspberri Cupcake’s Orange Cake with Fruit Tingles Icing, I discovered the joy of fruit tingles and butter combined. It was pretty magical and life changing. And so, I present Fruit Tingle Macarons with Popping Candy.
I threw in another favourite candy of mine from the 90s – Wizz Fizz. I’m sure it was a worldwide phenomenon possibly under other names in other countries, but if you have been completely deprived, and have not been introduced to Wizz Fizz, it is just sherbet in a small bag with a little coloured spoon. Well, I shouldn’t say it’s just sherbet. It’s amazing tingle soury goodness that everybody should experience at least once, it’s good fun. And I guarantee once you have finished the bag you will be covered in a white powder. The good type of white power – Wizz Fizz 😉
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.
- 135g almond meal
- 135g icing sugar
- 125g caster sugar
- 45g egg whites
- 50g egg whites
- 40g water
- 1/4 tsp colouring gel, orange
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, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.
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 mixture into a piping bag 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. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 145c (135c fan forced).
Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, 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 12 -15 large macarons, and about 25 smaller macarons. 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. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.
Sugar Syrup topping:
- 1/2 cup caster sugar
- 1/4 cup water
- 1/2 stick crushed fruit tingles
Melt the caster sugar and water in a small saucepan until completely dissolved. With a pastry brush, gently brush the macaron shells (about 5 at a time because they will dry) and place a small amount of fruit tingles on top of each shell. Leave on wire rack to dry.
Fruit Tingle Buttercream:
- 1 stick (34g) Fruit Tingle lollies, crushed down to a rough powder (I used a mortar and pestle, you could also use a food processor)
- 250g salted butter, softened – not melted
- 1 cup icing sugar mixture
- 1 multi pack of Wizz Fizz (8 small packets)
- 2 packets popping candy (I can’t remember the size of the packet, but they were quite small and were Strawberry/Cola flavoured. In Australia, you can buy them at Woolworths)
- Food colouring gel, green (you could use pink or yellow if you wanted as well)
Beat butter until pale and creamy. Gradually add icing sugar mixture. Beat in Wizz Fizz and Fruit Tingles until well combined. Beat in colouring gel. You can store buttercream overnight at room temperature, but it is best used immediately. To fill the macarons, spoon buttercream into a piping bag fitted with a large, round nozzle (make sure it is extra large so the chunks of fruit tingles won’t get stuck). Pipe 3/4 teaspoon of buttercream on shell, sprinkle with popping candy, and sandwich with another shell. Store macarons in the fridge, but bring them down to room temperature to eat. Enjoy!