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Galaxy Macarons

Wormholes, strange planets and glowing stars: our fascination with the universe is as infinite as space itself. Distant stars that we can see but never reach still exert a pull that's difficult to escape. With this recipe you can bring galaxies from far, far away right to your kitchen counter.
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Cook Time 13 minutes
Course Desserts

Equipment

  • Sieve
  • Piping bag
  • Baking tray
  • Baking paper
  • Electric whisk

Ingredients
  

  • 10 oz icing sugar in 4 portions of 2⅔ oz
  • 6 oz ground almonds in 4 portions of 1½ oz
  • 5 oz egg white in 4 portions of 1¼ oz
  • 1 oz sugar in 4 portions of ⅓ oz
  • food coloring in blue, purple, black and white
  • 2 tbsp condensed milk
  • blackberries
  • 2 fl oz cream
  • 5 oz melted white chocolate

Instructions
 

  • Sieve the first portions of icing sugar and almonds. The sieving is very important for the quality of the dough! Beat a portion of the egg white until stiff and add in a portion of sugar, and some blue food coloring just before you stop stirring. Fold the icing sugar-almond mix into the beaten egg white a little at a time.
  • Repeat the process three times with the remaining portions of ingredients. Dye each dough portion a different color.
  • Transfer each portion of dough into a small piping bag without a nozzle. Cut the tips off and place the small bags together in a large piping bag with a nozzle.
  • Use the piping bag to create small macarons on a baking tray lined with baking paper. To do this, move the piping bag in a circular motion. Then bake the macarons with the heat set to above and below for 13 minutes at 300°F.
  • Stir white food coloring into the condensed milk. Dip a clean toothbrush into the condensed milk and pull your finger over the bristles to splatter little stars onto the macarons.
  • Boil the blackberries and strain them through a sieve. Stir the cream and melted chocolate into the blackberry purée, before leaving it to cool for 30 minutes. Then beat it into an airy cream with an electric whisk.
  • Squeeze a blob of cream onto a macaron and sit another macaron on top of it. Press them together so the cream reaches the edges.

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