Giant macaron
When a macaron meets a cake!
250g ground almond
450g icing sugar
200g egg whites (about 5 egg whites)
50g caster sugar
Red food colouring
400ml cream
1 tbsp icing sugar
1 tsp vanilla extract
400g berries (strawberry, blueberry, raspberry)
Whip the egg whites until they form soft peak, then gradually add the sugar and food colouring.
Sieve the icing sugar and ground almond together and mix. Add the powder to the egg whites and fold delicately until you get a smooth and glossy mixture.
Draw circles of about 18/20cm on two parchment papers and place them on a baking tray. Spoon the mixture into a piping bag then draw two spirals of almond mixture on the discs.
Let sit for about 30 to 45 minutes. Heat the oven to 150°C and bake for about 20 to 25 minutes, slightly opening the oven regularly.
Remove from the tray and let cool completely.
Meanwhile, whip the cream and add the vanilla extract and icing sugar. Transfer into a piping bag.
Place the least pretty macaron on a cake stand and cover with whipped cream. Place the fruits on the cream, making sure the prettiest fruits are on the edge. Place the other macaron on top and serve!
