Prep
1hrBake
20 minsServes
10+Difficulty
Medium About
Pretty pink macarons filled with strawberry jam and a smooth vanilla buttercream. Perfectly moreish!
For the macaron shells
Draw circles about 2” across on two pieces of baking parchment. Flip it over and lay them on two baking trays. Set aside.
Using a food processor, whizz up the ground almonds and Tate & Lyle Icing Sugar until fine and no lumps remain. Sift this mixture twice into a mixing bowl, discarding any larger bits remaining in the sieve. Set the bowl aside.
In a separate bowl, or using a stand mixer with a whisk attachment, whisk the egg whites with the lemon juice until it is foamy. Turn the speed to a medium-low and add in the Tate & Lyle Caster Sugar one tablespoon at a time until all the sugar has been incorporated and the mixture is soft and pillowy. Add in the food colouring.
Turn the speed of the mixer up to medium-high and whisk until the egg white mixture reaches stiff peaks, about 4-5 minutes.
Add in half the sifted almond mixture and fold in very gently. When almost combined, add the remaining almond mixture and fold in gently, making sure to scrape the bottom of the bowl.
Continue to gently fold the macaron mixture evenly until it drips lazily from the spatula, forming a V shape as it falls. It should be smooth and still a little stiff, not too runny, like slow moving lava. Transfer to a piping bag fitted with a round nozzle.
Pipe little blobs of mixture in the four corners of the baking trays and use to secure the baking parchment to the baking trays. Pipe rounds of macaron mixture using the circles drawn on as a guide. Once you have piped one tray, bang it a couple of times on a worktop, then use a toothpick or skewer to pop and smooth out any air bubbles.
Leave the mixture on the side to form a skin so you can run your finger gently across it without disturbing the top. This can take anything from 20-60 minutes depending on the temperature and humidity of your room.
Preheat the oven to 160C/320F. Once the macaron shells have formed a skin, bake them in the preheated oven for 20 minutes until baked through. Check by gently pushing the side of a macaron shell. If it moves a little, bake it for a couple more minutes and check again. It should not move at all once baked. Remove from the oven and leave to cool on the tray.
For the filling and decoration
Make the buttercream for the filling. Beat the butter until pale and fluffy, then add in the Tate & Lyle Icing Sugar in two batches, mixing together until smooth. Add in the vanilla and enough cream to get a soft piping consistency. Beat until fluffy, then transfer to a piping bag fitted with a small round nozzle. Set aside.
Place some jam into another piping bag fitted with a small round nozzle and set aside.
Drizzle a little melted white chocolate on half the macaron shells, then release from the parchment paper.
Take an undecorated macaron shell and pipe a ring of buttercream a little in from the edge. Fill the middle of the buttercream ring with jam, then top with a decorated macaron shell. Gently press the shells together to evenly spread the filling to the edges. Chill the assembled macarons for 24 hours and enjoy!
Ingredients – 6 items
1
For Macaron Shells
Ground almonds
Fairtrade Tate & Lyle Icing Sugar
Egg whites
Lemon juice
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Few drops of good quality pink food colouring
For the filling and decoration
Unsalted butter
Fairtrade Tate & Lyle Icing Sugar
Vanilla extract
Double cream
Strawberry jam
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Maybe fetch a bib before you click this next link. Because mouth watering is guaranteed!
Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
Forget the cherry, there`s much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
We`ve given the trifle a little refresh here... And wouldn`t you know it, it`s ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
(See recipe link in bio!)
Whenever you`re in London, make sure you pay a visit...
Now an internationally recognised bakery, @breadaheadbakery started life as a small stall in London’s Borough Market but over the last 10 years and counting, it’s grown into a beloved institution.
With 5 London locations, they bake up the classics you know so well and elevate them to standards you didn`t know were possible.
That`s why we`re so pleased it`s us that lines their shelves! 🏆
#TrustedByTheBest
It`s been bowl and cone for as long as we can remember. But now you can add bag to the list too!
Anyone tried this before!?
Might be too warm but this next link will cool you down...
Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?
As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!
What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh`hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
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If you`re planning on embracing some cocoa this evening, here`s a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
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