Blue Butterfly Pea Flower Macarons
The little French cookie sandwich that has swept nations, the macaron is a sensation that has captured the hearts of millions and has adorned many bakery windows, gift boxes, and party spreads. We have an eagle eye to spot any macarons in our immediate vicinity from their distinctive shape and bright pops of color, and these Winter Blue Butterfly Pea Flower Macarons will definitely draw anyone's attention to their astounding shade of blue! To achieve this perfect icy hue, mix Suncore Foods® Butterfly Pea Flower Superbloom and Blue Butterfly Pea with a pinch of Aqua Blue Spirulina Supercolor Powders. Other than being just about the cutest little desserts in existence, the signature delicate texture and creamy filling are part of macarons' allure that have people running back for more. The duo of delicately, crispy and chewy meringue and the rich, creaminess of a dark chocolate ganache have our mouths watering just thinking about it.
50g reduced aquafaba refrigerated overnight
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
1 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
1/4 tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
1 tsp Butterfly Pea Flower water (5-6 Suncore Foods® Butterfly Pea Flowers Superbloom dissolved with water)
200g dark chocolate
100g coconut milk
1/2 tsp vanilla extract
1. Ganache — Heat the coconut milk in a saucepan. Pour the hot cream over the dark chocolate and mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.
2. Prepare the aquafaba — Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.
3. Macarons — Combine the powdered sugar and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 4 mins. Add the supercolour powder whisk for 2 mins until combine. Fold the almond powdered sugar mixture through the meringue by hand. Add the blue supercolour powder mix and whisk until the mixture is smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely. Assemble, pipe chocolate ganache into each macaron and sandwich together.