These classic macarons with edible flowers can’t be missed at your high tea. Time for that summer feeling, don’t you think?
- 300 g FunCakes Mix for Gluten Free Macarons
- 100 g FunCakes Mix for Swiss Meringue Buttercream
- FunColours Gel Yellow
- FunColours Gel Pink
- 70 g egg white
- 70 ml water
- 220 g unsalted butter
- Various edible flowers
- FunCakes decorating bags
- Wilton decorating tip #1A
- Wilton decorating tip #021
- Silikomart Macaron Mat
Prepare 300 g of FunCakes Mix for Gluten Free Macarons as indicated on the package and divide into 2 portions. Colour these pink and yellow. Spoon the mix into a decorating bag with tip #1A and pipe caps onto the macaron mat. Let this air dry for 2 hours.
Preheat the oven to 140 ° C (convection oven 130 ° C) and bake the macarons for 15 minutes.
Prepare 100 g of FunCakes Mix for Swiss Meringue Buttercream as indicated on the package. Put the mix in a decorating bag with tip #021. Spray small tufts on a shell and cover with a second shell. Pipe a small tuft on each top of the macaron and place an edible flower in it.