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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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DANCING QUEEN MACARONS
Makes 30
For the macaron shells:
300g almond flour
300g pure icing sugar (without corn flour added to it)
110g liquefied egg whites (see below)
300g caster sugar
75g water
110g liquefied egg whites
funfetti sprinkles
To make the colours for the macaron batter colour combinations:
RED – 2 drops red red food gel + 2 drops deep pink food gel
PINK – 2 drops deep pink food gel
ORANGE – 2 drops orange food gel + 1 drop yellow food gel
YELLOW – 3 drops yellow food gel
GREEN – 2 drops teal food gel + 1 drop yellow food gel (optional)
BLUE – 1 drop sky blue food gel
PURPLE – 2 drops deep purple food gel + 2 drops deep pink food gel
Frosting
1 batch fluffy vanilla buttercream frosting
1 tsp strawberry essence
Frosting
To prepare frosting add strawberry essence into frosting and mix until well combined.
