A Tower of Macarons in a Rainbow of Colours

Holding my breath!

Holding my breath!

Macaroon

600g Ground almonds

600g Icing Sugar

600g Caster Sugar

150g Water

250g Egg Whites

200g Egg Whites

 

White Chocolate  & Orange Ganache

 500ml Single Cream

1000g Chocolate

190g Butter

Zest of 2 oranges

Paul's perfect macaron

Paul's perfect macaron

Method

 Sieve icing sugar and ground almonds together, and then mix in 200g of egg whites to make a thick paste.

Boil water and caster sugar to 117 degrees and whisk in 250g of egg whites.

Beat this mixture with an electric handwhisk to cool it to 40 degrees, then mix into the sugar and almond paste.

Separate into 7 bowls, one for each colour of the rainbow. The colours of the rainbow are red, orange, yellow, green, blue, indigo and violet.

Pipe macaroons onto lined trays. Leave to rest for around 20 minutes until a crust forms.

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Bake at 150 degrees for 12 minutes or until they’re ready.

Make a ganache. Paint a layer of ganache onto the cone. Use the remaining ganache to fill the macaroons.

Use cocktail sticks to attach the macaroons to the cone in layers. There should be 7 layers of macaroons on the cone. The violet layer should be on the bottom.

Serve on the cake stand. 

My Macaron Tower in the Great Irish Bake Off Final 2014 '...close to perfect...' according to Paul Kelly, Executive Pastry Chef in the 5 star Merrion Hotel...

My Macaron Tower in the Great Irish Bake Off Final 2014 '...close to perfect...' according to Paul Kelly, Executive Pastry Chef in the 5 star Merrion Hotel...