These little wonders are amazing! You can use dark chocolate instead of white in the filling - and add a pinch of cardamom to spice it up! Super christmas-y!
I found the saffron made the macaron shells dried than usual, and I had some issues with cracking that I usually don't have. But remember: even ugly macarons taste great.
Saffron Macarons
makes about 25 cookies
3 egg whites, at room temperature
2 tbsp caster sugar
200 g powdered sugar
110 g almonds, blanched
½ g saffron
Combine powdered sugar and almonds in your food processor, and grind until very fine. Sieve. Re-grind any lumps or big pieces of almonds. Mix carefully (they tend to separate a little bit when sieving, since the sugar falls through first.)
Beat egg whites and sugar until you have a thick, glossy meringue. Don't overbeat. Stir in the almond-sugar powder and the saffron, and fold together. Don't overmix this - but don't be too gentle, either. (You can try it by dolloping a little batter on a baking sheet - if the peak falls down, it's ready. If it doesn't, try a few more strokes.)
Pipe small rounds on a baking sheet with baking paper. Leave at room temperature for 30-60 minutes, to form a skin.
Bake at 150°C for 10-12 minutes. (I have a convection oven.) Let them cool completely before filling. Unused shells can be frozen, or kept in an air-tight container for a day or so.
White Chocolate Ganache
200 g white chocolate
100 g cream (35-40% fat content)
Coarsely chop the chocolate and place in a bowl. Heat the cream until boiling and add to the bowl, and stir until smooth. Let the ganache cool and thicken, so you can pipe it on top of the cookies.
Pair shells that are the same size. Dollop - or for neater results, pipe, a little ganache on one side, and then add the other.
Recipe in Swedish:
Saffransmacarons med vit chokladtryffel
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