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Extra resources for Bitesize: Macarons, Cake Pops & Cute Things
Remove from the heat, add the gelatine and stir until dissolved. Cool slightly, then divide among 16 x 125 ml (4½ fl oz/½ cup) capacity jelly moulds and refrigerate for 1 hour or until set. To make the ruby grapefruit jelly, place the juice and sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Remove from the heat, add the gelatine and stir until dissolved. Cool slightly, then distribute evenly into each of the moulds and refrigerate for 1 hour or until set. To make the pomegranate jelly, place the juice and sugar in a small saucepan over medium heat and stir until the sugar has dissolved.
Leave for 1–6 hours or until a crust forms; the macarons should no longer be sticky. Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays onto wire racks to cool completely. To make the filling, place the sugar, glucose and 1½ tablespoons water in a saucepan over medium–high heat, swirling the pan (do not stir) to dissolve the sugar. Increase the heat to high, bring to the boil and cook until golden.
Mix in enough colouring for desired effect. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick, not thin and runny. Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3 cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room temperature for 1–6 hours (depending on the humidity) or until a crust forms; the macarons should no longer be sticky to the touch. Preheat the oven to 140°C (275°F/Gas 1).