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Friday, 5 August 2011

Macarons

Every blogs I visited, they have posted macarons and they all have made beautiful colour of their macarons.  I have read in the blogs as well as cooking books, some have commented that macarons is a challenge to make.  So I thought I shouldn't lose out and to try to bake this unique little things eventhough looking at the sugar contents does freak me out.  How sweet could it be.  My oh my.....

There are two ways/method of making macarons.  One is French meringue macarons whereby whisking the egg whites while gradually adding the sugar in.  This method is more regular of making macarons.  The other method is called Italian meringue macarons, whereby whisking the egg whites until they are firm and adding syrup boiled to soft-ball stage (about 115 Celcius).  Hot syrup sterilizes the meringue which keeps it well preserved.  

My first batch of macarons all cracked up!  I think the temperature call for 150 Celcius could be too hot in my oven.  So my second batch, I lower it to 130 Celcius and..... ahhhhh......all perfect and with those little feet in it.  Was I happy that I successfully made these macarons?  Well, who's going to eat all these sweet little things?  And I have to think what filling should I used to be sandwiched in between the macarons.


Macarons 

125 g ground almond
150 g icing sugar
100 g caster sugar
3 egg whites (100 g)
1-2 tsp red powdered food colouring

Method 

1. In a food processor grind the ground almond and icing sugar until very finely ground.
2. Place the egg whites in an electric mixer and whip the whites until soft peaks.
3. Add the sugar, 25 grams at a time while the egg whites are being beaten.
4. Beat the egg whites until stiff peaks.
5. Fold the ground ground almond mixture and food colouring into the egg white mixture in two additions 
    until fully amalgamated.
6. Pipe on to baking trays which have been lined with baking paper. (I have used a pencil to draw circle to
    make it easier for me to pipe it out.)
7. Let the macarons dry for around 30 minutes until a "skin" form.
8. Bake in a preheated fan forced oven (150c) for 15 minutes.


I still haven't decide what flavour buttercream to be the filling for these macarons.  Maybe I just used ice cream as filling instead.  Easy peasy...


My first batch of cracked macarons......

3 comments:

  1. Congrats on your success of macarons, i did it long time ago, because it is too sweet, i hesitate to make it again..

    ReplyDelete
  2. Yes, it is too sweet for me too. I rather make my (CNY) Almond Cookies! Hee..hee....

    ReplyDelete