I love macarons! They are so cute and elegant at the same time. Baking macarons is rather simple yet quite technical. After baking so many cupcakes, it's time to learn something new. Since I have leftover egg whites from making creme brulee, I decided to try to make macarons today.
I have heard that it's very difficult to get the perfect texture for the macaron shells. I was staring at the oven while it's baking to see if the feet rise. That moment was magical when I saw them rising. The shells were so crunchy and slightly chewy when you bite into it. I was surprised how perfect it turned out on my first attempt! It made me so happy. They tasted so yum and I had to stop myself from eating all of them so I can give some to my friends.
Makes 34 macarons (17 one inch sandwiched macarons)
Ingredients
Macaron shells
73g almond flour
73g icing sugar
13 unsweetened cocoa powder
75g granulated sugar
60g egg white (aged egg white is better)
1/4tsp cream of tartar
Chocolate ganache filling
1/2 semi-sweet chocolate chips
1/4 whipping cream
Directions
- Mix almond flour, icing sugar and cocoa powder, then sift it.
- Whisk half the granulated sugar and cream of tartar with egg white for about 5 mins or until sniff peak. merigine
- Use spatula to quickly fold the sifted ingredients into the meringue until the batter drops off the spatula when it holds up.
- Let the batter sit for 1 hour. Preheat oven to 105C.
- Spoon the batter in a pipping bag fitted with a 1/2 inch round tip. Pipe the batter on baking paper with 1 inch away from each other. Slam the tray to remove excess air.
- Bake for 15mins at 105C to dry out the shells. Then turn up the temperature to 175C and bake for an additional 10mins.
- Put the baking paper with macarons on cooling rack when it's done baking to cool down completely.
- Put the cream and chocolate chips in a bowl on top of simmering hot water to melt for the ganache filling.
- Cool down the ganache filling and put it on one macaron, then assemble with another macaron.
No comments:
Post a Comment