Macaron Shell
(makes 24 pieces - i didnt have 24, but maybe mine is bigger :p)
68 gr egg whites (about 2-3)
23 gr granulated sugar
105 gr powdered sugar
81 gr ground almonds - * can be made with other nuts such as pistachio, hazelnut or peanuts. But have to ensure at least 50% of the ingredient is almonds
*** food colouring - powdered form is more desirable. Otherwise, mix liquid food colouring with egg white powder to ensure consistency of mixture***
*** other additional flavour/ colouring – cocoa powder, matcha powder, coffee powder – must be sieved with the grounded mixture, about 2-3 tsp or as desired
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.
( I just bought grounded almond from the supermarket... was too lazy to re-ground them/sieve them to make sure it's all fine enuf
it works out fine but doesnt look as pretty, it's more nutty )
Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. (get those silicone baking sheet!! makes ur life so much easier) Use another bag for the second half of the batter.
Preheat the oven to 160oC
Let the macarons sit out for 30 minutes( or more depending on humidity) to an hour to harden their shells a bit (u can try touching it and it shouldnt stick to ur finger)
Bake at 160oC for 8 minutes, then 140oC for 8minute
(makes 24 pieces - i didnt have 24, but maybe mine is bigger :p)
68 gr egg whites (about 2-3)
23 gr granulated sugar
105 gr powdered sugar
81 gr ground almonds - * can be made with other nuts such as pistachio, hazelnut or peanuts. But have to ensure at least 50% of the ingredient is almonds
*** food colouring - powdered form is more desirable. Otherwise, mix liquid food colouring with egg white powder to ensure consistency of mixture***
*** other additional flavour/ colouring – cocoa powder, matcha powder, coffee powder – must be sieved with the grounded mixture, about 2-3 tsp or as desired
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.
( I just bought grounded almond from the supermarket... was too lazy to re-ground them/sieve them to make sure it's all fine enuf
it works out fine but doesnt look as pretty, it's more nutty )
Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. (get those silicone baking sheet!! makes ur life so much easier) Use another bag for the second half of the batter.
Preheat the oven to 160oC
Let the macarons sit out for 30 minutes( or more depending on humidity) to an hour to harden their shells a bit (u can try touching it and it shouldnt stick to ur finger)
Bake at 160oC for 8 minutes, then 140oC for 8minute
Let cool.
(was told that I could flip them over while it's still warm, then let it cool)
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
(was told that I could flip them over while it's still warm, then let it cool)
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Passion fruit and chocolate ganache :)
