French Macarons

7 Aug

French macarons with chocolate ganache filling

 

How can you not LOVE French macarons? A perfectly made macaron should have an eggshell-like crust with a soft centre and pretty little ruffles running along the sides.

 Hence, my journey to baking the ultimate macaron begins. After two very unsuccessful attempts,I have learnt that macaron baking is a very delicate process and somewhat tedious especially for a novice baker like me. After a little tweaking of the recipe here and there, lo & behold I present to you,

my French perfection.

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The recipe I have used is as following.

 

Macaron shell

 

A

 

1 cup of icing sugar

 

3/4 of almond meal

 

B

 

2 large egg whites

 

2.5 tablespoon of castor sugar

 

purple food coloring

 

 

 

Chocolate filling

 

120g of dark chocolate

 

1 tablespoon of butter

 

Directions

 

1.Preheat the oven at 350f or 180c depending on your oven and line baking sheets with parchment paper and set aside.

 

2. sift A mixture to ensure there are no lumps.

 

3.Next combine ingredients in B and whisk it until it reaches stiff peaks stage.

 

4.Then,fold A into B in two additions till it reaches a lava-like consistency .Do not forget to add the food coloring of your choice at this stage.

 

5.Put the batter into a pastry bag with a plain tip and pipe onto the baking sheets lined with parchment paper.Tap the baking sheets real hard around 3 or 4 times to release the air bubbles in the macarons.

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Make sure your macarons are evenly spaced from one another as macarons might spread a little during the ‘drying’ time

6.Leave your macarons to dry .Your macarons are ‘dry’ when the macarons develop a shell and no batter will stick on your fingers when you touch it.

 

7.Bake the macarons for 12 minutes or until the macarons have risen beautifully.

 

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Macarons should look something like this when it is ready

8.Leave the macarons to cool before removing it from the parchment paper.You should easily be able to peel the macarons of the paper.

 

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Do not overfill the macaron shell

9.For the filling, melt the chocolate using a microwave or double boiler until the chocolate is smooth.Add the butter into the melted chocolate and stir well.

10.If your filling is too runny, just pop it into the fridge and chill it until it is firm enough to fill.

 

& there you have it, your very own homemade French Macarons. Happy baking lovies!

 

Tips and tricks.

 

-During the folding process, you should make no more than 50 strokes or you will end up with a runny mess & remember to be as gentle as possible.

 

-If you are really unsure, you can scoop a little batter into the piping bag and pipe it on the plate.If your macarons form a peak that dissolve in a couple of seconds, you batter is ready.If the peak is still very stiff, the continue giving the batter a couple more strokes.If however your batter just flows out from the piping bag without any pressure, this means you have fold it a little too many times and you have to start again.

 

-If you do not have a piping bag nor a plain tip, you can always put the mixture into a zip lock bag and cut the corner tip of it.

 

-Please do not skip the drying time or your macarons will not develop their ‘feet’ around the edges.The drying time depends on the humidity of that day.The more humid it is, the longer it will take for the macarons to dry.

-When adding the food colouring, make sure you colour it a little darker than the colour you desire as your macarons will lose a little bit of the colour after baking.

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