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Salam, Kia Ora...
Before attempting to make this temperamental cookies, I did a read up on some blogs why some people had a hard time creating them. I learnt that a perfect macaron shell's should be smooth and have a tiny dome on the top as well as 'feet'. I've never eaten one in my life. Seen them being sold at some stores around the Orchard Road area when I used to work at that area years ago. Everytime I looked at them all I could say was that they were too dear for me to indulge....hehehez.
This was my first attempt making them. I decided to make the simplest macaron shell with a simple chocolate ganache filling, just in case it was a failure for me too. I am aware that the failure rate is higher than the success rate. Hence, I only made half of the recipe ;) They are not as beautiful, perfectly shaped and shiny as the macaron gurus' masterpieces. Alhamdullilah mine turn out like how the should with a few mishaps, sloppiness and some out of shapes ones ahakkksss.
I made them yesterday, chilled them overnight and they taste oh soooo much yummier today. Yesterday they were crunchy on the outside and chewy in the inside. Today, there's a tad of crunchiness and they are absolutely chewy, almost melt in the mouth. (Is that how they are supposed to taste btw??) Simply luv the yummy almond flavour, they make me wanna concuss!! I just love anything and everything with nuts.....hahahaz.
While drying the shells.
Hot and fresh from the oven.
Some shells cracked :( I have yet to master the temperature of my oven I reckon.
Source : Foodnouveau.com ~~ A very detailed step by step on how to make a macaron ;)
Macarons: Basic Recipe (I made half of this recipe)
3 egg whites (from large eggs), separated at least 24 hours in advance and kept in the refrigerator
210 g powdered sugar
125 g almond meal
30 g regular granulated sugar
I added a little drop of Wilton Rose Pink food colouring gel.
Ganache (cream): (I made half of this too)
120 g 70 % dark chocolate
80 g butter
30 g heavy cream
To make the macarons:Finely grind the powdered sugar, almond meal and cocoa in a food processor. Sift mixture to make sure no lumps or bigger bits of almonds are left.
Whisk the egg whites on medium/high speed for a minute or two, add a tablespoon of the granulated sugar, continue beating and add the remaining sugar slowly. Beat until the egg whites are stiff, dense and creamy.
Fold in the brown food coloring with a spatula. If you don’t have brown, you can make it as I did with the basic colors with the following recipe: 1 drop green, 3 drops red, 3 drops yellow. I added three times this recipe to reach the right color. Your eggs will look a bit orange but everything will turn out fine when you incorporate the cocoa mixture.
Delicately fold in the cocoa mixture in 4 or 5 additions. Slide your spatula all the way to the bottom of the bowl and comes back up several times to make sure no pockets of dry ingredients remain and the color is evenly blended.
Prepare your baking sheet by lining them with parchment paper.
Transfer your batter in a pastry bag fitted with a ½ tp ¾ round tip. Pipe 1 ½-inch rounds of batter, evenly spaced but still close to one another as they will not expand much.
Let your macarons rest on their baking sheets for a minimum of 20 minutes (30 to 60 minutes is best).
Preheat your oven to 300°F (140°C). Bake the macarons for 13 to 16 minutes.
Let the macarons cool to room temperature before assembling them with the ganache. Put them in an airtight container and let them sleep for one night in the refrigerator before indulging.
To make the ganache:
In a double boiler or the microwave, melt the chocolate, butter and cream together. Mix well, take off the heat and let cool. You can put it in the refrigerator if you want the ganache to firm up faster.
Me Te Aroha...With Love,