Saturday, 4 August 2012

Recipe: Macarons

Salam alaikum! (:

How's your Ramadhan? Hope you're doing well, I've been catching up with friends during iftar sessions and bonding with my family during tarawikh and jamaah prayers for Maghrib & Isyak, I truly hope that as far as I can, I'll try to make full use of this blessed month (:

So this Ramadhan, I've baked two items. One is a no-bake oreo cheesecake and the recent one, macarons. Guys, let me tell you something. Making macarons was so nerve-wrecking, it was as if I was walking on a land mine. I'm not kidding! Haha! The amount of accuracy and precision required is far beyond any other times I've baked. It doesn't help that every single website or food blog talk about how its so easy to mess things up. I was really afraid of getting cracked or flat macarons and then all my hardwork will go to waste but I braced myself and went Bismillah, I can do this! Hehe.

Before that, I read through carefully this Guide to Baking Macarons provided by FoodNouveau. So many things to take note of! I do recommend that you give this a quick read through before you start (:

In this picture, I didn't pipe the filling cos I had it for sahur and I didn't feel like eating anything too sweet but I made a nutella ganache for the filling (:

Here's the recipe:

For the shells:
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds (blanched/slivered)
pink food gel coloring

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 almonds are finely ground. 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 with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets (I used a silpat). Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. 

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. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.

I also found a template you can place under your baking sheet (: Click here.

Good luck trying! (:


1 comment:

  1. BABBBEEEEE!! I know the nervous feeling! When I was making mine I super scared it'll fail. But Alhamdulillah it turned out well. Yours is too pretty! Nak sikit! :p