My decent macarons. Of course i would love to make something of lovely pink or purple..hmm..next time, i just stick with doing something simple first. I do not have much experience baking macarons, this is my second time doing it and even the first time i did was not entirely on full hands, here.
I followed the recipe very closely from Joy of Baking, only scaled down the recipe and watched the video as well. I must say that watching the video helps a lot especially the folding part and the beating of the meringue. But of course if you are an expert in making macarons, you dont hv to watch the video, you can even do it with one eye closed...hehe..
There were however 2 things that i did not follow thru the recipe . First is the duration of resting and drying the macarons. I have rested my macarons for about 1.5hrs before baking them. I was still unsure whether should i waited a little more, they were still a little tacky. Secondly was the baking time. I have baked mine for almost 25mins as i find that they were still not properly baked yet at 15mins. I am glad, phew! that it turned out more than fine for me and surely there are still lots of room for improvement. There are plenty videos to watch and troubleshooting tips on making macarons all over the internet, so do watch if you are still a newbie like me making macarons.
Recipe ( from Joy Of Baking )
50gms ground almonds
85gm icing sugar
8gms cocoa powder
50gm aged egg whites, at room temperature
1/8 tsp cream of tartar
17gm castor sugar
Place the ground almonds, icing sugar and cocoa powder in the food processor and process till they are mixed together, about 30 secs. ( since the quantity i was using was rather little, i had used a mill to process it in 2 batches ). Then sift the mixture to remove any lumps.
In the bowl of an electric mixer fitted with a whisk attachment (or hand mixer)beat egg whites and cream of tartaron medium speed until foamy. Gradually add the sugar and continue to beat on medium high speed until the meringue just hold stiff peaks( when you raise the whisk the meringue stands straight up, no drooping). Then in 3 additions, sift the ground almond mixture into the meringue.When folding, cut through the meringue and then fold up and over, making sure to scrape the sides and bottom of the bowl. Once the almond mixture is completely folded into the meringue , it is time to pipe the macarons.
Line baking sheets with parchment paper and fill a pastry bag, fitted with a 1cm plain tip and pipe about 4cm rounds onto the parchment paper. Gently tap the baking sheet on the counter to break any air bubbles and let macarons sit at room temperature for about 30-60mins ( depending on the temperature and humidity of kitchen ) or until the tops of macarons are no longer tacky when lightly touched.
Preheat oven to 160C and bake the cookies about 14-16 minutes, rotating front to back halfway thru baking. They are done when they just barely separate from the parchment paper. ( i hv baked mine for about 25 mins in total and had reduced the temp slightly after 15mins ) Remove from oven and let macarons cool completely on the baking sheet placed on a wire rack. To assemble the macarons, take 2 cookies and sandwich them with chocolate ganache. It is better to let the macarons sit for a day or 2 in the refrigerator.
60gms bittersweet or semisweet chocolate, cut into pieces
60ml whipping cream
Place the chocolate pieces in a heatproof bowl. Heat the cream and butter in a small saucepan until just boiling and pour over the chocolate pieces.Allow to stand for a few minutes.Stir gently until smooth. Let sit at room temperature until thickened and of piping consistency. Can make ahead.
So here i am posting French macarons together with Joyce and Zoe, our bake along theme and the linky will be opened up till Nov16, 2014. Macarons, any flavour. Happy baking!
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