Monday, July 27, 2009

Macarons!

Last time I tried making them, it didn't quite work out. This time.. it worked! But only after a few tweaks with the oven temperature. Too high of a temperature will make the macarons crack and you won't get the 'foot' or they won't 'pop' (as some people call it).

The macarons are chewy on the outside and soft on the inside with a very slight hint of green tea flavour amongst the almond.


My only disappointment was that I wasted 2 trays (out of 3) and they're not green enough! :(

Green tea macarons with white chocolate ganache
Makes about 25-30 or so (50-60 pieces)

Italian meringue:
55g egg white
150g caster sugar
40g water

Tant pour tant:
110g almond meal
110g pure icing sugar
55g egg white
1 tsp matcha powder
few drops of green food colouring

Ganache:
150g thickened cream
300g white cooking chocolate
(I had a lot of ganache left over.. so you might want to cut this down)

Draw circles of about 1.5cm diameter onto the back of the baking paper that you will be using. You may need 2-3 sheets depending on the size of your baking tray.

Sift almond meal, icing sugar and green tea powder twice. Add in 55g egg white and combine. Add a few drops of food colouring

Heat water with caster sugar until 116C using a candy thermometer.
In another bowl, whisk 55g egg whites until soft peaks are formed. On low speed, pour the hot syrup slowly down the sides of the bowl. Whisk until combined and thick and smooth in consistency.

Mix 1/3 of the meringue into the almond meal mixture. Then gently fold the rest of the meringue into the mixture within 20 strokes.

Place into a piping bag and pipe circles out onto baking paper lined trays. Sprinkle with remaining almond pieces that were sieved out earlier. Allow to dry out for at least 1hr or until a skin is formed.

While this is happening, you can make your ganache. Melt white chocolate in a double boiler. Remove and add cream. Mix to combine and then allow to cool. Refrigerate until use. The mixture should be smooth and not runny. Should be spreadable like.. peanut butter? (It will usually harden when cooled)

Bake macarons at 180C for 3 minutes, then down to 150C for another 5 minutes or until cooked. Bake one tray at a time.

Allow to cool for a few minutes before removing from baking paper. Then allow to cool completely before applying ganache.

Allow to set before serving.

Refrigerate when storing.


3 comments:

  1. they look great!
    sounds like they had a great texture..yummm

    ReplyDelete
  2. Nice... can you send some to me when u make it next time... ;)

    ReplyDelete