Merry Christmas Everyone~
There are 2 ways to create macarons shells:
1)French macaron : French method is much simpler just by folding french meringue into almond mixture
2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.
This macaron is easy to make with few little steps that I think it is easier to master.
Love vanilla bean paste is incorporated in the macaron shells, as well as in the buttercream.It makes me feel like so vanilla-like.
Hope you like this recipe.
Components you need:
- French Vanilla macaron shells
- Vanilla buttercream
French Vanilla macaron shells:
- 60g almond powder
- 60g egg whites ( leave in room temperature for few hours or a day )
- 1 tsp egg white powder
- 120g/1 cup icing sugar
- 60g castor sugar
- 1/2 tsp vanilla paste
1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.
2)Process almond powder and icing sugar together.Sift twice of the almond powder and icing sugar together in a mixing bowl.
3)In a clean bowl: Beat egg whites with egg white powder until foamy, slowly add in castor sugar in 2 additions and continued beating to soft peak, continued beating to a Stiff peaks formed.Beat in vanilla paste.
4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.
5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip. Pipe about 3.5cm circle 1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will slightly expand in size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.
6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.
7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way through baking, rotate your baking tray, front to back.
If your oven is way too hot like a furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.
8)Once baked, remove from oven, and allow to cool completely.
a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.
b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.
c) Release the air bubbles on the unbaked macarons with the end of a toothpick.
d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.
e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.
e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.
- Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
- Ensure eggs are in room temperature, uncovered for few 2 hours or more.
- If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes or more.
- Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
- Do not open your oven door too early otherwise the macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
- The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.
- 60g Western Star, unsalted butter (Or any unsalted butter)
- 90g icing sugar
- 1 tsp vanilla paste
- 1/2 tbsp Lactose Free full cream milk ( or any milk)
1)Beat butter and icing sugar till pale and creamy. Beat in vanilla paste and milk to well combined.Pour buttercream into piping bag.
2)Fill up the macaron shells with buttercream. Sandwich with other macaron shells.
4)It is best to serve after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.
If you’re not going to consume your macarons immediately, you can store them:
• Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.
• Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them. They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.
Different sizes of your macaron with different temperature and baking time
( 1.5” – 2.5”)
(2.5” – 3.25”)
16cm or more
(6.25”) or more
17 mins or more
Problem in forming skin for macaron?
There are time when your macaron just cannot form the skin even how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?
If your macarons are having trouble in forming skin, you can try this method:
- Preheat your oven to 200C for 10 minutes.
- Put the unbaked macarons into oven, switch off the heat immediately.
- Leave the door ajar(put glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
- Touch the macaron if the skin is formed.
- Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.