Happy Mother’s Day
The hazelnut powder really gives the aromatic of hazelnut throughout the entire eating process. I personally love Nutella,and I prefer these macarons. These macarons perfumed of hazelnut or should I say”NUTELLA”.
These macarons are made from pure hazelnut powder instead of commonly used almond powder. The taste of these macarons are like eating crunch-at first,then gooey-middle Nutella spread , yes taste of Nutella spread we normally eaten, compared to the normal macaron which made from almond meals.
These honey creme mousseline is lightly sweetened, and I added the fresh strawberries for lighten the entire sweetness taste.
Pastry cream + butter = Creme mousseline
Few simple ingredients can turn into delicious and aromatic of hazelnut macaron with few simple steps. Do you want to try?
Components you need:
- hazelnut macaron shells
- honey creme mousseline
- fresh strawberries
- 60g hazelnut 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
- some yellow food colouring
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 hazelnut powder and icing sugar together.Sift twice of the hazelnut powder and icing sugar together in a mixing bowl.
3)In a clean bowl: Beat egg whites and egg whites powder until foamy, slowly add in castor sugar in 2 additions and continued beating to soft peak. Add in yellow food colouring and continued beating to a Stiff peaks formed.
4)Fold in the meringue into the hazelnut 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 increase 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 minutes 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 a 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 hazelnut powder until become powder form because you might find store bought hazelnut 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.
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) can 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 hazelnut 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.
- 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”.
Cream Patissiere: Also known as Pastry cream
( Kindly refer on HOW TO MAKE CREME PATISSIERE at : http://wp.me/p3PiK3-8d . Remove the butter for this recipe )
- 125ml Liddells Lactose free milk ( or any milk)
- 25g sugar
- 1/4 tsp vanilla paste
- 30g egg yolks
- 13g cornstarch
In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.
Transfer into a clean bowl.
Honey Creme Moussseline:
- 1 quantity of creme patissierre
- 1 tbsp of honey
- 100g Western Star unsalted butter, cubed and in room temperature
1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.
2)Beat on low speed until reaches room temperature.Add in honey. Mix well.
3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.
4)Pour cream into a piping bag fitted with round nozzle.
a)What is creme mousseline?
It is also known as German buttercream which is the combination of creme patissiere/pastry cream with softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.
b)If you prefer your own made filling, welcome to use it too.
- some fresh strawberries, cut into small cubes
- prepared honey creme mousseline
1)Pipe out honey creme mousseline onto one of the macaron shells.
2)Place the cubed strawberries in the middle on the macaron.
3)Sandwich with another macaron shell. Optional:Coat the edges of filling with some pink sugar sprinkle.
4)Refrigerate. Best serve after chill for a day.
- If you’re not going to consume your macarons immediately, you can store them:(a) 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.(b) 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:
|Mediumsize4 -6cm( 1.5” – 2.5”)||
|Dessertsize6 –8cm(2.5” – 3.25”)||
|Cake base16cm 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.
Thanks for visiting and welcome for your comment. ^_^