Christmas is around the corner, it is the end of the 2018. Bittersweet memories, which sometimes i have some time to sit down and look back at this year.
I used to bake so much macarons to conquer the fear of failing. The temperature of the oven, the weather, humidity , the freshness of egg whites some said, the quality of the almond meal all play important rules in baking into perfect macarons. Sometimes a bad day in the kitchen also could cause your macarons to fail. These little macarons can be tricky to bake .Many attempts are taken to get the right shells.There are so many excuses not to bake these, the sweetness of the macarons is the reason for most people might not consider having it. To me,if you conquer you fear and manage to get the right recipe which suits you, it will be a breeze to bake then enjoy it at last.
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.
The ganache tastes of sourness from passionfruit combined with the dark chocolate, fill into french macaron. You just don’t find it too sweet.It is such lovely.
I think that this pretty little dessert is easy to enjoy during christmas party or even as a gift for friends.
If you like to bake some for x’mas, lets check out this recipe
Hope you like this sharing too.
Components you needed:
- French macaron shells
- Passionfruit chocolate ganache
French 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
- some yellow and chocolate food gel 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 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 almond powder until foamy, slowly add in castor sugar in 2 additions , continued beating to a Stiff peaks formed.
4)Add in yellow food gel colouring into meringue.Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.Scoop out 1 tbsp batter and add in brown food gel colouring, mix well then pour into a piping bag.Snip off small hole from the piping bag.
5)Fill a pastry bag, fitted with 1/2 inch (1 cm) nozzle with the yellow batter. 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).
6)Pipe in small dollop of brown batter in the center of every yellow batter. Then gently tap the baking sheet on the counter to break any air bubbles.
7)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.
8)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 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.
- 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”.
Passionfruit Chocolate Ganache:
- 50g passionfruit puree
- 110g Cadbury baking dark chocolate ( or any caking dark chocolate)
- 20g Western Star unsalted butter, softened( or any unsalted butter)
1)Scoop out the flesh from passionfruit, strain it to get the juice and discard the seeds.Bring the passionfruit puree to boil.
2)Melt the dark chocolate over double boiler until fully melt.
3)Pour the puree over melted chocolate and mix until well combined.
4)Add in butter until fully incorporated.
5)Leave to room temperature for 2-3 hours to cool or cool down in refrigerator to piping consistency for later use.
6)Once the ganache is set , pipe in the ganache onto macaron shells and sandwich it.
7))It is best to serve after sit in the fridge inside air tight container for a day until the macarons turn slightly moistened by the ganache.
Ideally, ganache can be used immediately. Once it starts to set, the ganache can be stored in the fridge for 2 day.Return it to room temperature before using.
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
|Medium size4 -6cm( 1.5” – 2.5”)||
|Dessert size6 –8cm(2.5” – 3.25”)||
|Cake base16cm or mor(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.
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