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Macarons

The other day I posted this onto my personal Facebook wall.

macaronsWithin hours messages were rushing in to my inbox asking for a share…. So I guess people love macarons! Haha

The thought of making macarons at home might be daunting, having heard of so many people saying how easy it is to fail and how they can’t get the “feet” on the macarons…

It really isn’t that difficult to make if you could take note of some important ( /tricky oops!) steps.

If you would follow this recipe (From the amazing SortedFood!) strictly and be a bit cautious, I can assure you, your macarons would have a smooth surface and those lovely lace-like “feet”.

A good macaron should be slightly crisp on the outside and fairly moist and chewy on the inside. And this recipe is going to give you just that! πŸ˜€

Alright before I start, here is a picture of my finished product just in case you don’t believe me Β (Why would you not though….? πŸ˜› )

Cover FinalAre you convinced now? Β Yea? GOOD! Let’s start then πŸ˜€

Macarons

TeaSetFinal

Ingredients

  • 3 egg whites
  • 75 g castor sugar
  • 125 g ground almond (SUPER fine)
  • 175 g icing sugar
  • Food colouring of choice
  • Filling of choice
Flavourings:
  • Matcha flavour: 1 tsp Matcha powder
  • Coffee flavour: 1 tsp Instant coffee (dissolved in minimal amount of water)
  • Earl grey flavour: Early grey tea powder Β (Content of 1 tea bag)
  • Vanilla flavour: 1 tsp vanilla extract

Steps

  1. Separate egg whites from yolks. In a *CLEAN and DRY* bowl, whisk the egg whites until thick and glossy.
  2. Add castor sugar and whisk again until stiff peaks formed.
  3. Sieve the ground almond and icing sugar into the bowl and carefully fold in until well-combined.
  4. ****Macaronage****Β : Deflate the beaten egg whites *intentionally* by pushing the batter up the sides of the bowl with a spatula. Stop whenΒ a molten-lava-like consistency is achieved. [The right consistency is achieved when the batter falls back into the bowl in a thick ribbon when lifted with the spatula, moulds up on itself and melts back down in about 15 seconds]
  5. Divide the mixture between different bowls and add the colourings and flavourings to each.
  6. Put each one into a separate piping bag.
  7. Line a baking tray with baking paper/ silicon mat and pipe small circles (3 cm across) onto the tray, leaving small space in between.
  8. ****Leave the piped macarons to rest**** for at least 15 minutes (longer in humid days) until a slight skin forms and does not stick to your finger when touched. DO NOT rest them for too long or the finished macarons would be crunchy not crispy!
  9. Preheat oven to 160 C/ 325 F.
  10. Pick the tray up and drop it onto a flat surface from a small height, this forms the “feet” that is associated with macarons.
  11. Bake for 15 minutes, then remove and allow to cool at room temperature until completely cold. [From another online source I found that you can also remove them from the baking tray along with the baking paper, leave on cooling rack for ~5 minutes before removing the baking paper. This allows some moisture to be absorbed back into the macarons, giving them the chewy interior. I don’t know if this is right but it does seem to work on my macarons!]
  12. Sandwich the macarons with a filling of choice. (Suggestions: lemon curd, coffee buttercream, matcha buttercream, Nutella etc…. BE CREATIVE! πŸ˜€ )

That’s it! Serve and eat within 48 hours when at their freshest πŸ˜€ Mine seems to be alright still in day 3, stored in an air-tight container.

*IMPORTANT* Note πŸ™‚

On Egg Whites:

  • When working with egg whites, the first and the MOST important thing is to have *abso-freaking-lutely clean* utensils. Clean bowl, clean whisks. Not a single trace of grease, yolk or even water or your egg whites won’t ever be whisked up nicely πŸ™‚
  • Other people’s standard on stiff egg whites : When you turn over the bowl and the egg white won’t fall.
  • My Motto on whisking egg whites : When you think it’s ready, whisk some more! πŸ˜€ (Never failed me on this one! Heh.)

On Ground Almond:

  • You might know it as almond flour or almond meal. It’s just ground almonds basically.
  • Do make sure your ground almond is really fine though, any coarse bits should NOT be added into the batter. You can always blitz the coarse ones into fine powder using a food processor πŸ™‚

These little lovelies are so fragile and dainty that they could be crushed even with a slightest pressure, so the best way to keep them safe is….. to put them into your mouth!

What else did you expect? LOL

I hope this recipe has made you a little less skeptical on homemade macarons, it is POSSIBLE to make them at home! πŸ˜€

Be adventurous on different colours and flavours, just keep in mind not to add too much liquid (if you’re using liquid colourings or flavourings ) into your macaron batter or it would mess up the consistency πŸ™‚

These babies are so delicate and pleasant to both the eyes and tongue, they’d definitely make you look professional LOL That’s *precisely* why they make lovely gift to be given to friends and family! Heheh. ;D

Give this a go and as always, I’d love to hear your comments and feedback! Β Best of luck! :))

Joyce