Sunday, 21 April 2013

CHOCOLATE MACARON

[ I N  D E S S E R T ]

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Macarons are beautiful colourful delicate little french desserts, they are quite time consuming to make, but once you make them it feels like such an awesome accomplishment! I have tried making macarons numerous times and after looking at over 50 different recipes and dozens of you tube how to videos, and a few failures, I finally decided I'm going to attend a class and see how the pros do it! So here's my final recipe and I hope you guys succeed the first time! 
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[ INGREDIENTS ]

MACARON SHELL

30g Ground Almonds
 65g Icing Sugar 
 30g (1 egg) Egg White 
IMPORTANT:  EGG WHITES HAS TO BE AT ROOM TEMPERATURE 
12g Sugar 
5g Chocolate powder (or any other flavour of your choice)


BUTTER CREAM FILLING
12g Sugar 
15g Egg White or 1/2 an egg white
40g Butter 
1/2 tbsp  Corn Syrup 
1/2 tsp Vanilla Bean paste
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[ DIRECTIONS ]

1. Sift ground almond, chocolate powder and icing sugar into a bowl.
2. Whip the egg white to foam, then add the sugar and whip to stiff, glossy peaks.
3. Fold the dry ingredients into the egg whites, adding the dry ingredients a third at a time.

4. Use a piping bag and plain tip. Pipe the mixture on parchment paper in little circles, the size of a ping pong ball or to your own desired size or shape. 
5. Dust with icing sugar or you can decorate it with sprinkles or colouring. 
6. Allow to stand for about 1 hr, or until you see a layer of skin start to form on top. Test this by touching with your finger and if there is a little bit of resistance then you will know there is a skin formed. This is really important process as it determines whether your macaron will rise properly and create the feet (frilly edge). 


6. Pre-heat the oven at 170 degrees Celsius.

7. Bake for 8 – 10 mins, or until golden and well risen.

8. Let it rest, and cool down, while you make the filling. 

BUTTER CREAM FILLING
1. Whip the egg white and sugar over a double boiler.
2. Add the butter and corn syrup into the above mixture, whip it to soft peak.

    

1 comment :

  1. hi angelina! those macarons look great!
    here's another tip from food_what_we_do

    - use old egg whites they have lower water content and they form more stable meringues!

    ReplyDelete

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