Saturday, July 9, 2011

Pomelo Tea Macarons

Loves this little gems to core ! Always feel so happy whenever bake this, especially seeing the feets raising in the oven!!! As I've some balanced egg whites & pomelo tea jam buttercream left in fridge, therefore decided to try baking some yellow macarons :D This is the first time I used food colouring gel (Wilton brand) in the meringue and the result turn out very well after baking!

cute lil feet :D :D



ground almonds & icing sugar...this is how fine the mixture looks like after grinding


Ingredient (makes approx 40 individual shells)
  • 70gm egg whites
  • 35gm granulated sugar
  • 140gm icing sugar
  • 80gm ground almonds
  • few drops food colouring paste (do not use liquid colouring as it may affects the meringue consistency)
Method
  1. Grind almonds and icing sugar till fine (see pics above). Sift the mixture to remove lumps.
  2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.
  3. Fold in almond mixture in batches until well blended.
  4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper. Rest the shells for 30mins.
  5. Baked at preheated oven at 160 deg cel for 10-12mins. (depends on the size of the macarons u have piped)
  6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.

3 comments:

wendyywy @ Table for 2..... or more said...

very nice feet :)

wendy said...

peng, how u grind the almonds? i used my grinder that comes tog with my juicer. think i grind too long, the almond oil came out & clump tog.

Peng said...

wendy...u over grind the mixture. I use my Braun processor and grind together with the icing sugar. Less than 1min already very fine, think the blade is very sharp :D

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