Wednesday, March 7, 2012

Aspiring Bakers #17 – March Macaron Madness!

Finally after my recent 3rd attempts, I got these little gems right! First try not pieds at all, all looks like little buns :P. Second try?? all have feets but all sticks to the baking paper!! arrgghhh....失败乃是成功之母 LoL....

First try I think I've may overbeaten the meringue, second time temperature not right. Not sure by luck or whatever reasons, the third try finally with feets and easily remove from baking paper :D :D




Recipe adapted from Tartelette...

Ingredient
  • 50gm egg whites (aged for 1-2 days)
  • 25gm granulated sugar
  • 90gm icing sugar
  • 50gm ground almonds
  • 5gm cocoa powder
  • French Buttercream

Method
  1. Grind almonds and icing sugar till fine. Sift together with cocoa powder.
  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. (i rested them for 15-30mins or until skin 'dried')
  5. Baked at preheated oven at 160 deg cel for 15-20mins.
  6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
  7. Pipe a dollop of french buttercream on one side of the macaron, top with another shell, press down slightly. Chill slightly before serving.

24 comments:

Vivian Pang said...

Well done! I don't have the courage to bake macaroon. It seems difficult. Yours look great!

Alan said...

wow! I can't believe that this is the third time you'd done it only! The shells look perfect!Very smooth top and very pronounced feet, every macaron lover's dream! Well done, Peng!

Vivian, fear not! Do give it a try!

Peng said...

Alan, thanks :D think just by luck ^-*

Vivian.....yah you should try at least once!! u will get addicted trying to achieve that lil feet hehehe

Alice said...

hi Peng,
what a lovely macaroon!
same as Vivian, I still dun dare to try to bake macaroon
i guess this is the perfect month to give it a shot :)
thks for sharing :) bookmarked!

Quay Po Cooks said...

It is really something to get macarights on your third attempt. Congrats. From the photo, I can see you got it perfect. Just wish I can sink my teeth in one of those beauties. My success rate is flaky and that's why I told Alan I was not sure if I can have any entries in time.

Anonymous said...

Is the egg white in room temperature?

Peng said...

Yes...thaw at room temperature before using.

Dita Indah Sari said...

Hi Peng.

Is Happycall work for bake macarons?

Peng said...

Dita Indah Sari...I don't think so as the macarons is very sensitive to heat, HCP hard to control the heat n this area.

Anonymous said...

hi...all the recepi for macaroon was using ground almond flour.can it be replace to other flour? from lee

Peng said...

Lee...the basis of macarons is almond flour no other substitution.

Anonymous said...

hi.what is egg white? York and white egg separate? 50g mean how many egg? and the oven I put in macaroon on top,middle or bottom tray?
Mandy

Peng said...

Mandy... yes u get egg whitE's from separating the eggs. Depending the size of the eggs u are using...ABT 2-3 eggs. Depending ur oven heat u can place the tray at the bottom or middle, never on the top. As my oven is small I only use the bottom tray.

Peng said...

Mandy... yes u get egg whitE's from separating the eggs. Depending the size of the eggs u are using...ABT 2-3 eggs. Depending ur oven heat u can place the tray at the bottom or middle, never on the top. As my oven is small I only use the bottom tray.

Anonymous said...

HI..Thanks for your replied..

May I know when baking the oven there have button fire top,fire bottom and fire top and bottom to switch on.so I need switch on which fire for macaroon? from :mandy

Peng said...

Mandy... each oven function differently. I use bottom heat with fan on for all my bakes.

Anonymous said...

hi..i already try to bake the macaroon.the result all my cookies burn...anything goes wrong? or the oven temperature too hot?
after pre heat the oven the temperature of baking need to reduce?
and my macaroon the feet seem not appear...how to get the feet? from : mandy

Peng said...

Mandy...seems like ur oven is too heated. You have to understand ur own oven heat and adjust accordingly. Macarons us a tricky cookie, varies reason will affect its result, like the stiffness of the meringue, humidity when drying , folding skills etc. I failed umpteen times before I get the feel of it. Hope u will try again! ;)

Anonymous said...

hi..thanks dear..will try again tonite..will let you know the result

Anonymous said...

hi peng,

I already tried the macaroon...everything okay..taste..texture also okay..this time no burning..haha...Just 1 thing is I cant get the feet..is it the egg white I no whisk properly?

Peng said...

Mandy.... haha great to hear that no burning. For pied to appear, cannot overfold or underfold the meringue...tricky ;) resting period also plays a part.

Anonymous said...

hi..i stop folding once the shining appear in surface..and the resting time is over 1hour because when i touch it it not totally dried.so i let it resting more time...and my macaroon seem thin ..not very thick like normall macaroon i see...is it also will cause feet not appear?

Peng said...

Mandy... try folding a few more times, the batter should be thick enough to drip slowly from the whisk.

Peng said...

Mandy... try folding a few more times, the batter should be thick enough to drip slowly from the whisk.

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