Monday, March 19, 2012

Osmanthus Macarons

Can't get any luckier anymore?? 2nd batch also turns out very well without any mishap! :D Always loves the thrill of seeing the lil feets rising in the oven ^0^



What is the shining specks at the sides? they are osmanthus sugar 桂花糖! :D



Which one is more appealing to u?? Personally I like the osmanthus macarons more than the strawberry one :D



Recipe adapted from Tartelette...

Ingredient (makes approx 24 individual shells)
  • 50gm egg whites (aged for 1-2 days)
  • 25gm granulated sugar
  • 100gm icing sugar
  • 50gm ground almonds
  • 5gm dried osmanthus
  • some yellow food colouring
Method
  1. Grind almonds, dried osmanthus and icing sugar till fine. Sift and set aside.
  2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in food coluring till well blended.
  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 and rest for 30mins until dry.
  5. Baked at preheated oven at 160 deg cel for 12-15mins.
  6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
  7. Spread some white chocolate ganache on one side of the macaron, top with another shell, press down slightly. Chill well before serving.

White Chocolate Ganache Ingredient
  • 200ml whipping cream
  • 200gm white chocolate, chopped
Method : Bring whipping cream to a rolling boil. Pour into white chocolate and stir till chocolate is well dissolved. Cool down and chill for 30mins. Using a electric beater, whisk ganache till firm. Ready to be used.


13 comments:

Joyce @ Chunky Cooky said...

Beautiful macarons ! And a very unique creation with osmanthus.

Anonymous said...

Hi Peng,

Your bakes are lovely. I am a silent reader and have been following your blog for a while enjoying your beautiful bakes. I would like to try my hands on your recipe of this macarons but need your advice before getting started.

How do you age your egg white? Does it mean leaving it at room temperature for 2 days. Won't the egg white go bad unrefrigerated?

Penang.

Ann@Anncoo Journal said...

Love your macarons. So cute and pretty!

Peng said...

Joyce, Ann...tks :D

Penang..Just keep the whites in the fridge in a container, leave in room temp for 1 hour b4 using.

アンゼエリン said...

Really in love with your macarons...I'll never bake like yours...Macarons really is a tough task for me...

Anonymous said...

Hi Peng,

Thanks for your prompt reply and kind sharing. Really appreciate it I've got another question for u.

Do you have to re-grind the store bought "Ground Almond" with the icing sugar again and discard those few not properly grinded away?

Penang

Peng said...

Penang....yes have to grind with the icing sugar to make it finer then sieve again, do not discard, i just throw into the mixing bowl :D

lena said...

beautiful! such interesting osmanthus macarons! the sugar sprinkling makes it quite appealing to me!

Quay Po Cooks said...

Osmanthus sounds very interesting to me. Gotto try that sometime. Nicely done.

Cynthia said...

cool! (:
is there a reason why you use aged egg white?


I've yet to try macaroons but itching to do so!

Love,
Cynthia

Simonne said...

Hi Peng,
How do you find the taste of this osmanthus macaron ? Nice? I wanna make this too maybe with wolfberies buttercream

Peng said...

Hi simonne, personally I liked the lovely fragrant of the flowers :)

Simonne said...

Thank Peng
I already gather the dried osmanthus cant wait to make this osmanthus macaron

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