Monday, March 19, 2012

Strawberry Macarons with White Chocolate Ganache

Yesterday baked this strawberry flavor macaron shells as I've kept the whites in fridge for 5 days already! Since the weather was quite good in the morning and afraid that the whites will turn bad after so many days, quickly get down in my work :D .....so so happy with this batch, all with feets and no burst, cracking or sticking!!! I've added some strawberry paste to the batter thinking that the colour will be pink after baking, but alas it is so pale and far away being pastel pink @-@ but luckily I managed to salvage it by brushing on some 'blusher' on them' !!! looks so different after touching them up with some pink dust powder!! the powder really works wonder!

Strawberry Macarons Shells ....pale looking


Looks so pinkish after the pink dust powder ^-^




Recipe adapted from Tartelette...

Ingredient (makes approx 24 individual shells)
  • 50gm egg whites (aged for 1-2 days)
  • 25gm granulated sugar
  • 100gm icing sugar
  • 55gm ground almonds
  • 1.5 tsp strawberry paste
  • some pink food colouring
Method
  1. Grind almonds 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 strawberry paste & colourings 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 slightly before serving.

What's is the other flavor of the yellow coloured macarons?? check out my next posting!!


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.


1 comment:

Quay Po Cooks said...

I like white chocolate ganache. Your macs look lovely.

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