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
- Grind almonds and icing sugar till fine. Sift together with cocoa powder.
- Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.
- Fold in almond mixture in batches until well blended.
- Transfer batter into piping bag and pipe on baking sheet lined with parchment paper. (i rested them for 15-30mins or until skin 'dried')
- Baked at preheated oven at 160 deg cel for 15-20mins.
- Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
- Pipe a dollop of french buttercream on one side of the macaron, top with another shell, press down slightly. Chill slightly before serving.
I'm submitting this recipe to Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies
Well done! I don't have the courage to bake macaroon. It seems difficult. Yours look great!
ReplyDeletewow! 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!
ReplyDeleteVivian, fear not! Do give it a try!
Alan, thanks :D think just by luck ^-*
ReplyDeleteVivian.....yah you should try at least once!! u will get addicted trying to achieve that lil feet hehehe
hi Peng,
ReplyDeletewhat 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!
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.
ReplyDeleteIs the egg white in room temperature?
ReplyDeleteYes...thaw at room temperature before using.
ReplyDeleteHi Peng.
ReplyDeleteIs Happycall work for bake macarons?
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.
ReplyDeletehi...all the recepi for macaroon was using ground almond flour.can it be replace to other flour? from lee
ReplyDeleteLee...the basis of macarons is almond flour no other substitution.
ReplyDeletehi.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?
ReplyDeleteMandy
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.
ReplyDeleteMandy... 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.
ReplyDeleteHI..Thanks for your replied..
ReplyDeleteMay 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
Mandy... each oven function differently. I use bottom heat with fan on for all my bakes.
ReplyDeletehi..i already try to bake the macaroon.the result all my cookies burn...anything goes wrong? or the oven temperature too hot?
ReplyDeleteafter 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
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! ;)
ReplyDeletehi..thanks dear..will try again tonite..will let you know the result
ReplyDeletehi peng,
ReplyDeleteI 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?
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.
ReplyDeletehi..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?
ReplyDeleteMandy... try folding a few more times, the batter should be thick enough to drip slowly from the whisk.
ReplyDeleteMandy... try folding a few more times, the batter should be thick enough to drip slowly from the whisk.
ReplyDeleteHi Peng, how do you store your macarons? Each time I keep mine in air tight container in fridge, after taken out they will turn soft and lose the crisp on shell
ReplyDeleteSuZhen Teh....i also store in fridge...still a little crisp. I've did not attempt the Italian meringue method which is more tolerant to humidity.
ReplyDeleteHi Peng, my batter was dripping like cake batter instead slowly from the whisk and ended up when piping on the tray, its went out spreading..do you know what's the reason? over beat my batter? btw i'm not using your recipe but will try yours soon. Already my 4th times without any successfully. :(
ReplyDelete