I made both of the macarons last year, I didn’t have a blog back then, so only sharing the photos in my flickr. This was my second attempt to make macaron and it worked. I was soooo very happy!!! :)
Took the recipe from Haniela’s. Didn’t really follow everything exactly. But they turned out beautifully, don’t you think?
- 100g egg whites (I used only 1 day old in the fridge and in a room temperature for 2 hours)
- 200g icing sugar
- 25g caster sugar
- 110g ground almond
- Before you start making your meringue, make sure your bowl and mixer is clean and fat free. You can wipe it with a little bit of vinegar. Because fat / oil not so friendly to egg whites.
- Mix icing sugar and ground almond together. And sift using a fine strainer, so you won’t get any lumps in your meringue. Set aside.
- Whip egg whites to foam then slowly add the caster sugar and whisk until you have a nice glossy meringue.
- Add the almond mixture and give it a quick fold to break some of the air. Fold it with your spatula from the bottom to the top. Add your food colouring at this stage now (if you use any), then gently stir some more (not more than 40 stirs) until it forms a batter.
- Test a small amount (1 tsp) of the batter and put it on a plate. If the the top flatten on its own, then you know your batter is ready.
- Use a round tip and insert it to your piping bag and pipe small rounds (approx. 2 cm diameter) onto a baking paper. Let the macarons sit for 30 t0 60 minutes to harden their shells a bit.
- If you want to know that your macarons ready to be baked, touch the top of your macarons. If it’s smooth and your finger comes off clean, then you ready to go. If it’s still wet, then let them sit a little bit longer.
- Meanwhile, preheat your oven to 120 C and bake for 15 to 20 minutes. I recommend to bake them in the middle shelf.
- Let it cool. And if you’re not using them right away, store in a airtight container and keep it in the fridge. Should last for a week or so.
note: For the chocolate macaron, I took 1 tbsp of the icing sugar and replaced it with cocoa powder. And before I bake it, I sprinkled some cocoa powder again on top of the macarons.
- 1/2 cup cream
- 1 tbsp caster sugar
- 1 cup dark chocolate
- Place chocolate in a large bowl.
- Put the cream and sugar in a pot and bring it to the boiling point.
- Pour the cream over the chocolate, and let it sit for 2 to 3 minutes then mix everything together until smooth.
Lemon butter cream:
- 1/2 cup unsalted butter (room temperature).
- 1 1/2 cups icing sugar, sifted
- 1 tsp vanilla extract
- 2 tsp cream/ milk
- 2 tsp lemon juice
- Place butter in a large bowl.
- Using a hand mixer, whisk the butter until nice and smooth.
- Add icing sugar gradually (you might not need all the icing sugar), mix well.
- Add cream and lemon juice, whisk until smooth.
- If you’re butter cream still very soft you can add more icing sugar until you get a nice consistency. Or if it’s still too thick, add more milk / cream, 1 tsp at a time.