Here is the video which I followed to make the above macarons.
Macarons by 美食DIY
Here is the my interpretation of the video in English.
Ingredients
50g fine almond powder
80g icing sugar
40g egg white
16g fine/caster sugar
Raspberry jam
Method:
1. Sift icing sugar & almond powder together & set aside.
2. In a mixing bowl, add egg white & colouring. Beat egg white, until it turns white & not completely stiff.
3. Add caster sugar in 3 parts, 1st after egg white turns completely white, beat a little longer, add the 2nd batch of sugar, continue to beat until it is almost stiff, add the remaining sugar & beat until stiff
4. Pour in the icing sugar & almond mix to the stiff egg whites.
5. Use the cut & fold method to fold in the almond , icing sugar & white mixture. ( refer to video)
6. Once done, you should get a shinny mixture. Transfer mixture to piping bag.
7. Pipe onto the baking sheet, leave 1 cm apart each circle.
8. Tap a few time to release the air. Should get a smooth round.
9. Leave it to dry, for about 20 mins or longer. When you touch, the mixture after 20 mins, they must be clean on your finger. Just sticky but should not leave any stains on your fingers.
10. Bake @ 140C for 20mins in preheated oven.
11. Leave them to completely cool before you add the jam.
12. Chill & serve cold.
Chin's notes:
1. Very fine almond powder is best. To get smooth top.
2. Step 8 & 9 are very important.
3. This not an easy recipe. I tried many times & not always successful.
4. I used stale egg whites ( which had been left in the fridge for at least 3 - 7 days, the egg white will loose it's elasticity & will be easier to whisk to soft peak).
5. To have nicer color, reduced the temperature to 120 degree baked for 30minutes - (Added 3 Oct 2014 )
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| Heart Macaron - Baked on 2 Oct 2014 @ 120C for 30minutes |
Bon appétit
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