My kids loved macarons, I don't mind eating them, BUT I'm reluctant to make them because they takes a while to prepare.
I'm glad that my friend, Cindy shared her lovely recipe with me.
Ingredients for almond mixture:
125g ground almonds
125g icing sugar
46g egg whites
food colouring
Ingredients for Italian Meringue:
125g sugar
31g water
46g egg whites
Preparation Steps for macaron shells:
1) Blend ground almonds & powdered sugar in food processor until fine and sift into a bowl. Add egg whites & food colouring to mix into a paste.
2) Start whisking the egg whites in the mixer and mix until until frosty. Meanwhile, bring sugar and water to boil until it reached 118 degree C. Start whisking the egg white and pour the hot sugar syrup slowly ( from the side ) into the egg white and continue to whisk until it is stiff peak & shiny.
3) Carefully fold the meringue into the egg white paste a little at a time gently. Fold the mixture until it flows down smoothly and form ribbons and transfer into a piping bag.
4) Pipe the mixture onto parchment paper or silicone mat. Tap the baking tray lightly to remove air bubble. Let it rest for half to one hour depending on temperature in different countries. Once it forms a "skin" on top of the shell, it is ready to bake in pre-heated oven of 150 degree celsius for 12-14 minutes. Let cool before removing from baking tray.
Ingredients for buttercream fillings:
Preparation Steps:
1) Beat the butter follow by sugar & vanilla essence. Add preferred flavouring into the mixture.
2) Put in a piping bag and store in fridge until it is ready to be piped onto the macarons.
Voilà!
Ingredients for almond mixture:
125g ground almonds
125g icing sugar
46g egg whites
food colouring
Ingredients for Italian Meringue:
125g sugar
31g water
46g egg whites
Preparation Steps for macaron shells:
1) Blend ground almonds & powdered sugar in food processor until fine and sift into a bowl. Add egg whites & food colouring to mix into a paste.
2) Start whisking the egg whites in the mixer and mix until until frosty. Meanwhile, bring sugar and water to boil until it reached 118 degree C. Start whisking the egg white and pour the hot sugar syrup slowly ( from the side ) into the egg white and continue to whisk until it is stiff peak & shiny.
3) Carefully fold the meringue into the egg white paste a little at a time gently. Fold the mixture until it flows down smoothly and form ribbons and transfer into a piping bag.
4) Pipe the mixture onto parchment paper or silicone mat. Tap the baking tray lightly to remove air bubble. Let it rest for half to one hour depending on temperature in different countries. Once it forms a "skin" on top of the shell, it is ready to bake in pre-heated oven of 150 degree celsius for 12-14 minutes. Let cool before removing from baking tray.
Ingredients for buttercream fillings:
1/2 cup salted butter soften
2 cups icing sugar
1/8 tsp of vanilla extract
Preparation Steps:
1) Beat the butter follow by sugar & vanilla essence. Add preferred flavouring into the mixture.
2) Put in a piping bag and store in fridge until it is ready to be piped onto the macarons.
Voilà!
Chin's notes:
1. Heat control & the waiting time for the "skin" to develop is important. My 2nd bacth right after the first was not successful because I did not wait for the "skin" to develop.
