I had 5
egg whites to use so I multiplied the recipe below 4-fold and made 4 different types
of macaron shells and fillings. I underestimated the flavoring so next time I
want to use more flavoring for the macaron shell.
This is what I did:
1)
Used 5 egg whites
2)
Sifted almond meal and sugar together
3)
Whipped up egg whites with a little cream
tartar and then sugar to stiff white peaks
4)
Divided egg whites to 4 bowls and added
flavors and food extracts. Next time, I would like to add more flavoring.
a.
Ube: added ube extract and purple dye
b.
Lychee: Added lychee extract and pink dye
c.
Mango: Added mango extract and orange dye
d.
Mocha: Added mocha extract and espresso powder
5)
Added ~95 grams to each of the egg white flavored
bowls and gently folded in the almond meal/confectioner sugar.
6)
Piped macarons on baking sheets. I needed to
use 2 baking sheets
7)
Banged pans to get the air out
8)
Let sit for at least 30 min to get the air out
9)
Baked at 300. Bake 7 min, flip, and baked
another 7 min (did this twice since had 2 sheets)
Macaron Shell (~adapted
from almostnordic.com)
INGREDIENTS
Ingredients for Macaron Shells
50 g
Almond meal
45 g Icing
sugar
37 g Egg
whites 1/8 cup
37 g White
sugar
1.
Preheat oven to 140°C or 284°F
2.
Sieve the almond meal and powdered sugar into
a medium-sized bowl and make sure there are no lumps
3.
Add the egg whites into a large mixing bowl
and beat them until they reach a foamy consistency.
4.
Once you see the foam form, gradually add the
sugar and whisk them all together until the mixture is thick enough to form a
stiff peak at the end of your whisk. You can also achieve this via a stand
mixer.
5.
Add half of the meringue into the almond meal
and powdered sugar mix and slowly fold them all together before adding the rest
of the meringue.
6.
Continue to gently fold the mixture until it
is completely smooth.
7.
Transfer the mixture into a piping bag fitted
with a round tip and pipe out 1.5inch circles
8.
Allow the circles to dry for 1-2 hours, or
until the surface is matte and dry
9.
Bake for 13-15 minutes, you can check to see
if the macarons are finished by slightly shaking the pan. If you see the
biscuits wiggling, it may need a longer baking time.
10.
Once you see no wobbling, take out the tray
and set aside the biscuits for cooling
Macaron
Filling
Ube Buttercream
(~adapted
from almostnordic.com)-made half of the recipe below
Ingredients
·
100 g Unsalted butter room temperature
·
65 g Cream cheese room temperature
·
50 g Ube halaya or ½ tsp ube extract and 20g
icing sugar as an alternative
·
¼ tsp Ube extract
Instructions
1)
Add the butter, cream cheese, and ube halaya
into a bowl and whisk them together until the mixture turns light and fluffy.
2)
Once the mixture reaches a fluffy consistency,
pour in the ube extract and mix until it's incorporated into the mix.
3)
Transfer the mixture into a piping bag fitted
with a round tip
4)
Pipe the buttercream onto the flat side of the
biscuit and top it with a matching shell. Be careful to not add too much
buttercream to avoid an overflow when adding the top half.
5)
You can either serve the macarons right away
or transfer them to an airtight container and store them in the fridge for a
day for a deeper flavor.
Lychee
Filling and Mango Buttercream
Ingredients
·
¼ cup butter
·
1 cup sugar
·
A little bit of milk
·
Lychee extract and pink dye
·
Mango extract
Instructions
1)
Beat butter and sugar and added a little milk
for the correct consistency
2)
Split into 2 bowls
3)
Added lychee extract and pink dye to one bowl
4)
Added mango extract to another bowl
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