Macarons!

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Recipe adapted from here:

Macaron Ingredients:

62g ……………………………. Almond powder
90g ……………………………. Icing sugar

50g …………………………….. Egg whites
35g ……………………………… Sugar
2-3 drops ……………………. Strawberry extract
……………………………………. Pink food coloring

Icing butter cream
120g …………………………… Butter, soft
125g ……………………………. Icing sugar
40ml …………………………… Whipping cream
Filling:  any jam of your liking

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I saw feet! yay!

Method:

1.  Roast almond meal in oven – preheat to 150C, switch off and place almond meal in the oven to dry for 10-20 minutes.  Remove and allow to cool completely before weighing out the required amount.

2. Blend the almond meal with icing sugar for a few seconds and sift it out fo a finer texture.

3. Beat egg whites until foamy before adding sugar slowly and beat till stiff peaks. Add your coloring if you are using and use a whisk to blend in.

4. Mix in the almond/icing mixture in 3 batches until you get a thick, glossy and flowing batter. Transfer into a piping bag and pipe out your macarons on non-stick parchment or silpat. Allow to dry and form a dry crust.  Macaron should not stick to your finger when you touch it.

5.  Bake in preheated oven @130C for 15-17 minutes or until firm when you touch it.  Remove from oven and allow to cool completely before storing in air tight container until needed to assemble.

Prepare the buttercream:

Beat butter and whipping cream together until soft then sift in icing sugar and continue beating until light and soft.

To assemble the macarons:

Place a dollop of butter cream followed by a little jam and sandwich with another piece of macaron. Keep in fridge until ready to serve.

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I just sandwich some nutella since it’s late and I don’t want to mess with butter cream

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This is same recipe less 10g icing sugar

This is same recipe less 10g icing sugar

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13 Comments »

  1. ReyShelley said

    Great pictures and tutorial! Will be following!🙂

    Like

  2. Julya Sumardi said

    Is that possible to reduce sugar as i know macaroon is very sweet. Will it come out good??

    Like

    • jeannietay said

      Hi Julya, I have not tried reducing sugar for macarons as I know it plays an important part in making successful macarons. Perhaps you can try and let me know the outcome?:)

      Like

    • jeannietay said

      Hi Julya, I did this again by reducing 10g of icing sugar and it works! Just in case you want to know:)

      Like

  3. bamz said

    May i ask wat is almond meal?

    Like

    • jeannietay said

      Hi bamz, almond meal is finely ground almond.

      Like

  4. bamz said

    Ok.. another thing is i wanna ask.. when u say blend the almond meal and icing sugar for few sec.. u mean like use the blender and blend them for few sec?? Sorry am a learner thus the silly questions🙂

    Like

    • jeannietay said

      Sorry for the delay in replying bamz, yes that’s exactly what I meant.

      Like

  5. chloe said

    Hi Jeannie. Love your macarons. Can you please tell me how you create that beautiful marbled like effect on your colorful macaron. Thanks for help. I also left you a message on your snowkin colored mooncake. Thanks. Chloe

    Like

    • jeannietay said

      Hi Chloe, it’s very easy, just take a skewer, dip into the colors that you wanted and slide it up the plastic piping bag. Use as many colors as you like, then fill with macaron batter and pipe!

      Like

  6. Lim said

    Hi Jeannie,

    I love your macrons so much.I tried this afternoon eventually mine turned out differently. According to your recipe i need to leave the macarons to dry up and no longer stick on my hand and i been waiting for an hour and it still sticked on my hand.after baking, macarons turned up like cookies and crispy.Can i know why?

    Like

    • jeannietay said

      Without looking at your batter, I can only guess what occurred. If your batter is flat after piping, you probably have overfolded. If still puffy the underfold. still sticking to your finger after an hour is not good.

      Like

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