Here's the thing. Once it was succeed it couldn't be failed, right? Unfortunately it didn't work for Macarons, or maybe just me? :P I made The first batter for Chocolate Macarons a bit runny. And the Coffee Macarons was a bit thick. But for all those mistakes, I have learned that things that made those Happy Feet rising, it's all about the powder, the consistency of Meringue, the process of folding the batter and also timing to let the Macarons perform a skin before it gets into oven.
Hot Teh Tarik for Afternoon Tea
What ever method that you're taking for making Macarons (Italian Meringue, French, Swiss) I think the meringue should be stiff before you fold the dry ingredients on it. And oh yeah, remember that the dry ingredients should be really smooth (specially almond powder) if it's not, it'll make the batter thick and will take longer time to perform the skin. Also a big chance to get cracked when it's in the oven.
Minty Blue Chocolate Macarons
I still feel the recipe is too sweet so I reduced the granulated sugar. I don't know whether this made a big impact/changes for the macarons, as I've seen the macarons didn't perform a frilly feet like the first one I made. Anyway, I keep looking on the internet and try to get the answer. I found so many valuable tips on the web, The latest I read was from the owner of Tartelete's Blog: Helene Dujardin Demystifying Macarons and also from here Cure Happiness - Macarons.
Coffee Macarons with Chocolate Rhum Ganache
One thing for sure I'll remember what Helene Dujardin said on her tips that There's only one thing to tackle this 'little devil': practice, practice and keep practice!. I'll do that for sure :)
Minty Blue Chocolate Macarons
from Primarasa Book 'Macarons'
- 100 gr granulated sugar
- 80 gr Egg White - (This time I aged them 24 hours on the fridge and let them in room temperature 2 hours before start making macarons)
- 100 gr ground Almond
- 100 gr Icing Sugar
- 1/8 tsp cream of tar tar - (I added this)
- Blue Food coloring - (I used Wilton Blue)
For Filling - Chocolate Ganache
- 150 gr Dark Chocolate - Chopped - (I combined Dark and Bittersweet chocolate)
- 100 ml whipped cream
- Mint Essence
Prepare basic Macarons
- Combine icing sugar and almonds in a mixing bowl and mix well. Set aside. (These dry ingredients should be very smooth, no lumps at all)
- Combine egg whites and sugar in a mixing bowl. Place in a bain-marie and whisk constantly until sugar is completely melted. Remove from heat and whisk on a medium speed for 3 minutes. Add cream of tar tar and increase to high speed. Add food coloring, continue to whisk until mixture is light and fluffy, with soft to medium peaks.
- Combine dry ingredients to egg whites (I usually divide it into 4 times). Fold the ingredients in one circular way, mix the rest until fully incorporated. You should be getting a slightly watery base (When you pull out your spatula it will drops continuously by it self and made a ribbon like patterns).
- Spoon batter into a pipping bag and pipe out 2-3 cm circles (depending whether you want a small or medium size macarons) 1-cm apart on line baking trays.
- Let the Macarons rest from 15-30 minutes (depending on the weather) or until if you touch the top it will not stick into your finger. Remember also to check the side. (The Macarons needs to be rest to perform a skin so you'll get those Frilly Feet when its bake).
- Preheat the oven to 160 C and bake macarons for 10 minutes. Macarons should be start rising after first 5 minutes. Reduce heat to 120 and continue for another 10 minutes. Remove and set aside to cool.
Filling - Chocolate Ganache
- In a sauce pan, bring to shimmer 100ml of whipped cream. Pour into a bowl of chopped dark chocolate, mix them until it's combined. Let it cool then add mint essence for your liking.
Remove gently Macarons from baking paper, match the same size circles. Spoon chocolate ganache into a pipping bag. Pipe some on an overturned macaron, then sandwhich another macaron. Repeat remaining macarons.
I like to rest the bake macarons overnight in an airtight container in room temperature. Then on the next day I'll put the filling. You can store Macarons into a fridge, and eat them next day, you'll get even more great taste and texture.
Happy Baking :)