... "A sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder and food colouring" (Wikipedia, 2012) Yes, that's exactly what it is. A tasty treat that has won the hearts of millions across the globe. Introducing our two new (& only) flavours:
1) [Left] Mocha: Coffee flavoured macarons filled with mocha butter cream
2) [Right] Double Green Tea: Green tea flavoured macarons filled with green tea ganache.
1) [Left] Mocha: Coffee flavoured macarons filled with mocha butter cream
2) [Right] Double Green Tea: Green tea flavoured macarons filled with green tea ganache.
Recipe:
Ingredients:
1 1/2 cups of icing sugar
3/4 cup ground almonds
1/2 cup of egg whites (about three eggs)
a pinch of salt
3 tablespoons caster/superfine sugar (we used icing sugar)
a piping bag
2 solid baking sheets, lined with parchment paper
Instructions:
1)Preheat oven to 325oC. Combine icing sugar and almonds into a bowl. Set aside.
2) Using a spotlessly clean and dry bowl, beat egg white and salt with an electric handheld whisk until they hold a stiff peak
3) Continue to whisk at medium speed while adding caster sugar a teaspoonful at a time. Mix well between each addition before adding the next. The mix should be thick, white and glossy.
4) Add food colouring paste you're using. Dip a cocktail stick into the paste, stir into the mixture thoroughly to ensure colour is evenly blended. Scrape down sides of bowl with spatula.
5) Using a large metal spoon, fold the ground sugar and almond mixture into egg white.
6) Fill the piping bag with the mixture and pipe evenly sized rounds - about 5cm/2 inches across- onto the prepared baking sheets.
7) Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles.
8) Leave the macarons for at least 15 mins, and up to an hour, until they have set and formed a dry shell. They should not be sticky, tacky or wet when tested with your finger tips.
9) Bake on middle shelf, one sheet at a time for 10 mins. Tops should be crisp and bottoms dry. Leave to cool on the baking sheet.
For the buttercream, I only used a basic butter cream icing and added melted dark chocolate and instant coffee. As for the green tea ganache, it was prepared by my friend and we were privileged to use it. <3
Tips: Patience is the key to success. Give it a try and you can enjoy fresh made macarons at home too!
