My second attempt on Macaron…
Actually I screwed the entire first batch of macaron – overbeating, overbaking…etc. it was a chaos! it tasted so bad that I have to trash them all. So yay! get to start all over again! I took a deep breath (maybe two), put on my apron again, and start the entire process one more time. I took my time to do everything slowly, sort of in Zen like motion, in tune with my ingredient and equipment. It worked out perfectly!!! so rushing spoiled everything, remember to always take it slowly with steady breath.
Marble Coffee Macaron
I used Tartelette recipes, she has a very comprehensive explaination on making macaron, and all her photos are gorgeous! I modify the ingredients a little bit to suit my taste, feel free to modify since macaron works pretty well with different flavors.
Marble Coffee Macaron Recipe:
200g powdered sugar
110g almond flour
90g aged egg whites
25g granulated sugar
5g Instant Coffee powder
200g white chocolate
100g whipped cream
Caramel bits (optional)
Prepare the macarons:
- Place the powdered sugar and almond flour in a food processor and give them a good pulse until the nuts are finely ground. Sift if desired.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam and gradually add the sugar until obtain a stiff glossy meringue. If it look dry, you’ve overbeat it.
- Add the nuts mixture and coffee powder to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a big tip (Ateco #807 or #809) with the batter and pipe small rounds onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells.
- When you are ready to bake, preheat the oven to 280F.
- Bake the macarons for 15 to 20 minutes, depending on their size. Let cool.
- Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks. (It’d probably all gone in two days :D)
Prepare the filling:
- Chop the white chocolate in food processor.
- Heat the cream with some caramel bit(Optional) in a saucepan until just boiling.
- Pour the hot whipped cream mixture onto white chocolate and let it sit for 2 minutes.
- Stir the ganache until smooth, and let it harden in room temp.
- Pipe onto macaron once it has cool down.
|Macaron – texture is like a combination of cookies and candy, Yum!|