Operation Macaron – attempt #one-too-many (SUCCESS!!!)

This was obviously a very happy moment – if you’ve made/attempted macarons before you’ll know what I mean.

Recipe based on: SCOOK by Anne-Sophie Pic

The original recipe asks for 100g of each ingredient. My large egg normally gets me about 40-45g of egg white, so I’ve tweaked the recipe a little bit so I use whole eggs (instead of 2.5 eggs). If you want to stick to the original recipe, then feel free to use 100g of everything. Also, the original recipe makes 15 macarons. I like mine a bit smaller, so I make 20. Also, she doesn’t use the hair dryer trick.

Basically, if you want her original recipe, just go and buy her book (my favourite cook book at the moment) – it’s a really nice book.

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Makes: 40-42 shells (20-21 macarons)

What you need

  • Egg whites from 2 large eggs (80-90g)
  • Same amount caster sugar
  • Same amount icing sugar
  • Same amount ground almonds
  • Food colouring gel (make sure it’s bake stable)

Special equipment: hair dryer (not part of the original recipe, obviously)

How to put this together

  1. Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
    macaron1
  2. Sieve together icing sugar + ground almonds
  3. Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
    macaron2
  4. Fill a piping bag with the mixture
  5. Pipe round shapes (about 4cm diameter) on baking sheet or silpat
  6. Firmly tap the baking tray on counter top a few times to release the bubbles
  7. Using a wooden skewer, burst & smooth out any bubbles on the surface
  8. Leave to rest at room temperature for 30 mins
  9. Preheat the oven to 140C
  10. Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
  11. Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
  12. Removing the shells
    • If using baking sheet, leave to cool for a few minutes before removing them
    • If using silpat, leave to cool completely before removing them
  13. Leave to cool completely before filling them.

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