After about a year an a half after attending a class, my blog entry - "In Love with Macarons", on how to make macarons the correct way by Chef David Lee of Epicurean Cuisine & Patisserie, I finally managed to put the task to a test! Let me tell you, my first try at macarons was an epic failure!!! Hahaha... I even laughed when I saw the outcome of my macarons. I knew I had fumbled with the recipe somewhere along the way. I knew the batter was a bit runny and something was just not quite right when I piped the macaron shells. My sixth sense proved that my intuition was right on the money when my macaron shells came out of the oven. For one, the shells expanded while baking and became bigger than I anticipated. Secondly, the macaron shells were really sticking to the baking paper. It should have been able to come out easily. This one didn't even though they shells had feet and all that!! LOL
I then decided, I am going to try again and re-read the recipe properly before I embarked on my second try. This time, my macaron shells turned out quite beautiful and tasted awesome too. The macarons were not too sweet and the texture was amazing! I basically followed the Italian method recipe, whereby the caster sugar needed to be boiled with water until it reaches about 116 C, then poured into the egg whites that have been whipped to soft peaks. I find that using this method gives the macaron a really nice smooth finish.
|The macaron batter ready to be piped|
|The texture of the batter has to be ribbonlike when held above with a spatula|
|I separated the batter into 2 colours, pastel yellow & pale brown|
|The piped macaron shells must be left outside for a minimum of 30 mins |
before baking in the oven
|The pale yellow batch|
|Pardon my reflection seen on the glass oven door!! Look how beautiful |
they have risen complete with the feet, yeay!!
|The macarons ready to be eaten, one with dark Belgian chocolate ganache & the other with peanut butter|
|I will make the colours darker next round as the colour dramatically|
changes to a lighter shade while baking
I just recently made another batch and they turned out great too! I made macarons with a white chocolate & lemon ganache and tasted just as good as the chocolate & peanut butter macarons!
Five Important Tips When Making Macarons :-
1) Egg whites need to be aged at least 5 days, the longer the days, the better
2) Ground almond must be grinded in the food processor before sifting it with the icing sugar
3) Use only a digital scale as measurement must be very accurate
4) Please buy a digital thermometer before even attempting to make the macarons
5) Leave the piped macaroon shells at least 30 mins in a cool room before baking
Thanks again to Chef David Lee for this wonderful macaron recipe!