In the beginning, i was just trying to make tiramisu, bake cupcakes and brownies, then i started to explore pound cakes and subsequently tartlets, cookies and whole cakes. Then, one of my friend encouraged me to start making macarons, which i must admit i failed a million times before i finally succeeded... i still have disaster once in awhile.
Today i would like to share one of the recipe for macarons that works great for me.
French Macarons ( makes 35 shells approx)
I use the french method, because i am really bad at the italian method.
Ingredients
200g icing sugar/confectioners sugar
120g almond flour/mill ( i get the superfine ones from Phoon Huat - in Singapore)
50g caster sugar
3 egg whites
1/2 tsp vanilla extract
1/8 tsp salt
Desired colour ( i choose Americolor gel. Only use gel for macarons.)
Direction
- Prepare piping bag and a round tip and place it in a medium to tall cup ( i try to prepare this before hand, so that i will not panic when the mixture is done)
- Prepare baking paper on cookie tray
- Set aside egg whites ( separate egg white and egg yolks, i usually keep the yolks to make lemon and raspberry curd) in my kitchen aid mixer ( or a bowl will do)
- In a separate bowl, sift almond flour and icing sugar together
- Now, start whisking the egg whites and slowly pour the caster sugar into the bowl and whisk till stiff peak and glossy ( when you turn the bowl over your head, it will not fall), add salt and vanilla extract and mix for approximately 10 seconds, add the colour gel at this point in time.
- Gently place the whisked egg white into the bowl with almond mill mixture, and gently fold the mixture ( approximately 50 folds.... till the mixture is well mixed and lava-like)
- Gently pour mixture into piping bag and seal the end with rubber band or a clip, so that the mixture will not dry out
- Pipe onto baking paper, and lift the tray up and tap the bottom of the tray a few times on each corner, so that the air bubbles will be released
- Let them sit for minimum 20mins, till the top is dry and not sticky to touch
- Preheat oven to 135 degree celsius
- Once the macarons are dry to touch, put them into the oven for 20 mins ( i will put an aluminium foil over my macarons at the remaining 10 mins if i am making light coloured shells, so that it will not brown)
- Once done, take the macarons out of the oven and not touch them till they are cooled.
- Once it is cooled, you can put any fillings between the macarons shells.
- Enjoy!
I hope you are successful in making these macarons!
