Finally i was able to get the right look and the right texture on the macarons. the feet were even and at the correct height, not tucking under the top (mushroom like). the shell is more delicate than all the ones that i made before. they finally look right, YES!!!
so here's the recipe i found on the internet (i copied it down and forgot the source, very sorry! i owed whoever posted this recipe on line)
225gr powder sugar
125gr almond flour
100gr aged egg white
25gr sugar - i used super fine.
pinch of salt
1/2 tea spoon cream of tartar
preheat oven at 325 degree F. i've tried baking at different lower temperature and resulted in cracked tops. of course this only applies to my oven.
use heavy duty baking trays, i did not double up the tray. i've tried baking with double trays and outcame again the cracked tops and wrinkled tops.
i left egg white out for over 60 hrs by accident, definitely not neccessary. leave egg white out uncovered anywhere from 24-72hrs(i read that on line). weight egg white after aging, not before. i aged 6 egg white and had some left over.
mixed powder sugar and almond flour, i ground them again in coffee grinder to get finer texture. sift through medium sieve.
beat egg white at low speed, add salt, increase to medium speed, add cream of tartar. beat until frothy, add sugar in a steady stream, increase to high speed, beat until stiff peak.
add all meringue into almond/powder sugar at once. again i mixed with my very clean hand and used a flexible spatula to scrape the side and the bottom of the bowl. mix fast and a bit more forceful to get the meringue into the dry ingredients. the mixing process took about 30 seconds for me.
pipe batter at whatever size you want. i piped mine at 1 1/4" and the batter spread to around 2" in diameter. tap hard under the tray for even spreading and to get rid of peaks. i left the piped macarons out for 1 hr for the skin to form.
bake at 325F, it took around 9 minutes for each tray. rotate half way to get even baking.
sandwich with whatever flavor you like. i used up all my leftover caramel fleur de sel this time.
2 comments:
these were simply delicious and everytime I tasted one my eyes rolled back into my head! ha! These were sweet and oh-so-smooth. Just as the sweetness of caramel was melting on the tongue, the kick of sea salt appeared -- what taste sensation!
Ha ha, you're funny. thanks Laura!
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