215 gr powder sugar
115 gr almond flour (i used 65 gr almond and 50 gr hazel nut for this one)
120 gr aged egg white (i left 5 eggwhites out, uncovered for 72 hrs then in refridgerator uncovered over night)
60 gr sugar
pinch of salt
pinch of cream of tartar
optional - 2 teaspoons of cocoa powder (i did)
optional - more cocoa powder for dusting (i did)
mix powder sugar, nut flour and cocoa powder. grind in coffee grinder, sift. cover with paper towel and keep in refridgerator overnight.
beat egg whites with salt and cream of tartar at low speed for 10 seconds to mix. add 30gr sugar, beat at medium speed until soft peak, about 30 seconds. add 30 gr of sugar, beat at high speed until stiff, about 2 - 3 minutes. tint meringue with color, optional.
add the cold dry ingredients to meringue at once, mix with hand (clean and dry)until everything is incorporated, about 15 - 20 seconds. with flexible spatulla, scrape batter from hand and side of bowl, give the batter a couple final fold. scrape batter into piping bag, pipe macarons. leave piped macarons out uncovered until skin is formed, about 1/2 hr to 1 hr. mine took about 1/2 hr. if leave them out too long, the macaron shells will get thicker.
preheat oven at 325F. i preheat the jelly roll pan as well, i found that my macarons turn out better with preheated pan. bake for about 8 minutes, rotate halfway for even baking. dust hot macarons with cocoa powder (optional).
i also tried the convection option at 325F this time and the macarons turn out even better and baked faster, about 6 - 7 minutes. all the recipes i found on line said to never never ever use convection, well i did and my macarons look more professional than ever before. the convention baking, the macarons got good feet but did not flare out. with convection, the feet were high and belly out in the oven. at room temperature, the belly out feet will colapse and create the flare out feet. i will try this again next week to make sure this method works everytime.for the filling i used french buttercream since i had all the egg yolks left over from the meringue.
75 gr egg yolk
75 gr sugar
30 gr water or less.
150 gr butter, soft (use more butter if prefer less sweet)
2 teaspoon unsweeten cocoa powder
1 teaspoon instant espresso powder, dissolve in boiling water below.
1 teaspoon boiling water
1 teaspoon frangelico
in a small saucepan, add sugar and water, only at enough water to wet sugar, not more than 30 gr. leave it out for 10-15 minutes for the sugar to dissolve a bit in water. bring sugar to a boil and lower heat to medium. beat yolk at medium speed until sugar register 240F or soft ball. pour sugar slowly into yolk, continue to beat at medium until all sugar syrup is done pouring. increase to high speed and beat until mixture cool down and thicken, about 5 minutes. add butter and blend with hand blender. add all the flavoring at this point before blending. using hand blender will create a better texture and taste (to me)since the hand blender does not incorporate air into the buttercream like mixer does. i find whipped buttercream always taste more slimmy and greasy, not good to me.
sandwich macarons with buttercream. i refridgerate macarons in cookie tin overnight before serving.
this recipe yields about 40 macarons 1-1/2 to 2" round.
1 comment:
after tasting the macarons, i need to make adjustment to the buttercream filling next time, it's a bit on the too sweet side for me. more chocolate - increase to 1 table spoon, more coffee - increase to 2 tea spoons and more butter (may be 50gr more??).
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