Monday, 11 April 2011

how we made our macaroons...

Ok, as I said before this is not our first attempt making macaroons, it is a bit difficult, but with some patience it actually worked in the end and I´m more than happy with our result.
I have collected macaroon recipes for years and they all seem to be different.
But here is the one that we finally did, with some moderation:

We used (in the beginning) 90 grams of egg whites, which in our case was 3 eggs.
We later when realizing the batter was to thick added an extra less beaten up egg (there is probably a Frenchman turning in his grave when I write this, but hey, it worked).
125 grams of ground almonds or almond flour
125 grams of icing sugar  
25 grams unsweetened cocoa powder
125 grams of caster sugar (superfine sugar) divided into two equal portions

We used the directions from Choco Paris which follows like below (but what we made diffrent was to heat the owen up to 170 degrees C and once the macaroons where in the owen we turned it down to a 150 degrees C and checking on them two or three times and ended up adding three minutes to the time spent in the owen).
Finally, for the filling we used Nugatti Air sandwich spread (and there you have yet another Frenchman turning in his grave)

  1. Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.
  2. Place the egg whites in a bowl and add half of the caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
  3. Transfer the beaten egg whites to a larger bowl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
  4. Line two baking trays with parchment paper. Fill a large pastry bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
  5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
  6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
  7. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.



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