This evening, I decided to make my first batch of macaron.
It all began with a google search on "easiest macaron recipe" and the first link that appeared was "http://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/".
From the instructions given on the website, it looked simple.
As usual, I like to experiment in small quantity. So I halved all the ingredients stated on the website:
Ingredients (yields about 20 halves or more depending on macaron size pipped):
70g of egg white (2 eggs)
35g of caster sugar
115g of icing sugar
60g of extra fine ground almond (if you have almond meal/ almond flour by all means use it)
1g salt (tiny pinch)
gel food colouring (optional)
Steps (done under Singapore's humid condition):
- Sift the icing sugar, extra fine ground almond, salt together at least twice. (Mixture A)
- Beat the egg white and sugar together for 8-10 minutes with an electric mixer (I have used the lowest setting). Add in the gel food coloring (optional) in the last 1-2 minutes of beating. (Mixture B)
- Fold Mixture A into Mixture B. Make sure that it is not over-mixed.
- Put into piping bag and pipe onto baking tray lined with baking sheet.
- Rap the baking tray several times, rotate it around and rap a few times.
- Leave it to stand for a while (10-30 minutes), the peak will flatten and the top should be smooth (the macaroon will flatten/spread abit). Some say leave it till the top forms a crust. However, given Singapore's humidity, it is unlikely to form a crust (or probably it would after x hours?)
- Anyhow I didn't wait for the crust to form.
- While leaving it to stand, I heat up the oven to 180 degree celsius.
- When putting in the baking tray, I lowered the oven temperature to 150 degree Celsius, set for 20 minutes. I put the tray on the 2nd highest level.
- Now you can start clearing up your kitchen and wait for the macaroons to be ready.
After going through the entire process, I realized that over-mixing and/or over-folding would easily kill the entire macaroon mixture. Being able to recognize when to stop mixing and folding are key skills that probably can only be developed after multiple practices. (Now I understood why the high retail price tag on macaroons.)
There are a few keys areas that you need take note of: you need to ensure that the mixture is not over-mixed, you need to remember to "bang" the tray enough times to prevent the macaroon from cracking, have a good control in pipping consistent size, ensure that the utensil is grease free, egg yolk free (any presence of grease/oil, egg yolk will kill the mixture!).
Overall: The result wasn't too bad. It was better than I had expected. (I didn't expect to produce a "decent, see-able" macaroon.) Nevertheless there are still tons of room for improvement. I will continue to experiment and update this page from time to time.....
Above: result of beating the egg and caster sugar for 8-10 minutes
Above: mixing the icing sugar, almond meal, pinch of salt into the egg whip
Waiting patiently for the outcome
Note: I've kept the macaroons to rest in an airtight container and into the fridge. Found them to be chewier then when it was just baked! After going through several recipes, yes, all called for the macarons to be rested for at least a day so that it tastes better.
Update: Please refer to Macaron Making Journey II post for my adapted recipe.
Update: Please refer to Macaron Making Journey II post for my adapted recipe.
Need macaron template? Found one on the Internet:
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