Wednesday, January 7, 2009

Pinky Macarons







Recipe

Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange red colouring powder

Filling
butter cream
hazelnut spread

Steps:
1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C). Remove pan now and then so that the egg white will not be cooked.
7. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in lemon juice and powder colouring.
8. Continue to beat until medium stiff peaks.
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
10. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (For my table top oven, I switch to bottom fire with fan mode so my macarons are bake properly without any crack. After baking the 3rd tray, I leave the door of the oven ajar for a while then I put in the 4th tray. This allow the temperature to drop slightly.)
14.Remove macarons and cool on a wire rack.
15.Pipe the butter cream around the macaron and then pipe some hazelnut spread in the centre.
16.Sandwich with another macaron together.
17.Keep in the fridge to let the filling firm.


Note:
-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.

36 comments:

Doris said...

Wouw .... so nice colour. Yum Yum
You are great that can do it ...
some more so cute n pretty. Cause I read from the forum, very difficult to do it. High failure.

Kitchen Corner said...

I'm so admire to those who are able to make macarons. I still couldn't do it. Your macarons look really pretty!

Happy Flour said...

Hi Doris and Kitchen Corner,

Thanks for your compliment.

It very addictive in making and enjoying it. When you see feet started to grown out from macarons during baking, you will feel very happy. This is also a good way I can get rid of my balance egg white.

youfei said...

Hi Happy Flour,

I'm amazed you actually came up with the swiss meringue method yourself!

I've tried both the french and italian meringue so far. the italian meringue yielded shells that were more meringue like while i much prefer the texture of the french meringue method.

The feet for the french meringue method also rose higher. Not too sure why. But yours sure looks really really pretty!

Is it less sweet as compared to those made using other methods?

regards,
youfei

javapot said...

tks for sharing, this is one dessert I've been planning to try but keep postponing.

laychoo said...

I found a bakery that sells macarons. It's called "The icing room" at jurong point. You want me to buy a few for you to sample this sat?

Small Small Baker said...

Hi Happy Flour, I'm so attracted to your pinky macarons. Very lovely! :)

Happy Flour said...

Hi youfei,

I lazy to boil the syrup and both Italian and French used more egg whites for one recipe. Which I think I can make more using this recipe. Macarons are the same sweet.. sweet..sweet.

Happy Flour said...

Hi javpot,

You're welcome.

Happy Flour said...

Hi Small Small Baker,

Thanks for your compliment.

pigpigscorner said...

Wow they look perfect!

Happy Flour said...

Hi pigpigscorner,

Thanks for your compliment.

youfei said...

Hi happyflour,

Hmm..looks like its time i give this method a try =) Hopefully i'll find time to try it out!

thanks! =D

regards,
youfei

Happy Flour said...

Hi youfei,

Don't over cook the egg white, if not your macarons will be very hard with thick feet. Use a candy thermometer. Same for both French and Italian meringue. If you want to have a perfect feet, the syrup cannot be over boil or under boil.

lilyng said...

i bet it is addictive to make especially you made them so well.

i have yet to try making them, bet you i will make a mess.

Happy Flour said...

Hi lilyng,

It not messy at all but need practicing. Practice make perfect. Do give it a try.

nat said...

hi, i tried the recipe today and my macarons finally can be lifted from the paper! haha.. But my macarons cracked a little would u happen to know why?

Happy Flour said...

Hi nat,

It crack could be the oven temperature too high or the macarons was not pipe properly/evenly.

Anonymous said...

hi happyflour,

I like ur pinky macarons alot. And i tried to do it today..Sad to say. It was a disaster for me. The macarons are cracked and it turn hollow too.. How to make sure tat is no overfolod and no hollow, plus prevent crack. bcoz the surface is rough too..
Thanks.

Happy Flour said...

Hi Anonymous,

May I know how to address you?

Crack on macarons may due to the oven temperature which is too high or your egg whites has been kept for too long (egg white must not be more then one week old).

Rough surface is due to your ground almond which is not fine. What I always do is that I will sift the ground almond first then I'll weight the amount which I needed.

The way to test for the right consistence of the batter is that when you drop some batter onto a flat surface, a stiff peak will appear and disappear after a few second.

Hope this will help. :) Do try again.

Anonymous said...

Hi Happy Flour,

Thanks for replying.. Hmm u may call me, Twinkly. =)
Wat do u mean the egg white can’t keep more than 1 week?? I broke the egg to get the egg white and immediately bake the macaron.. and I juz bot the eggs only a day ago..

I am using the small electric oven.. I have qns to ask u..

1. How to beat till medium stiff form?? Bcoz I not very sure too (Failed for my chiffon cake 4 times, always got the result - half success).. We marked the size of the maracon, but it turned out flat and big..(Bcoz it spread while it is baking)

2. I bot the packet of almond (Alrdy grind to fine).. Does it really matter if I do not use the exact weight of almond?
3. Sometime, I m bothered over the temperature of the oven plus the how is the heat circulate in the oven. I have choice -> eg. Heat come from the top / Heat come from top or bottom / heat come from left and right. So which one should I choose?


Thanks so much again.. =)

Happy Flour said...

Hi Twinkly,

Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.

You can blend icing powder and ground almond together in a food processor to get a fine texture. I am not sure how fine is your ground almond.

Difference oven has it own mood. You have to understand your own oven temperature.

Just beat the egg white until cool but not dry. You have to observe.

javapot said...

hi, can i ask what is powdered colour? so far i've only seen liquid ones. if not too much trouble can u pls take a pix TIA

Happy Flour said...

Hi Javapot,

Colouring powder is just colouring in a powder form. It's like the red colouring powder which we Chinese used to make Ang Ku Kueh or used it to dye the egg shell for baby full month.

hanushi said...

Hi Happyflour,

What is the size of the cookies cutter and roughly how many macarons can this make (the top and bottom pieces will consider as 1 macaron)

Thanks!!!

Happy Flour said...

Hi Haunshi,

The ring is about 2cm wide and it yield about 15 macarons.

hanushi said...

Many thanks, Happyflour!!

The Sweetylicious said...

the macarons looks GORGEOUS!! i hope mine turn out fine too. hahah. sorry, may i know what's medium stiff peaks? i know stiff but medium stiff? im not so sure? anyway to check it? thank you! (: (:

Happy Flour said...

Hi The Sweetylicious,

You can check it out under labels- chiffon cake.

The Sweetylicious said...

thank you! (: sorry to trouble you again, may i know if there's any book source that you're referring to for swiss meringue method that you could recommend to me? i have the one that include italian and french meringue. thank you very much! (:

Happy Flour said...

Hi The Sweetylicious,

Actually, I createed my own swiss meringue macarons recipe. By chance, I came across this recipe which uses swiss meringue for butter cream so I just try it out on macarons and it work out well.

The Sweetylicious said...

OMG! many many thumbs up to you!! (: (: it looks really GREAT! (:

pink said...

How many macarons does this recipe yield?

Happy Flour said...

Hi Pink,

About 30 macarons.

Tika said...

Hi

Do u have recipe for French method? Can I use ur Swiss method recipe with french method?

I failed 34 times trying. Had 3 successes. Still persevering.

Happy Flour said...

Hi Tika,

French meringue and Swiss meringue are difference. I don't have recipe for French meringue. You can check from internet there are a lot of blogs using French meringue method.