Begin June holiday with macarons, requested by my elder son. This is one of his favourite dessert. He preferred home bake macarons as he find that those sold outside has been kept for quite a while so either the macarons are soft or soggy.
It been quite a while which I baked my last macarons. I am not fancy of this dedicate dessert as I find that it was way too... sweet for me. But my boys love it.
45g egg white (at room temperature)
35g caster sugar
50g ground hazelnut
85g icing sugar
1. Line 2 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 silicon sheet and set aside.
4. Sift icing sugar and ground hazelnut together and set aside.
5. Use a cake mixer, whisk egg whites till frothy.
6. Gradually add in sugar and whisk till stiff peaks form but not dry.
7. Gently fold in sifted mixture in 3 portions into meringue, do not over fold. (Batter should be slightly thicker then cake batter.)
8. Spoon batter into a piping bag and pipe it within the round imprint which you had made earlier.
9. Let macarons to dry for 45mins to an hour till the shell is not sticky to touch.
10.Preheat oven to 130C.
11.Bake a tray at a time for 20-25mins, depend on individual oven.
12.Remove macarons and cool on a wire rack.
13.Pipe chocolate buttercream on a macaron shell and sandwich it with another macaron.
14.Store in fridge to let filling firm.