Hazelnut Macarons

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.

Recipe

Ingredients
45g egg white (at room temperature)
35g caster sugar

50g ground hazelnut
85g icing sugar

Filling
chocolate buttercream

Steps:
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.

Chocolate Nutella Macarons

I'm submitting this post to 'Baby Sumo's Christmas Recipes Collection 2013' hosted by Baby Sumo of Eat Your Heart Out.


Recipe

Ingredients
45g egg white (at room temperature)
35g caster sugar

50g ground almond
90g icing sugar
2tsp cocoa powder

Filling
Nutella spread

Steps:
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, ground almond and cocoa powder 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 rest for 30-45mins.
10.Preheat oven to 130C.
11.Bake a tray at a time for 20mins, depend on individual oven.
12.Remove macarons and cool on a wire rack.
13.Pipe nutella on a marcaron shell and sandwich it with another macaron.
14.Store in fridge to let filling firm.

Chocolate Macarons

Caramel Macarons

Caramel Sauce recipe from 'Dailydelicious'.

Chocolate Macarons

Pandan Kaya Macarons

I mixed some pandan paste and coconut powder into the butter cream. :)

Raspberry Macarons

I mixed some raspberry filling into the butter cream.:)

Orange Ganache 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 yellow colouring powder

Filling
Orange Ganache
100g white chocolate
50g whipping cream
1tsp orange paste

Steps:
Swiss Meringue Macarons:
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).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than 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.
14.Remove macarons and cool on a wire rack.

Orange Ganache:
1. Heat up the whipping cream.
2. Pour it into the white chocolate and stir until it melted and smooth.
3. Stir in the orange paste.
4. Leave it aside to set. (Slightly thicken for piping.)

Assemble the macarons:
1.Pipe the orange ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.

Orange Peel Macarons

For this, I just add some chopped orange peel into the butter cream and piped it on the macarons.

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.

Peanut Butter Macarons

Recipe

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

80g ground almond
140g icing sugar
brown colouring powder

Filling
butter cream
peanut butter

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).
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 the powder colouring.
8. Continue to beat until medium stiff peaks (but not dry).
9. Gently 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 eject 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 peanut butter in the centre.
16.Sandwich with another macaron together.
17.Keep in the fridge to let the filling firm.

Peppermint Macarons

Chocolate Hazelnut Macarons

This is my second attempt on Macarons and it a success.:) My first attempt on macarons, I used the wrong amount of almond flour. The recipe used 110g ungrounded almond so I thought if I going to use grounded almond that will be lesser. So I used 90g only and my macarons came out without skirting. Thanks to A.Y., helped me to test out the recipe. She told me that she used 110g grounded almond and this recipe gave the macarons a thinner skirting. Then I realised my mistake.
I adapted recipe from Tartelette Blog, made a plain macarons and dust it with some cocoa powder.
For this macarons, it has thin skirting as the recipe used normal meringue and it is much easier. I have found recipes on French Meringue Macarons and Italian Meringue Macarons, both used sugar syrup. Which I find that the sugar level is toooo high, toooo sweet. But both produced thick skirting. The recipe which I used is also sweet but it is still acceptable.
For the filling, I just mixed hazelnut spread, chocolate emulco and buttercream together.