Multicoloured Macarons Recipe Trendy food
Posted 21 July 2011 - 08:01 AM
Posted 25 July 2011 - 09:55 AM
For the Macarons
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
Suggested Fillings for Macarons
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Swiss Meringue Buttercream
- Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
- Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
- Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
- Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
- Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.
Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Posted 25 July 2011 - 10:41 AM
1. Make sure when you are making macarons that it is not a wet, humid day. Humidity prevents the macarons from rising properly and can cause the tops to crack. If it is a rainy day, and you must make macarons, you can use a de-humidifier or turn your oven on low to dry out the room a bit while making them.
2. When making the macaron batter, be sure to sift the almond flour and sugar two times before mixing them together with the wet ingredients. Also, don't push the flour/sugar through the sieve, just gently tap the sieve until you are left with the lumps. Pour whatever doesn't pass through the sieve into a bowl, and using a scale, weigh the larger chunks and replace them with almond flour (be sure to sift that too!) This will ensure that your macaron tops are smooth.
3. Strain the egg whites to break apart the thick white part, and remove the chalaza, the little white strand that holds the yolk in the center of the egg. This also makes the egg whites easier to pour when measuring.
4. Slowly pour the sugar syrup down the side of the mixing bowl, in the same spot the whole time. Pouring in the same spot makes the area on the bowl very hot and the sugar with glide easily down the side of the bowl.
5. When mixing the flour/sugar mixture with the egg whites and meringue mixture, you must mix it quite forcefully, with a spatula, until the batter becomes thick and shiny. I found it's much easier to mix in a counter-clockwise motion.
6. If your batter is too thin, you can add a tablespoon of almond flour at a time until you reach the desired consistency.
7. When mixing food coloring into the batter to color your macarons, be sure to use a gelatin-based food coloring (such as Wilton), as that will not disturb the consistency of the batter.
8. Once macarons are piped onto parchment paper on a baking sheet, let them rest in a warm, dry place for a few minutes to create a skin over them. They are ready to place in the oven once you are able to touch the tops and the batter does not stick to your finger.
9. While baking the macarons, keep the oven door cracked open with a utensil to let the moisture escape. This ensures the macarons will rise evenly and without cracking.
10. When macarons are finished baking, move them (still attached to the parchment paper) off of the baking sheet and onto a cool counter top to cool the bottom side of the macarons for a few minutes. Remove them with a pastry scraper before they become completely cool, and flip them upside-down to finish cooling before piping the filling.