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They Have REAL Feet!

Monday, 19 October 2009

Remember my previous attempt in making macarons? It was an improvement from my first attempt with feet but unfortunately they were all hollow. I decided to try again and this time, they have feet and they were not hollow! I wouldn't say they were perfect as the batter was really thick and stiff after macaronage and didn't 'flow like magma'. But it was a huge improvement again heh? What worked for me? Frozen egg whites? Higher baking temperature? No idea really, fickle stuff.


chocolate macaron 5

Chocolate Macarons with Spiced Sweet Potato Filling


Ingredients:
From Tartelette's
  • 90g egg whites (about 3 eggs) - aged
  • 30g granulated sugar
  • 200g icing sugar
  • 110g ground almonds
  • 15g chocolate powder
  • Spiced sweet potato filling recipe here


Directions:
  • Mix the almonds, icing sugar and chocolate powder in a food processor, pulse to mix.
  • In a clean, dry mixing bowl, whisk egg whites on medium speed until foamy. Increase speed of beater, gradually add in granulated sugar and whisk egg whites until stiff peaks. The whites should appear glossy.
  • With a spatula, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. The whole process should not take more than 50 strokes. To test the batter: spoon some batter onto a flat surface, if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  • Pipe the batter onto the baking sheets.
  • Let the macarons sit out for 20 minutes to an hour to harden their shells a bit.
  • Bake at a preheated oven at 180°C for 9-11 mins.


Comments:

  • The egg whites I used were frozen then thawed but I was not sure if those egg whites were considered aged, so I left the egg whites in a container, cover it with a kitchen towel and left it overnight at room temperature.
  • My batter was really thick and stiff - failed the batter test, but I have a feeling I've overmixed the batter, so I stopped at that point. After piping, the batter didn't form a smooth surface.
chocolate macaron 1
  • But they have feet! with uneven surface.
chocolate macaron 3
chocolate macaron 4


chocolate macaron 6
  • I managed to pipe a few nicer looking ones.
chocolate macaron 2

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