Tag Archives: macaron

Green Tea Macarons with Chocolate Ganache

Makes: 20 macarons (40-42 shells)

What you need

  • Egg whites from 2 large eggs (80-90g)
  • Same amount caster sugar
  • Same amount icing sugar
  • Same amount ground almonds
  • 4 tsp green tea powder
  • Chocolate ganache – see recipe here

How to put this together

  1. Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
  2. Sieve together icing sugar + ground almonds + green tea powder
  3. Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
  4. Fill a piping bag with the mixture
  5. Pipe round shapes (about 4cm diameter) on baking sheet or silpat
  6. Firmly tap the baking tray on counter top a few times to release the bubbles
  7. Using a wooden skewer, burst & smooth out any bubbles on the surface
  8. Leave to rest at room temperature for 30 mins
  9. Preheat the oven to 140C
  10. Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
  11. Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
  12. Removing the shells
    • If using baking sheet, leave to cool for a few minutes before removing them
    • If using silpat, leave to cool completely before removing them
  13. Leave to cool completely before filling them.

Easy Chocolate Ganache (no cream)

I don’t usually have double cream in the fridge, which means I can’t just make “normal” ganache recipes whenever I feel like it.

This recipe does NOT require cream. Instead it uses butter, which I always have in the fridge.

It’s also super easy to make.

Note: if you’re making this as ganache filling for macarons, I’d estimate about 3.5 grams of ganache per macaron.

So if I have 40 macaron shells to fill, which makes 20 macarons, then I’d make ~70g of ganache (i.e. 35g chocolate + 35g butter)

What you need

  • 1 part cooking chocolate (milk or dark), broken into chunks
  • 1 part butter, roughly cut into chunks

How to put this together

  1. Using a double boil method, add chocolate + butter in the bowl
  2. Stir occasionally until everything is melted & well mixed
  3. Take the bowl off the pot, careful not to let steam droplets get into chocolate mixture
  4. Leave to cool until it reaches the consistency you desire
  5. Note: if I’m in a hurry, then I leave it to cool for 10-15 mins, then pop it in the fridge, and check for consistency every 5 mins (stirring each time)

Operation Macaron – attempt #one-too-many (SUCCESS!!!)

This was obviously a very happy moment – if you’ve made/attempted macarons before you’ll know what I mean.

Recipe based on: SCOOK by Anne-Sophie Pic

The original recipe asks for 100g of each ingredient. My large egg normally gets me about 40-45g of egg white, so I’ve tweaked the recipe a little bit so I use whole eggs (instead of 2.5 eggs). If you want to stick to the original recipe, then feel free to use 100g of everything. Also, the original recipe makes 15 macarons. I like mine a bit smaller, so I make 20. Also, she doesn’t use the hair dryer trick.

Basically, if you want her original recipe, just go and buy her book (my favourite cook book at the moment) – it’s a really nice book.

Makes: 40-42 shells (20-21 macarons)

What you need

  • Egg whites from 2 large eggs (80-90g)
  • Same amount caster sugar
  • Same amount icing sugar
  • Same amount ground almonds
  • Food colouring gel (make sure it’s bake stable)

Special equipment: hair dryer (not part of the original recipe, obviously)

How to put this together

  1. Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
  2. Sieve together icing sugar + ground almonds
  3. Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
  4. Fill a piping bag with the mixture
  5. Pipe round shapes (about 4cm diameter) on baking sheet or silpat
  6. Firmly tap the baking tray on counter top a few times to release the bubbles
  7. Using a wooden skewer, burst & smooth out any bubbles on the surface
  8. Leave to rest at room temperature for 30 mins
  9. Preheat the oven to 140C
  10. Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
  11. Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
  12. Removing the shells
    • If using baking sheet, leave to cool for a few minutes before removing them
    • If using silpat, leave to cool completely before removing them
  13. Leave to cool completely before filling them.

Operation Macaron – attempt #2 (fail)

Result: disaster (see photo)

Mistakes: left it for too long, piped then forgot about it for 2 hours (oh dear)

Next time: don’t leave it for too long. See if you can help the drying process along by fanning the top. Try lower oven temperature? (140?)

Recipe: Martha Stewart

  • 6 Tbsp almond powder
  • 1/2 cup icing sugar
  • 1 large egg white, room temperature (submerged in warm water for 5 mins)
  • Pinch of cream of tartar
  • 2 Tbsp caster sugar
  • Food colouring

What we did this time:

  1. Did NOT try the make the almond powder smaller
  2. Sift almond powder + icing sugar 2 times
  3. Using balloon whisk, whisk egg white + cream of tartar on medium (KitchenAid 4) for 2 mins
  4. Increase the speed to medium high (KitchenAid 6), while slowly adding caster sugar to the mix. Whisk for 2 mins.
  5. Increase the speed to high (KitchenAid 8) for 2 mins. In the last 30 seconds, add food colouring.
  6. Peak = stiff-ish, hard to see the gloss with food colouring
  7. Sift all the almond powder + icing sugar into the egg mixture
  8. Fold with a spatula. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  9. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
  10. Line baking tray with 2 parchment papers (double layer gives more heat protection to the macaron bottom during the bake)
  11. Pipe 3/4-inch rounds 1 inch apart, flicking the pipe nozzle slightly at the end, instead of leaving a peak.
  12. Tap the tray firmly on work surface a few times to release trapped air
  13. Left it to stand at room temperature for 2 hours
  14. Heat the oven to 160 C
  15. Bake for 10 mins
  16. All look equally hideous, and stuck to the baking paper
  17. Binned.

Operation Macaron – attempt #1 (fail)

Result: cracked top, inside is undercooked, very little feet

Mistakes: oven on wrong setting (grill, lol)

Next time: check if it has formed a dry skin before baking it, maybe leaving it for longer (1 hr?). Try lower oven temperature (say 160?)

Recipe: Martha Stewart

  • 6 Tbsp almond powder
  • 1/2 cup icing sugar
  • 1 large egg white, room temperature
  • Pinch of cream of tartar
  • 2 Tbsp caster sugar
  • Food colouring
  1. Using magic bullet, pulse almond powder to make it extra fine
  2. Sift almond powder + icing sugar 2 times
  3. Using balloon whisk, whisk egg white + cream of tartar on medium (KitchenAid 4) for 2 mins
  4. Increase the speed to medium high (KitchenAid 6), while slowly adding caster sugar to the mix. Whisk for 2 mins.
  5. Increase the speed to high (KitchenAid 8) for 2 mins. In the last 30 seconds, add food colouring. Note: the colour will come out a lighter shade after it’s baked.
  6. You should get a stiff glossy peak
  7. Sift all the almond powder + icing sugar into the egg mixture
  8. Fold with a spatula. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  9. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip
  10. Line baking tray with 2 parchment papers (double layer gives more heat protection to the macaron bottom during the bake)
  11. Pipe 3/4-inch rounds 1 inch apart, flicking the pipe nozzle slightly at the end, instead of leaving a peak.
  12. Tap the tray firmly on work surface a few times to release trapped air
  13. Let stand at room temperature for 30 mins to 1 hr
  14. Heat the oven to 175 C
  15. Bake for 7-10 mins
  16. 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.)

Tips from http://www.chocoparis.com/macaron-troubleshooting-tips/

  • The batter should have the consistency of “molten lava.” It should form a ribbon when dropped from a spoon but not be too fluid.
  • Always used egg whites that have been aged at least 24 hours, and always allow the macarons to sit for at least 20 to 30 minutes until they are dry to the touch before putting them in the oven.
  • If the macaron shells are splotchy this means the almond powder is too oily. Dry the almond powder in the oven at low temperature for 10 to 15 minutes prior to mixing with the icing sugar. Take care not to overmix the almond powder and icing sugar in the food processor.