But anyway we're back :-D
This time, i made macarons with my cousin. I've actually been wanting to make them since last year but i was too scared because sooo many things can go wrong when making macarons- not beating the egg whites enough, over mixing etc etc. So i suggest before you take on the challenge, watch as many tutorial vids that you can find!!! I think i probably watched about 10 to make sure i wouldn't over mix the mixture.
Watch the video here
3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g)
pinch of salt
¼ tsp cream of tartar (2 ml) * You can omit if needed, just may take a bit longer to reach stiff peaks but the recipe will still work)
RASPBERRY BUTTER CREAM (we did not use this, but you can if you want to)
½ cup salted butter (120 g)
3/4 cup powdered sugar (75 g)
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice
Preheat oven to 150 degrees celcius
Beat egg whites and sugar for 8-10 mins. TIP: #1 eggwhite should be room temp. To create room temp eggs, submerge in warm water for 5 mins.
Whip until they form a peak that stands upright. -We used a hand mixer and it took 20 mins on medium speed
Then add the food coloring. TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.
we put 3-4 drops of pink food coloring
(the ones that NTUC has in the small bottles)
TIP#3 Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.
Fold flour/sugar mixture into the egg white mixture. TIP#4 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!
Transfer batter to a pastry bag.
Pipe out 1 inch rounds on a baking sheet lined with parchment paper.
TIP#5: tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
TIP#6 Let them sit out for 2--30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet!
Bake for 15-20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. In the video, the woman says not to take them out to rotate them because idk why but just don't!!!!
You know they're done when they can be lifted off the parchment
paper without leaving marks
Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter)
Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell et Voila!
note: my cousin and i used chocolate ganache. When i make chocolate ganache, i put the chocolate in a cup and place it in a cooking pot, boil water and pour into the pot with the cup inside. Close the lid and wait for 15 mins, the chocolate would have melted! Then add whipping cream/ milk until you've reached the consistency that you want ^_^
They actually taste really good hahahah. But for one batch i think we over baked them and they turned out really chewy ;_; As in, stick-to-your-teeth chewy. Sooo i guess you'll just have to keep an eye on your oven and make sure they don't over bake!