Macha macaroons
As many times I'd failed at making creme brulee, I failed just as many times making macaroons! Both are my favourite desserts and to me, they go hand in hand as one requires only egg yolks while the other requires only egg whites. Therefore, it only makes sense to make macaroons followed by creme brulee...
I never thought macaroons were that difficult to perfect and yes, I'm pleased to say while I've perfected my creme brulee, at the same time, I have also perfected my macaroons after the 10th attempt!! Though it doesn't look as nice but, if I must say so myself, I think they taste just as nice as those purchased from the Lindt cafe! (and DH even agrees) ;D
I never thought macaroons were that difficult to perfect and yes, I'm pleased to say while I've perfected my creme brulee, at the same time, I have also perfected my macaroons after the 10th attempt!! Though it doesn't look as nice but, if I must say so myself, I think they taste just as nice as those purchased from the Lindt cafe! (and DH even agrees) ;D
Ingredients:
2 ¼ cups icing sugar
2 cups almond meal (I've opted for natural almond meal instead of bleached)
2 tablespoon caster sugar
5 egg whites (at room temperature)
Directions:
3 days prior to baking the macaroon, separate the white from the egg yolk. Place in the fridge and cover with paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
Whisk egg whites until it reaches soft peak, gradually incorporate the caster sugar while beating. Continue to whisk until a stiff peak is achieved.
Add 1/3 of the sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, add the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated but do not over mix.
Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle. Allow it to sit for at least half an hour to dry out the shell.
Pre-heat fan forced oven to 120 degrees celsius.
Before putting it into the oven, lightly touching the top of the piped macaroons mixture. It should not stick to your finger. Bake in the oven for 10-15 minutes.
2 ¼ cups icing sugar
2 cups almond meal (I've opted for natural almond meal instead of bleached)
2 tablespoon caster sugar
5 egg whites (at room temperature)
Directions:
3 days prior to baking the macaroon, separate the white from the egg yolk. Place in the fridge and cover with paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
Whisk egg whites until it reaches soft peak, gradually incorporate the caster sugar while beating. Continue to whisk until a stiff peak is achieved.
Add 1/3 of the sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, add the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated but do not over mix.
Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle. Allow it to sit for at least half an hour to dry out the shell.
Pre-heat fan forced oven to 120 degrees celsius.
Before putting it into the oven, lightly touching the top of the piped macaroons mixture. It should not stick to your finger. Bake in the oven for 10-15 minutes.
To make the macha macaroons, add 2tbsp of green tea powder to the almond meal and icing sugar mix before adding it into the whisked egg whites. The green tea powder will give you that lovely natural green colour and it tastes great too! :D
Congrats on finally conquering the macaron!! And they look so fantastic too! :)
ReplyDeleteThanks April, however, they have failed the last two times I tried making them...will try again and again and again.. will not give up yet! :D
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