Monday, 20 January 2014

Basic Macaron

Finally after several attempts I manage to get it right this time !!! They have a smooth, crisp and a moist chewy interior.

  • 50g icing sugar
  • 5g cornflour
  • 30g finely ground almond
  • 35g egg white
  • 30g sugar

Prepare the baking tray, lined with silicon coated parchment paper (draw circles behind the parchment if required) or you can also use the special silicon macaron mat. Preheat oven to 160C/140C for fan oven.

Sift icing sugar with the cornflour together. Add the ground almond to the icing sugar mixture and sift again. Set aside.

In another clean and dry bowl, whisk the egg white till frothy. Add in sugar in 2 additions and whisk untill soft peak.

Add in the ground almond mixture into the whisked egg whites in 2 addition, fold until incorporated. Lift the spatula to see if it falls ribbon-like.

Load the batter into a piping bag with round tip. If no round tip, snip the end of the piping bag. Pipe into circles. Bake for about 5-8 minutes. The "feet" will start to form. Lower down the temperature to 110C/90C for fan oven and further bake for another 15 minutes. Set aside to cool and remove from paper or silicon mat.

Pair them up and sandwich with nutella, buttercream or ganache. Refridgerate before serving.

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