Ingredients (can make 30 macaroons, 15pcs, depend on the size)
Valrhona Choco Powder 5g
Almond Meal 35g
Icing Sugar 40g
Egg White 35g (room temp)
Caster Sugar 35g
Valrhona Choco Powder 5g
Almond Meal 35g
Icing Sugar 40g
Egg White 35g (room temp)
Caster Sugar 35g
Method
Sieve the icing sugar, ground almonds and choco into a large mixing bowl. Throw any lumps left behind away. Mix them together.
Sieve the icing sugar, ground almonds and choco into a large mixing bowl. Throw any lumps left behind away. Mix them together.
In a separate, scrupulously clean bowl whisk the egg whites until they form soft peaks. Add the caster / fine sugar, a little at a time and continue to whisk until the whites are very thick and glossy (almost reach stiff peak form). Gently stir in the icing sugar and matcha almond mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be. Use the back of spatula to push down in the centre of the batter, scrape the batter from sides to the centre, then push down again. Stop when the batter look like pudding. If you punch too many times, it will become runny, which ruins the consistency of the batter. Please watch YouTube for the macaronage stage.
Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Place the silicon mat or paper template onto a baking sheet. I din use any template so the shape is not uniform. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry. I dry them under a fan for 1 hour (the surface of the macaron will become smooth and shiny).
Bake the macarons in the preheated oven at 140 degrees for 15 min. You will be able to see the feet in 2 min. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them. I let them sit on tray for 10min.
Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture. Place the silicon mat or paper template onto a baking sheet. I din use any template so the shape is not uniform. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry. I dry them under a fan for 1 hour (the surface of the macaron will become smooth and shiny).
Bake the macarons in the preheated oven at 140 degrees for 15 min. You will be able to see the feet in 2 min. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them. I let them sit on tray for 10min.
Crack:
- oven temperature is too high
- under mixing batter/ meringue
- oven temperature is too high
- under mixing batter/ meringue
Flat:
-over mixed batter/ meringue
-over mixed batter/ meringue
No Feet:
- too humid
- macaroon not rested to dry
- under mixed batter
- sticky macaroon
- too humid
- macaroon not rested to dry
- under mixed batter
- sticky macaroon
Odd shape
- piping technique
- piping technique
Thin, hollow shells/ Feet too high
- under mixed batter/ meringue
- over mixed meringue
- oven temperature is too high
- batter is too thick
- under mixed batter/ meringue
- over mixed meringue
- oven temperature is too high
- batter is too thick
NB: Plz have a look at my Matcha Macaroon for the picture guide and video I shared previously.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10211874293987339&set=pcb.1915337025393890&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/11/complete-recipe-rich-choco-macaroon.html
0 comments :
Post a Comment