Senior year of high school, I made chocolate macarons every other day. But ever since I left for college, my macaron instincts have failed me. Batch after batch of feetless, flat, cracked cookies left me wondering if I should just cave in and buy them at $3/piece. This morning, I finally made my first batch of successful macarons! This time, pistachio flavored. After trying dozens of recipes and ingredient ratios, my original macaron recipe is still the one I swear by. Some tips to perfect these fickle desserts: Macaron Shells 1/2 cup almond meal (ground almonds) 1 cup pure icing sugar 2 egg whites 4 tbs caster sugar 1-2 drops green food coloring 2 tbs finely chopped pistachio kernels White Chocolate Filling 90g white chocolate (I usually use chips) 2 tablespoons thickened cream 1 tablespoon butter 1. Line 2 large baking trays with baking paper. Sift almond meal and icing sugar together in a bowl. 2. Using an electric mixer, beat eggwhites in a second bowl until stiff peaks form. Gradually add sugar, beating until dissolved. Add food coloring. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and mixture becomes glossy (this takes around 50 strokes). Be careful not to overmix! 3. Spoon mixture into a large ziplock bag. Snip 1cm from 1 corner of bag. Pipe 3 cm rounds of mixture onto prepared trays. Sprinkle each macaron with pistachio. Tap trays on the table to remove air bubbles. Set aside for 45 minutes. 4. Preheat oven to 300°F. Bake macarons, 1 tray at a time, for 13 to 17 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack. 5. Make filling: Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir to combine. Refrigerate for 10 minutes or until mixture thickens. 6. Pipe 1/2 teaspoon filling over flat sides of half the macarons. Sandwich with remaining macarons. Set inside the refrigerator until filling sets. Serve.
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January 2022
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