Freshly and Lovingly Baked on : 8th Dec 2013
Macarons are always a hit or miss for me. I can never always get it right no matter how hard I tried. There are only 4 ingredients involve and what can be so difficult? I tried various recipes and all. But to be honest, success in one does not always guaranteed sucess in the next attempt. I am only speaking from my experiences. Afterall, am amateurish right? 🙂
I am sure the experienced ones will have no problem. I deliberated a lot if I should post this recipe up since I am not sure if this has been a successful attempt. So I shall leave it to you to judge.
30g Granulated Sugar
90g Powdered Sugar
50g Egg Whites (age 1 day)
60g Ground Almonds
Grind Almond flakes into powder form. Add in the Powdered sugar to combine well. Set aside.
This recipe required the egg whites to be age one day. But I have tried with room temperature whites and still works out fine. So whatever works for you. Whip the egg whites and sugar together until stiff peaks. I will whip the whites till foaming initially before adding 1 tbsp of sugar at a time to whip it into stiff peaks. Ensure sugar dissolves. At this stage, add in the desired food colouring and mix well.
Fold in 1/3 of the almond mixture into the meringue before folding in the remaining 2/3 of the mixture. Do not overfold.
Pipe 3cm circles onto the baking tray lined with parchment papers. Let it rest.
Bake it in a preheated 150 degree oven for 15 minutes.
5 minutes into the baking process
I made a very simple chocolate ganache to fill up these cookies. It is just melting a cup of semi sweet chocolate chips with 2 Tbsp unsalted butter. Mix well and let it cool down in the fridge. If it became too hard before piping onto the macarons, let it thaw in room temperature until easy to handle. If you are in a hurry, you can simply use nutella. 😉
Another shot: Simply because it made me smile
I am hungry. So I took a bite to check it out. Does it look right?