Freshly and Lovingly Baked on : 19th Feb 2015
What did I do on the first day of Chinese New Year? Yes, baking. There is a need of a dessert to complete the tea with the girls today. I do have some rum and raisin buttercream leftover from previous bake. So that left only the macaron shells to bake. I have been baking macarons using the same old recipe and same old method for a while. This time round, I have decided to try a new one and see how this new way of baking can be different?
35g Almond Flour
30g Granulated Sugar
30g Aged Egg White
53g Icing Sugar
Preheat the oven to 140 degree.
I aged the egg white for a night in the fridge. Before using it, I left it to return to room temperature.
While waiting, I sifted the almond flour and icing sugar together. Once the egg white has returned to room temperature, we can start whipping it. Whip the egg white at high speed for 30 sec before adding the granulated sugar. Continue to whip it at high speed till stiff peak is formed.
Fold in the flour/sugar mixture in 2 batches until you form the correct macaronage. In this case, I divide it into 2 portion before adding the desired colourings.
Once the macarons are piped, bake them in the oven for 6 minutes at 140 degree before lowering the temperature to 110 degree. Continue baking them for another 15 minutes. Once that is done, take them out and let it cool completely before piping in desired fillings.
The colour remains vibrant and did not brown at the low temperature. I did not get many hollow macarons as well. The macarons are not that sweet too. Hence for those who resisted macarons due to the sweetness will like these.
6 minutes into the baking process: The feets are already formed!
The shells turned out good!