"Macaron, I hate you, you had failed me so many times til I had lost count of it. Really need to understand you before I can achieve you."
The ingredient for the macaron only four, even four ingredients can make things so difficult to achieve. I nearly gave up trying to bake this incredible little thing, and this little bake is too sweet for me to take. Luckily, all the failed macaron all into my hubby, girl and Casandra's tummy.
Even now, I still had failure macaron due to baking time. I still had not catch the correct time to bake this little thing in my own oven.
Next, will be trying new flavour filling and will be update in another post, stay tuned.
Ingredient:
25g egg white
25g fine sugar
30g ground almond
40g icing sugar
Method
1 Blend the ground almond with the icing sugar, as this is necessary to get a smooth top.
2 Sieve the almond mixture, set aside.
3 Beat the egg white until foamy, and start adding the sugar in three addition.
4 Add colour paste when the meringue is at soft peak, continue to beat until stiff peak.
5 Sieve the almond mixture again into the meringue.
6 Gently fold the mixture, initially the mixture will not be smooth but as you fold along the mixture will be smoother.
7 Stop folding the mixture when you lifted the spatula the mixture will be like lava flowing back to the bowl
8 Pour the mixture into a piping bag and start to pipe.
9 After piping, bang the tray three times on each direction in order to release the air bubbles in the macaron
10 If necessary, poke the air bubbles (I try not to touch the macaron after banging)
11 Let the macaron to sit about 1/2hr(this is the estimate time as it depend on that day weather, sometime I will let the fan blow directly on the macaron to speed up the drying part) to dry the top (note: the top of the macaron need to be dry when you gently touch the top)
12 Preheat the oven at 150 deg C and bake for 18 mins (the duration of baking is depend on your oven and the size of the macaron you had piped, all go through trial and error for me)
13 Take the macaron out and let it cool.
14 You will know that your macaron is done, when the macaron is easily peel off.
Nutella Buttercream
27g butter (room tempertuare)
45g icing sugar
2tsp of nutella (you may add more if you wish)
1 Cream the butter and icing sugar til well combined and add in the nutella.
2 Nutella buttercream is ready to used.
Assemble time:
1 Just pipe out the buttercream onto one of the shell and take another shell gently pressed down.
2 Pop the ready macaron into the fridge, it is best to eat this little one day after in the fridge.
Even though I am not expert in this, but I am glad that I manage to form the little feet. Overall, still not that bad.
Simply love the colour of the macaron.
