Wednesday, October 12, 2011

Strawberry Macaron

Ingredients :

1. Caster Sugar - 125 g
2. Egg whites - 3 pcs (90 g)
(Tips : Use an A size eggs and store in a refrigerator for 3 days before use)
3. Ground Almonds - 125 g
4. Icing sugar - 150 g
5. Red coloring - A drop
(Tips : Use only gel type or powder type)









Methods :

1. Pulse the almond powder and icing sugar in a food processor just until a fine powder is obtained.
2. Place 3 egg whites in a bowl and beat the whites at low-medium speed.
3. After 5 minutes, when the mixture starts to rise and holds its shape, add the caster sugar and beat until all the sugar is dissolved and firm peaks are obtained.
4. Transfer the beaten egg whites to a larger bowl and add all of the almond powder and icing sugar.
5. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to over mix (Tips : Fold and press to mix and remove the air bubbles).
6. Line two baking trays with parchment paper (or Silpat). Fill a large pastry bag half full with batter and, using a 2 cm (1/2 inch) tip (or No. 12 tip), vertically pipe the mixture into small mounds about the size of walnuts.
7. Tap the trays againts a hard surface a couple of times to remove any air bubbles.
8. Allow to the macarons to sit for 20-30 minutes until a "skin" forms and they are no longer wet when lightly touched.
9. Bake at 160 degrees Celsius for 12-14 minutes. Shells should be smooth and shiny, with the characteristic "foot" or ridge underneath. (Tips : Use top and bottom fire oven).
10. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

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