I have read so many blogs that are talking so much about macarons. The photos they showed on their macarons are really pretty that makes me want to give it a try too. I have finally gave the macarons a go today since I was given a box of frozen eggwhite last night. It was not as difficult as i thought it would be. I made two different recipe from two different blogs to try and see if there is any difference in the macarons since both used a very slight difference in the method.
I tried the French Chocolate Macaron by David Lebovitz with a chocolate ganache filling which I have added some Irish Bailey Cream. Oh, the ganache tasted so good with the addition of the Irish Bailey Cream.
I also tried the macarons with Cointreau chocolate ganache. The orange liquer smell is very good too. I tried this other macaron recipe from Happy Flour's blog.
With the leftover chocolate ganache, I made use of them to make more chocolate. This time round the chocolate coating is harder and it didn't melt that easily. I had three types of chocolate. One with roasted almonds, one with Irish Bailey cream ganache and one with Cointreau chocolate ganache.
Recipe (adopted from Happy Flour's Blog with my own changes)
80g egg white (at room temperature)
60g caster sugar
80g ground almond (I put it in the grinder to grind further)
140g icing sugar
1/2tsp lemon juice (I did not use)
orange yellow colouring powder (I used Walton's color paste)
Filling (my own version)
Orange Liquer Ganache
150g dark couverture chocolate
50g whipping cream
2 tbsp orange liquer like Cointreau/Grand Marnier
Swiss Meringue Macarons:
1. Using a cooker cutter, outline some circles on the parchment paper with a pencil. Turn the paper over with the pencil marking side facing down.
2. Sift icing sugar into a bowl. Grind the ground almond until very fine and mix it together with the icing sugar.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water. Stir constantly until sugar has dissolved and the mixture is warm to the touch.
7. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring.
8. Continue to beat until medium stiff peaks.
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons rest for 30 mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven.
14.Remove macarons and cool on a wire rack.
1. Put 150g of dark couverture chocolate (chopped into smaller pieces), 50g butter and 1/2 cup of diary whipping cream into a heat proof bowl. Sit the bowl over a double boiler. Stir until all the chocolate has melted. Remove from heat and add in 2 tbsp of Cointreau and stir until they are well incorporated. Keep aside to let it cool down and thicken before using it to sandwich the macarons.
(NOTE: If the mixture looks a bit grainy, don't worry, keep stirring the mixture until it becomes glossy and thick.)
Assemble the macarons:
1.Pipe the orange ganache on the macaron.
2.Sandwich with another macaron.
3.Keep in the fridge to let the filling firm.