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Basic Macaron Recipe - Cappucino Coffee Macaron
Yield about 24 macaron shells (12 filled macarons)
MACARON SHELLS
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 teaspoon of colouring in powder (you could also use cacao powder or matcha powder, ground coffee in this recipe)
Method:
1. Put ground almond and icing sugar along with the ground coffee in a food processor or a small blender. Blend them finely.
2. Sift the blended mixture and set aside
Blended and sifted ground almond, icing sugar & ground coffee
Frothy egg white4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the othe half, continue until you get very stiff peak.
Stiff Peak Egg White5. Mix the dry ingrediants into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bolw means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.
It should flow like a lava and hold up a large ribbon when lifted
Smooth shiny batter. It's good to pipe(I'll attach a video to show the stage when your mixture is good to be piped. Sorry I couldnt find any other video in english that explain better. The video is in French.
Please have a look at the method when the mixture is mixed, the process of macaronage is very important, especially from 3.50-5.12)
6. Line the baking tray with the parchment paper.
7. Fill your piping bag , pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency.
If not you could hit the bottom of the tray to smooth the point out)
Tips: I normally stuff the bag in the piping head to avoid the batter runs out while being filled up
I am clumsy, so I put my piping bag in a plastic container while I pour
Push down your batter slowly8. Let your macaron sits for about 30minutes. This will depand on the humity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.
I sprinkled some ground coffee on top
9. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.
( This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly)
10. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.
FOR THE COFFEE CHOCOLATE GANACHE
Ingredients
1. 1 teaspoon ground coffee
2. 50g dark chocolate (chopped finely)
3. 10g liquid cream
Methods:
1. In a small pot warm up the cream, until it boil lightly.
2. Remove the pot from heat. Add in chopped dark chocolate & ground coffee.
3. Stir and mix until you obtain a shiny, smooth consistency.
4. Fill up your macaron shells and enjoy!
TIPS:
1. Whenever you could, age the egg white in room temperature. I had tried age egg whites and room tempeature egg whites, I see no difference apart than age egg white achieve stiff peak easier. It doesn't affect the macaron.
2. Weight the egg whites. As the dry/wet ratio is very important.
3. Underfold will result in no feet, rough looking macarons. Makesure you fold sufficiently but do not overfold. I would say about 50-60 strokes.
4. If you use food colouring, the macaron tends to take longer to dry and form a shell, so you might have to leave them drying a bit longer.
5. I only use powder food colouring as it doesn't add anymore liquid to the mixture. Also the colour is more intense.
6. You could find some icing colouring in the store or on ebay. I tried them and they're excellent!
Have fun baking!
