When I first start baking. I always thought macaron is
really hard to make, but never let these beautiful little sweet trick you. It
is true that macaron need some special care when you making them, but trust me
it is totally worth when you see these cute macaron shell form a pretty
skirt/fleet like those elegant Persian lace.
To be honest, before I tried my very first macaron I always
though it was just sweet and sweet. But after I tried my first macaron in
Paris, I just get addicted with it. I still remember
my first one is Greentea & black sesame from Pierre Hermé, it was still sweet but in
these little macaron you can taste the bitter of green tea and aroma of black
sesame spread all over your mouth. After that I tried Jasmine, Pistachio,
Hazelnut and my favorite Ispahan.
The Europe trip in 2013 inspired me a lot in many different way epically
my passion in baking. So after I came back from the trip, I start study on how
to make macaron and found out it not as hard as I thought. Even though I did
fail couple of time due to different reason but if you following these rule,
I’m sure you can nail it.
Tips
1)
DO NOT subtract any sugar in the recipe. I tried
once and I failed miserably. Sugar is what makes macaron have those beautiful
fleet.
2)
DO NOT under/over mix the batter. If batter is
under mix, it will not have a smooth surface and no fleet will form when you
bake. And if over mix the batter, batter will be flatten and also no fleet will
be form.
3)
Use macaron stencil to make even size macaron. I
use the stencil from Adriano Zumbo macaron pack, you can download from the
website.
4)
DO NOT RUSH and let the macaron to dry until not
sticky when you touch it.
5)
Test and experiment your oven to find the
perfect temperature. For my oven, I usually use 150C fan-forced and put at the
bottom rack. Temperatures for oven can be vary from 150C to 170C.
6)
DO NOT peel the macaron when they still warm. As
the macaron is still very sticky on the baking paper, leave until it completely
cool down.
In this recipe, I’m using a French meringue method which I
normally use when I only making one batch. You can also use Italian Meringue
for macaron but need to alter the recipe for a bit.
Ingredient (make 20 macarons)
Macaron Shell
30g Almond Meal
20g Pistachio Meal
50g icing sugar
40g egg white (Room Temperature)
40g Sugar
3 drop of green coloring (optional)
1/8 tsp cream of tartar
1)
Shift almond meal, pistachio meal and icing
sugar together.
2)
Beat the egg while until it foamy, add in cream
of tartar and gradually add in sugar while you are beating.
3)
Beat until it become glossy and has stiff peaks.
You can add in food coloring at this stage, mix for 10 second until it
combined.
4)
Fold in 1/3 of dry ingredient using a spatula
until it just combine and continue with the remaining dry ingredient.
5)
Keep turn the bowl and fold the batter until it
can draw a line and flattened in 15 20 second. If not keep mixing and check.
6)
Transfer batter into piping bag and pipe on the
baking paper. Tap the tray to get rid of the small bubble. Your macaron should
have a glossy smooth surface.
7)
Let the macaron air dry for 45-60 minutes depend
on the humidity of the day. Time to make filling (see below)
8)
Preheat your oven to 150C fan forced, 15 minute
before you start baking.
9)
Bake for 12 minutes and put it at the bottom of
the oven. Fleet should start after 3-4 minutes.
10)Once
it finish baking, let the shell cool completely before you peel it off and it
should be very easier to peel off.
11)Pair
the macaron, pipe the filling and sandwich the macaron.
12)Refrigerate
overnight before serve.
Pistachio Filling (I always make the filling while I'm waiting the macaron to dry)
50g cream
50g white chocolate
15g pistachio meal
1)
Microwave the cream for 45 second.
2)
Mix in the pistachio meal with the cream.
3)
Pour over the while chocolate and cover it for 1
minute.
4)
Stir the mixture and make sure all the chocolate
is melted in.
5)
Put in the fridge for 1-2 hours or for faster
option, put in freezer for 20minutes but check occasionally incase it turn to
ice cream.
I hope you enjoy these delicious sweet treat like I do.
Bon Appetite.
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