Servings: 25-28 macarons
Ingredients for macaron shells: 100g aged egg white (room temperature), 110g almond meal, 180g icing sugar, 50g caster sugar, 1/2 teaspoon cream of tar tar, 1/4 teaspoon salt, grape coloring.
Before I start, I have a few tips on helping you to perfect your macarons. These tips are comprehended after my countless failed attempts. They may not be fooled proof, but it defintely increases your chance of making successful macarons.
1. Always aged the egg whites. And always use cream of tar tar. It stabalize the meringue.
2. The shells will not dry well in humid areas and will flatten. And the macarons will not have the full nice shape that you like. On the AC if you have, or at least place them at somewhere cooling during the drying period.
3. Oven temperature varies, for those fan forced type, it’s hotter than normal oven. I usually place an empty baking tray on the upper level to allow heat distributed more evenly. So that the macarons doesn’t crack.
4. The macarons normally browned after baking (if you use water based color). I usually cover my macarons with baking paper when baking. It prevents the color from turning brown.
5. Drying the shells is a must. Make sure it doesn’t stick to your finger when touched gently. This will enable the feet to form nicely.
So let’s begin! I wanted a little design to my shells so I added 2 streaks of color to my piping bag (pic 4). You can skip this step if you want a full color to your macarons. Also I wanted a lighter purple (Lavendar) shade for my macarons, so I added a drop of grape color with a teaspon of water and set aside. You can play around with colors you have.
Pic2: In a medium bowl, add egg white with cream of tar tar, beat till soft peak forms. Add in caster sugar in 2 lots and beat well. Add in color and beat till stiff peak forms.
Pic3: Add meringue to dry mixture and using the folding method, mix the batter carefully until you get the semi-slow lava flowing texture. I find my mixture a little too light in color, so I added 1 more drop of color into the mixture and mix gently to obtain the color I want. Transfer batter to piping bag (with Wilton Tip 2A).
Beforehand, I had also prepared the baking paper and macarons template (which I printed from the net). Place the template on the baking tray, and baking paper over it. Pipe the macarons and tap the tray hard against the table a few times to remove trap air bubbles. Use a toothpick to poke any visible air bubbles and allow them to dry for at least 30 mins. Pre-heat oven to 140 degrees C.
Ingredients for CreamCheese: 125g cream cheese (softened), 30g unsalted butter (softened), 65g fresh blueberries, 55g icing sugar, 1 teaspoon lemon juice.
My filling is slightly runny, I will probably perfect it the next round, but for now it works well and taste good.
Pulse blueberries and strained through a sieve, mix in lemon juice and set aside. Beat cream cheese with butter till soft and creamy. Add in half icing sugar and half blueberries mixture, beat well. Complete with the rest of icing sugar and blueberries, beat till combine. Chill in the fridge for 30 mins and pipe in between the shells. And you are done! Chill in the fridge for a day before serving!