I have been slagging for so long and here this is my first post of 2017 (although 7 months had past. 😅). I have been busy with my macarons orders during these time and didn’t really had time to bake other stuffs let alone to maintain this blog. My bad. 😛 I have also learned a few new tricks to perfect my macarons and hope this post can help you too!
Servings: about 25-30 sandwiched macarons
Ingredients: 3 large egg whites (aged for 2 days, I used 60g eggs), 150g icing sugar, 110g super fine almond meal/flour, 50g fine caster sugar, 3/4 tablespoons (abt 3.8g) egg white powder, 1/2 teaspoon cream of tar tar, a pinch of salt, gel color of your preference.
Notes: The reason for aged egg whites is because it reduces the water content due to evaporation and thus higher protein level which bonds the egg white better when beaten. The same for egg white powder, it helps to increase the protein content hence a stronger bond for the meringue when beaten. This helps the batter to hold up better and will not spread out so easily after piping. The cream of tar tar is essential as well, it helps to stabilize the meringue and prevents over beating. Salt should be added to dry ingredients so that it doesn’t affect the foaming power of the egg whites.
1. Using a food processor, pulse icing sugar with almond meal and salt together. Sift into a large bowl, set aside.
2. In a stand up mixer, beat egg whites with medium high speed till it starts to foam. Add in egg white powder and continue beating till incorporated. Add in cream of tar tar, and caster sugar by tablespoons while beating, till all incorporated. Turn to high speed and beat till stiff peak forms.
3. Transfer the meringue to dry ingredients and using the folding method, slowly incorporate the ingredients. This is the macaronage process. It’s hard for me to explain. I suggest you watch this video Here which is very detailed in macaronage steps. While the batter is 2/3 mixed, add in your desired gel col (a few drops will do) and continue folding till macaronage is complete.
4. Before hand I had printed an elephant template from the internet. Transfer the batter to piping bags with tip 802 and pipe according to the template.
5. Allow shells to dry for 15mins. Pre-heat oven at 100 degrees C. Bake in the oven at 2nd rack, with top rack covered with empty baking sheet at 100 degrees C for 15 mins. Then bake at 170 degrees C for 11 mins. I always bake one sheet at a time as the result is more consistent.
6. Allow the baked cookies to cool down and using edible marker, draw the eyes, trunk lines and mouth on the shells. You can draw the ears as well, but I sticked a heart shaped sprinkle by using buttercream. Then pipe with your favorite buttercream, and voila this is your elephant macarons!