Thursday, July 29, 2010

KBB#18: French Macarons

french macarons

My first attempt to make macarons for KBB (Klub Berani Baking)#18: failed !. hikss...anyway, it´s to sweet and to much sugar for me :). Next time, I´ll try it again with less sugar, hopefully I can see the feet.

French Macarons
source : Helen, Tartelette

For the shells:

90 g egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 g granulated sugar
200 g powdered sugar
110 g almonds (slivered, blanched, sliced, whatever you like)

Prepare the macarons:

In a stand
mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their
shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.


Indonesia-Eats said...

Whose recipe did you use at the first time? For baking thingy, I have a tempatation to reduce the sugar contains when I use North American recipes

Retno Prihadana said...

Helen, Tartelette.

Renée M. said...

They look amazing, tante! :)

Monica Adriana said...

mbak ret, masalah di kaki ya? aduh, ak juga msh gagal nih, penasaran banget tp juga sama nggak suka macarons nya, kemanisan.. huhu. moga2 besok klo bikin lg sukses ya mbak! :D

Little Corner of Mine said...

Yeah I don't see the feets. But it's just your first attempt. I have yet to try making it because I heard that it's very sweet.

Sofie said...

kebalikan sama sy nih mba, kl sy doyan sama rasa almondnya. Oya, kemaren sy coba pake ganache rasa moka yang kopinya kebanyakan jadi mirip kopiko. Tapi malah asik tuh, rasa manis dari macaron ketemu rasa manis pait dari ganache-nya.. :)