Merry Christmas 2014 Everyone :)
1. 40g egg white
2. 30g almond powder
3. 50g icing sugar
4. 30g castor sugar
5. 1/2 tsp green food colouring
6. 1/4 tsp red food colouring
7. 1/4 tsp yellow food colouring
1. In a blender, mix up the almond powder and icing sugar, sieve and set aside.
the egg white until frothy, add in half of the castor sugar, keep
beating till you get a soft peak and then add in the rest of the
sugar. Beat to stiff peak.
3. Add the blended dry ingredients to the stiff egg white.
4. Roughly combine the mixture the scoop out 2 tablespoons of mixture, putting each in seperate bowl. Keep folding the main mixture until you get a mixture that flow slowly like lava.
The mixture should be uniformed,
shiny and when lifted it should flow down and form a thick
5. Add in yellow and red food colouring in each bowl and mix well with a toothpick.
5. Put a piece
of baking sheet over a baking tray, pipe out triangular shapes. Repeat
until all mixture is used up. Using a toothpick
dip in the yellow and red mixture prepared earlier to decorate the triangular.
6. Let the macaron sit
until a skin is formed and it's no longer stick to the fingers when
touched. Depending on your room temperature, and air humidity this
should takes somewhere between 30 minutes to 1 hour.
7. Pre-heat the oven on 130 C with top heating.
When the oven is heated up, put in the piped macarons. Increase to 140
C and continue baking for about 4-5 minutes, be sure to work with
your oven and you might need a few test to know how much your oven
heats up. The feet should already be forming after 4-5mins. Decrease
the temperature to 130C, open the oven door quickly to allow hot air
to escape. bake for another 6-8 minutes until the shells are baked.
To know if your macarons are baked, you could try it by gently
touching the shells, when it's baked it should no longer slide
against the feet.
10. If the macaron shells are not well baked, extend the baking time by 1 minutes and recheck.
Let macaron cooled before removing them from the baking sheet. You
could speed up the process by lightly wetting your working area with
a sponge and drag the baking sheets over.
12. Match up all the similar size shells. Get the ready for filling.
Bitter Dark Chocolate Ganache
1. 50g bitter dark chocolate (70%)
2. 50g fresh cream
1. Melt chocolate over water bath.
2. Warm cream and pour it over melted chocolate.
3. Stir and mix well until a smooth ganache is obtained.
4. Let cool until the ganache solidify slightly before piping onto shells