Recipe: Macaroons
Ingredients:
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Swiss Meringue
80g egg white (at room temperature)
60g caster sugar
80g ground almond (I put it in the grinder to grind further)
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder
Filling:
----------
Orange Liquer Ganache
150g dark chocolate
50g whipping cream
30g butter
2 tbsp orange liquer
Method:
--------
Swiss Meringue Macarons:
Using a cooker cutter, outline some circles on the parchment paper with a pencil. Turn the paper over with the pencil marking side facing down.
Sift icing sugar into a bowl. Grind the ground almond until very fine and mix it together with the icing sugar.
Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water. Stir constantly until sugar has dissolved and the mixture is warm to the touch.
Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring.
Continue to beat until medium stiff peaks.
Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
Let the macarons rest for 30 mins.
Preheat oven to 150C.
Bake a tray at a time for 20-25mins, depend on individual oven.
Remove macarons and cool on a wire rack.
Chocolate ganache:
---------------------
Put 150g of dark chocolate (chopped into smaller pieces), 50g butter and 1/2 cup of diary whipping cream into a heat proof bowl. Sit the bowl over a double boiler. Stir until all the chocolate has melted. Remove from heat and add in 2 tbsp of Cointreau and stir until they are well incorporated. Keep aside to let it cool down and thicken before using it to sandwich the macarons.
(NOTE: If the mixture looks a bit grainy, don't worry, keep stirring the mixture until it becomes glossy and thick.)
Assemble the macarons:
-----------------------
Pipe the orange ganache on the macaron.
Sandwich with another macaron.
Keep in the fridge to let the filling firm.
--------------
Swiss Meringue
80g egg white (at room temperature)
60g caster sugar
80g ground almond (I put it in the grinder to grind further)
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder
Filling:
----------
Orange Liquer Ganache
150g dark chocolate
50g whipping cream
30g butter
2 tbsp orange liquer
Method:
--------
Swiss Meringue Macarons:
Using a cooker cutter, outline some circles on the parchment paper with a pencil. Turn the paper over with the pencil marking side facing down.
Sift icing sugar into a bowl. Grind the ground almond until very fine and mix it together with the icing sugar.
Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water. Stir constantly until sugar has dissolved and the mixture is warm to the touch.
Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring.
Continue to beat until medium stiff peaks.
Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
Let the macarons rest for 30 mins.
Preheat oven to 150C.
Bake a tray at a time for 20-25mins, depend on individual oven.
Remove macarons and cool on a wire rack.
Chocolate ganache:
---------------------
Put 150g of dark chocolate (chopped into smaller pieces), 50g butter and 1/2 cup of diary whipping cream into a heat proof bowl. Sit the bowl over a double boiler. Stir until all the chocolate has melted. Remove from heat and add in 2 tbsp of Cointreau and stir until they are well incorporated. Keep aside to let it cool down and thicken before using it to sandwich the macarons.
(NOTE: If the mixture looks a bit grainy, don't worry, keep stirring the mixture until it becomes glossy and thick.)
Assemble the macarons:
-----------------------
Pipe the orange ganache on the macaron.
Sandwich with another macaron.
Keep in the fridge to let the filling firm.
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