Today marks the last day of school for this term and I am glad to be able to update this site.
These little macarons are always on the top of my “To Bake” list. I had tried baking them twice at home and never once was I successful. It was either the wrong consistency of the batter, the wrong oven temperature or the wrong cooking time.
Fortunately, I got my chance to try baking them again in school yesterday. And boy was I happy that I was able to spot the mistakes that I once did and come out with these beautiful sweets. The flavour is nothing fancy but now that I know how to make proper macarons, what is stopping me from testing out other flavours.
(Adapted from my Le Cordon Bleu Sydney Kitchen Manual)
Ingredients (yields 15, may vary depending on the size you want):
- 130g icing sugar
- 120g almond meal
- 10g cocoa powder
- 120g caster sugar
- 100g egg whites
- Pinch of cream of tartar
- Pinch of salt
- 100g dark couverture chocolate
- 100ml cream
- Preheat oven 150C for convection oven or 135C for fan-forced oven. Prepare the baking tray lined with silicon paper and spray a little oil on it.
- Make chocolate ganache for the macarons. Boil the cream and add the hot cream to the dark couverture chocolate. Stir to dissolve. Set aside.
- Sift icing sugar, almond meal and cocoa powder twice.
- Beat egg whites to soft peak.
- When egg whites reaches soft peak, gradually add caster sugar, cream of tartar and salt and beat till firm peak.
- Gently fold in almond meal mixture to the firm egg whites. Carefully watch this stage as you do not want to undermix or overmix the batter. Look out for a consistency that will hold its shape, yet able to flow smoothly.
- With a 10mm plain nozzle, pipe the batter into neat bulbs and leave to sit for half hour. This will allow a crust to be formed on the top of the macarons.
- After 30 minutes, using a clean finger, touch the macarons gently at the top. If the batter does not stick to your finger, it means that it is ready to go in the oven.
- Bake at 150C or 135C (depending on which oven you use at home) for around 10-12 minutes (convection oven) or 15-17 minutes (fan-forced oven). Do not open the oven door during this period.
- Check to see if the macarons wobble at the side after the baking time in the oven. If they do, give it a little more time, around 5 minutes.
- Leave the oven door ajar to allow macarons to dry out. This would take around 10 minutes.
- Once the macarons are baked and dried out, allow it to cool down before pairing the macarons.
- Pair the macarons, fill and sandwich them up with chocolate ganache.
Note: Temperature and baking time may vary for different types of ovens, be it convection or fan-forced. It is extremely important to get the right consistency of the batter and do trials with regards to the temperature and baking time required for your oven at home.