Vanilla Macarons shells
Make about 15 to 16, 1 1/2 inches diameter shells
Make about 15 to 16, 1 1/2 inches diameter shells
Ingredients
83 grams icing sugar
64 grams ground almonds
53 grams egg whites (about 2 small eggs), aged for 48 hrs at room temperature
28 grams granulated sugar
coloring
½ tsp vanilla extract
Method to make the shells:
Sift almond flour and icing sugar into a mixing bowl and set aside. Please ensure the mixture is dry is entirely dry. After it is well mixed, add in coloring and blend in.
In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to ALMOST stiff peaks like in the photo.
With a flexible spatula, gently fold in almond and icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets and try to have equal size circles. If you want to have uniform size of shells, drawn circles before you pipe. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form or when you gently touch the top of the batter, it does not stick to your finger.
Bake, in a 210°C oven for 2 minutes. Then reduce the temperature to 150°C and baked another 10 to 13 minutes.
Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Ingredients for Roasted Chestnut rum fillings:
50 grams roasted chestnut , puree
½ tsp milk
50 grams butter at room temperature
rum to taste
Method to make the filling:
Puree the roasted chestnut, butter and milk till smooth. Add in rum according to your taste.
(I added no sugar and the balance was perfect. Even my sweet toothed "lo kung" thought so. Nevertheless, some of you may want to add sugar to taste in the above.)
(I added no sugar and the balance was perfect. Even my sweet toothed "lo kung" thought so. Nevertheless, some of you may want to add sugar to taste in the above.)
Assembling the macarons:
Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate for one day to allow flavors to blend together. Bring back to room temperature before serving.
Advice from Pei Lin
1) It is important to let the egg white out in room temperature to age for 48 hours
2) Make sure when you beat the egg white it is NEAR stiff peak and not STIFF peak. This take practice to know what is near stiff peak. One way to know is that the peak form is like a small hook.
3) Remember not to over fold or under fold the batter.
4) Remember to let the batter dry for 1 to 2 hours before sending them for baking. This will prevent the shell from breaking and also to get a higher legs.
5) Don't forget to reduce the temperature to 150°C from 210°C after 2 mins.
6) When doing the piping, stop in the center so that the macaron shells will be balance in shape.
She said different people follow a different method and it is best to try a few and use the one that suits you best.
Advice from Pei Lin
1) It is important to let the egg white out in room temperature to age for 48 hours
2) Make sure when you beat the egg white it is NEAR stiff peak and not STIFF peak. This take practice to know what is near stiff peak. One way to know is that the peak form is like a small hook.
3) Remember not to over fold or under fold the batter.
4) Remember to let the batter dry for 1 to 2 hours before sending them for baking. This will prevent the shell from breaking and also to get a higher legs.
5) Don't forget to reduce the temperature to 150°C from 210°C after 2 mins.
6) When doing the piping, stop in the center so that the macaron shells will be balance in shape.
She said different people follow a different method and it is best to try a few and use the one that suits you best.
