little pups macaron ▽・ω・▽

it’d been a while since i last baked macaroons.. even when i have lots of spare egg white, i’d rather bake an egg white butter cake or just dump ’em….. but since i have only a couple of egg white, macarons sound like the “right thing” to do….

i adapted this recipe and method from japanese baker 本桥 雅人’s cookbook…

Ingredients (makes 10 pairs of macarons ~ @3.5cm/ea in diameter)

60g almond meal
70g confectioner sugar
50g egg white (divided into 33g and 17g)
40g caster sugar
coffee-colour food colouring
any desired filling

Directions

• (place egg whites in bowl, cling wrap and place in fridge for 2-3 days)
• sift almond meal and confectioner sugar twice and set aside
• place 33g of egg white into mixer bowl and beat while adding caster sugar in 3 additions. Beat till stiff peak
• add diluted food colouring into meringue a little at a time till the desired colour is achieved
• add meringue into dry ingredients and add in the remaining unbeaten 17g of egg white
• fold with spatula till meringue is no longer lumpy
• mix till the meringue looks shiny and flows in a slow and continuous layer motion from the spatula. DO NOT OVERMIX
• place meringue into piping bag with a 1cm round tip and pipe macaron onto parchment paper or silicon mat
• leave macarons to dry for 25-30mins. Meanwhile, preheat oven to 140 degrees C
• macaron is ready to be baked if the skin is no longer sticky when you touch it
• bake for 10-12 mins till macarons rise with feet
• leave macarons to cool and pipe filling
• pipe your preferred filling onto shells and pair them. Cracked macarons can be used as the bottom shell
• pipe expressions using royal icing (the book did not state quantity, and merely mentioned to add egg white into icing sugar and mix till it is of desired piping consistency)
• Refrigerate macarons for a night before serving

enjoy  ლ(╹◡╹ლ)
Pollution index:   55  ☆ﾐ(o*･ω･)ﾉ