Macarons Fever

This was one of our desserts last weekend. I have been blog hopping searching for recipes for this sweet delicacy and one finally catch my eyes.

  This time round, macaron ku agak penyek sikit dek terleka menggaul almonds to the batter, thus a runny macaron batter. Lain kali kena pastikan serbuk almond yang telah di mesin halus tidak berketul, nak cepat punya pasal....

But I am happy 'coz the little feets appears...Buat satu adun je, sekejapan dah licin kena wallup.

Original recipe compliments to RIMA, whose recipes are heavenly!! Thanks ye..

CHOCOLATE GANACHE MACARON

Ingredients:
for Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond ~ i blended to a fine powdery texture
140g icing sugar ~ reduced to 130g
1/2tsp lemon juice
colouring powder ~ (i used strawberry and apple green)
Filling
for Chocolate Ganache:
 
100g dark chocolate 

50g whipping cream

Method for Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with baking sheet/paper.
2. Use a round cookie cutter, trace with a pencil or pen to make a round imprint on the baking sheets.

3. Place it upside down on the tray to avoid contact with the batter but still visible.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.(like double boiling)
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks.

8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. 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. Put in the coloured powder of your choice, mix well.
10.Spoon batter into a piping bag and pipe it within the round imprint on the baking sheets which was made earlier on.
11.Let the macarons to rest for 30mins before baking.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Method for Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it is melted and smooth.
3. Leave it aside to set. (Slightly thicken for easier piping.)

To assemble the macarons:
1.Pipe the chocolate ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.

Note:
-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.