Saturday, 16 March 2013

French Macaroons

    I had got this French macaroons for Baking partners challenge, having done first two challenges correctly, I got overambitious and resulted in burnt macaroons in my first time...  I did get upset and rate of upset was a too high factor because these macaroons required a very costly ingredients therefore making it hard to give consequent try unlike bread, buns, cakes etc.  And not only that these macaroons required high technical assistance like adding ingredients on particular texture of egg white or folding almond flour on a correct 50-stroke basis.  Though there are thousands of online videos, nothing can match like tutoring it on person.. But, what to do??...
   After had one failure attempt, I decided to visit all successful pages of macaroons accomplishers... and read lots of stories.. of all, I got fascinated  by the story of Swathi from zestysouthindiankitchen and Priya from cooklikepriya.  I read their story many times a day to understand the concept, thank u guys for such a brief description.  After reading so, i got hopes for an second try and finally made macaroons!!!!

I got it on correct texture and consistency except for few cracks on their surface....
So guys, off to my half successful recipe...

Ingredients required

For macarons
  • 3/4 cup of icing sugar
  • 3/4 cup of almond flour
  • 2 large egg whites
  • Pinch of cream of tartar/salt
  • 1/2 tsp vanilla essence
  • 2 tsp of powdered sugar
For choclate ganache
  • 1 cup milk choclate
  • 3/4 cup of heavy cream
  • 1 tsp unsalted butter


Atfirst, make almond flour, by deskinning them.. then they are cooled down or dried out added in blender along with icing sugar.  Blend them thoroughly, seive them twice or thrice to remove bigger particles.  Keep this icing sugar-almond flour combo separately.

Now, let us prepare choco filling... Using a double boiler, melt choclate along with butter.  When choclate is melted, add heavy cream and keep on stirring till cream combines very well with choclate.

 When it is done, remove from heat and keep it at room temperature.  Later you can store it refrigerator or use it instantly.

For macarons, take two egg whites on a vessel, and blend it till they turn foamy

Add cream of tartar and blend till they form soft peaks.  A soft peak is one that is very low and has consistency of not being straight.

Now, add sugar and  increase the blender speed and blend for five or more minutes till stiff peak is formed.  

Here you can see visually two stiff peak given below.  A stiff beak formed never breaks away when you remove the blender from vessel

Now you can add vanilla essence... ooops i was running out of vanilla essence, hence i added 1/2 tsp of cardamon powder

Now, add icing sugar-almond flour combo in about three batches and give folding to about fifty strokes to mix in egg white with sugar-flour combo

Finally you will get glossy-like wet dough, which should have tendency to pour out like lava

Pour them on pastry bag and pipe out on baking sheet

Let them done on batches, and sit for about one hour till they form skinny shell over top like cream over milk.  When touched you should not get sticky, this is correct stage for them getting baked.  Observe for any air bubbles, if so, break them using pin.  To avoid air bubbles, you may also tap macroon lined sheet on ground twice to thrice gently.

Preheat oven temperature to 180 degree celsius for ten minutes, reduce temperature to 160 degree and bake these macarons for about ten minutes.  This was my first batch, and came out perfect though had some crack surfaced ones

I can easily peel them away from sheet, spoon choclate filling, and kept aside

wow.... crusty choco filled macarons are now ready to be served

I refrigerated them for sometime and stored in air-tight container.

Had a better output this time, though cant call it 'Perfect"

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