It brings such joy in my heart when i see these shells!
Filled with chocolate ganache:
I had to read up on macaron websites and the different methods they used to come up with the right texture for the shell. For me I found that it definately helped when:
1. The eggwhites are aged
2. The shells are left to rest for about 45 mins on the baking tray before putting it in the oven
3. Leaving the oven door ajar with a wooden spatula so that the oven is not too
It does take alot of trial and error to really know how the consistency of the eggwhite mixture is suppose to look like before piping it on the baking paper. I've bought silicon mat just for this purpose hoping the macarons will slip off easier but I have yet to try it!
This chocolate macaron is the only flavour that turned out the nicest and I've tried greentea and red bean macarons but it did not turn out as smooth and nice as this!
Macarons
Ingredients
225 grams icing sugar
110 grams ground almonds (I used almond meal)
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
Procedure
1. You can draw circles on baking paper first and set aside to make piping easier
2. Push almond flour through a sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry. (if you have a processor just grind it more)
3. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
4. With a flexible spatula, gently fold in icing sugar mixture into egg whites in about 4 additions until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
5. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. 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.
If the cookies form peaks on their tops after piping, flatten them with a wet fingertip. (I left mine for only 45 mins because I was impatient, so perhaps leaving it longer could help with the rise and the beauty of the shell) – (you can do your ganache filling while waiting)
6. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking. (Depending on your oven, mine was at 140c otherwise the top gets burnt!)- Keep checking on the shells so that it doesn’t burn or expand like a lava. I also didn’t rotate my baking sheet which I might next time.
7. 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. (I sprinkled a little water underneath so that the steam helps the macarons to be removed easier)
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving
Bittersweet Chocolate Cream Ganache
- makes about 2 cups (550 grams) -
Ingredients
8 ounces (230 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped (I used normal cooking chocolate/buttons)
1 cup (250 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Procedure
1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Keep the butter aside for the moment.
2. While the cream is at the boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter.
3. Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy. depending on what you're making with the ganache, you can use it now, leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour, depending on your room's temperature) or chill it in the refrigerator, stirring now and then. (If the ganache chills too much and becomes too firm, you can give it a very quick zap in the microwave to bring it back to the desired consistency, or just let it stand at room temperature.)
Enjoy!
