Ah.. I've always wanted my own macaron stack...After a year or so's greiving, I finally managed the pluck up enough courage to try it again. I searched for help and hints from numerous websites and blogs and my research seems have paid off!
These were the babies in the oven! Developing beautiful feet, luckily. I feel such pride when I watch them rise. They're pretty darn cute as well, no?
Nice dry bottoms!
Where have the feet gone?? A mystery yet to be solved...Macarons:
Ingredients:
225g icing sugar
125g ground almonds
110g egg whites
30g granulated sugar
A pinch of salt
Method:
1) Draw a template for piping the macarons on a piece of parchment paper. These should be circles measuring about 3cm in diameter.
2) Sift the ground almonds and icing sugar together. Set aside.
3) Whip the egg whites and salt on medium speed until foamy. Increase to high speed and gradually add the granulated sugar. Whip to almost stiff peaks (Don't overbeat)
4) Gently fold in the dry mixture to the egg whites until completely incorporated. The batter should flow like magma when it's done. However if you are unfamiliar with magma (as I am), drop some of the batter onto a plate. If the top flattens on it's own, it's ready.
5) Put the batter into a piping bag and pipe onto the parchment paper. Tap the underside of the baking tray on the countertop and let dry at room temperature for 30 minutes.
6) Bake at 160 degrees C for 10-12 minutes. Let cool before assembling. (Mine took about 15 minutes :S)
Chocolate Ganache
Ingredients:
60g heavy cream
80g bittersweet chocolate
Method:
1) Combine the two ingredients over low heat and stir until combined.
2) Let it cool until it is firm enough to put in a piping bag.
3) To assemble, pipe a blob of ganache onto a macaron shell (Be generous about it!). Sandwich with another shell of a similar size.
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