Macarons #frenchdelight #french #blissbombs

This is a basic macaron recipe. Add any flavour, or food colouring you like. However, for the best result, use the natural macaron flavours even though they may be a little more expensive. Today I have used use pandan (green), rose (pink) and chocolate for my macaron ...

 Macarons

Ingredients:
 
200g Icing Sugar
200g Ground Almond Flour
4 Egg Whites
150g Caster Sugar
2 tablespoons Iced Water



Colouring:

                 Drops pandan flavour
                1 teaspoon rose flavour + pink food colouring
                1 tablespoon cocoa powder + 1 tablespoon hot water

Method: 

Beat the egg white at high speed for 2 minutes. 
Add caster sugar and beat until firm and stiff peaks form.
Sift the icing sugar and ground almond flour into the mixture.
Add iced water and mix well.
Separate the mixture into three different bowls. 
Add colour/flavours and stir well until mixture is smooth and the colour is uniform.
Using a piping bag, pipe mixture onto trays lined with baking paper. 
Drop trays carefully to make the macarons firm. 
Rest for about 45-60 minutes until the outside of the macaron looks dry.
Preheat oven to 170C. 
Place the tray in the oven and bake for 5 minutes. 
Then turn to 110C and bake for another 15-20 minutes. 
Baking time may different for different ovens and dependent upon the macaron size - take one out to check, the prefect baked macaron must be dry and a little crispy inside.
Take out from the oven and cool.
Pipe in the cream/ganache. 
Place into the jar/container. These will keep in the fridge for

about 3 weeks.

Butter Cream

Ingredients:

250g Butter
1.5 cups Icing Sugar
50g White Sugar
1/3 cup Water
1 teaspoon Vanilla Extract

Method:

Heat caster sugar and water on medium heat for about 8 minutes to form a syrup. Place to one side and allow to cool.
Beat butter and vanilla extract on high speed until smooth and firm. 
Add the sugar syrup and beat for another 10 minutes. 
Sift in icing sugar and mix until smooth. 
It takes about 25 minutes to make this butter cream. It can be made one day ahead. Keep in the fridge to make sure it is not too soft and runny.

Chocolate Ganache

Ingredients:

200g Dark Cooking Chocolate, chopped
1/2 cup Thickened Cream
15g Butter

Method:

Place chocolate and butter in a bowl and heat over a saucepan of boiling water until melted. 
Pour cream into the chocolate mixture and stir until smooth. 
Cool in the fridge for about 10 minutes before use. 

Tips:

Use ground hazelnut or pistachio for a  different flavour.
Use peanut butter, jam or nutella in the filling.

Email: lee.leehocklai@gmail.com