I remember my very first macarons which I made a few months ago, they were gorgeous! Well, maybe not perfect for the experts but I think they're perfect enough for a first timer. I was just thrilled to see the feet. :D
Thanks to Tartelette for the amazing macaron recipe. I made passionfruit curd in place of dark chocolate ganache to go with the macarons because of the Mactweet Attack challenge which was to include fruits in your macarons. The curd was amazing on its own - tart and sweet. However, when eaten with macarons, they were just a tad too sweet for me and my family. I guess those who have sweet tooth and like passionfruit would love these macarons.
So here goes my macarons for Mac Attack #20.
- 90g aged egg whites at room temperature (use egg whites that have been left in the fridge for 3-5 days)
- 25g granulated sugar
- 180g powdered sugar sifted
- 130g almond powder/flour sifted
1. In a stand mixer fitted with a whisk attachment, whip the egg whites to a foam and gradually add the granulated sugar until you obtain a glossy meringue which doesn't fall when you invert the mixing bowl. (think shaving cream)
2. Fold in carefully the powdered sugar, almond powder and powdered food colouring until you obtain the batter which falls back onto itself after counting to 10. The process should not take more than 50 strokes.
3. Test a small amount on a plate : if the top flattens on its own, you are good to go. If it forms a small beak, give the batter a couple of turns.
4. Fill the batter into a pastry bag fitted plain tip and pipe small rounds (1.5inch in diameter) onto parchment paper or silicone mat lined baking sheets. Then, tap the baking sheets a couple of time to remove the air bubbles.
5. Let the macarons sit out for about 30 minutes to an hour to harden the shells a little bit. Meanwhile, preheat the oven to 280F.
6. When ready, bake for about 18-20 minutes, depending on their sizes. Let it cool. Once baked and if you're not using them straight away, store in an airtight container out of the fridge.
7. If you have filled the macarons with the filling, let the macarons mature for at least 24 hours in the fridge.
Recipe (Passionfruit Curd) - makes about 1 cup
- 2 egg yolks
- 1 whole egg
- 1/2 cup passionfruit pulp
- 2 tbsp caster sugar - use less if the passionfruit is sweet and more if it is sour
- 42g butter
1. Put the egg yolks, whole egg and sugar into a bowl and stir to combine. Put in the passionfruit pulp and stir again. Put in the butter.
2. Place the bowl over a simmering water and stir until the butter has melted and the mixture is thick enough to coat the back of a wooden spoon which takes about 6 minutes.
3. Let it cool, transfer into a sterilized container and refrigerate.
Adapted from Taste.com.au.