24 Macarons

These were made sometime back..with the balance of egg whites from my kek lapis.. again the filling is plain ol' nutella sebab ya lah..masih lom confident lagi if those elusive feet will keluar ke tak kan.. so with the aged egg whites, proper working oven, I grit my teeth & made some for makcik kementot to be exact..

I followed the directions & technique as best as I could and to me, alhamdulillah jadi la jugak..although lain kali if buat lagi jadi ke tak..tak taw la..hahaha..sebab buat menda ni nak kena ada technique & skill which kekadang tu aku ni lacking lah jugak..

Masa iftar hari tu with the makcik kemetot, aku bawak lah setupperware macs..bukan main teruja aku tgk makcik kemtot tu much...siap order lagi...next time make vanilla filling ok...and pink or red or blue kaler...ya lah..makcik oii...nanti akan diusahakan jugak..just for you ahakss..

And bukan makcik kementot jer yg makan, makcik tak kementot (kakak dia ) & my bro pun leh tahan jugak tahap kelajuan kunyahan dia..so ada request so pi wat lagi..insyaAllah ada masa & TENAGA, akan dibuat for uolls k...sekarang lagi nak settle pi wat kek lapis for family plak..

Masa kunyah2 these macs kan, I just wonder if that amt of sugar can be further reduced..will it affect the outcome? mana lah taw, kurang gula kaki tak kluar ke, terpenyek ke..apa ke..hmmm...wonders..maybe i just shd experiment & see how it goes..

As usual, recipe from that awesome baker...hehe..saper lagi kalo bukan Cik Rima kita tu...hehe..thanks babe!


Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar (130g)
1/2tsp lemon juice
orange yellow colouring powder (i did 2 batches.. used purple in the other batch)

Filling
Chocolate Ganache
100g dark chocolate (i used valrhona 64%)
50g whipping cream

Method
Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (i used baking sheet)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring. (this time i used purple and yellow - shud hv added more powder as it turned out to be pastel purple lol)
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.(I hv tried dumping the sifted mixture all at once.. it works too)
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it melted and smooth.
3. Leave it aside to set. (Slightly thicken for piping.)