French Macarons

Sources:  here and here

 Special thanks to Rima and Liyanah for sharing this recipe and many helpful tips.

Ingredients:

Swiss Meringue
80g egg white (at room temperature and it’s aged egg white)
65g caster sugar
80g ground almond
140g icing sugar
1/2tsp lemon juice
Method:-
1. Line 3 to 4 baking trays with baking sheet.

2. Blend icing powder and ground almond together in a food processor to get a fine texture. Then sift icing sugar and almond together and set aside.

 3. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.

4. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).


5. 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 coloring.



6. Continue to beat until the egg white has cooled down and it look smooth and shiny.

7. 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.


8.Spoon batter into a piping bag and pipe it.

9.Let the macarons  rest for 45mins to 1 hour.

10.Preheat oven to 300 degrees.

11.Bake a tray at a time for 20-25mins, depend on individual oven.

12.Remove macarons and cool on a wire rack. (I didn’t cool them on a wire rack though. If you’re having difficulty removing the shells, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off.)
Filling for Chocolate Ganache:

100gr chocolate
50 gr whipping cream

heat the whipping cream
add the chocolate
mix until smooth
refrigerate over night before use or until it thickens

Other helpful videos and other ways to do macarons: