When I first start baking. I always thought macaron is really hard to make, but never let these beautiful little sweet trick you. It is true that macaron need some special care when you making them, but trust me it is totally worth when you see these cute macaron shell form a pretty skirt/fleet like those elegant Persian lace.
To be honest, before I tried my very first macaron I always though it was just sweet and sweet. But after I tried my first macaron in Paris, I just get addicted with it. I still remember my first one is Greentea & black sesame from Pierre Hermé, it was still sweet but in these little macaron you can taste the bitter of green tea and aroma of black sesame spread all over your mouth. After that I tried Jasmine, Pistachio, Hazelnut and my favorite Ispahan.
The Europe trip in 2013 inspired me a lot in many different way epically my passion in baking. So after I came back from the trip, I start study on how to make macaron and found out it not as hard as I thought. Even though I did fail couple of time due to different reason but if you following these rule, I’m sure you can nail it.
1) DO NOT subtract any sugar in the recipe. I tried once and I failed miserably. Sugar is what makes macaron have those beautiful fleet.
2) DO NOT under/over mix the batter. If batter is under mix, it will not have a smooth surface and no fleet will form when you bake. And if over mix the batter, batter will be flatten and also no fleet will be form.
3) Use macaron stencil to make even size macaron. I use the stencil from Adriano Zumbo macaron pack, you can download from the website.
4) DO NOT RUSH and let the macaron to dry until not sticky when you touch it.
5) Test and experiment your oven to find the perfect temperature. For my oven, I usually use 150C fan-forced and put at the bottom rack. Temperatures for oven can be vary from 150C to 170C.
6) DO NOT peel the macaron when they still warm. As the macaron is still very sticky on the baking paper, leave until it completely cool down.
In this recipe, I’m using a French meringue method which I normally use when I only making one batch. You can also use Italian Meringue for macaron but need to alter the recipe for a bit.
Ingredient (make 20 macarons)
30g Almond Meal
20g Pistachio Meal
50g icing sugar
40g egg white (Room Temperature)
3 drop of green coloring (optional)
1/8 tsp cream of tartar
1) Shift almond meal, pistachio meal and icing sugar together.
2) Beat the egg while until it foamy, add in cream of tartar and gradually add in sugar while you are beating.
3) Beat until it become glossy and has stiff peaks. You can add in food coloring at this stage, mix for 10 second until it combined.
4) Fold in 1/3 of dry ingredient using a spatula until it just combine and continue with the remaining dry ingredient.
5) Keep turn the bowl and fold the batter until it can draw a line and flattened in 15 20 second. If not keep mixing and check.
6) Transfer batter into piping bag and pipe on the baking paper. Tap the tray to get rid of the small bubble. Your macaron should have a glossy smooth surface.
7) Let the macaron air dry for 45-60 minutes depend on the humidity of the day. Time to make filling (see below)
8) Preheat your oven to 150C fan forced, 15 minute before you start baking.
9) Bake for 12 minutes and put it at the bottom of the oven. Fleet should start after 3-4 minutes.
10)Once it finish baking, let the shell cool completely before you peel it off and it should be very easier to peel off.
11)Pair the macaron, pipe the filling and sandwich the macaron.
12)Refrigerate overnight before serve.
50g white chocolate
15g pistachio meal
1) Microwave the cream for 45 second.
2) Mix in the pistachio meal with the cream.
3) Pour over the while chocolate and cover it for 1 minute.
4) Stir the mixture and make sure all the chocolate is melted in.
5) Put in the fridge for 1-2 hours or for faster option, put in freezer for 20minutes but check occasionally incase it turn to ice cream.
I hope you enjoy these delicious sweet treat like I do.