I am sharing with you my French macaron recipe today. I have tried different recipes and played around with different ratios. This is “the one” after so many trials and errors. My recipe is more like a set of numbers — ratios of egg white, sugars and ground almond. The numbers are calculated based on 1 g of egg white. Once you have your egg white weighed, everything else can be easily calculated. In this way I won’t be wasting any egg whites =)
My basic ratios for French macarons are as follow. The recipe provided below is based on two large egg whites.
Ingredients ratio (by weight)
egg white 1
ground almond 1.2
granulated sugar 0.4
icing sugar 1.6
Cream of tartar: 1/8 tsp per large egg white
今天跟大家分享EC的法式馬卡龍食譜，在試驗過不同食譜及更改不同份量後，這是EC最滿意的配方。EC的配方是一組數字 — 即蛋白、糖及杏仁粉的比例。這堆數字以每一克蛋白計算，量好蛋白即可計算出其他材料的份量，這樣做便不會浪費蛋白了！
makes about 24 to 26 sandwiched cookies
For the Macaron Shells
60 g egg whites, aged 1 to 3 days in the fridge
25 g granulated sugar
1/4 tsp cream of tartar
75 g ground almond
95 g icing sugar
Gel food coloring of your choice
For the Ganache Filling
60 g premium dark chocolate, chopped
60 g whipping cream
6 g unsalted butter, softened
In a food processor, process ground almond and icing sugar until finely ground. Pass mixture through a sieve into a bowl and set aside. This will create macaron shells with a smoother surface.
Place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Add sugar and continue beating until firm peaks form. When you lift up the whisk, the meringue will stand straight up with a little curve at the tip. Add in food coloring.
Fold meringue into the almond-flour mixture with a spatular in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatular a few times. Then begin to fold by scraping the batter from the bottom of the bowl and bringing it to the top. Keep folding until the batter forms a thick ribbon that slowly disappears into the batter. Undermixed batter will be pointy after piping and over-mixing will deflate the meringue, resulting in runny batter that loses its shape after piping.
Scrape batter into a pastry bag fitted with a large round piping tip (I used Wilton #2A). Pipe out dollops of batter onto the prepared baking sheet using the template as a guide. When done piping, tap the baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Remove the template and let the tray stand at room temperature for 30 to 45 minutes, depending on the weather and humidity, until the shells are dry to the touch. While waiting, preheat the oven to 300ºF/150℃.
Bake for 12 to 14 minutes or until set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before filling.
To make the filling, heat whipping cream in a sauce pan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Fill pastry bag with ganache then chill in the fridge until it feels firm enough for piping.
To assemble the macarons, pair up shells of similar sizes. Pipe out dollop of filling on the flat side of a shell then top with the other one, flat side down. Store filled macarons in an airtight container in the refrigerator for a day to mature them. Bring to room temperature, about 15 minutes, before serving.
By just piping two more tiny dots, you can make bear shaped macarons!
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