[This post is dedicated for the food review assignment]
. . . . . . . .
- Chocolate M.A.C.A.R.O.O.N -
“The meringue-based cookie made from mostly
a mixture of egg whites, almond flour, and sugar (can be granulated or
confectionery sugar), which originated in Venice. In Italy they called it
‘Maccherone’ which means fine-dough.”
Watch
out! In this moment, I am going to reveal the secret of making the fail-proof “sensitive-hot temper-little devil” which
also known as ‘Macaroon’. Yes, you might probably ever heard that Macaroon is
very tricky to make, but do not back off just yet.. Because today, I am going
to share the recipe and of course together with the tips & tricks to ‘domesticate’
this meringue-based sweet, colorful, attractive little cookie! *claps-claps!* - And
do not worry, making Macaroons is like learning how to drive, once you got the
technique, then you got it!
Here is your weapons list!
**Serving size: 60 pieces
Ingredients 1 (The Almond Mix):
90 grams Egg Whites
250 grams Icing Sugar
250 grams Ground Almonds
Necessary Amount of Cocoa Powder
Ingredients 2 (Italian Meringue):
250 grams Egg Whites
90 grams Sugar
90 grams Water
Ingredients 3 (Filling - Chocolate Ganache):
150 grams Whipping Cream
75 grams Butter
25 grams Glucose
250 grams Dark Chocolate
Next, here is how you fight! [Be-careful not to get mixed up, you might want to follow the color coding :)]
Step 1 - Making up the Almond Mix:
By using the ingredients list number 1,
1. Mix together the ground almond with icing sugar. (Blend, then sift it together - if desired).
2. Mix in egg whites.
3. Add in cocoa powder.
4. Set a side.
Step 2 - Making up the Italian Meringue:
By using the ingredients list number 2,
1. Cook sugar and water to 118 degree Celcius to make sugar syrup (soft ball stage).
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| Your beaten egg whites may look like this |
2. Meanwhile, while waiting for the sugar, beat egg whites until stiff by using kitchen aid (or any similar substitute like electrical mixer or hand mixer or whisk). [don't forget to keep checking on the sugar's temperature frequently, you don't want your sugar syrup to be overcooked, no?]
3. Slowly, pour the sugar syrup over the beaten egg whites in the mixer while whisking. Continue whisking until it cool down.
Step 3 - Finish the Macaroons:
By using both mixture from step 1 and step 2,
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| Step 3-1 |
1. Mix in 1/3 of the Italian meringue into the almond mix, stir it up by using wooden spoon with the folding method. Then, add in the remaining and keep mixing the macaroon mixture until smooth and slightly shiny.
2. By using pipping bag, pipe the dough on parchment paper (To create a perfectly smooth top, dip your finger into a bowl of water and gently smooth out any peaks).
3. Then, Let it stand for at least 30 minutes to 1 hour in room temperature to form a crust or to create skin (This is important, so that the macaroons do not split during the baking). The macaroons are ready to bake only after the batter did not stick to your finger when touched.
4. Meanwhile, preheat the oven to 160 degree Celcius.
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| Step 3-5 |
5. Bake on double tray (one on top of the other) for 15 minutes. Turn the baking tray (front to back) after around 6 minutes of baking for even cooking.
Step 4 - Prepare the filling (Chocolate Ganache):
By using the ingredients list number 3,
1. Boil together the cream, glucose and butter.
2. In a separate pan, put in the dark chocolate.
3. Pour over the boiled mixture of cream, glucose and butter into the dark chocolate pan. Blend the mixture by using whisk or spoon.
4. Strain the mixture and cool down.
5. Use it before complete crystallization.
Step 5 - Assembling the Macaroons:
1. Leave to cool completely the baked macaroons before removing it from the tray.
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| Arrange Side by Side |
2. Pair up the macaroons (top and bottom) by choosing 2 macaroon shells that have same or similar diameter.
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| This is how it looks like |
3. Using the pipping bag, pipe the chocolate ganache filling on one side of the coupled macaroons shell and press it lightly with the other pair of the shell to spread out the filling. (While pipping the filling, it is better to pipe a high mound in the
center and then squash the two macaroon shells together from the edges of the shell, so that the filling can flattens out evenly and also the shell of
macaroons do not break).
4. The macaroon is ready to serve! (For storage method: Keep in the refrigerator)
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| Serve and Tasting Time! |
Additional Tips & Tricks:
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| Macaron's Anatomie |
Here
are some “Do & Don’t” list,
1. Never make macaroons on a wet humid
day. Humidity prevents macaroons from
rising properly and it can cause the tops surface to cracks.
2. It is better to use
egg whites which is already been aged for 1-2 days instead of fresh egg. This
might be sounds not to good, but do not worry about the bacteria they will be
killed in the baking process.
3. When pouring the sugar syrup down the
side of the mixing bowl, do it slowly in the same spot the whole time until
finish. Because, pouring in the same spot makes the area on the bowl very hot
and the sugar with glide easily down the side of the bowl.
4. When mixing the flour or the sugar mixture with the
egg whites and meringue mixture, you must mix it quite forcefully, with a
spatula, but only until the batter becomes thick and shiny. For me, I do the
mix in a counter-clockwise motion, because I feel that it is easier that way.
5. In using the
food coloring for the macaroons, it is better to use a gelatin-based food
coloring as that will not disturb the consistency of the batter.
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| This is what Silpad Sheet look like |
6. Instead of using silpats for the lining base, it is better to use parchment
paper. Because silpats made from thicker
silicone, and it will cause the bottoms of the macaroon to never cook through
completely, and will make the macaroons
to stick on it.
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| Double Tray |
7. The double baking tray is used in the baking process of macaroons to avoid any direct heat from the
bottom. Because too much direct heat from the bottom can cause the macaroons to
build up into cracked mounds instead of flat and unbroken tops.
8. When macaroons are finished baking, move them along
with the parchment paper off of the baking sheet to a cool counter top (like
marble table) to cool the bottom side of the macaroons for a few minutes.
And.. we are good! The fail-proof Macarons' techniques are mastered!
Well, until next time!
Have a marvelous day ahead!
* * *
This is not the end of the story. This is
just the end of another pieces of stories. So brew your tea, bake your
Macaroon cookies, be back later and flip the page--
Enjoy the little treat,
