Perfected Macaron (procedure)

Posted by on Jun 26, 2011 in Baking, Desserts, French, Macarons | 11 comments

Perfected Macaron (procedure)

In making macarons, you need to start at least 3 days before…or longer. The eggs should be aged, leaving it in the fridge for at least 24 hours will make it more elastic – less air makes for smoother crust. There are discussions about how eggs are aged. There’s either you put in the fridge upto 4 days or you leave it covered outside the fridge but  the salmonella-could-be-a-problem is brought up. So I chose the fridge as it has been becoming warm up here. I left the egg whites there for 2 days....

Read More

French Macarons

Posted by on Apr 15, 2011 in Baking, Dessert, French, Macarons | 11 comments

French Macarons

I finally got the courage to make my own Macarons. I subscribed to HoneyandSoy’s macaron mastery course and am trying to follow their footsteps. I however followed this recipe from Gourmettraveller. 🙂 Macaron batter: 130 gm icing sugar 110 gm almond meal 105 gm eggwhites, at room temperature, left out overnight 65 gm caster sugar yellow food colouring Buttercream Filling: 1/4 cup butter softened 1 tablespoon lemon juice 1/2 teaspoon lemon zest 2 cups (approx. 1 lb.) confectioner’s sugar sifted...

Read More