Alright! Finally down to a macaron blog post that many of you have been requesting.. i receive an average of a couple of emails each day requesting for everything on Macarons and i finally gave in to request pressure 😀 Off course i’m glad to be receiving such emails, it just goes to show that i’m having a steady readership! Thank you all for the support!
After much experimentation and messing around the kitchen, i finally got the recipe finalized and i can assure all of you out there, if you follow it to the T, you will definitely get proper macarons! A buddy of mine have been requesting for passionfruit macarons for quite awhile and off course laziness got the better of me. it has been the 3rd week of school and off course as usual i’m busy with things here and there, getting into the mood of studying, thinking of new stuffs to bake, modifying recipes and lastly messing around the kitchen!
Macarons are known to be very finicky and personally i feel that it’s a myth! Don’t let others out there scare you into thinking how tough it is. You just have to get it right once and you are good to go! i’m not a pro in macarons study so please only quote me on things that i have said. Things that i do not mention, i probably haven’t tried it, or have yet to work in that direction.
i’m generally more of a French macaron person, reason being that it’s less troublesome (without having to boil the sugar syrup) but that doesn’t mean that it’s easier than italian meringue. To be entirely honest, italian meringue method have much more leeway for errors than the french method but i shall share some of my experiences with you and feel free to drop me a comment or email should you wish to clarify any doubts. (i’m no pro though, but i’ll try my best)
HERE WE GO~~~~ i have consolidated some of the Frequently Asked Questions that i have received and i’ll try to answer them to the best of my capability.
Do we need to age our egg whites?
Personally, i’m a die hard fan of aged egg whites. i have tried variations of making them without aging, and results has always been inconsistent. Fresh egg whites contains too much moisture so how do i age my egg whites? i leave them in a container and instead of covering it with it’s lid, i put a piece of serviette over it so the whites could dry out in the fridge. People have said, age for 3-5 days, but for me, 1 day is good. i have tried 1,2,3,4,5,,6,7 days, and i do not see any significant differences in the end product
What kind of almond flour do i use?
Any ground almond would do. But off course proper ground almonds, not those that are oily. Anything from Phoon Huat, Sunlik, they are all good or you could even make your own. Just get peeled almonds and blitz them in the food processor till you get finely ground almonds! BUT…. Remember to use the PULSE function instead of just putting it to no. 1 or 2. You will end out with a terrible oily mess. Remember, almonds are some oily nuts, only do that if you want to get homemade almond butter.
How long do i have to dry my shells before baking?
i would say anytime between 30-60mins. it really depends on the humidity of your house. Personally, i bake macarons with my aircon on, off course you don’t have to. Blowing the fan at it works too. Just give it a little air to aid the drying process.
Does the kind of icing sugar matter? With corn flour? Without?
NO!! i have tried every single brand of icing sugar in the market and no they do not differ. 😀 *Plus point. which also means that we can stop blaming the icing sugar! HAHA 😀
How do i know if i have over or under mixed my macaronage?
- 2 easy pointers to look out for! if you are unsure, just scoop a dollop of batter and put in on the plate. Any peak should disappear in 3 secs and if they still appear stiff, they are probably under mixed. Just a note to share, whenever you feel that you have under mixed, give it a couple of folds and check again. Always remember this is a route of no return. You can always under mix and give it a couple more folds but you can never undo folds :X
- When you pipe your macarons, they shouldn’t spread too much. If they start spreading, you know you have over mixed! And honestly, i have never had a proper batch from over mixing, so my recommendation to you is to just throw the whole thing away, you would probably be wasting all you time and effort if you insist on sending it into the oven.
- A proper macaronage should be no more than 50 folds and should look like a smooth moving lava, holding a V shape <—
Alright! That’s it for now. Will do a more detailed post on macarons if i have the time to do all the DO NOTS and do a pictorial post on it! Now back to the Passion fruit Macaron Recipe!
Yields 30 macarons (Depending on the size you pipe)
- 100g egg whites (about 3 egg whites)
- 1/8 teaspoon cream of tartar
- 200 grams icing sugar
- 110 grams ground almonds
- 25 grams granulated sugar
- Color as you desire (NO LIQUID COLORING!!) Use paste or powdered
- Sieve ground almonds and icing sugar into a bowl
- Whip room temperate aged egg whites with cream of tartar till soft peak and gradually adding in granulated sugar & colorings till you get a stiff peak! (Remember we want stiff peaks, not dry meringue)
- Incorporate dry ingredients in 3 additions into the meringue and fold in till you get a smooth moving lava
- Pipe and dry shells till they are not tacky to the fingers when touching
- Bake at 150C for 15 mins (Every oven temperature differs & i would strongly suggest getting an oven thermometer)
PassionFruit Swiss Meringue Buttercream
- 2 egg whites
- 100g castor sugar
- 150g butter, softened to room temperature
- 6 TBSP Passionfruit juice
- Combine egg white and sugar and place them over a double boiler
- Whisk them together until all the sugar is dissolved and the egg whites starts to turn opaque and fluffy
- Continue whisking till egg whites are too hot to touch
- Transfer egg whites to mixing bowl and beat at high speed for about 5 mins till light & fluffy or until bowl is cool to touch
- Start adding softened butter, piece by piece until all incorporated and continue whisking till it comes together.
- Lastly, add in the passionfruit juice and mix well to combine
Oh my! This is a really long post! it took me about 2 hours to complete! Hope all of you enjoy reading it and feel free to drop me a comment or email should you have any queries.