Recipe provided by Macaron Fetish
1) Get your tools ready. Put the tip in the piping bag, and stuff a part of the bag into it.
2) Beginners should place the bag over a container and secure the opening. This makes pouring the mixture into the bag easier.
3) Finely blend the almond flour, powdered sugar, and food coloring. Shiftinto a bowl and set aside.
4) Add the dry ingredients and start folding gently. This should take 50–60 strokes, using the “lift-turn-fold-press” motion.
5) The mixture is ready when it flows like lava, and makes a thick ribbon when lifted. It should also sink back slowly.
6) The mixture should be smooth and shiny. Any lines created when lifting it should disappear within30 seconds.
7) With a hand beater, beat the egg white until frothy. Slowly incorporate half of the superfine sugar. Beat until the egg white forms soft peaks.
8) Add in the other half of the sugar, and continue beating until the egg white forms stiff peaks. The egg white should hold up like a bird’s beak.
9) This is how a stiff-peaked meringue should look—smooth and shiny.
10) Pour the mixture into the prepared piping bag. Pull out the tip, and slowly press down the bag. Twist the top of the bag, and start piping onto parchment paper lined over a baking tray.
11) Gently press the piping bag. Then, release the pressure and make a quick swirl to finish. Repeat until all of the mixture is used up. Tap the bottom of the baking tray to release any large air pockets in the macarons.
12) Let the piped shells sit for 30 minutes. Preheat the oven to 300 °F (150 °C). Put the macarons in the oven and bake for 10–15 minutes. Let the shells cool off before removing them from the paper.
EARL GREY: Earl Grey Tea & Dark Chocolate Ganache
Makes 24 macaron shells of 1 1/2 inches (4cm)
Preparation: 30 minutes drying time
Cooking time: 12–15 minutes baking time + 25 minutes to prepare the filling
For the shells:
* 1 egg white (40g)
* 2 1/2 tbsp (30g) superfine sugar
* 1/3 cup + 4 tsp (50g) powdered sugar
* 1/3 cup (30g) almond flour
* 1/4 tsp purple food coloring powder
* Earl Grey tea bag (to sprinkle)
For the filling:
* 1.75 oz (50g) dark chocolate (finely chopped)
* 1/3 cup + 1 1/2 tbsp (100g) heavy cream (35%)
* Earl Grey tea bag
For the shells:
* Blend the almond flour, powdered sugar, and food coloring.
* Follow the basic macaron baking method on pages 8–11.
* Cut open the tea bag and sprinkle the contents over the piped shells.
* Bake at 300 °F (150 °C) for 12 minutes. Let the macaron shells cool down before removing them from the baking sheet.
For the filling:
* Pour the cream into a small pot, and warm it up lightly. Remove
from the heat.
* Drop in the tea bag, and let it infuse for 10 minutes.
* After 10 minutes, remove the tea bag, and rewarm the infused cream.
* When the infused cream is warm enough, remove from the heat. Filter the mixture through a sieve. You will need 3 1/2 tbsp (50g) of the mixture.
* Pour over the chocolate, and stir until a smooth consistency is obtained.
* Let cool to room temperature, and chill to set the ganache a little before filling the macarons.
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