Posted by: hyacinthus | August 3, 2011

Chocolate Macaroon

With so many egg whites in the fridge after baking a Kueh Lapis Legit cake, I bought this book for S$15.94 at Ion’s Harris Bookstore yesterday to try baking macaroons. So far, I haven’t been successful baking macaroons using recipes on the Internet.

I was hoping for success following recipes from a book.

I even invested 2 Mastrad Mini Macaroon silicon mats (from Tangs Vivocity) to ensure the macaroons piped are of the the same size. However, I didn’t understand why Mastrad designers didn’t size the mat according to standards. As a result, it didn’t quite fit my built-in electric oven nicely. There was a slight protrusion on the sides. Out of desperation, I nearly cut the silicon mat into half!

Also, I used a wrong plastic bag for piping. Resulting to huge piping mess and had to clean up with lots of kitchen towels… Making macaroons needs much PATIENCE!

I rested these macaroons for an hour and it didn’t help to prevent cracks. Perhaps, it needs to be rested much longer than that…

Here’s the result. Cracked and flat top…

I tweaked the chocolate ganache recipe a bit by adding mashed banana. Chocolate and banana are perfect match, aren’t they? 🙂

Not sure if I want to try making these again. I still have leftover egg whites and chocolate banana ganache.

If you are game enough to try this, here’s the recipe from the book.

Chocolate Macaroon

Ingredients:

For the shells
2 whites from large eggs (I assume it was 60g egg whites in total)
60g ground almond
110g confectioners’ sugar (I assume it meant icing sugar)
20g superfine sugar
25g unsweetened cocoa powder

For Chocolate Ganache (I still have half a pot sitting in the fridge. You might want to half whatever is stated here)
175g dark chocolate
300ml whipping cream

Makes 15 Macaroons

Method

1. Prepare Ahead. Place the egg whites in the fridge a day before. Bring it to room temperature before making the macaroon shells the following day.

2. Chocolate Ganache. Break the chocolate into small pieces and melt them gently in a bowl set over a pan of barely simmering water. Pour the cream in and blend the mixture well using a spatula. Remove from heat and cool. Chill in refrigerator.

3. Making the Shells. Preheat oven at 150°C. Finely grind ground almonds and confectioners’ sugar in a blender. Strain (I guess the author meant “Sieve”?) the mixture over a baking sheet and cook for 5 – 7 min. Let cool.

In a mixing bowl, beat the egg whites into snowy peaks using an electric hand mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly. Add the cocoa powder and combine until even dispersed. Strain the almond-sugar mixture over the egg whites and fold in using a silicon spatula.

Fill a pastry bag with this mixture and pipe 30 x 4.5cm uniform circles onto a baking sheet lined with baking parchment. Let stand for at least 1 hour in a dry place until a crust forms on the surface, then cook for 10 – 12 min. Let the shells cool, then pour a trickle of water between parchment and the baking sheet and remove the shells using a small frosting spatula.

4. To Assemble the Macaroons. Spread the chocolate ganache over half the shells, then top them with the remaining shells. Chill for 1 hour before serving.

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