42g almond meal
42g icing sugar
42g caster sugar
1 egg white
Flavouring of choice
1. Sift almond
meal and icing sugar into a large bowl.
2. Add half the
caster sugar to the egg whites and beat with electric beater till thick and
white (~3-5 min).
3. Gradually add
the rest of the sugar while beating. The mixture should be glossy and thick but
not stiff peaks. When you lift the whisk it should leave a ribbon trail.*EGG WHITE TEXTURE is IMPORTANT*
• If egg whites are too thick - macarons are grainy and not smooth
• If egg whites are too thin - macarons are flat and do not rise
4. Fold in the almond meal/icing sugar mixture into the egg whites using a spatula.
5. Add any flavourings you like.. e.g. cocoa powder... green tea powder.
6. Pipe or spoon 4cm circles of mixture onto lined baking trays. Leave to rest for 30min-1 hour (you should be able to touch the macaron shells and they shouldn't be sticky).
7. Pre-heat oven to 330°F for 5 min then turn down to 285-300°F. Bake one tray at a time on the middle shelf for 12-14min.
8. watch the macarons RISE!!!! take out of oven and allow to cool before trying to lift them off the tray.
9. make filling: dark chocolate ganache - place 100g of dark chocolate and 80g of thickened cream into a heatproof bowl over a pot of simmering water. Melt and allow to cool in fridge before use. (white chocolate ganache: 100g white chocolate + 50g cream).
10. Sandwich 2 macaron shells with filling and serve. (Macarons actually taste better the next day so you may have to be patient and wait to taste these lovely macarons)
Source: http://traybakingtray.blogspot.com.au/
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