Yes, once I successfully baked nice macarons these previously weeks... my mind keep thinking to bake them again and again with many idea on flavors and variation. But I'm still afraid to try other recipe .... maybe next time. You know..after long journey with many recipe's trial and error until I finally decided this recipe which suit for me... I don't think I have any dare to try other method in this nearly time....hehehehe..
Even Actually I want to try Italian meringue method for making my next macarons. But major reason is I still don't purchase candy thermometer yet.... Maybe next time , Inshaallah (^,^)
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And here my recipe that I've been using until now before I decide to use other recipe/ methos (^,^)
For the Filling I make matcha/ green tea chocolate frosting. You can make this filling in a head and store in fridge for better consistency.
Ingredients and how to make it. (it's enough for amount of this recipe)
- 100 ml heavy cream
- 90 gr white cooking chocolate, finely chopped/ shredded
- 3 tsp matcha/ green tea powder
- few drops green tea paste (optional)
- Put chopped white chocolate in medium mixing bowl. Double boil heavy cream just until simmering. Pour it into white chocolate, let it rest to melt for few minute--If you find your chocolate not completely melting, slightly double boil it and stir until melt.
- Add in matcha powder and paste, stir. Whisk until it thicken for few minute. Store in fridge until it's ready to use.
For macarons shells:
- 80 gr egg white ( I use aged leftover egg whites)
- 1/18 tsp meringue powder (skip it if you don't purchase it)
- 65 gr caster sugar
- 140 gr icing sugar
- 80 gr almond flour
- 2 tsp matcha / green tea powder
- 1/4 tsp matcha/ green tea paste (optionally you can replace with green color gel)
How to make Macarons shells:
- Mix almond flour and icing sugar then sieve twice or three times into a bowl, press with back of the spoon until you get fine mixture. Set a side.
- İn clean mixing bowl (do not use plastic bowl) whisk egg white with meringue powder until foamy, gradually beat in sugar bit by bit. Continuously whisk until soft peak and glossy ( about 10 minutes). Before turn off your mixer, whisk in matcha/ green tea paste or green color till combine.
- Carefully mix in 1/3 almond mixture to the white, fold until well blended. Then add remaining almond mixture. Fold nicely to well combine. The batter should has lava consistency.
- Transfer to piping bag with round tip (about 2 cm). And pipe to baking tray line with parchment paper approximately 3 to 4 cm in diameter. Note: Or you can draw some circle in piece of paper then line beneath the parchment paper so you can fill that circle with the batter. you can prepare it in a head. Just remember to slide off that paper before baking. See my step by step making macarons on my post here.
- After you pipe all batter, bang that baking tray few time to remove air which might trap in the batter. İf you see some obvious bubble in surface of your macarons you can puncture it with toothpick. Let them sit for about 45 to 60 minute (depend on your local humidity and temperature) or until they dry on surface (when you gently touch it surface, it will not stick in your finger).
- Pre heat your oven at 130 to 140 Celsius ( İ turned on my fan also) few minute before baking time (from those drying time). Bake about 15 to 20 minute. You can turn over tray to make even baking after 15 minutes. Test them 1st before you take from oven by press them gently, if it's strong and hard enough they should be okay.
- Cool them completely before remove from parchment paper.