A Macaron-athon Warm Up

 I ''tried'' to R and D -- culinary term for developing recipe, my own recipe today, aside from the school recipe I've been using ever since my fascination started. I also used a different method here. hmmm.. not bad. naka chamba hehe.

Please take note that not all macaron recipe will yield the same results, single recipe like the CCA recipe is also different when quantified same as the Lenotre recipe and Laduree ,thus, i decided to make a quantified version. Did you know there is actually a formula, I just figured out haha.the recipe is listed below, nom nom

Salted Caramel Popcorn -- stretching for a macaron holiday tower. hmmm

The school's recipe based on the CCA-Quickbreads manual used the french meringue method, here I used swiss meringue method for a greater volume, also if there is more sugar than egg whites, having the whites ''blood temp'' will actually make the sugar less compact.

since my weighing scale is busted, I used the ''ml'' measuring cup..

350ml powdered sugar

350ml almond flour

220ml egg whites

400ml granulated sugar

Procedure

1. Preheat oven at 275F

2. Sift powdered sugar and almond flour together, set aside.

3. Warm egg whites and half of the sugar til bood temp over bain marie-- SINCE THERE IS MORE SUGAR THAN EGGS, CONSIDER ADDING THE SUGAR BY BATCH

4. Whip whites til soft peak then add remaining sugar.. continue whipping til very stiff.

5. Fold in sifted dry ingredients by about 2 or 3 batches..

6. Then add in the coloring and flavoring.Flavorings may vary from extracts depending on your choice, about 10ml to 15ml will do.Gel or liquid food color may be used.

silpat or parchment or silicone macaron mold will all do.

let the macarons literally ''skinned'' before baking. in this recipe it took about 30 mins.. yes really long time huhu

7. Transfer the mixture into a pipping bag, while holding the bag in straight direction as if holding an ice crean cone, pipe into rounds. You may use a stencil to guide how big your macarons will be.--Remember to give allowances as the mixture will spread to its final size.

Letting the macarons sit before baking will prevent them from cracking up, this stage will aslo help to develop the macaron legs. Some recipe requires 15 mins, some just 5 mins. Again, it depends on the recipe and the quantity of powdered sugar to the egg whites.

bake at 275F for 15 mins

8. Never open the oven door during baking, the changes in the temperature will crack your macaron shells.

Remember to cool down the shells before removing from the parch or silpat..you may slide the parch or silpat to a cooling rack to cool down faster.

Store airtight at room temp, once filled, store airtight inside the chiller.

Fillings may vary on your choice, be a little creative.

boozed/tea infused/ spiced ganache, flavored cream, butter cream,sorbet or ice cream,pastry cream or custard fillings,jams and marmaladenut spreads like peanut butter, nutella etc.

Lastly, eat as you please ♥