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Chocolate and strawberry macarons by Jolene Koh-Lim

What you need1. 150g ground almond (really fine)
2. 150g icing sugar
3. 55g egg whites + another 55g eggs whites (yes, actually measure them by weight.)
4. 150g caster sugar
5. 50g water (yes, again measured by weight)

Method
1. In a food processor, pour in the ground almond and icing sugar, if using cocoa powder for chocolate macarons, you can use about 15g cocoa powder and put it in the food processor as well.

2. Pulse all the ingredients for about a min or 2. Then sift these ingredients, you really want very very fine grains. Even after pulsing, there were still some fairly big pieces of almonds. So you really want to sift them finely.. This takes some time...

3. Once you have your fine dry mixture, pour in 55g of egg whites to this dry mix, and mix thoroughly until it forms like a sandy paste.

Next...

4. In a saucepan, pour in water and caster sugar. Let it boil over medium low heat until it bubbles.. if you have a candy thermometer, you can wait till its about 125C then turn o…

Macarons by Joey Foo

A
70g Ground Almonds(if u don't have superfine from phoon huat need to blend till fine)
80g Icing sugar(sunflower brand no corn starch from Sheng Siong))

B
60g Egg white(room temp)
80g Icing sugar(sunflower brand)

1.Sieve (A) ground almond and icing sugar together and set aside.

2. In another bowl, beat (B) egg whites until foamy and sieve icing sugar in 3 batches with mixer on medium speed. Turn mixer to high speed and beat till stiff peaks. (Will be glossy and peaks will stay straight not droopy)

3. Then sieve again Mixture A(to ensure no lumps) into egg white mixture in two batches and fold mixture well with a rubber spatula. Add color desired. Batter is ready when it falls back ard 20 secs.

4. Add batter into piping bag with tip(0.5-1cm). Then pipe small circles on Glad Bake paper(NTUC). Even if your piping skill is not good, just bang the baking pan onto counter top u will get smooth surface and round circles. Dry macarons under a fan for 30mins. U can see the shells are mat…

Pandan macarons with Kaya filling by Andrew Lim

Ingredients
100g icing sugar -> After sifting twice
60g grounded almonds -> After sifting twice

Mix these 2 together till even in a big bowl.

2 egg whites -> preferably aged at least 48hrs in the fridge (mine was frozen from previous bakes leftovers; left to thaw for at least 3 hrs)
20g castor sugar
1/4 tsp of cream of tartar
1/2 tsp of pandan paste
few drops of green colouring

Method
Beat egg whites till frothy. Add in the cream of tartar.
Once it is in soft peaks, add in the castor sugar a little bit at a time.
Beat till stiff peaks. Then lower the mixer speed to low and add in the pandan paste and green colouring (if using). Take note that the colour of macarons will turn lighter and paler after baking.

Once the colour is even, stop mixer and fold with a spatula to ensure the colour is even. Scoop out 1/3 of the meringue and mix with the icing sugar + grounded almonds. Fold and slowly add in the meringue into the mixture by using the fold and flattening method.

Follow the …

Homemade coconut macaroons by Serene M.K.Tan

Directions

1. Take 2 eggs whites and mixed with a tablespoon of honey.

2. Mixed that well, and add 1 1/2 cups of dried coconuts in the mixtures.

3. Once done, used a spoon to make a round shape on a baking tray and a parchment paper.

4. Bake it in an oven for 265 degree Fahrenheit - 275 degree Fahrenheit depending on your oven for 30 mins.

5. Do check on your macaroons whether turn brown every 15 mins to 20 mins.

This is a paleo receipt and hope you guys like it. Happy baking.

Passionfruit & Durian macarons by Wendy Chua

Pastel Macarons with Swiss Meringue Buttercream & Lemon Curd by Veronica Chia

Totoro Macarons by Lee Li Ming

Marsala Chai Macarons - Spiced Shells with Tea Infused Custard Filling by Cassandra Chee

1. Heat up 100ml milk but not boiled
2. Infused 8 tbsp of tea leaves with 100ml hot milk for 15 mins
3. Add 4 egg yolks & 3 tbsp sugar
4. Mix consistently over a small fire until custard thickens
5. Mix in 200gm unsalted butter to COOLED custard.

And its ready to pipe onto the shells.

Post link: https://www.facebook.com/#!/photo.php?fbid=258707580986479&set=gm.681867851882294&type=1&theater

Cream Cheese Macarons 法式马卡龙 by Ammimajus Annie

Passionfruit Macaron by Valerie Ong

Macaron by Katherine Lee

Raspberry Macaron by Clarine Lin

Photo Credit: Mamajin Kitchen
Recipe from: https://www.facebook.com/mamajinkitchen/posts/332976833518440

Post link: https://www.facebook.com/#!/photo.php?fbid=10154279563780433&set=pcb.663987923670287&type=1&theater

Coffee Caramel Macarons by Clarine Lim

Photo Credit: MaMa Jin Kitchen 24 Macarons Shells

INGREDIENTS
3 Egg Whites
¼ cup white sugar
2 cups icing sugar
1 cup almond flour
pinch of salt

Preheat the oven to 220°C fan-forced.

1.Beat egg whites until foamy, then add salt and white sugar for 8-10 mins.
2.Whip until they form a peak that stands upright.
3.Then add the Coffee Essences.
4.Sift almond flour, and icing sugar.
5.Fold the almond flour and icing sugar mixture into the egg white mixture.
6.Transfer batter to a pastry bag.
7.Pipe out 1 inch rounds on a baking sheet lined with baking paper.
8.tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
9.Let them sit out for 20 to 30mins
10.Bake for 20 mins.
11.Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.


Salted Caramel Cream

100g caster sugar
1/2 cup cream
3g sea salt