Whenever I have a bad day in the office, I will normally go to my lab (aka. my kitchen) and try some new recipes that will requires lots of work to distract my self. Unfortunately up today I really don’t have any idea on what to cook, so I ended up doing some simple dish for our dinner. It was good but not great….😦
Oh well, luckily last week I made 2 batches of macaron for testing. So at least i’ve got something to post.
Macaron with Vanilla fleur de sel butter cream (and white chocolate goma)
Things you need:
For the Macaroon
165 gr Ground almond (for matcha macaroon – I replaced 4 gram of ground almond with 4 gr of matcha powder)
- 165 gr Icing sugar
- 4 egg white
- 150 gr fine sugar
- 3 gr cream of tartar / lemon juice
- 3 drops of food colouring
For the filling
Vanilla fleur de sel butter cream
- 226 gr unsalted butter, softened
- 256 – 320 gr confectioners (powdered) sugar, SIFTED
- 1/2 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
White Chocolate Goma
100 gr white chocolate
- 50 gr black sesame paste (un-sweetened)
Things you need to do:
Making the butter cream frosting. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 2/3 of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Making the white chocolate goma. Melt your white chocolate in a double boiler. Once it is fully melted, mix in the black sesame paste.
Making the macaroon. Put the ground almond and the icing sugar in the food processor, give them a couple of pulses until they are fine and fully mixed. Sift them with a fine sieve, put aside.
Pour in the egg whites and cream of tartar/lemon juice into a mixing bowl, under medium speed whisk them till they reach soft peak. Change the speed to low and start adding the sugar (gradually), once all sugar is in, put it back to medium speed and mix it till it is glossy and stiff.
Put in the ground almond into the egg white bowl then carefully fold the ground almond into the mixture with rubber spatula. Make sure you dont overfold the almond. Put in the food colouring once the dry ingredients is already roughly folded.
For every 2 folding, I usually check the consistency of mixture. Check the consistency by taking out some of the mixture with your spatula and drop it back into the bowl. If the mixture is still stiff (has that triangle shape when dropping back to the bowl) then keep folding. If the mixture almost dropping with continous drop into the bowl, then be careful. It is almost done, so you better start slowing down. You have to stop when the moment it drops back with continous flow.
Pre heat the oven to 110 C.Put the mixture into a large piping bag and pipe it to your baking pan (with parchment paper on). I use large round tip on my piping bag (i dont know what is the size – no size info on the tip). When i do the piping, for every macaron shell, i normally count to 7 before i pull out and pipe the next one. The result of the shell sizes? Well, sometimes a bit big and a bit to small.. i think i still need lots of practice on this piping things.
Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Bake the macaron on 110 C for 10 mins then bring the oven to 150 C and continue baking for another 5-7 mins. Take out from the oven once it is done and let it cool before you start putting in the filling.