|
STEPS A | STEPS B |
|---|---|---|
| Preparing the Dry Ingredients |  |  |
| explanation: the preparation | Measure the powdered sugar and the nuts. In Macaron, almonds and pistachio are the common nuts that being used. I tried using Macademia nuts and it works nicely. | Put the nuts into the food processor to grind, I usually added the powdered sugar along to prevent the nuts from getting sticky. I love to leave the nuts a bit chunky so it added more texture to the cookies |
| Next Basic Preparation |  |  |
| explanation: the basic prep | Make sure to check there's no big chunk of nuts or a clump of sugar around. | Measure the white eggs, make sure there are no grease, part of the yolk, or the tiny egg shell got into the bowl. |
| Combining the white egg for the dry ingredient |  |  |
| explanation: the egg white and the beating | When you added the white egg into the dry ingredients, you will have to beat it vigorously, I used a wooden spatula since this batter is really "heavy" to beat using a plastic spatula. | the beating took me around 5~8 minutes to get the batter I want. Often time my hands got tired during this step, it's a lot of work! |
| Coloring the dry ingredient |  |  |
| explanation: coloring | For the coloring, I used the neon food coloring McCormick. 2 drops of blue and 3 drops of pink | I used my plastic spatula to mixed the batter and no need to beat it vigorously anymore :D |
| Preparing the Italian Meringue |  |  |
| explanation: meringue | Now making the meringue, I would start boiling the sugar and the water before I started mixing the egg white. Because by the time the sugar reached 115C, I had to pour it right away to the soft-peaked egg white. The timing is very crucial. | I sould start beating the egg in medium speed. I added a pinch of salt to help it rise. The egg would get foamy then became softer and started making a slight ripple. This was the soft peak stage where I wanted to pour the 115C sugar syrup. |
| Adding the sugar syrup into the meringue |  |  |
| explanation: syrup nad meringue | I poured the syrup on a small steady stream on the side of the bowl cause I didn't want it to ruin the volume of the egg. And as I kept pouring, I would switch the mixer speed into high. | After I finished pouring the syrup, I usually kept mixing the meringue for another 4 minutes and 6 the max to get the stiff peak. I didn't want to over beat it since it would get too dry and that would be bad. |
| Mixing the final batter |  |  |
| explanation: final mixing | Now I added some of the meringue to the other batter, I added 1/3 meringue for the first fold. I would be very gentle folding the meringue into the batter. | After adding the rest of the meringue, I would fold it gently and checked for its flow. The perfect batter would flow like a thick magma. Remember that you don't want to over fold the batter or the cookie won't rise when it baked. |
| Piping the batter |  |  |
| explanation: piping | I was ready to pipe! | I would pipe the batter around 1,5~2 inches. As you can see I wasn't very good at keeping it consistent and round. Still working on that. I would leave the batter for another 1~2 hours to the top skin formed before I baked them. |
| Making Blueberry Ganache |  |  |
| explanation: ganache | For the filling, I used fresh blueberries and blend it so I would get the blueberry puree. I would only use 4 tea spoon of blueberry puree for this ganache. | I would melt the white chocolate in a bowl over a simmering water in a pan. When the chocolate fully melt, I took it out of the pan and while letting it cool I added the thick cream and the blueberry puree, mixed it well and put it on the fridge. |
| Baking |  |  |
| explanation: baking | After 2 hours had passed, I would start baking my cookies, at 320F 8 minutes for each batches. And after letting it cool, I took my cold ganache and start piping it to my cookies. After I was done I put my macaron at the fridge overnight. | The next morning I would take it out from the fridge (don't put them in a closed container) and let it set to the room temperature. This way it would make the filling sticked well with the cookie, it also made the cookie softer. |
| Almond Powder | 108 (gram) | ... |
| Powdered Sugar | 108 (gram) | ... |
| Egg White | 1 (large egg white) | ... |
| Sugar for Syrup | 95 (gram) | ... |
| Water for Syrup | 13 (gram) | ... |
| Sugar Temperature | 115~118 (Celsius) | ... |
| Egg White for Meringue | 1 (large egg white) | ... |
| Oven Time | 8 (minute) | ... |
| Oven Temperature | 320 (Fahrenheit) | ... |
| Video 1 |
oh thank you so much for making the tutorial! I'll try to
make them this weekend