Ingredients
- Egg white, 55gm- Castor sugar, 50gm
- Almond Ground, 75gm
- Icing Sugar, 75gm
- Colouring
Steps:
1. Whip the egg white and sugar to soft peak
2. Mix well the almond ground, icing sugar together, add into the ready egg white and colour and mix well.
3. Scoop into piping bag and pipe into a round shape on baking tray.
4. let it rest for 20 mins and bake at 150 degree Celsius for 20 mins (rest in air con temperature to let it dry, the baking temperature depend on your oven)
5. When cool down, sandwich with any filling
Chocolate fillings:
- UHT milk, 300gm
- Red tea leaf, 20 gm (Instructor used Earl grey tea)
- Dark Couverture, 600gm
Steps:
1. Boil the milk and tea leaf and cover for 10 mins
2. Strain the milk and pour into the couverture and stir until dissolve
3. let it cool and keep aside to let it set.
2nd row left, Egg white, 55gm
right, Castor sugar, 50gm
1st row left, Almond Ground, 75gm
right, Icing Sugar, 75gm
Mix well the almond ground, icing sugar together
Whip the egg white and sugar to soft peak (to white smooth)
Add both together.
Instructor added the sky blue colouring
Technique, to press without making circle, cut off at edge.
After finished, must shake the tray to make the round shape flatten
Me mixing both the whipped egg white and sugar, almond ground and icing sugar mixture together.
Added the colouring
Starting to do the piping to round shape
Trying to make the same round shape...for all...
My Macaron before baking
Colourful...
Instructor's macaron
In the oven
How to know whether its ok to take out?
When the macaron doesn't stick to the paper and can be take off the paper easily.
Do not add too much colouring, the instructor said as the bottom will not be nice later when remove.
Done! Sandwich the chocolate filling prepared by the instructor.
Remember the macaron will be crushed easily.
Used your 2 hand to sandwich the macaron together.
Best to make the macaron same size so both side fit nicely.
