Macarons !

After my first failure of baking macarons, I vowed to try again soon. This sweet French confectionery consists of simple ingredients but it sure requires a good and detailed recipe and patience. I have been searching for a detailed recipe and thanks to "The Batter Baker",  I found something that I wanted. In addition, I have been watching some U-tube for video demonstrations as well. The Batter Baker's suggested recipe is little and was great for first-time like me ! (at least if I failed, I do not waste so much ingredients)

I was very grateful for Jenny's electric kitchen weighing machine. The ingredients are measured as accurate as possible to the ingredients indicated.

Bought this almond ground blanched from Poon Huat. Blanched almonds is better as the skins have been removed and seems more powdery which is good for macarons ...

Sift the almond ground blanched, icing sugar and cocoa powder into a bowl. It's really a must to sift so as to remove any lumps.

 Separate the egg white from the york ...

 Beat the eggs with an electrical beater. When it began to create foam, add in sugar gradually ...
It should be ready when a firmed peak is formed . (between soft and stiff)

 Fold in the dry ingredients in batches. To get the right consistency will guarantee more success.  (read more in method below)

 Waiting for the shell to harden for about 30 minutes.

 And into the oven ... the shells look so right this time !

 I was so happy when I saw that the macarons got feet beneath the shell !

My macaron shell was not as beautiful as I thought but I was delighted with the baking today ! At least it was not a total failure...

 Spreading some nutella over the shells ... they looked pretty good now. Into the fridge they go !

CHOCOLATE MACARONS (adapted from The Batter Baker)
Makes about 12 macarons (24 shells). 

INGREDIENTS
30g almond powder
5g cocoa powder
55g icing sugar 
30g egg whites
15g caster sugar

METHOD
Sift almond powder, cocoa powder and icing sugar to remove any clumps. 
In a mixing bowl, whisk egg whites till peaks are soft. 

Gradually add caster sugar and continue whisking till peaks are just stiff. 

Fold in dry ingredients in 2-3 batches till mixture is glossy and well combined. 

The mixture should be thick and sticky and flows slowly. When you run a knife through the mixture, the line should disappear in 10 seconds. If this happens, you have the right consistency. 

If the line doesn't disappear in 10 seconds, fold the mixture a few more times and test again.

If the line disappears too soon, it means the mixture is too thin or has been overmixed. Folding in more almond powder / icing sugar may help firm up the mixture.  

Transfer the mixture into a piping bag fitted with a #11 tip.
Pipe 3cm circles onto a baking sheet lined with a silicone mat or parchment paper. 

The peaks should fall into place and disappear in 10 seconds. 

If a little peak still shows, tap the bottom of the pan a few times. 

Now leave the piped shells to dry for about 30-60 min till a dull crust forms and is no longer tacky. (Touch the shells lightly with your finger. It should not stick to your finger. )

Bake at 140*C for 14-16 min. 
Remove from oven and cool completely on baking sheet before removing. 

If the bottom of the shell still seems wet and a lot of it sticks to the sheet, pop it back in the oven for another minute or so. 

At the same time, I was also baking the sicilian orange cakes again ... just that I put them in pretty paper cups this time. Dust them with some icing sugar and a little thin slice of orange for the topping ! (reduce baking time to just 30 mins)