Celebrating Food! Celebrating Life!

Revision on making macarons 馬卡龍の复習

macarons 馬卡龍

Just a very quick and somewhat hasty post. Tis been slightly more than a week since the macaron class at Palate Sensations. I thought it would be good for me to do a quick “revision” on macaron making to recap what I’ll learnt during the class before my memory starts failing. Next time I step into the kitchen would be 2 weeks’ time. So its really now or never!

macarons 馬卡龍

I used the recipe ratio from here, which is very similar to the one taught by Chef Lynn during the class. For a dozen of macarons, use 60g of extra fine almond meal from Phoon Huat.

The almond meal was mixed throughly with icing sugar while egg white powder was meshed into granulated vanilla sugar. When all of this was done, it was time to beat the egg whites!

It was for a dozen of macarons, i.e. 24-28 shells, instead of the half dozen we practised during the class, so the egg white proportion also increased. Hence, I first give the egg whites a good mix with a hand whisk to blend in the food colouring, before using a cake mixer whisk to beat it up to soft peaks, upon which the granulated sugar and dry egg white mix was slowly added and beaten to a glorious shiny pink meringue. The french meringue method was still used as I’m still not bold enough to try the italian meringue method. maybe next time. Waiting for Jess from J3ss Kitch3n to try it first. I hope you are reading this, Jess!!!  🙂

macarons 馬卡龍

Macaronage began with incoporating the almond meal- icing sugar mixture in batches with thorough folding and flattening the meringue. When the batter is just mixed, it is filled up and piped onto a anti-stick baking sheet and allowed to rest and dry for about 20 min. This is the time to check for any oddities and macaron “ailments” . When the shells are properly dried, they are baked at 170 degrees for 10 mins with a rotation of the pan at the mid-way mark.

macarons 馬卡龍

Meanwhile, I made the lemon curd filling while keeping tabs on the macarons in the oven. 1tsp lemon zest, 1/4 cup granulated vanilla sugar, 1 tbsp corn starch and 1/4 cup freshly squeezed lemon juice was all it took for a delicious tangy mess! Yes, I ended up licking the spatula if you must know! lol

I didn’t assemble the curd with the shells immediately though. As what ms not so humble pie had suggested, I left the shells to mature overnight in an air-tight container in the fridge and piped in the filling only the next day. Yes, it made a helluva difference.

macarons 馬卡龍

Remember to use the least cool part of your fridge. Chef Lynn shared many tips on macaron making during the class, one of which was storage. According to her, the best temperature to keep an assembled macaron is to use a wine chiller. But since that’s not a readily available commodity, I used the highest shelf of my fridge instead. Since cold air sinks, the top should maintain the highest temperature relatively… I think… haha

For the kick of it, I piped some heart-shaped macarons, for this month’s Love in the Air theme at Aspiring Bakers. The idea was sparked off from High Tea @ TCC when Cathy and I were deliberating on making heart-shaped ones in conjunction with this month’s theme! So here they are, Cathy! Was kinda skeptical at first when I saw how it batter looked like after it was piped. But they turned out better than I thought. But definitely more room for improvement! Must learn from Nancy and Cathy on macaron making and piping!

macarons 馬卡龍

I’m submitting this for this month’s Aspiring Bakers “Love in the Air“, generously hosted for Ellena from Cuisine Paradise.

Like I’d said, this is a hasty post. Not only because today’s the last day of this month’s Aspiring Bakers submission but also I should be packing my luggage instead of typing this! Leaving for Kansai for a holiday in less than 12 hours’ time and I’m not packed! We’ll be doing Osaka, Kyoto and Nara. Never been to Kansai region before, so wish us luck!

See you guys in two weeks’ time!!!

macarons 馬卡龍

macarons 馬卡龍

macarons 馬卡龍

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19 responses

  1. the heart shaped macarons look super lovely! and i’m sure it went well with the lemon curd too! have fun in japan! so jealous that you get to see cherry blossoms in bloom!

    February 28, 2011 at 10:32 pm

    • firebirdie

      Janine, its freaky cold in Japan now and raining too 😦 I think sakura season is delayed this year due to all the El Nina hoo haa resulting in a very cold winter!!!

      February 28, 2011 at 10:38 pm

  2. lol you are trying to freak me out its as though you had anticipated what i was going to do next lol, and yes Alan how did you know i had bought the candy thermometer and yes i getting down to doing it soon.. anyway your macarons are a beauty that’s for sure =)

    February 28, 2011 at 10:45 pm

  3. and hey are you gonna buy me some gifts from japan? =p just joking

    February 28, 2011 at 10:46 pm

    • firebirdie

      I’m not too confident on the italian meringue method as it involves making quite a number of macarons. Can’t downscale the sugar-water proportions cos too little water, the sugar burns too quickly. 😦 And my oven is very kerchil la………

      gifts ah, you will know in due time! whahaha…

      February 28, 2011 at 11:28 pm

  4. those macarons are so lovely with pretty feet! enjoy your trip, enjoy shopping for yourself and us too 😄
    my mum’s friend stay in jp and she said is super cold there. TAKE CARE alright! BON VOYAGE! (:

    February 28, 2011 at 11:54 pm

  5. Beautiful Macs interesting pipping and feets 🙂 take care and enjoy your trip.

    February 28, 2011 at 11:58 pm

  6. Yea, you finally did your heart shaped macs! congrats Alan! Oh, how I envy you going Japan for holidays~ Enjoy yr trip 🙂

    March 1, 2011 at 7:38 am

  7. Bake for a Queen

    There is nothing to improve already. Your macs are as perfect as it could be! Safe journey & have a great time in Japan!

    March 1, 2011 at 8:03 am

  8. Alan, I salute you!! You are now my “IDOL” for baking. Have a wonderful holiday and safe trip. Looking forward to read your posts about trip.

    March 1, 2011 at 11:18 am

  9. NEL

    Those are some amazing macs!! The heart shaped ones are awesome. So perfect looking. Looks like the mac class was well worth the time 🙂 You mentioned egg white powder into the sugar? How much did you use?

    March 1, 2011 at 3:22 pm

  10. 啊??心型的哦,很漂亮呢:P

    March 1, 2011 at 6:34 pm

  11. alan, thanks again for this post on macarons..giving me a better picture after the consolidating posts on jess and yours and a few more which i havent read maybe. Looks absolutely gorgeous!! Have a great trip and have fun!

    March 1, 2011 at 10:30 pm

  12. Seems like there is a Macarons fever around. I’ve not try to make Macarons myself hopfully I will do it soon if I’m not too lazy. ;))

    March 3, 2011 at 3:47 pm

  13. Von

    Your macarons look really good! I LOVE your heart shaped macarons! They look so perfectly heart shaped! 🙂

    March 4, 2011 at 6:43 pm

  14. The heart-shaped ones are so pretty… 🙂

    March 17, 2011 at 3:44 pm

  15. congrats! i’ve got award for you. pick it up from my blog (:

    March 20, 2011 at 8:34 pm

  16. ALAN are you back in SG????????????

    March 22, 2011 at 3:40 pm

  17. firebirdie

    thanks hanushi and jasmine!

    yes jess! back for more than a week already. just too busy to update the blog! :p

    March 24, 2011 at 12:46 am

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