Impress your mom by serving her some great tasting macarons and tea. We have some specials specially served if you bring your mom with you on Sunday. Of course, it would be easy to identify the mom and the brood. Or showcase your chef skills and whip up the macaron goodies yourself!
Note: Macarons are simply made from egg whites, ground almonds and icing sugar, and they’re often sandwiched together with a spread of buttercream or jam. The result is a ‘cookie’ that gives an initial crunch before slowly melting in your mouth.
Here are the steps!
A La Cuisine describes and reminds you: The secret to making good macarons is to stir the batter to just the right consistency. Stir too little, and your macarons won’t have feet and will have a peak on their tops. But stir too much, and you’ll end up with flat, cracked, tough and chewy macarons. The best way to check for the correct consistency is to test if peaks in the batter quickly dissolve. I’ve also read that the batter should be mixed just until it ‘flows like magma.’ After the macarons have been piped, it’s important to let them rest until they’ve formed a skin.
1 ¼ cups icing sugar
4 oz almond flour
¼ cup egg whites
Pinch of salt
¼ granulated sugar
Draw 1 inch circles about 2 inches apart on 3 pieces of parchment. Place each sheet on a baking sheet.
Sift icing sugar and push almond flour in a sieve. Mix the sugar and flour in a bowl and set aside. Keep them dry.
Whip egg whites in a large bowl on medium speed until foamy. Then increase the speed to high while adding granulated sugar. Continue to whip until the whites are firm and shiny.
With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
Prepare a piping bag with a 1 cm round tip. Pipe the batter onto the baking sheets where the circles were drawn. Remove air bubbles by tapping the underside of the baking sheet. Let dry at room temperature for 1 to 2 hours until you see skin forming.
Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
In a cooling rack, put the macarons after removing from the oven. Cool it. Remove the macarons from the parchment with a spatula.
Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.
Pipe ½ of your favorite filling onto one of the macarons and pair it with a similar sized macaron like a sandwich. Refrigerate to blend the flavors together.
Toasted Sesame Macarons
4 tbsps and 1 tsp white sesame seeds
1 recipe macaron batter
1 recipe Italian buttercream
Toast 2 tbps of sesame seeds until golden brown. Grind the seeds with a processor, and push them in a sieve. Make the macaron batter, and mix in the sesame seeds when combining sugar and almond.
Buttercream: Use a food processor or coffee mill to finely grind 2 tbsps sesame seeds, and push through a fine sieve or tamis. Before refrigerating the buttercream, mix the sesame into the buttercream.
Assembly: Pipe sesame filling onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a few sesame seeds.
Your mom would surely love this wonderful treat. Enjoy!!