A macaron is a traditional French pastry .In the early 1930 the tearoom and pastry-shop Laduree in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganarch. This resulted in giving the new macaron a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside. Reference from http://en.wikipedia.org/wiki/Macaron
In my opinion this tiny pieces of sweets are so easy to finish by eatting as one bite but it was soooooo ... ooo ... hard to make it nicely. As my experience a hundred of pieces will be good looking just a few and all left over are in the rubbish!!! Need to pray in front of my oven everytime when bake ... The nicely Macarons would be shiny surface with a little cute feet around ,also with crispy outside and chewy inside when bite !! what a ... ?!?!?!? But finally if you can making nicely, perfect macarons you will in love to go on and on ,and on for creating new flavor and color of them ... But I am a Choc-aholic so, I might making the chocolate's things as my special person is passion in Chocolate as well ( So, there is no reason I need to make other flavor !?!?!)
This is recipe from one of my blog's friend. She is so good in making such of variety of macarons. We called her "Princes of Macarons"
Chocolate Macarons
Egg white (should be use old eggs) 50 gram
Caster sugar 20 gram
Icing sugar 100 gram
Almond meal 52 gram
Cocao powder 1 table spoon and 1 tea spoon
Few drop food color RED!
- Sift almond meal, cocao powder and icing sugar all together.
- In the mixing bowl. Put egg white and few drop of food color, beat with low speed, add sugar whisk until come up like a softly foam (soft peak).
- Fold in dry ingredients.
- Place into a piping bag with plain nozle.
- Pipe onto a prepared baking tray with baking sheet.
- Let them rest for at least 1 hour, this tricky will produce little feet around the macarons.
- While let them rest, preheat the oven to 150C only bottom heat!.
- After 1 hours,make sure the surface are dried by using your finger gently touch on the surface. If its not stick to your finger its ready to bake!!!
- Bake for 10 mins. Then let them set on the tray about 5 mins.
- Pour a glass of water under the baking sheet, its will make your macarons easy to pick up from the sheet.
- Pipe filling into each pair.
Have a lovely day with Macarons. Hope everyone will be successful with it.
