French Macarons : Baking partners Challenge #7

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Baking Partners # 7 comes with a very tough challenge of baking Macarons.The recipe was suggested by Swathi @ Zesty South Indian Kitchen & Vidhya @ A Portion to Share.They had given a detailed recipe with 2-3 articles on trouble shooting problems while making macarons.Though I tried coconut macarons but this was a lot more tougher and trickier than that.Reshmi@ Easy Cook had been the first to bake these and she shared the tips to make these.And Swathi & Vidhya kept the group's morale high by their tips and ideas too.I started off baking these with my fingers crossed,and prepared it in a stage by stage steps.First kept the egg white for aging,then blanched almonds,powdered it fine and finally made these,in fact conquered it in my first bake.I haven't added any color or modifications as I wasn't sure of the outcome.Sandwiched them with chocolate ganache.This was a very good learning experience with all the trouble shoots highlighted by my fellow bakers and could understand better about macarons.I really donno know if I could get it right if I try again and similarly you guys too don't lose heart and its just a matter of the correct way of doing it.Do try & enjoy making these at home !!!!


Ingredients
for macarons
icing sugar/confectioners sugar 1 cup(125 g)
almond flour 3/4 cup (75g)  *refer notes
egg whites 2 large or 60g/60 ml
pinch of cream of tartar/a pinch of salt
super fine sugar 1 tbsp + 1 tsp (20g)

for chocolate ganache filling
semi sweet /bitter sweet chocolate 8 oz(227 g)
heavy whipping cream 3/4 cup(180 ml)
unsalted butter 2 tbsp


Equipments /accesories required
pastry bag
round tip 1/2"
parchment paper
flat cookie tray



Method

• Age the egg whites- Keep the separated egg whites in a bowl.Cover it with a towel and leave for 3-5 days.I left mine for 3 days and leave it at room temperature for 12-24 hours before you actually start off with the making.
• Pulse the almond flour and confectioner's sugar until combined.Sift this mixture two times.
• Whisk the whites in a medium bowl until foamy.Add a pinch of salt and whisk again until soft peaks form.Reduce speed to low and add the superfine sugar.Increase speed to high and whisk until stiff peaks about 5 -6 mins.Sift flour mixture over egg whites,combine the mixture until it is creamy,smooth and shiny.

• Preheat oven to 375 degrees F and line a tray with parchment paper.Draw a 1 1/2 " round templates on the tray  using a pencil if you are not a good piper like me,leave 1" space in between.Turn the parchment paper and use the other side(you can still see the template below)

• Transfer the batter to a pastry bag by placing the pastry bag in a glass and pipe 3/4" round on the templates leaving 1" space on the lined parchment tray dragging the pastry tip to the sides of the rounds so that peaks don't form.(Hold the pastry bag at 90 degrees angle)
• Tap bottom of each tray several times to release trapped air.Prick with a tooth prick rto release any bubble formed on top.Let it stand at room temperature for 15-45 mins or more.(Depends on the weather,humid condition-a simple check is until they form a thin film on top and they are no more tacky to touch)

• Reduce the oven temperature to 325 degrees F,place the tray to bake one at a time rotating half way through until macarons are crisp and firm.(about 10-12 mins) mine was done at 10 mins.After each batch,Increase the oven temperature to 375 degrees F for 5 minutes and then reduce to 325 degrees F before placing the next batch.

• Remove from oven after bake & let macarons sit on baking paper for 2-3 minutes.Then transfer on a wire rack after releasing from sheet.If macarons stick spray water underneath the parchment paper.Steam will help to release macarons.
• Separate out in pairs the same size cookies and keep ready to sandwich with your yummy filling.(I filled mine with chocolate ganache,recipe follows)

• CHOCOLATE GANACHE :Heat the cream and butter together in a heat proof bowl in a microwave on high for a minute or place in a medium sauce pan and bring to a boil on medium heat.immediately pour it over the chocolate and let it stand without stirring for few minutes,stir gently without incorporating air into the mixture until smooth.Let it thicken for about half an hour at room temperature.then can be transfered to a piping bag and piped into the macaron shells.(I piped it a bit early and so the filling start oozing out from some macarons.)
• Refrigerate for 24 hours before you taste them as the flavors are incorporated best and the cookies are matured.The filling melds with the macaron cookies after 24-48 hours to give it a nice texture. Let them come to room temperature before serving.

NOTES
* How to make Almond flour at home- Soak the almonds(about 1 cup) in boiling water for 5-10 mins and blanch the skin using your fingers.Spread it on a clean paper towel/cloth.Leave to dry up the moisture  about half an hour or leave aside a day.Pulse the almonds in the blender until coarsely powdered or until it starts to stick to the blades.Remove from the blender and spread it in a tray.Place it in a pre heated oven to 250 degrees F and remove every 5 minutes,stir and place again without any change in color.Repeat atleast three times until the coarse powder appears very dry.Then blend again in the blender,until powdered.Sieve the powder to get fine almond flour.Measure the 3/4 cup and keep aside.(I refrigerated until further use)
* Store brought egg whites doesn't work good to make macarons.It is always good to separate egg whites from yolk and use.
* Always use stainless steel bowl for whipping egg whites and clean the bowl with a dash of white vinegar to remove any crease of butter/oil otherwise it will not work good.
* Refer this link for the trouble shoot problems while making these.The link is here & here.
* If the oven temperature of 375 degrees not working,then you can preheat and bake at 325 degrees too.
* Popular choices for filling are swiss buttercream frosting,lemon curd,dulce de leche,chocolate ganache,jam.

 
Linking this to Baking Partners an effort by Swathi @ Zesty South Indian Kitchen :-)