French Macarons

Maceron_Small

We had French friend, his wife and their two children came to visit us last week. The house was a bit busy but full of love and fun times. The weather during the week was so nice, we went to the beach few times a seafood restaurant and the park. It was great having them with us. Once they had gone the house was so quiet.

Every time I have tried to make French macarons, I always think of them. Today is Easter day, three of us celebrate alone as usual. My family is in Thailand, Patrick’s is in Adelaide, it was another busy day in Australia where a lot of  people travel. Flight fares and accommodations are higher than normal. We understand their businesses, that why we choose to stay home and go to the beach where is not far from home, or one day bushwalking. It was so much fun as usual in the relax and long holiday.

If you are looking for baking macarons, please make sure that it is a warm day.

 

Thai Version

French Macarons

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 minute

Yield: 18 pairs

French Macarons

Ingredients

  1. 1 1/4 cups (200g) icing sugar
  2. 1 cup (120g) almond meal ( ground almond)I baked at 170c for 10 minutes, to make sure it is dry, and not moist
  3. 3 eggwhites at room temperature
  4. 1 tbsp caster sugar
  5. Vanilla Butter Cream Make for 18 pairs
  6. it is one of my favourite filling to go with macarons, easy and yummy.
  7. Ingredients
  8. 125g butter, softened
  9. 1 vanilla bean, split and seeds scraped
  10. ½ cup (80g) icing sugar
  11. ½ cup (60g) almond meal, ground
  12. pinch of salt

Instructions

  1. Line 2 completely flat baking sheets with nonstick baking liners and draw 4 cm round shape all over the baking sheets with pencil and turn it upside down and set aside.
  2. Using a sieve, sift the icing sugar and almond meal into a large bowl, mix to combine and set aside.
  3. Place the egg whites in an clean electric mixer and whisk on high until foamy and the wires of the beaters leave a trail, 30 seconds. Add the caster sugar and whisk for 4-7 minutes until turn glossy and stiff peaks form when you lift the beater from the bowl, the white should hold a straight peak that doesn’t curl at the tip. I call it “meringue”.
  4. Fold half of almond meal mixture into the meringue. Once most of it has been incorporated I counted (fold in quickly about 50 times ), fold in softly the remaining mixture until just combined and smooth (about 40 times).
  5. Place the mixture in a piping bag fitted with a 1 ½ cm round plain nozzle and pipe 4 cm rounds onto baking trays lines with non-stick baking paper. Lightly tap the trays on the benchtop by gently lifting and releasing before allowing the macarons to rest for 20-30 minutes. This will help to remove any air bubbles from the mixture and ensure a smooth macaron.
  6. Preheat oven to 170 C (350F)
  7. Allow to stand for 20-30 minutes or until a skin forms on the top of the macarons. Test the surface of the batter after it has rested for 20 to 30 minutes. It should have dried out a bit and no longer feel tacky. If the batter still feels tacky, let it rest for a few more minutes before baking. Reduce temperature to 130C(260F) . and bake macarons for 17-18 minutes or until crispy on the outside and moist in the centre. Allow to cool completely on trays. Spread half the macarons with vanilla butter cream and sandwich with remaining macarons.
  8. Vanilla Butter Cream
  9. Place the butter and vanilla in an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing sugar, salt and beat for a further 10 minutes or until light and fluffy. Add the almond meal and beat until combined. Using a piping bag with the same tip used to pipe the cookies, pipe 1 to ½ teaspoons of the filling onto half of the macarons. and sandwich with remaining macarons.
  10. The macarons are best the day they are made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Notes

Don’t bake macarons in the wet day, it won’t work.

If possible, separated egg whites 4 days in advance, and keep in refrigerator.

Let stand in room temperature 30 minutes before whipping.

When fold almond meal mixture in, first half should fold quickly and count about 50 times, and then fold another half count about 40 times or just smooth. Don’t over fold, or under fold.

If you would like to put food colouring, put in when folding the first half of almond meal.

http://www.sunisaoley.com/french-macarons/

About Sunisaoley

Sunisaoley is a Thai housewife living in Australia with her Australian husband and single pre-teen daughter. She loves cooking, gardening and travelling.

Sunisaoley

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