Tuesday, February 16, 2010
Tri-Colours: Blueberry White Chocolate Ganache Macarons
I was surprised to get some responses from some visitors of my blog about the dual colour macarons. Thank you all so much for your kind compliments.
Some of them asked for more explaination about using 2 freezer bags. I know that with words only it's very limited and hard to explain properly. So I had done some tri-coloured Macarons today, and taken some photos. Hopefully this would help :)
FOR THE MACARON SHELL
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/4 teaspoon dark blue food colouring
1/4 teaspoon aqua blue food colouring
1. Put ground almond and icing sugar in a food processor or a small blender. Blend them finely.
2. Sift the blended mixture and set aside
3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles)
4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peak.
5. Mix the dry ingredients into the egg whites. This process is called Macaronage. Start folding with a rubber spatula. Mix just until you roughly incorporate the mixture.
6. Divide the mixture into 3 parts. Add the dark blue food colouring powder in one part, add aqua blue food colouring in the second part. Leave the third part without colouring, continue folding until the batter flow like magma, do the same with other 2 parts.
7. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bowl means you're good to go. You could also check if the lines formed from the lifted mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.
if you're unsure, you could refer to my basic macaron recipe as a guide HERE
8. I use 3 plastic freezing bags, fold the bottom side up to the right, so that I can fill up the bag via the opening.I get a triangular which will make a cone when open up. Staple along the side. You will fill the batter in the opening of the freezer bag
9. Fill up each freezing bag with each colours.
10. Cut the bottom of each freezing bags
11. Put those 3 bags carefully in the piping bag , pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency. If not you could hit the bottom of the tray with your hand to smooth the point. The first few macarons piped might not have 3 colours, depending on how well those 3 bags are positioned. but don't worry they'll come eventually
12. Let your macarons sit for about 30minutes. This will depend on the humidity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.
13. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.
(This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly)
15. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.
For the Blueberry White Chocolate Ganashe
10g liquid cream
50g white cooking chocolate
20g blueberry (fresh or frozen)
1. Warm the cream over the stove, until it boil very slightly.
4. Remove the cream from heat, add white chocolate, mix until the chocolate is melted completely and a smooth texture is obtain.
5. Add blueberries into the ganache Mix well. Let cool in room temperature for about 1-2 hours, check back from time to time. The ganache should be soft but not runny.
5. When the ganache is ready (not too runny, not too hard), pipe it on the macaron shell, close with another macaron shell.
6. After finish piping all the macarons, pop them in an air tight container. Leave them in refrigerator overnight. You could keep the macarons up to 48 hours in the frige. if not consumed, freeze them up. Because after 48 hours they will lose their texture.