Happy to show you guys that my hubby bought me a new toy as I am currently into baking bread - well since the organic toast price had gone sky rocket I figured that it's best to bake my own organic bread :)
So here it is the Kitchen Aid Artisan yay!!!
I got to make the meringue using it 2 days ago making this batch of macaron, I can see the different in the texture of the eggwhite, very airy and consistence - so love it!
Back to the first MacAttack in 2012 - had been wanting to experiment with different syrup, this particular one is called Pomme d'Amour. Pomme d'amour is actually a fresh apple being dipped into cooked sugar, so it has the glace look on it.
Photo credit : http://www.hum-gum.com/
Hope you guys like my Pomme d'Amour Macaron!!
For the shell
1. 40g egg white
2. 30g almond powder
3. 50g icing sugar
4. 30g castor sugar
5. 1/2 tsp of paste red colouring
6. 1/4 tsp of yellow colouring
1. In a blender, mix up the almond powder and icing sugar, sieve it and set aside
2.Beat the egg white until frothy, add in half castor sugar, keep beating till you get a soft peak and then add in the rest of the sugar. Beat to stiff peak.
3. Add the blended dry ingredients to the stiff egg white. Mix them up roughly but do not fold yet. Scoop half of the mixture into an extra bowl, add in yellow colouring fold it well until it flows like a thick ribbon when lifted. In the main bowl add in red colouring and start folding.
5. Keep folding until you get a mixture that flow slowly like lava. This should take about 50 folds. The mixture should be uniformed, shiny and when lifted it should flow down and form a thick ribbon.
6. Put a piece of baking sheet over a baking tray, fille the piping bag by alternating red and yellow mixture - meaning one scoop yellow one scoop red.
7. Pipe the mixture by making two slight diagonal lines to create the form of apple.
8. Let the macaron sit until a shell is formed and it's nolonger sticked to the fingers when touched. Depanding on your room temperature, and air humidity this should takes somewhere between 30 minutes to 1 hour.
9. Pre heat the oven on 160 C with only top heating.
10. When the oven is heated up, put in the piped macarons, bake for 8 mins, the feet should already start forming at this stage.
11. Change the heating to bottom only, bake for another 6 minutes. To know if your macarons are baked, you could try it by gently touching the shells, when it's baked it should nolonger slide against the feet.
12. If the macaron shells are not well baked, extend the baking time by 1 minutes and recheck.
13. Let macaron cooled before removing them from the baking sheet. You could speed up the process by lightly wetting your working area with a sponge and drag the baking sheets over.
14. Match up all the similar size shells, and get the ready for filling.
For Pomme d'Amour White Chocolate Filling
1. 50g High grade cooking white Chocolate
2. 20g fresh liquid cream
3. 10g Pomme d'Amour Syrup
1. Put chocolate in a heatproof bowl and place it over water bath to melt it
2. In a small pot, over low heat, warm up liquid cream and syrup.
3. When the mixture is warm enough, remove from heat. Pour over chocolate and stir constantly until a smooth, shiny ganache is obtained
3. Let sit in room temperature for 30min and place into the fridge for at least 2 hour for it to harden up. Place a cling wrap on top touching the ganache prior putting it into the fridge to prevent any crystalisation on the chocolate ganache.