Hey all, exams are finally finished and I had sometimes to get back to baking Macarons ;)
I also have some good news to share - I have received my results of my exam - I have my Pastry Chef Diploma, so oufff these six month of hard work is all worth it.
Going to keep this post short as it is late here...
I am going back to French flavour after many experiments with exotic taste - summer is here and red fruits are back, a combination of violet flower and blackberry has such a delicate taste to it.
I used store bought Blackberry jelly since I haven't had any fresh berries on hand. Enjoy the post :)
For the shells:
Ingredients
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* purple gel food colouring
* 1 egg white (40g)
* 30g castor sugar
* 50g icing sugar
* 30g almond powder
(blend together)
* purple gel food colouring
Methods
1. Mix almond meal, and icing sugar
together and blend it up in the blender. Sift then set aside.
2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the remaining sugar and gel colouting, beat until stiff peak.
3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.
4. For details and FAQ on folding please refer to this post http://macaron-fetish.blogspot.fr/2010/02/basic-macaron-recipe.html
5. Scoop out one tablespoon of the mixture, add more more purple colouring and mix well. Prepare your piping bag and block the tip. Fill it up. Start piping the batter.
6. Using a toothpick, dip in the darker mixture and draw a line over the shells, repeat until all shells are done. Then use the toothpick and make zigzag movement over the line to make swirl effect.
7. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.
8. Match up the shells by size and get ready to prepare the filling.
Filling :
* 100g blackberry jam / jelly
* 1 drop violet arome
1. Mix both ingredients together and fill the shells
2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the remaining sugar and gel colouting, beat until stiff peak.
3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.
4. For details and FAQ on folding please refer to this post http://macaron-fetish.blogspot.fr/2010/02/basic-macaron-recipe.html
5. Scoop out one tablespoon of the mixture, add more more purple colouring and mix well. Prepare your piping bag and block the tip. Fill it up. Start piping the batter.
6. Using a toothpick, dip in the darker mixture and draw a line over the shells, repeat until all shells are done. Then use the toothpick and make zigzag movement over the line to make swirl effect.
7. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.
8. Match up the shells by size and get ready to prepare the filling.
Filling :
* 100g blackberry jam / jelly
* 1 drop violet arome
1. Mix both ingredients together and fill the shells
