Am macaron crazy and it is not because of masterchef! First time I saw this cute little pastries was when I was in Paris about 5 years or so ago. Just fell in love with the look of it. About a year ago, I bump into recipes on some blogs and started trying to make them and the first time I would say was a huge disaster, turn out like cats tongue, and 10 tries later, it did not get any better!! It really does affect me psychologically when every single try ended up in the bin as the look of it turns me off. I had looked up tons of recipes and even bought books on it but it did not help much as one I could not get a nice looking "feet" (the little bubbles on the base which is called pied) and if I am lucky enough to get any "feet", it would not come off clean from the baking paper. Finally I decided to attend a one day course just on macaron making and Viola, it worked and I was ecstatic the first time I tried it out as every single one came out perfectly. However, Chocolate macarons I reckon is the hardest to make and am not quite sure what is the reason, think it must have to do with the cocoa powder. Funnily, it does not burn as easily as the other macarons I have made which I need to pop a tin foil paper after a certain time to prevent the sides from burning. To get a perfect macaron, one need to try and test all the time as I think it really is dependent on the type and make of oven you have. Below is the recipe - happy trying them out. The outcome is always such a joy...soooo cute!
(Yield about 20-25 macaron pairs)
125 g almond meal
125 g pure icing sugar
100 g egg whites (at room temperature)
A pinch of cream of tartar
100 g caster sugar
13 g icing sugar
13 g pure cocoa powder
Red food coloring (Queen brand, the rainbow food color range.)
Crunchy peanut butter for filling
note: Egg whites should be separated a day before and left in container, covered at room temperature
1) Line baking paper onto baking sheets and ensure it fits perfectly. Using a round tube (size 13 or rounds of approximately 2-3 cm in diameter), draw circles on the baking paper. (note: You can skip this if u are an expert at piping but doing this ensures u get consistent size of macarons!)
3) Sieve the whizzed almond meal and icing sugar into a bowl (all has to pass through the sieve, if u are not able to sieve them entirely, it is most likely due to the almond meal not whiz to a fine consistency)
8) Pour in the cocoa and icing sugar mixture and stir until just incorporated.