Chocolate Ganache Macarons







Been humming Michael Bubble song today.....

Birds flying high
You know how I feel
Sun in the sky
You know how I feel
Breeze driftin' on by
You know how I feel
It's a new dawn
It's a new day
It's a new life
For me
And I'm feeling gooooooooooooooood


Padadadaaadam... padadadaaaam... heheheh... so super excited... FINALLY... those tiny little feet decided to play today... yahoooooooo!!!!!






You dont want to know how many times i ran up and down my 4 flights of stairs lol... lets just say enough to make me feel all satisfied!! yeeehhhhaaaaa... ok ok so for whatever reason.. i feel good today.. so good that i hv that kinda confidence to try my luck on baking the ever so fussy Macarons again... I used the swiss meringue technique and voila... a perfect French Macarons! Love the texture.. love the taste... perfect perfect recipe... hb ate LOTSSS!! :o))

Will definitely keep on using the same technique in the future! Continue singing....

Fish in the sea
You know how I feel
River running free
You know how I feel
Blossom on a tree
You know how I feel
It's a new dawn
It's a new day
It's a new life
For me
And I'm feeling goooooooooooooood







Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange yellow colouring powder (i used apple green)

Filling
Chocolate Ganache
100g dark chocolate (i used valrhona 68%)
50g whipping cream







Method
Swiss Meringue Macarons:
1. Line 3 to 4 baking trays with silicon sheet. (i used baking sheet)
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 50 to 55C).
7. Pour the egg white and lemon juice into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the powder colouring.
8. Continue to beat until the egg white has cooled down and it look smooth and shiny. (medium peak but not dry)
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
10.Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (i baked mine for 12mins)
14.Remove macarons and cool on a wire rack. (if ur having difficulty removing shell, spray a little water (mist) under baking sheet.. let it sit for a few sec and peel it off)

Chocolate Ganache:
1. Heat up the whipping cream.
2. Pour it into the dark chocolate and stir until it melted and smooth.
3. Leave it aside to set. (Slightly thicken for piping.)







Assemble the macarons:
1.Pipe the chocolate ganache on the macaron.
2.Sandwich with another macaron together.
3.Keep in the fridge to let the filling firm.







Note:
-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.



35 comments:

Fely said...

If you could believe it, this macarons I suceeded making at first attempt. But ask e to bake bread or rolls, fail every single time!! wonder why?? When I bake individual rolls, they always turn out hard to the point where you could chuck the at a hard surface and they'll stick to it! Argh!
By the way, try aking these acarons with green tea with chocolate ganache filling - I gained 6 lbs!

Yat Maria said...

Perfect!!! Wish I could have some ;))

lemongrass said...

Very beautiful macaroons! Congrats! Lepas ni boleh lah you bukak a specialty store there specialising in just french macaroons, sure laku you :-)

ilah manaf said...

AHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!! macaroons!!!!!!!!! i loike ... i slalu order dgn org ... so ex sey ...
u make it looks so easy sey ...
yum!! yum!!! chocolate!!!

Rima said...

Hi Fely
I failed my first attempt but succeeded on the 2nd and 3rd attempt... after that for what ever reason.. every single time i try to bake em.. i failed miserably.. sometimes it crack.. sometimes its flat but with little feet.. sometimes the dome looks like a 200yrs old woman skin hahahha.. my first time using swiss meringue technique and it worked.. so am happy lah..

Hmmm rolls and bread.. i used BM all the time cos i am too lazy to knead.. if u dont hv BM, maybe u shud check online or on youtube on how to knead it using proper technique.. i learn alot fm youtube too hehehe

Rima said...

Yat
Mai lah.. still got in my fridge.. my hb yg tak henti henti munch on it.. i munch jugak ah but must control lol

Rima said...

Ty ty LG

Aduhhh.. u want me to open a speciality store kat sini selling just french macarons??.. dah bersepah dah kat mana mana bakery yg jual macarons ni kat sini.. some as ex as $3 per piece tau..

Rima said...

Ilah
You order? berapa per piece tu for homemade macarons?? why not u gv this recipe a try.. save money sikit and u can bake em whenever u feel like having em.. but ah benda ni cerewet sikit.. nak tengok cuaca lah.. nak tengok ampunya diri lah.. nak tengok mood lah.. nak tengok luck lah.. nak tengok berbagai bagai lagi lah hehehe

ilah manaf said...

ouh they charge me per pc $1.65 tu without design tau ...
ah tu dia nak try ...
but i nak try the non bake cheese cake dulu =p

SJB said...

So cute...Macam mini burger lah pulak kan hehehe.

Rima said...

Ohhhh non bake cheesecake tu memang harus di try dulu.. sonang bai tu heheh..

$1.65 per pc boleh tahan jugak eh considering they dont hv to pay rental lagi but ah to be honest, benda ni mahal cos of the almond powder and also the way its being prepared.. kat Luxemburg (Switzerland) lagi mahal ohhhh... kecil and expensive!

Rima said...

SJB
Memang cute like mini burger but ah lagi 10xxx sedap tauuu.. very addictive!

Nurul said...

..oh btw kak ima...it looks nice n yummylicious...n sinful!...eheheh...

Nurul said...

ok best!...ilah try cheesecake n macaroons...pastu bring to work...i eat only...eheheh...

Rima said...

Ty Nurul

ilah manaf said...

nurul kalau menjadi takper ... kalau tak jadi .... dgn pan2 dia skali i bawak kat opis

Ruth said...

Wow, I'm glad I found someone else who uses the swiss meringue method. I really haven't found anyone else who does. Doesn't it work like a charm? I came upon this discovery after failed attempts with the French method and not great results withe the Italian. I thought Swiss is right in between, why not try that? Why it is not a common method is beyond me.

Ruth said...

I'd also like to add, that I use a cookie cutter as well, but I place a vinyl mat under the parchment to make indentation with the cookie cutter. I remove the vinyl mat and I have perfect circles on my parchment. Also I find dumping all of the flour sugar mixture into the meringue all at once works just fine. No negative consequences. As a matter of fact, I've always felt that when you use multiple additions as most recipes call for, there is more potential for overmixing. Dumping it all in at once is fine as long as the mixture is well-sifted. I find also that the egg white is better fresh with the swiss meringue rather than if it's been aged. What's your take on this?

Rima said...

Ruth
To be honest.. I tried dumping the dry ingredients all at once when i was still using the french method and bec that method doesnt work for me I thought maybe that was one of the reasons it didnt work... I am so gonna try dumping it all at once the next time i bake macarons..

Fresh egg white... I dont think i will ever get the chance to try that cos most of my egg whites come fm when I bake layer cake.. so most of the time I use "aged" egg white..

Anyway tks for stopping by... come back soon ok... :o)

Ribbon Clown said...

Salam sis Rima.. i pun nak yabedabedu-lah hehe..

mmg proven lah swiss meringue method nih.. lain method i guna x jalan lah hehehe.. i ikut u nyer method religiously and voila! ;D

Thank u very much for sharing this.. :)

Z said...

Oooh la la j'adore macarons. Non.... à la folie! muahahaha.

I vow to bake these when the weather is no longer frigid & when I'm more comfortable with my stove! Urgh...leceh having to get use to new gas stove.

Rima said...

I can imagine Z.. when we first moved here a year ago .. my cake jadi macam malu malu and then after a few weeks.. semua jenis also can.. sampai si macarons also wear skirt .. try ok.. do it properly.. cerewet sikit benda ni but once dah menjadi hati u sure berbunga bunga hahha

Diana said...

salam kak Rima..i try this recipe but unfortunately x jadikkkk.....geram betoi...atas dia habis pecah-pecah...nape yekk..?pastu dlm dia kosong cam xde isi...hukhukhuk...tolong bantu ye...

Rima said...

Diana
You hv to keep on trying ok.. dont gv up.. oven temp u hv to control.. u shud know ur oven temperamental.. try and use 140C..

Asz Miza said...

Kak Rima, kalau tak letak lemon juice boleh tak? and one more, colouring tu kalau nak pakai yg liquid nye instead of powder mcm mana?

Rima said...

Asz
I dont know what happened to ur comment but here is the answer to ur question.. it is perfectly ok not to use lemon juice cos i hv done it bef.. colouring best to use either paste or powder form.. liquid colouring boleh mencair kan ur batter.. u can of cos gv it a try but i dont use liquid colouring in my macs

Sherly said...

Hi,

I love your blog! Love the pictures and cakes!

I am planning to bake macarons, hopefully the result would be as good as yours!


THanks for sharing!

Rima said...

Sherly
Ty for coming to this humble blog of mine.. here wishing u .. GOOD LUCK!!!

PinkyB said...

Hi Kak Rima,

What if I use colour paste instead of powder?Masa bila boleh add in the paste?

Rima said...

PinkyB
of cos u can use wilton colour paste/gel.. u add it after u whip ur egg white.. bef u add ur icing/almond mixture..

PinkyB said...

Hi Kak Rima,

I made a batch of macarons this morning. But very geram, some cracked and a lot of them pakai skirt sebelah je. You know like segan2 nak pakai full skirt :(..

In your opinion, what might have caused that to happen?

HOMEMADE CHOCZ said...

saya pun dah cuba buat 4kali, tapi belum jadi2 lagi ,, saya nak cuba resepi u pulak la...

saya punya selalu merekah kat bah atas la...

hope nanti buat lagi jadi la ....nampak senang jer tapi mencabar sgt2 he he

Rima said...

PinkyB
over tu.. dont fold more than 50 times ok

Oven temp harus jaga.. u hv to know ur oven.. try 130C

Rima said...

HC
Cuba lah and all the best ok.. hopefully secocok...

Merekah either can be ur oven too hot or u overfold..

Macs memang fussy but once u get the hang of it.. u will know the texture and technique

Amanda said...

Hi rima =D
i came across your blog when i was searching for lapis recipes. i tried the "ben-10" one hahahhaa and it tasted AWESOME> say yeah for 21eggyolks. I have to try your other recipes too. One question, what type of coloring do u use for your macarons. I tried using paste coloring but i couldnt get a strong solid color. Can u please recommend me a brand or a type of coloring for the macarons. Thank u so much

Related Posts Plugin for WordPress, Blogger...