3 years ago

It was my day off this past Thursday and I didnt have any plans so I thought it was a perfect day to bake! I ended up baking some macarons since some of my co-workers were asking me to make some and I was in a macaron baking mood. Ive made macarons several times not and Ive tried many recipes and along the way there have been some hits and misses but I several months ago I finally found my perfect base recipe to make macarons into other flavors. My base recipe is a simple vanilla macaron recipe but this particular recipe Ive modified it and have made it into several other different flavors. On this particular day I made my basic vanilla macaron with a nutella ganache filling and my Ube macarons with a ube buttercream. Ube is a very common Filipino flavor and ube is pretty much a purple yam that had a similar flavor profile to taro but they are not the same thing! I say that it has a similar flavor profile taro just because its the best and easiest way for me to describe it to people who dont know lol.
So before we even bake I will say that macaron making is not hard its just time consuming! You have to be patient when it comes to making macarons in order to get great results. So here is my basic vanilla macaron recipe:
2/3 cup of almond flour or almond meal
1½ cups of powdered sugar
3 egg whites (room temperature)
4 tbsp of granulated sugar
1.) Sift together your almond flour and powdered sugar in a bowl then set aside.
2.) In a mixing bowl/stand mixer add your egg whites and beat until foamy. Once egg whites are foamy gradually add the granulated sugar and vanilla extract while sill beating egg whites on high speed until glossy and until it reaches the point where it has stiff peaks.
3.) Add half of the sifted dry ingredients into the beaten egg whites and fold the mixture with a rubber spatula. Make sure you do this step carefully and slowly because you do not want to over mix your batter. Continue by adding the remaining dry ingredients into the egg whites and continue to fold the two together. Make sure everything is all incorporated together evenly.
4.) Take a pastry bag and fill it with your macaron batter
5.) On a parchment paper lined baking sheet pipe out your macarons and try to pipe them all out evenly.
6.) Once all the macarons are piped out carefully take the baking sheet and bang it on the counter top a few times to release any air bubbles
7.) Let the piped out macarons dry out by leaving them out on the counter for about 15-30 minutes. Youll notice that after drying out the macarons it will form a crust to them and they wont feel sticky or tacky when you touch it. This step is very important because you want the macaron to dry out which will help it rise and create those macaron feet.
8.) I like to bake one sheet at a time at 325 degrees for 8-13 minutes while roating the pan once halfway through the cooking process.
9.) After I let them cool I then filled them with a nutella ganache. I dont have a recipe for the nutella ganache because I literally just google a recipe for it each time I make it.

As for the Ube macarons I made I basically made my same basic vanilla recipe (shown above) and modified it a bit. Instead of the vanilla extract I used ube extract (can be found at asian markets or online). I used about a teaspoon of the ube extract. The ube extract does have purple color to it so it does add a bit if purple color to the batter but to enhance the color even more I added about 5 drops of purple gel food coloring. *NOTE: when using food coloring for macarons stick to gel or powdered food colorsing instead of liquid because the liquid ones can bring in more moisture to your batter plus the concentration of the colors just arent as great as using powdered or gel food coloring.
As for the filling for my ube macarons I made an ube buttercream which consists of half a cup of butter, 1 cup of ube jam (can be found at most Asians/Filipino markets), 1 teaspoon of ube extract, 4 cups of powdered sugar and just to add more purple color to it I add a few drops of purple gel food coloring. Make sure your butter is at room temperature when mixing this all together in your stand mixer.
So as you can see making macarons can be something you can do at home! Plus if you have a basic recipe you can easily experiment and make different varieties and flavors of macarons!

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