Tuesday, January 10, 2012

...About Strawberry Macaroon Recipe

Recipe taken from At 19 Culinary baking class.

125g caster sugar(fine sugar)
3(90g) egg whites (aged for 3 day)
125g Ground Almond (almond powder, the finer the better)
150g Icing sugar
Red gel coloring. better to use gel type of coloring.

1.Pulse the almond powder and icing sugar in a food processor until fine powder and equally mixed.
2. Place egg whites in a bowl and beat until soft peaks.
3. Add caster sugar to egg whites and beat until all sugar is dissolved and hard peaks forms.
4. Using a spatula,fold the dry ingredients into the egg whites until completely incorporated. (fold in half of the dry ingredients first for a more even mix, then add on the remaining half).
5. Line 2 baking trays with parchment paper. (DO NOT use grease proof paper).
6. Fill a piping bag with the batter. Pipe the mixture to about the size of a 50 cent coin. (make sure to leave enough gap in between each mound)
7. Once done piping, bang the tray on the table to flatten the mounds slightly and remove air bubbles.
8. Allow to dry for 20-30 minutes, until dry to the touch.
9. Bake it at 160 degrees Celsius for 12 to 14 minutes.
10. Remove from oven, let it cool a little. Remove for paper onto a rack to cool.
11. Pair up the macaroons and fill with strawberry jam.
12. Store in an airtight container, best consumed after 2 days.

For pictures, click here to view my previous post.

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