Macarons recipe , SURE TO SUCCEED !

Part A

150 gm Ground Almonds
15gm of green tea powder / cocoa powder
 150 gm of icing sugar
55gm of egg white


Part B

150gm castor sugar
35ml  water
 30gm fruit concentrate
make it into sugar syrup. You can add in the flavored syrup when the sugar has dissolved.
55gm egg white ( not the same egg white as Part A , make another 55gm specially for this PART B)


METHOD :

1. Blend ground almond & icing sugar. ( if you are making greentea or chocolate ones, do add in the powder together.  ( Sieve it after blending  to remove lumps)

2. Whisk  Part B egg white with an electronic mixer  into a soft peak , not manually! it will not peak this way!  * learned it the hard way *  The peak will form when u remove the mixer head out of the bowl.  It shall fall down flat again

3. Dissolve sugar in the water and heat sugar syrup to 120 'c and gradually pour it into the meringue mixture in step 2. Then continue mixing till it forms a hard peak that will not fall .


4. Mix Part A into paste.
5. Gently fold the Meringue into the paste.Split it into a few steps. Once done, fill it into a piping bag & cut a hole on the tip then pipe it onto a parchment paper ( i suggest a tiny pipe hole as it is easier to control the paste that flows out )

6.  Once done, whack the parchment tray a 1-3 times to allow airbubbles in the paste to  release. Air dry it to let it form a " skin " layer "  that does not stick to your fingers.

7. Once the skin is formed, you may put it into the oven , bake at 125 'c - 150'c  for 15 minutes .


To make the fillings or cream layer :  You may google and cream filling you like :D

Vanilla Buttercream Filling

• 1Vanilla Bean
• 1cup Granulated Sugar
• 3Egg Whites
• 1pinch Cream of Tartar
• 1/4teaspoon Fine Sea Salt
• 2Sticks, cold unsalted butter, cubed
• 1tablespoon Vanilla Extract

1. Split vanilla pod lengthwise, and using back of paring knife, scrape the beans into granulated sugar (making a vanilla sugar).
2. Whip the egg whites and cream of tartar to soft peaks. Bring the vanilla pod, vanilla sugar and 1/4 cup (57 grams) water to a boil in a small saucepan, and cook syrup to 238°F (115°C). Carefully remove the vanilla pod then gradually pour the syrup down the side of the bowl, cool on medium speed about 8 minutes.
3. Add in the salt, butter and whip on high speed until fluffy and emulsified, about 10 minutes. Add vanilla extract. Note: for the macarons in the photo, I folded in finely minced strawberries for color and flavor.
4. Now your buttercream is ready to go! Fill a piping bag (or a zippered plastic bag with one corner snipped off) and pipe your filling onto half of the finished macaron halves, then top with the other halves to make sandwiches.