Perfecting Macarons

(This Recipe is from Eugenie Kitchen)

Ingredients (Best to get a weighing scale or better yet, a digital one, avoid cup measurements)

1. 60 g of Room Temperature Egg Whites (around 1 large egg)

- Need not be aged (Separating the egg a day beforehand and putting it in the fridge for 24 hours or more). If you want to age them, you could put it in a microwave for 10 seconds, be careful not to cook them.

2. 30g of Caster Sugar / Super Fine Sugar

- Easier to dissolve while making the French Meringue. Avoid Vanilla Sugar because the oil from the vanilla will affect the texture of the macaron.

3. 50g of  Sifted Ground Almonds / Almond Meal / Almond Flour

- If not able to find any, just use some whole blanched almonds and grind it up in a food processor. Keep in mind that the skin should be off and do not grind them for too long, or else it will become almond butter.

4. 90g of Sifted Confectioners' Sugar / Icing Sugar / Powdered Sugar

- Do not use Icing Mixture. It's not the same. And no, you can't reduce the amount, it will affect the texture.

5. Pinch of  Sifted Fine Salt

6. Food Gel Colouring / Powdered Colouring (if needed)

- Avoid liquid colouring as it will affect the texture of the macarons. But if you're trying it bake it for the first time / haven't perfected it yet, try making it as plain first. (no colouring)

Methods

1. In a mixing bowl, mix together your sifted ground almonds, confectioners' sugar and salt. Sift again. (Better to sift it 2 - 3 times to get rid of all the lumps. If you skip this, your macarons will have a rough surface)

2. In a stand mixer / another mixing bowl / hand mixer (best to use stainless steel / glass bowl), beat the eggs whites until foamy (bubble bath consistency). Once foamy, add in the caster sugar 1 tablespoon at a time. Beat until thick and glossy, hold stiff peaks. You will know it's stiff when you tilt the bowl over and nothing falls. (But do not over beat, or it will turn to liquid again. Make sure the bowl is free from any oil, water and etc. It must be completely clean, or else the egg whites will not form stiff peaks.)

3. If you want to add food colouring, you can add it in now. (Although you should add 1 - 2 drops past desired colour as the colour of the macarons tend to fade a little when baking)

4. Sift / Pour in 1/3 of the confectioners' sugar mixture into the egg white mixture, fold until combined (scrap from the sides and fold into the middle). Repeat until all incorporated. After which, "punch" the batter using the back of the spatula along the sides of the mixing bowl, until the consistency like molten lava (Around 10 - 15 times). You will know it is the right consistency when you hold up your spatula and the batter slowly "ribbons" back into the rest of the batter. (This step is important. Be careful not to undermix or overmix. Undermix - Rough surface. Overmix - Flat and no feet. This step releases the air bubbles).

(if you don't bang it enough)

5. Fill the pastry bag & pipe on silicon mat / parchment paper a few cm between each other as it will spread. (Do not oil it as it will affect texture). After which, take your tray and bang it against the table to release air bubbles. Bang it around 2 - 3 times per side. (If skipped, the macarons might crack). Let it sit out for around 30 minutes - 1 hour at room temperature. Let it dry until a skin forms on the surface of the macaron, and when you touch it, it should leave a dent and nothing sticks on your finger. (Try not to make macarons on rainy days)

6. In the meantime, preheat your oven to 150 degrees C or 300 F. Bake for 13 minutes. Let it cool on wire rack. If it sticks after cooling, bake a little longer (1 - 2 minutes, monitor the macarons). It might differ due to the size of your macarons or the colour of it (different colour bake for different amount of timings)

7. Sandwich two cookies with a filling in between and you're done! Best to eat it the day after you bake it as the filling will infuse the macarons. Fridge it.

Other good blogs to refer to:
1. How to Cook That
2. Oh Sweet Day
3. Honest Cooking
4. Foodnouveau
5. Bake at 350