Ocean Blue Macaron 海洋蓝马卡龙

on

It's been quite sometime I didn't make these delicate French sweets! Well, time to clear my egg whites. One of the perfect ways to use up the egg whites is to make macaron.

Since I used blue colour to make blue macaron, so I name it with a beautiful title~Ocean Blue Macaron 海洋蓝马卡龙







Ocean Blue  Macaron 海洋蓝马卡龙


Ingredients: 

Macaron shells:

55g egg white 蛋清

50g granulated sugar砂糖

70g ground almonds杏仁粉

70g powder sugar糖粉

Blue colouring 蓝色食用素


Vanila Butter Cream 奶油:

50g unsalted butter 无盐黄油

45g Powdered Sugar糖粉

1-2 drops of Vanilla Esence香草精


Chocolate Ganache巧克力酱:

65ml  Whipping Cream (Hot)

70g  Dark Chocolate

*Mix and stir well. Freeze for 10 minutes before use.


Steps:

  1. Sift icing sugar and almond flour. Mix well.
  2. Beat the egg whites and add the sugar gradually. Beat until it reaches STIFF peaks.
  3. Combine the dry mixture with the egg mixture. Add the dry mixture in two batches, and mix them evenly. Add in blue coloring and mix well.
  4. Fold the mixture until it is smooth and shiny, make sure not to overmix or undermix (this will take practice)
  5. Fill the batter in a pipping bag.
  6. Pipe even circles (about 1 ") on parchment paper
  7. Tap the tray to release air bubbles.
  8. Let cookies sit at room temperature at least 30 min or until the surface of the batter should be dry to touch.
  9. Bake in the preheated oven at 150ºC for about 15 minutes at middle rack. 
  10. Transfer the macarons to a wire rack to cool completely before filling.
  11. Pipe a thick ring of matcha cream over one of the macaron shells. Place another matching size macaron shell over. Press lightly to even out the filling. Keep the macarons in an air tight container and refrigerate them.


Making  butter cream:

  • Mix the powdered  sugar with butter and beat till fluffy. Add in vanilla and mix well.
  • Place in a piping bag.

Note:

  • These cookies are best when allowed to 'mature' for at least a day in the refrigerator. Can be stored for about 5 days in the refrigerator or they can be frozen for about one month. Serve cold or at room temperature.


Happy Baking!

Comments

Post a Comment