In the midst of mac-ing, we were whatsapp-ing each other on the recipe we were using - the ingredient proportions, the drying time, the oven temperature, baking times, etc. So many factors that could make or break a macaron.
I don't know why this picture turned out so psychedelic.
It's really not meant to be so neon.
The first few minutes in the oven are anxious minutes.
Will those elusive feet appear?
Yes, they did. Phew!!
But will the tops be nice and smooth? Or will they crack and erupt?
Thankfully, they turned out just fine.
Now I can breathe...
Green Tea Macarons
30g egg white (or 1 egg white)
10g caster sugar
40g almond powder
60g icing sugar1/2 tsp green tea powder (1 tsp for a more intense green tea flavour)
Blend almond powder, icing sugar and green tea powder till fine.
Sift two times. Set aside.
Whisk egg whites till foamy, then add caster sugar and whisk till soft peaks appear.
At this stage, you may want to add some colouring to enhance the appearance of the macarons. The colour fades quite a bit after baking, so your mixture should be a few shades darker than your desired end result.
Continue whisking till the meringue is glossy and stiff.
Fold in almond/sugar mixture in 2-3 batches till batter is evenly combined and somewhat sticky.
Using a #11 piping tip, pipe 1-1.25" circles on parchment paper or silicone mat.
Let the piped circle air dry for about 30-60 min till skins form and are no longer tacky.
Bake at 140*C for 18-20 min.
Now resist the temptation to peel the macs off. Allow macarons to cool completely before removing from parchment paper or silicone mat.
This has got to be the easiest yet tastiest filling ever!
You can simply use Nutella straight from the bottle.
Or if you prefer something a little more delicate, mix some milk or whipping cream into the Nutella and fill those macs!
Now for the most important question: Do you like mini macs or maxi macs?
Me? I like 'em mini.