Ingredients:
140 gm. finely ground almond
250 gm. icing sugar
25 gm. cocoa powder
100 gm. egg white - at room temperature
Method:
(1) Blend ground almond, cocoa powder and icing sugar in a food processor till fine.
(2) Whisk egg white till they are white and foamy. Turn the speed up to high adn whip them just until they are firm but still glossy and supple - when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer bowl or transfer them to a large bowl and working with a rubber spatula, fold in the dry ingredients gently into the whites in three or four additions. It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you'll get everything in. Don't worry if the whites deflate and the batter looks a little runny - that's just what's supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter, if you lift with your finger, it should form a gentle, quickly falling peak.
(3) spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" in diameter onto parchment paper, leaving about an inch between each round. Rest macaroons for about 20 mins.
(4) Bake at 180C for 10 to 12 mins.
(5) Remove macaroons from the parchment - they should be removed as soon as they come from the oven. You will need to create moisture under the cookies. Carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. The water may bubble and steam.Allow the macaroons to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and place them on a cooling rack.
(6) Sandwich them with either ganache, butter cream or ice-cream.
recipe adapted from: Chocolate Desserts by Pierre Herme
Aunty, congrats you finally got the feet on the macaroons! Was there anything you did differently?
ReplyDeleteJam,
ReplyDeleteI tried again today when I couldn't get the feet yesterday. I didn't know that the feet was so important till someone told me yesterday and so I get the feet today...
I realised my batter was too watery and so today I cut down the egg white.
rgds
Very nice feet, Lucy! I read up somewhere it is not easy to make these.. also not easy to get the feet...Congratulations..
ReplyDeleteregards,
eileen
eileen,
ReplyDeleteactually it's not that difficult either.. Don't be put off by that remark.
rgds
Congratulation your macaroon have feet!!
ReplyDeleteDizzy
Yes, the feet is very important in macaroon making. Thumb up Yochana.
ReplyDeletergds
kwa kwa
My gosh, everyone is becoming macaron-crazy!!! Even Robyn in The Girl Who Eats Everything, ha ha!
ReplyDeleteThese look amazingly like Pierre Hermes' and I heard they are the BEST macarons ever-yours must be very good too.
As for the teflon baking sheet, its ounds expensive... Guess I'll have to continue eating parchment-paper-bottomed macarons...
Cheryl :)
wow aunty you're great! you can figure that out in a short time? alot of people attempt macarons hoping to achieve feet, but they can try dozens of times using different recipes but still fail. you can simply do it by just "cutting down the egg whites". congrats aunty!
ReplyDeleteby the way, can you share the recipe?
hi sharlyn,
ReplyDeletewill post later but please judge yourself when you fold in the egg white. Too thick becomes meringue and too watery...no feet.
rgds
Lucy, u are very humble :) I think not easy lay.. but will try someday... I've got a recipe from Karen(sauleng), but dun think have the same "talent" as both of you..
ReplyDeleteregards,
eileen
eileen,
ReplyDeletekaren is very good in her baking. I'm sure she can teach you. Jocelyn shu will be teaching in Shermay school.
rgds
Oh aunty...pls share recipe!! my macarons are always failures.
ReplyDeleteaunty lucy....hmmm...i'm very amateur in this. what is feet?
ReplyDeleteis this texture like cookie?
Hehehe, I already sign up for Jo's class. This is my favourite dessert. Die die must learn.
ReplyDeletergds
kwa kwa
aunty.. what is this feet everyone is talking about?
ReplyDeletehi aunty lucy..lovely macaroons. Unfortunately i have not bake a mocaroon before or had a chance to try one before...how does it differ to other cookies. And what does 'feet on the macaroons' actually means?
ReplyDeleteAunty Yochana,
ReplyDeleteDo you have to spray water under the parchment once it is baked while it is in the cooling process?
Dizzy
Yes Dizzy,
ReplyDeleteYou have to do that to make the macaroons have a moist feeling.
rgds
Hi sue,
ReplyDeleteMacaroons have a chewy feeling when you bite into it. Though it's very sweet but it taste wonderful with the nuts and the filling. The feet is like a skirting for the cookie...mmm..I think it's just for aesthetic value only.
rgds
pink,
ReplyDeleteat the base of each macaroon is a protruding jagged look like a skirt which they called it as feet.
rgds
Wow.. Aunty Yochana,
ReplyDeleteYou are really great at baking.. it seems that nothing is hard for you and your Chocolate Macaroon really look great! May i ask where you do get reference for all those macaroons that you made? Any good recipe book on this that you can recommand cos i also wish to try this little cutties out... :)
Hi aunty, pls post the recipe for your chocolate macaroons. Pls!
ReplyDeleteomg!!! you did! love your spirit! never says die! wonderful so when can I taste it? wink
ReplyDeleteEllenamummy,
ReplyDeletetry this book: chocolate desserts by Pierre Herme.
Thanks angeline, puay leng and preciousmoments for your compliments.
rgds
thank u aunty for the recipe. Been wanting to make these since looking at yr pics n furthermore hv not try one before.
ReplyDeleteBeating egg whites is not an easy tasks for me n i'm still learning from mistakes.
In this recipe , the whites have to be whip foamy meaning it does not need to be soft peak at all issit.
It only takes like 1-2 min to get the whites to be foamy, is this how long i should wait before adding the dry ingreadients.
I'm sorry if i'm ignorent bout yr instrution in this recipe as i hv only beaten egg whites in their soft peak and stiff peak stage.
thank u
Thanks AUnty Lucy for the recipe .. makes me feel like trying too, but I am confused over this :
ReplyDelete"(6) Remove macaroons from the parchment - they should be removed as soon as they come from the oven. You will need to create moisture under the cookies. Carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. " = means we must remove the macaroons from the paper, lift it up and spray water on the bottom of the paper, put macroons back to rest for 20mins?
So sorry, I am really slow in this
God Bless,
Kellie
Hi Kellie,
ReplyDeleteWhat I did was, I remove the whole tray from the oven. (Do not remove macaroons at this point cos it will stick to the parchment paper). Throw some water underneath the paper and move the paper so that other parts will get the water too...just to get some moisture for the macaroons. Sit there for a while then you can remove the macaroons. I have tried not throwing water at all. Let it cool on it's own and the macaroons still come out nicely from the parchment paper.
rgds
Sue,
ReplyDeleteWhisk the egg white till stiff peak but not dry. That means they are not overbeaten.
rgds
hi aunty lucy , managed to try out the recipe asap and i think i did okay but my macaroons hv little feet instead of the bigger n obvious feet...anywhere i can improved on?
ReplyDeleteI still hv leftover of almonds meal, do i put them in the fridge.
Btw , do i keep the macaroon sandwish with ganache in the fridge or not?
thank u
hi sue,
ReplyDeleteafter receiving your question about the egg white, I have typed a more detailed version of how the egg white should be done.
You're good for a first timer. Keep up the good work...there are those who doesn't even have a little feet.
Keep the ground almonds in the frige and keep your macaroons in the fridge. The ganache will set and the macaroons won't turn soft and soggy.
Try again and see whether you have bigger feet.
Thumbs up anyway.
rgds
Auntie Lucy,
ReplyDeleteU didn't use silpat for this?
Just baking tray and parchment paper? Possible?
Thanks!!
thanks aunty lucy for a more detailed version and a better undertanding to beginners such as myself n others.
ReplyDeleteBtw can u kindly share the bitter chocolate ganache as my ganache is not ideal as it's very watery n will not spread properly.
thank u
Hi Anuty,
ReplyDeleteThanks for the recipe. My daughter after drooling over ur macaroons picture,she's so happy to see the recipe as she learned from the story bks about the delicious macaroon but never tried any. So I will try to make her some.Do u think using silicon baking sheeting without parchment paper make it easier to detached?
hi aunty lucy , i hv posted my macaroons pic at IK , thanks for th lovely recipe.
ReplyDeleteThis morning i took them out from the fridge , but when i hold it up it tend to stick to my fingers, is this normal?
I would like to make the coloured ones as i hv lots of leafovers of lemon curd. How do i go about it?
Can i use the same recipe but omit the cocoa powder issit. Should i subsitute it with all almond meal and when do i add the colouring.
thank u
hi aunty,
ReplyDeletei tried your recipe today and sad to say my macaroons don't look half as good as yours... some problems i got were: 1) my batter was lumpy instead of a smooth consistency and there were small lumps of chocolate and icing sugar despite me folding in for a very long time, 2) they appeared cracked instead of the smooth surface you have when baked; 3) they didnt have feet at all! :( was wondering what i did wrongly and i need some troubleshooting pointers...
thanks so much~ :)
Hi emily,
ReplyDeletedid you blend your ground almonds with the icing sugar? You can also sieve it so that it's more fine and easy to fold into the egg white. It shouldn't be lumpy. Try again and don't give up. Bakeries are selling at S$1-60 each which is really very expensive.
These macaroons are very naughty aren't they?
There were many out there who tried this Pierre Herme's recipe and some made it and some didn't. I did it though....can't understand how and why? I know Dizzy used this recipe and she did it beautifully cos she posted into IK.
I guess you have to keep trying Emily...one day you'll get the feet.
Hi sue,
ReplyDeletefor lemon macaroons, add in some lemon paste and omit the cocoa powder. Actually there's 25 gm. of cocoa powder, u subsitute with sugar. Use 30 gm. of icing sugar to whisk with the egg white and then mix with the rest of the ingredients and don't forget your lemon paste and a little lemon yellow colouring.
rgds
Hi Yim,
ReplyDeleteI've not tried using the silicone paper but you can give a try.
rgds
Hi cherie,
ReplyDeleteI didn't use Silpat for this. You can see in my oven that I am using a kind of Teflon paper... My friend bought it for me from JB. RM20 per piece.
rgds
Hi Auntie Yochana,
ReplyDeleteI am a long time fan of your blog and remember your first post on macarons. There was no feet at all, but now all your macarons have beautiful feet.
Hope you don't mind sharing what you have learnt in your experiments.
I have heard that silpats, double baking sheets or insulated sheets help to develop the feet as they prevent the macaron base from heating up too quickly.
Could this be the secret?
Thank you!
Hi Maverick,
ReplyDeleteto tell you the truth, I've never used a silpat before. I just bought one but haven't open ceremony yet.
I also use normal tray and teflon sheet to bake only.
rgds
Hi Aunty yochana
ReplyDeleteWanna ask whether did u use a Silpat to bake those lovely maracons??
Cheers
saori
Hi saori,
ReplyDeleteI did not use a silpat...I used teflon paper. Cheaper...
rgds
Aunty Yochana,
ReplyDeleteSorry for so many questions.
Did you get higher feet using teflon as compared to just ordinary baking paper/parchment?
Thank you.
hi aunty lucy , may i ask if the macaroons after putting them in the fridge the next day , they goes a little soft and sticky on the outer skins. Is this normal for macs?
ReplyDeleteI would like to b adventureus n try making the pistachio macs..do i omit the almound ground.
thanks u
Hi sue,
ReplyDeleteMacaroons when it's just baked, it's crispy on the outside and chewy in the inside. Normally it will turn soft the next day if it's not chilled. If it's chilled, it's not soft but not so crispy too. They will turn soft at room temperature because of the fillings. So pipe in the fillings when you are about to serve, chill for about 10 mins. before serving.
rgds
rgds
hi aunty,
ReplyDeletemay i know how many eggs do u need roughly to get 100g of egg whites?
thx=)
Hi esther,
ReplyDeleteIt's about 3 to 4 eggs depending on the size of the eggs.
rgds
Hi aunty, how much egg whites did u use? U meantioned earlier tht u cut down the whites to gets the pretty high feet. Hope u can advise quickly cos im dying to try making this beautiful macaroons!
ReplyDeletebecky
Hi Becky,
ReplyDeleteUse the recipe that I've posted. I used 100 gm. egg white which is about 3 - 4 eggs.
rgds
Hi aunty, i tried the recipe twice this morning but ended with chocolate brownies both times :( Dunno wht happened - i gently folded like instructed but the batter is so thick although i did fold it for a long long time, it still didnt turn a little runny. It had feet though but was dense n crack on top. Could u please advise wht went wrong?
ReplyDeleteBecky
Hi Becky,
ReplyDeleteI really don't know what is wrong. I only made macarons recently and doesn't have much experience to tell you where you went wrong. I did this recipe which is Pierre Herme's and it turned out beautifully.
rgds
Hi Aunty,
ReplyDeleteDo you have the recipe for the Ganache filling for the Macaroons?
Can you post it?
Thanks,
Cyndi
Aunty,
ReplyDeleteCan you send me the Ganache filling recipe to my email address
cyndi_see@yahoo.com? Thanks!
Hi Aunty Lucy.
ReplyDeleteSorry, I will "kaypoh" a bit and answer Becky's question.
Are you using pure confectioner's sugar or icing sugar? This means that the icing/confectioner's sugar should not have any starch added to it.
If the sugar has added starch, it might explain why the batter doesn't turn runny and remains thick even if you mix it for a long time.
Hi Karen,
ReplyDeleteWhat brand of icing sugar did you use? Can you recommend?
BTW, I've sent a mail to you through your blog, did you receive it?
rgds..aunty
Hi Aunty,
ReplyDeleteThanks I have receive the filling recipe from you thru email. So, for the coffee flavor, I just substitue with coffee emulco?
Thanks,
Cyndi
Hi Aunty Lucy,
ReplyDeleteFor some reason, the previous comment I posted didn't go through. Anyway, here it is again.
I used SIS icing sugar or grind my own using coarse or granulated sugar. If you grind your own, be sure to sift it afterwards.
Oh Thank you so much for your info Karen.
ReplyDeleteYes I suspected SIS icing sugar should be pure cos everytime if I don't use it fast enough, it hardens into a lump.
Thanks...see ya.
rgds
Yes cyndi,
ReplyDeleteadd some coffee emulco or just stir some instant coffee powder with a tsp of hot water and mix into the ganache.
rgds
Hi Aunty.
ReplyDeleteWould you mind sending me Ganache filling recipe? (runwayxdecay@gmail.com)
I would be eternally grateful.
Heh I will try to make a successful batch of macaroons with this recipe you posted. I didn't know feet was so important, I'll take note of it when I bake again. :)
Here's the recipe for ganache:
ReplyDelete230 gm. bittersweet chocolate
250 gm. dairy whip cream or heavy cream
60 gm. unsalted butter
Microwave the cream then pour onto the chocolate and stir till smooth then add in unsalted butter and stir. Set aside to let it thicken.
rgds
Lucy,
ReplyDeleteI've feet on my macaroons but how come the centre is soft. some of the centre sticks onto the baking paper. If I want to do the green tea macaroons, how much powder do I add? Also, how do I keep it? Thanks Lucy.
Thanks,
Wendy
Hi Wendy,
ReplyDeleteUse silpat mat so that it doesn't stick. If it's not cooked, just bake another 1 to 2 mins. more.
rgds
Hi Lucy,
ReplyDeleteCan I check how long can I keep the macarooons with filling in the fridge?
Did you ever attend any cake making course conducted by a very funny lady by the name winnie near beach road? Can't remember the name of the studio. I was there then and there was this kind lady who is also a particpant who would always cook something for us to eat. I thot it might be you.
Regards,
Wendy
Hi Wendy,
ReplyDeleteI think you're talking about Sin Lit at Beach Road....I did attend Winnie's bread class but it was the evening class. If I'm not mistaken I think it more than 4 years ago. Am I right? I can't remember whether I brought my bake stuff there.
rgds
i have a hunch it is you. Did you bring cooked food like fried chicken wings, etc to feed us? Are you wearing spectacles, small build?
ReplyDeleteHi Wendy,
ReplyDeleteI only wear reading specs thos you're right I'm small built. I don't think it's me cos I've never brought any chicken wings to classes...only cakes.
rgds
Hi Lucy
ReplyDeleteI have tried twice in baking the macarons.. first time was a real disaster.. heheh.. all black..the second time it turns ok.. but it doesn't have the shining top and the feet... but I'll try again and again.. hehehe. coz I like the taste... too bad it doesn't have a long shelf life.
Yours are great.. I love it.
Hihi aunty Yochana
ReplyDeleteMay I ask u a few qns?
(1) When i try to sieve the almond meal n icing sugar, its pretty coarse. Do u tink i shld grind it again?
(2) Do i need to "dry" ( bake) the almond meal in the oven before i stir in the egg whites?
(3) Do i need to leave the oven door ajar for the first few mins of baking?
(4) Which rack Shld i bake th macaroonS?
Hope to hear from u soon Aunty Yochana =D
Cheers
Serene
Hi Serene,
ReplyDeleteYou can blend your coarse meal and sift it again. No need to dry bake the almonds. No need to keep the oven door ajar and bake in the center of the oven.
rgds
hi aunty,
ReplyDeleteI am still abit confused abt the last part...Is it i remove the whole parchment paper with the maracoons still struck on it from the tray then spray warm water on the underneth of the paper then leave it alone for 20mins before peeling the maracoons off? Thanks for your advise.
Hi xavier,
ReplyDeleteyes, you're right but lately I stopped spraying water , lazy is the main reason and it's good.
Use silpat mat and it solves your problem of peeling it off.
rgds
hi aunty,
ReplyDeletethanks for your reply! hee..me is actually xavier's mummy, Ivy.
Silpat mat, where can i get? What's the price of it like? Thx!
Hi xavier mummy,
ReplyDeleteyou can get silpat mat from Shermay cooking school at Chip Bee Gardens, same row as Pantry Magic.I think it's about $49-00 per piece. You have to make sure that the silpat mat can go into your oven.
rgds
dear aunty,
ReplyDeletethanks...
i was at bakerzin last nite..Spend $1.50 per macaroon **roll eyes**. I better try to learn make it myself before i go broke buying from there.
Dear Aunty Yochana,
ReplyDeleteI made the macaroons today, its got feet. Am so happy, but after baking for 12 mins, the bottom is still damp, so i continue baking, but now its too hard. When is the right time to remove the macaroons from the oven ? I used silicon mat to bake.
Thanks
elizabeth
Hi elizabeth,
ReplyDeleteIf it's damp, continue to bake but bake another 1 - 2 mins. don't overbake. It will become meringue instead.
Nevertheless, congrats on the feed thingy.
rgds
Dear Aunty Yochana,
ReplyDeleteTks for your reply. Will try again. So when the morocons are out of the oven, & when i remove then from the silicon mat, will the base be still soft, then when its cooled, it will harden up ?
Tks,
elizabeth
Hi Elezabeth,
ReplyDeleteUse your finger to touch the top of the macaron to check whether it's cooked. If it leaves an impression, then it's uncook. When the macarons are still on the mat, it will continue to cook a little but not too much. Precise timing is important. Use 160C and bake for about 12 mins. to 15 mins.
rgds
Good day Yochana,
ReplyDeletefirstly, what a gorgeous & yummylicious macarons! thank you for sharing with the tips & tricks.
I have a question though... the macarons are bake in normal heating process in this recipe - not using fan-forced yes?
Thanks in advance...
Best wishes.
SFong
Hi Sfong,
ReplyDeleteJust use 160C for about 10 to 12 mins. normal oven temp. No need to use fan mode.
rgds
any replacement for egg?
ReplyDeletehi nikki,
ReplyDeletethis definitely needs egg white. No sub.
Think most of my cakes need eggs. So sorry, don't have much eggless cake.
Try making scones, cookies and bread - some of which do not need egg.
rgds
waw.....i really love the chocolate macaroons....how you make that perfect?? T_T....I tried but still can't get the feet out T_T....God bless you...
ReplyDeleteDear lucy,
ReplyDeleteI'm not good in words, your macarons recipe is the best!
i've 3 recipes on hand, but your's is the best! first attempt already have feet, only need to adjust my oven temperature and pay attention to the macs texture.
thanks for your guidance, pls find my macarons pictures at:
http://myhumblearts.blogspot.com/search/label/Macarons
all credit back to you !
takecare!
hi n2inpink,
ReplyDeleteI think I should say "Well done" and it's through your perseverance and determination that makes u achieve your results on the Macarons. As I've said "Practice makes perfect"..
Congrats and I'm glad that you can follow my guidance.
Wow..I noticed you give classes too.
Rgds.
So perfect - first time visitor, Aunty(since I c everyone referring you thus!). How should they look when they are out of the oven? Crusty or slightly soft?
ReplyDeleteHi sunshinemom,
ReplyDeleteIt should be a little chewy but make sure it's cooked.
rgds
you are really a wonderful home baker, i have read all your post! I am learning to do "macaron" and discover your blog, just wanted to get your help about the macaron, do i really need to wait for the skins not sticky then pop into oven? because sometimes take about 30 minutes, sometimes longer. would appreciate you could let me know. Thanks...waiwai
ReplyDeletehi waiwai,
ReplyDeleteYes I waited for 30 mins to let it dry the surface and when I'm in hurry, 20 mins. will do.
rgds
This was my first try, no feet but atleast they were chewey on the inside...
ReplyDeletethey were a little flat though... and not very round since I had to make them with a spoon instead of a piping bag. it was a bit of a failure :(
any help?
Hi wistaire chan,
ReplyDeleteDid you use silpat mat? You need to practice a couple of times to catch it.
rgds
Hi Yochana,
ReplyDeleteDiscover your recipe of Chocolate Macaroons by accident! And I'm determined to try it! hehe
By the way, is it ok that I just bake the macaroons on baking paper? Cos I find it too costly to buy the silpat.. Any suggestions? Thanks thanks!
Carrie
Hi Carrie,
ReplyDeleteDo you have teflon paper or silicon paper? Greaseproof will make it stick to the paper and you'll find it hard to dislodge it.
rgds
hi aunty yochana,
ReplyDeleteI am a new fan to your blog. Your macaron looks great! I have been trying to bake macarons for many many times, but never succeed. I had also tried the PH recipe that u posted, but also failed. I think the problem lies with my beating of egg whites and folding. I only tried PH method once, because this recipe does not use sugar when beating the egg, which i realise i can never reach peak, so i have been trying with recipes that uses sugar to stablise the egg white.
I have tried the various stages of beating egg whites, soft and the stiff peak, all the same results. As for the foldind also the same, some i fold till just mixed, some i fold lesser some longer. But again all the same result. Therefore i really don't know what when wrong.
Any advice for me? I really want to bake a successful macaron. Thank you.
hi Jas,
ReplyDeleteLooks like you need to attend a class session on macarons. Judy Koh from creative culinaire and Jocelyn shu are teaching the macarons. One session with them will solve all your testing problem which cost a lot of money.
rgds
hi aunty yochana,
ReplyDeletethanks for the suggestion, as i didn't know that there is macaron making classes available.
Btw, aunty yochana, do you conduct any classes yourself? Because your macarons looks beautiful! :) And do you sell your macarons?
thanks & regards,
Jas
Hi Jas,
ReplyDeleteyes I do sell macarons.
rgds
hi aunty yochana,
ReplyDeleteGlad to know that u do sell them! where can i purchase your macarons? How much per mac? What are the flavours available and what's the minimum order?
regards,
jas
Hi Jas,
ReplyDeletegive me your email address. I will send the prices to you via email.
rgds
hi anuty yochana,
ReplyDeletemy email is jaskhor@gmail.com
thanks & regards,
jas
Hi aunty yochana, your macaroons are soooo pretty. i cant get mine to look like that -mine just puff up and eventually flatten out & dont get crusty (or if its crusty its hard like biscuit already). can help me with some questions that have been bugging me?
ReplyDelete1. do u bake these in an aircon kitchen? - i heard humidity affects the feet.
2. u mean if there is less egg white it is easier to get feet?
3. have u tried to cut down on the sugar - does it work?
btw someone asked about the expensive silicone mat, Poon Huat at Chip Bee Gardens sells silicon baking SHEETS as well as baking MATS (more ex), the sheets are big enough for 2 medium size trays and cost less than $5. its quite thin so you can cut it to fit your tray - not sure how long it will last tho as i've only just tried mine out = )
thanks for your time aunty, i'm on experiment 4 of macaroons but its improving... except for the lack of the crust & feet = (
thank you,
fridge full of experiments = P
hi fridge full of experiments
ReplyDelete(1) I don't bake in aircond room tho I have aircond in my kitchen. I don't use aircond to dry my macarons. i just leave it at room temp for 20 to 30 mins.
(2) I'm not too sure about less egg white. I just follow my basic recipe after that.
(3) I didn't buy from Phoon Huat. I bought the Silpat mat from Shermay cooking school at chip bee gardens near phoon huat.
Keep trying and you'll get it.
rgds
Hi Aunty Yochana,
ReplyDeleteThank you for the reply. Will keep trying.
rgds
hopefully fridge with no more dodgy experiments = )
Hi Yochana
ReplyDeletedo you conduct classes for macarons? would love to learn from you :)
Aunty, my macaroons doesnt puff up. What should i do ?
ReplyDeleteHi Ashley,
ReplyDeletefor Macarons, better to attend class. You need to see the texture and how it's done...
rgds
Hi,
ReplyDeleteAunty, then did you go for classes to learn making macaroons? cos they look so professional!
HAHAHA
ReplyDeletefunny thing is I did not attend any class...after this choc macarons I tried by P hermes...I started practicing till today.
rgds
Hi Aunty,
ReplyDeleteI am admiring your macaroons, do you have the fillings recipes to share which does not require refrigeration cos butter cream tends to melt and soften easily. How to store freshly baked and filling macaroons. thanks you
Fan
hello yochana
ReplyDeletehow do i get smooth tops on my macaroons- Mine also cracked a little.
thanks Julia
hey,
ReplyDeletedo help me out. this is the first time im baking chocolate macarons. they looked like brown pebbles, no shine on the cap or feet. but when i piped it and left it to dry, the macarons looked shiny on the top. how do i get the shine on the cap and feet? the feet didnt develop, cuz i didnt fold enough? but the thing is, the macarons are crispy on the outside and chewy on the inside. so i guess the problem is just the look of it. thanks for the help! =)
Hi,
ReplyDeleteI'm using the small kind of oven for simple homebaking, about 12-inches wide? Will macaroons baking be affected? Will small ovens be unable to yield successful macaroons? Thanks
Joyce
Hey ladies
ReplyDeleteI recently had my mac-attack. I live inFrance and I fell in love with macaron the very first time i ate them.
my first few attepts were complete failure. After seeing a clip on youtube from a chef, i finally understand the consistency. You should stop folding when the mixture falls back slowly in the bowl when you lift the mixture with your spatula. The lines that formed from the fold mixture should disapper in within 30
seconds.
http://www.facebook.com/album.php?aid=165838&id=535673337&l=e4db17f114
I would like to share also a few tips. I weight my egg white. If you could age your egg whites for 24 hour in room temperature. The creator of Macaron - Pierre Herme, explains that this help the liquified the egg white.
I normally use 40g egg whites, for 50g icing sugar, 30g ground almond, and 30g castor sugar for the meringue.
These are some macarons i made : http://www.facebook.com/album.php?aid=165838&id=535673337&l=e4db17f114
:) It takes few practice to get this right, but it's fun making them!
Some small tips when making the macarons is to crack the eggs refrigirate them for an hour or so before storing them in room temprature for a day this will help the eggwhite to get the right consistancy and I then when making the batter follow Kim's tips above it I couldnt have said it better my self. After spritsing the macarons on to the trays let them rest up to 60 minutes in room temprature...doing these things will give a smooth and nice surface and feet when baking...in our bakery we make about 500 ie 1000 shells of Macarons everyday.
ReplyDeleteYour macarons' "feet" is not the correct feet. The correct feet should be high and the shell rest on top of the feet and not at the side of the feet.
ReplyDeleteIt is not that difficult to do. Make sure its the right consistency and right temperature.
Keep up the good work in trying. You'll succeed on achieving the correct feet soon.
All the best.
S.
Hi anonymous
ReplyDeletethat was my first successful macaron which I made years back.
thanks.
rgds
Hi Aunty Yochana,
ReplyDeleteI tried this recipe today and faied. the macarons has no feet at all and the top part cracked. not sure why. I followed the recipe to the tee.:(
may I know do you teach macarons?