macarons aux framboises et au citron

J'ai finalement pris une leçon de Macarons..

Stencils

Recette

Macarons (aux framboises x 10pc, au citron x 10 pc)

Ingrédients

Part A

Egg white (cold) x 1 40g

Caster sugar 16g

Cream of tartar 1/8 tsp

Part B (Mix and Sifted)

Icing sugar 77g

Ground almond 50g

Hollinger Color Raspberry Red as appropriate

Raspberry Macarons

Add egg white into caster sugar and cream of tartar, whisk well and place in fridge at least half an hour (overnight ok), set aside.

Whip egg and caster sugar and cream of tartar by medium speed (#3) till frothy (not firm). Add Hollinger (colour raspberry red) to mix well (speed #1). From this point on act quickly now !

After sifted the icing sugar (in fine sieve) and almond (in rough netted sieve) twice, add to the mixture all at once and quickly, mix well .

Mix (first press-mix quickly, then fold gently and quickly) until the surface of mixture become shiny (important - still moist, not dry; still runny, liquid, dropping but with bubbles).

Use 1cm (3/8”) piping bag to pipe 20 small round shapes (using stencil). The diameter is about 3com. Drop the tray twice on the table.

Let them rest for 30 minutes (at room temperature 20ºC, with aircon if necessary) until the surface becomes dry (not too moist and not too dry).

Preheat the oven to 170ºC.

Put an extra baking tray at bottom of your tray of macarons (bake with 2 trays at the same time). Bake for about 13 minutes. Take away the bottom tray. Continue to bake for 1-2 minutes at last. Let evaporated completely.

NB the oven must function well with even heat (this might mean an oven with a larger volume)

NB if too dry they will burst… To unmould, test with lifting the baking mat, if still sticky, bake a bit, if it comes off, then ok.

NB: the surface crust of the macarons should taste crunchy but the macarons themselves should be soft (but not too soft) and have a “toffee” in texture.  

Raspberry Fillings

Raspberry purée 50g

Or fresh raspberry pressed into purée and sifted

Corn starch 4g

Almond paste 50g

Unsalted butter (at room temperature) 20g

Whisk well a little bit of raspberry purée and corn starch. Then add the remainder of puree to mix well.

Boil the raspberry mixture on high heat, stir well when it boils

Whip the almond paste with half of the unsalted butter in medium speed. Then add the remainder butter to continue whipping in medium speed until it becomes light in colour.

Mix with a spatula the raspberry mixture when it is still warm with the almond paste

Lemon Jam

Lemon zest ¼ pc

Lemon juice 15 ml

Caster sugar 15g

Whole egg (1/4 pc) 14g

Egg yolk (1/4 pc) 5g

Unsalted butter (cool and sliced) 8g

Almond paste 50g

Unsalted butter (at room temperature) 20g

Whisk well the whole egg and egg yolk

Boil lemon zest, lemon juice and caster sugar. Sift it and mix will the whole egg with a spatula.

Mix with a bain marie over heat and still well until it thickens. Mix with cool diced unsalted butter and move away from heat.

Whip the almond paste with half of the unsalted butter in medium speed. Add the remainder butter and continue whipping in medium speed until the colour lightens.

Mix with a spatula the lemon jam mixture when it still warm with the almond paste.

Montage

Then put the macarons together with the fillings.

Dégustation

The best macarons are to be refridgerated for one to two days, and eat at room temperature.

oOo