Monday, 4 March 2013

Assorted Macarons Part II (马卡龙 II)

自马卡龙Part I,就说好了马卡龙Part II见。还是周老师的食谱,但是尝试了不同的口味和装饰,也参考不同书籍和做法,所以用了比较长的时间来整理贴子。没错,一个小小的甜点,讲究的重点和步骤怎么就那么的细腻,就算是师傅也偶而要有出错的时候。我就是这么安慰自己,不要紧,有一两盘出现“火山爆发”症状或呈现小瑕疵,也算是一种学习和过程。

看到Pierre Herme说,其实马卡龙外壳本生不需要多加口味,外壳是给马卡龙texture,而夹心是给于味道,所以只要在夹心多加心思和注入不同口味,就能提升整个马卡龙的口味了。再说,如果把水性香精加入马卡龙糊浆里,会造成过度潮湿也破坏了马卡龙组织。

那一盒Assorted macarons昨天拿去ward的同事分享,大家都很开心看到马卡龙。看吧!马卡龙就是这么扣人心弦。 吃了过后我们几个跑去量血糖。。哈哈,真的吃时开心,吃后担心! 所以嘛,马卡龙是饭后的小小甜点,千万别把它当饼干这样拼命吃,那样的话真的要多多担心了!

这里也和大家分享了一个马卡龙搅拌糊浆的video clip和一个相当完整的trouble shooting guide。希望看了过后更有信心把马卡龙做好。

Ground almond 40g
Icing sugar 40g  

Aged egg white 33g (about 1 egg white)
Icing sugar 40g (I used 35g)

1. Combine ground almond and icing sugar in food processes and pause until the mixture is fine powder. Sift the almond meal and icing sugar twice, discarding any almond lumps that are too big to pass through the sieve.

2. Place egg whites and cater sugar in a dry clean bowl.  whisk until formy and add 1/3 caster sugar, whisk until sugar dissolved and add in another 1/3. Finally add in  final 1/3 and whisk for another minute until stiff peak.  Add gel food colouring and continue to whisk on until the colour is mix evenly. (Do not over whisk egg white)

3. Fold into the egg white into almond mixture.  The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.

4. Transfer mixture to the piping bag fitted with a plain tip (1cm).   Pipe onto trays lined with baking paper (I prefer 5cm round macarons size) . Lightly tap the trays. This will help to remove any air bubbles from
the mixture and ensure a smooth macaron.

5. Allow to stand for 20 minutes until a “skin” forms on top of the macarons. Use  your finger to touch the top of the macarons. I should be dry and does not stick to your finger.

6. Preheat the oven to 150 degrees C. Once put your baking tray in the oven, reduce temperature to 130 C and bake macarons for 19-20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer. Allow to cool completely on the trays.

Different Ganache Bases:

Dark chocolate base
70% chocolate 110g
or 55% chocolate 125g
Pouring cream 100ml
Butter 25g

Milk chocolate base
Milk chocolate 150g
Pouring cream 100ml
Butter 25g

White chocolate base
White chocolate 200g
Pouring cream 100ml
Butter 15g

How to Make Ganache
1. Chop chocolate into small pieces
2. Bring the cream to the boil.
3. Pour the hot cream over the chocolate. Combine using a whisk. Cool a little
4. When cool to 40C incorporate the diced butter. Combine well so the ganache is smooth.

Sakura Macaron:
1. Soak pickle sakura in water for 4 hours, dry them on kitchen tower (must dry completely to avoid adding moisture to macaron shells)

2. Gently place one dried sakura on piped macaron (Because the macaron batter still not dry, sakura petal is easy to stick onto it).

3. Soak dried cranberry with rum for a few hours, drain cranberry and place on kitchen tower to absorb extra moisture. Chopped and fold it through the dark chocolate ganache.

4. Sandwich macarons with rum cranberry dark choc ganache.  

Green Tea Macarons
1. Replace 8-10g of ground almond with green tea powder. Then follow with the the rest of the steps.
2. Oreo & Orange Macarons (Jaffa flavour)
Crush 1 oreo cookie until fine. Sprinkle some crushed oreo on top of the piped macaron (before it dries).

3. Grate some orange/ mandarin zest onto dark chocolate gananche.

4. Sandwich macarons orange ganache.

Japanese Mayo Chocolate
1. Add 1 tbs of Japanese Mayo to 50g of dark chocolate ganache. Inco-oporate until smooth

2. Sandwich macarons with mayo chocolate ganache

Recipe refer:周老师的美食教室
Ganache recipe refer:Secrets Of Macarons & Li Shuan aka Helena's Kitchen