Makes these at home or book a class at Madame Gateaux where owner and pastry chef Noel will reveal insider's tips on making the perfect macaron.
Macaron Part 1
Filling - Green
Tea Chocolate Ganache
Ingredients
3g Green
Tea Powder
85g 35% Cream
(cold)
15g Glucose/Clear
corn syrup
180g White
Chocolate
40g Butter
(room temperature)
Method
In a saucepan, mix the green tea powder, glucose/corn
syrup and cream until it dissolves. Heat it until it’s almost boiled, and
remove from heat
Tip: Sift your
mixture if you still have any lumpy bits.
Pour the mixture into the white chocolate and stir until
chocolate is melted.
Add the butter when your mixture is lukewarm.
Store in the refrigerator until needed.
Macaron Part 2
Makes 2 full trays.
Preheat oven to 290F.
Step 1
150g Diced Blanched
Almond
150g Icing Sugar
55g Egg White
Pinch Green Colouring
Powder
Grate the ingredients finely in a food processor. Add
in a small amount of green colouring powder at the same time.
Step 2
150g Sugar
50g Water
Dissolve the sugar in the water, and boil (without
stirring) to soft ball stage about 245F.
Step 3
55g Egg
white
Whip the egg white until foamy, pour in the sugar
syrup and continue whipping till you get stiff glossy peaks.
Fold the meringue into the almond paste until glossy.
Pipe it onto a silpat-lined baking tray, the size of a quarter. After piping, let it rest for 45min at room
temperature before baking at 290F oven
for about 14-15 mins.
A silpat-lined baking tray
Silpat vs Parchment paper
A Silpat is a non-stick baking pan liner and is highly
recommended over parchment paper when it comes to baking macaron . Macaron
contains a significant amount of egg whites which has high water content. The parchment paper tends to absorb moisture and
may “wrinkle” your macaron. Silpat on
the other hand does not absorb moisture and lets the Macaron dry out
naturally.
Silpat is made of silicone and fiberglass. It’s reusable up till about 3000 times, easy
to clean and doubles as a non-stick surface for rolling out sticky doughs and
candies. Baked goods will easily slide off the non-stick surface without the
need for a spatula.
To clean, simply remove any residue with a damp sponge
or hand wash it gently with soap and water. Avoid cutting baked goods on the
mat to keep the surface free of scratches.
When storing, keep it flat or rolled.
Left to Right: Baking mat, Silplat, Parchment paper
Available at Madame Gateaux.
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