What didn't? Not letting the caramel completely cool before adding the final butter which melted the butter and made the caramel runny.
Vanilla Macaron
110g almond meal
200g pure icing sugar
110 egg whites (left outside at room temperature for 24hours)
30g caster sugar
Pinch of cream of tartar
½ tsp pure vanilla extract
- Sift the almond meal and icing sugar as fine as possible (it would be easy if you had food processor).
- Whisk egg whites until it reaches soft peak slowly incorporate the caster sugar and pinch of cream of tartar. Keep whisking until it becomes stiff peak.
- Add 1/3 of the egg white and vanilla into the dry mix (almond meal & icing sugar) bowl, this is your opportunity to vigorously combine the ingredients together.
- Add the remaining 2/3 of egg whites however only mix enough when it's well combine.
- Line the baking try with paper and pipe the mixture into round 3cms (an inch) leaving 3cms space in between.
- Allow the macarons to sit for 30mins until the top layer dries out (in the meantime complete the caramel recipe)
- In a preheated oven of 140 degrees, bake for approx 10-15mins.
Salt Caramel Butter Cream
140ml thicken cream
125g salted butter (room temperature)
170g caster sugar
- Melt the sugar in a pan (without stirring) until it is brown.
- Then add and mix 65g of salted butter and double cream then set aside to cool.
- Whip the rest of the 60g salted butter until it is soft and then blend in to the cold caramel until it becomes a smooth creamy texture.
- Fill half the macarons with the caramel and then top with a second shell.
Oh and I like to thank Sbuchanan for the photography tips. Notice a difference in my pics?
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