Another post for the week, this week for some reason, my sweet tooth has been bugging me non-stop, although I must admit that I’ve been pretty much posting and making desserts and sweet treats, but I just couldn’t help it – my sweet tooth has been quite naughty! I wanted to do something quite rustic and nothing too “elegant”.. haha, perhaps that isn’t the right word, but I think you get what I mean. I’ve been thinking how I should style my photography with my macarons – and I end up thinking “simple is pretty” 🙂 and Yes, it did turn out just the way I want it. Simple props, simple napkins and simple lighting!
I had twisted my recipe a bit too just hoping to get that thick, rustic and cracky look, and hence I sort-of “undermixed” my batter – about 15 folds only. IK particularly like chocolate macarons and I love Peanut butter – well, I guess that would be the perfect match. Nothing will go wrong with chocolate and PB 🙂 I also wanted to make them look fat , just a bit different to the normal macaron shapes! Perhaps not everyone’s favourite, but I’m pretty happy with the outcome!
For the shells:
- 100 grams of egg whites ( use room temperature eggs, and aged ones)
- 110 grams of almond meal, sifted
- 150 grams of icing sugar
- 50 grams cocoa powder
- 50g caster sugar
- 2 drops vanilla essence
- 100 grams crunchy peanut butter
- 50 grams unsalted butter
Line two baking sheets with baking paper.
Sift icing sugar, cocoa powder and almond meal into a large mixing bowl and set aside.
Using an electric mixer, beat egg whites in a medium mixing bowl, add caster sugar in 3 additions.
Add meringue to the dry mixture and mix, fold carefully to fully incorporate – it should be a thick but lava-liked mixture – I did about 15 folds.
Place mixture in a piping bag with a 1cm round piping tip. Pipe rounds about 3cm diameter, leaving at least 2cm space around each one. Ensure you end up a little “tip” as you end the piping.
Tap baking sheets lightly on a flat surface a couple times to remove any large bubbles.
Leave to dry for about an hour, to form a “base” to the macarons.
Preheat your oven to 150°C (depending on your oven). Bake for 20-25 minutes.
Carefully test if the base of the shell is ready by gently lifting one. If the shell sticks to the baking paper, bake for another 1-2 minutes.
Remove from the oven and cool on the tray, then gently remove from the sheet and place on a wire rack to cool completely.
- Sandwich the macaron with fillings.
- The thick texture makes the rustic, cracky look to the shell. If you didn’t like this style, keep folding the batter for about 15-20 more folds, this will get the “just right” texture.
- Macarons needs to get “set” in cool temperature to allow it to form a nice “base” to the edges.
- To test if macaron shells are ready, lightly press the surface and if it does not stick to your finger and did not break, it is ready to be placed into the oven.
Macarons shell basic – inspired from Brave Tart