Saturday, 6 September 2014

Peanut Butter&Chocolate Macarons

Peanut Butter and Chocolate Macarons

I always wanted to make macaron, delicate and adorable sweet. Today it's no, rain no humidity which is macarons enemy, blue and clear's macaron's day.
For macaron shells I use recipe from one of my Thai favorite blogger Na Pang Pond(น้าปังปอนด์) which this recipe never failed me.
I love white macarons but in the other way they're brown very easily, normally I bake for 8 minutes then reduce the heat down and then bake for more longer to prevent macaron shells going brown. 
To prepare egg whites or "liquefied" egg white by placing them in a glass container, cover with plastic wrap, cut a small slit on top and sit them in the fridge for several days to loose their elasticity, allowing them to whisk to a higher volume.

Macaron Shells
75 g. "liquefied" egg white in room temperature
50 g. caster sugar
135 g.  confectioners sugar
90 g. almond meal
 white gel food coloring

Chocolate Ganache Filling
50 g. cream
50 g. dark chocolate

Peanut butter (smooth)

Preheat the oven to 150C degree.
For more smooth surface of macaron shells, grind almond meal and confectioners sugar together then sift, set aside.

Whisk egg whites, caster sugar and gel food color with standard mixer-whisk until you reach stiff peaks, then gradually add almond meal and confectioners sugar mix, vigorously fold in together until combine and then you need to adjust the appropriate consistency by using baker scraper or flat spatula, press down from the centre to the side of the bowl and scrape the batter from the side of the bowl to the centre then press down again, repeat for few times until you have the right consistency, some said "flows like lava" a bit tricky but honestly, I never seen lava or magma before so I just pipe the batter into the baking sheet. It should go flat in about a minute. I used to count when I fold the batter to not more than 50 times or it will over mix.
Line baking tray with baking paper, Pipe macaron batter onto the tray. Firm tap the tray 2-3 times against the workbench after piping to remove any air bubbles. I use a toothpick to coax the larger bubbles to pop. Dust with cocoa powder.
Let them dry for 30 mins-1 hour, gently tap the centre with your finger, the batter will not stick to your finger, if still not dry, leave it dry for longer.
 Bake for 8 mins then leave the oven door ajar then reduce the heat to 130C degrees,  continue bake for more 15-20 mins. 
To make chocolate ganache, place cream and chopped dark chocolate in a bowl, microwave for 1 minute and mix them together, if still lumpy put in microwave again for 10 sec.
Once the macaron shells cool, pipe peanut butter and chocolate ganache on one side of macaron shells, sandwich them together, leave them in the fridge for 1 day before serve.