Macaroons Baking Day

After watching the first season of Masterchef and going crazy over Adriano Zumbo's macaroons, I had decided to try baking the macaroons by myself for the very first time.

While I try to hunt down the recipe for making macaroons, I'd read about a few different methods people had use to bake their macaroons. Some of them would boil the sugar and use the sugar thermometer to ensure the sugar syrup is at the correct boiling temperature, while some would just mix the sugar into the mixture without dissolving it.

Adriano Zumbo used powdered egg white for his macaroons however, I was unsure of where to purchase them hence, I did not use any powdered egg white for mine. (Of course! You will excel in yours if you follow all the steps of Adriano Zumbo's recipe)

So, eventually I ended up baking my macaroons using on of the random recipe found online and everyone had commented that they taste awesome haha!



My first Macaroon baking session ♥






Recipes

Macaroon Batter (Meringues)

150grams of almond meal
150grams of pure icing sugar, sieved
150grams of caster sugar
110grams of eggwhite (Estimation of 3 eggs)
A pinch of cream of tartar
Food colour of your choice
Essence of your choice


Method:
- Sieve icing sugar and almond meal into the same bowl. (Alternately, you could grind the almond meal and icing sugar until they very finely grounded..)
- Add a pinch of cream of tartar into the eggwhite and whisk it till they are foamy.
- Add a tablespoon of sugar at a time into the foamy eggwhite and beat until the mixture becomes stiff peak.
(When the mixture becomes stiff peak, you will see a very glossy white colour)
- Fold the ground almond meal mixture , food colouring of your choice into the white mixture.
- Fill up the piping bag with the mixture and pipe onto a baking tray with baking paper.
- Tap the baking trap so that the macaroons will not have the 'pointy' top
- Leave the macaroons to set for an half an hour.
- Preheat fan forced oven (150c) and bake the macaroons for 15 minutes.



Fillings

50ml double cream
100 gram of white chocolate
3 Tablespoon of Baileys (Because I love alcohol !)

Heat the cream in a sauce pan.
Add chopped white chocolate and directly remove from the heat, stir until you have a smooth mixture.
Add Baileys.
Fill the pastry bag and let it cool in the fridge until it is firm to be pipe onto the cooked meringues.