Until this year when macs suddenly appeared in almost every local blog! Many ppl were baking and of course some succeeded, some failed. And it's only till then that I came to know that it's actually called macarons! (the taiwanese blog is in chinese mah!). And armed with this info, I started searching the internet for mac recipes. Still I can't make myself bake a batch of these... I duno why, maybe it's the fear of failure? maybe it's just plain laziness....
Images of macarons appeared everywhere I turned... so much so that it came to a point where I felt I must really give it a try again.
Based on what I've gathered, there's 2 ways of making this tooth-achingly sweet dessert. There's the usual whip-the-egg-white way and then there's the italian meringue way, which produces a very stable batter and some even commented that it's a fail-proof method. I decided to try the italian meringue method... (no prizes for guessing why). But then I realised that it means I need a candy thermometer! After asking ard and Elyn highlighted to me that the thermometer will turn into a white elephant 'coz there's no much use of it besides making candies, I did not get one. So how would I know if the sugar syrup had reached a certain temperature, u may ask.... well, I just eye-ball it! haha.... What I did was to let the syrup come to a boil and continue to let it boil for ard 1 min. Then I added it into the egg whites. Well, it worked! Then came to the part where I started mixing the grounded nuts and sugar into the egg white. I din know how to gaudge if it's to the correct texture. I read that the batter had to be like magma! Ermm... tat's a BIG problem to me 'coz the only time I see magma was on Discovery channel! *laughs*.... so again I had to trust my instincts.... Finally I piped the batter onto the baking trays, gave it a few raps to get rid of air bubbles and left it facing a fan blowing at full speed. When the surfaces no longer feels sticky, I sent it into the oven....
You can't imagine how happy I was when I spotted the "feets"! I was so happy that I was yelping away in the kitchen! and that was 11pm at nite. DD got up from her bed, all beary-eyed and came into the kitchen and asked "Mommy, what are u doing? why are u so happy?" *LOL*
After sending 2 trays of the plain hazelnut and almond (I ran out of almonds, so I added hazelnuts to it) macs into the oven, I decided to be more adventureous and added green tea powder to the remaining batter. Topped it with white sesame seeds as I din have any black ones at home.
Here's the results of my MONTHS of research and proscrastination.....These chocolate ones tasted just like (i hope!) what a macaroon shd taste (Read somewhere that the surface shd be crisp while the insides are chewy).... I used 62% bittersweet chocolate as the filling.
The green tea ones turned out softer in texture. But I love the pastel colour.... maybe I din add enough green tea powder, the geen tea taste was not distinct. However, I liked these more than the chocolate ones!