This time i have tried the recipe from http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html. which is as follows:
5g dehydrated egg whites
28granulated sugar
225g icing sugar (sifted)
125g ground almond (sifted)
100g egg whites
The main difference between this recipe and the one i use normally (besides measurements) is that this recipe uses dehydrated egg whites. I bought mine from Sainsbury's.
1. Use a fork to mix the egg white powder and granulated sugar till thoroughly mixed through.
3. Beat the egg whites till frothy and add in the egg white powder and granulated sugar mixture slowly. Beat till stiff peaks form.
4(b) Mix the ground almond and icing into the meringue mixture and start folding.
4(c) I read you should aim to approximate about 50-60 folds, so far i personally feel its a good guide) You will get a smooth mixture.
4(d) The mixture is ready once you have a "thick ribbon/lava" consistency.
5. If you want to add in colouring (i usually use gel based colourings as it is not too liquid), best to split the mixture into several bowls (depending on how many colours you are intending to have) during the 40th fold i.e. before it looks like 4(c) above. The continuous folding will ensure colour is mixed thoroughly, and not over mixed.
5(a) When i made my batch of pinks, i added in the gel based colouring into the meringue mixture (just because i was just making one colour). Plus its obviously easier to get the colour thoroughly mixed in.
6. Once the mixture reaches the right consistency (ala 4(d)), fill up your piping bag and start piping!
If you want to decorate it with shimmer, this is the time to sprinkle some on..
7. Let it rest for 45-60 minutes until a crust forms.
8. Pre heat your oven 150 degrees celcius after 20 minutes into the "resting" time. (If in doubt, invest in an oven thermometer - i bought a Tala one from Robert Dyas for gbp5.99).
9. Touch shells lightly with your finger after letting it rest for approximately 45 minutes, a crust should have formed and the shells are no longer sticky to touch.
10. Pop in oven for around 21-22 minutes.
11. Once ready, remove from oven and lightly touch the tops of the macarons, it shouldnt wobble on its feet.
12. Pop the next tray in, and make sure the oven is still at 150 degrees celcius.
13. Once they are cool, peel the parchment paper off the macarons slowly.
14. Match tops and bottoms together (by size)
* For the filling, i used the standard buttercream recipe, but substituted the water with lychee juice and
the vanilla essence with rose essence.
16. Pack into air tight containers and put into the fridge for 24 hours.
17. Before eating, let it defrost and dig in once at room temperature. mmmmm
Ta dah...my lychee and rose macarons..
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