my Singapore post that I was lucky enough to catch up with 2 groups of lovely bloggers during my trip. I say "lucky" not only because we managed to match up schedules on such short notice, but also because 4 of them had just returned from being overseas and also planned to stay in Singapore only briefly. Eunice of Heaven in a Wild Flower, having moved to London some years ago, was one of these globetrotters ^_^.
I'd discovered Eunice's blog through her gorgeous macaron posts, so it wasn't long after we met that we began gabbing about which patisserie made them best and the secrets to making good macs at home. At this point, hearing that I was already missing baking in Singapore, Eunice was sweet enough to invite me into her chocolatier friend's professional kitchen where she'd be making macarons for a wedding! She led the baking, while I put myself in charge of visually documenting the process. We really hope you enjoy the following step-by-step photo tutorial of macaron-making that is the fruit of our collaboration. Now please turn your full attention to our resident macaron master =).
Wedding Photography by Eunice; Tutorial Photography by me.
I hope the visual recipe tutorial below helps you to recreate these little beauties!
Pink Macarons with Chocolate Ganache Filling [Printable Recipe]
Makes about 50 to 54 shells (about 25 macarons)
EUNICE'S NOTES: This basic recipe can be scaled up or down, I always use the egg whites as the base for proportioning the rest of the ingredients. So for every 1 part egg whites, use 1.3 parts almond flour, 1.6 parts icing sugar and 0.55 parts castor sugar.
XIAOLU'S NOTE: For additional tips on making French macarons at home as well as several very helpful videos of the mixing process, please check out my first macaron post!
100 g egg whites, aged for a day (equivalent to about 3 egg whites)
3 g egg white powder
130g almond flour (blitz in food processor together with icing sugar to get a finer texture)
160 g powdered sugar
55 g castor sugar
Pink gel food coloring (or other color)
Sift processed powdered sugar and almond flour together in a bowl. Set aside.
Lower speed on electric mixer and add in castor sugar slowly while still whisking until fully incorporated. Continue whisking on medium high speed until your egg white meringue mixture reaches stiff peak stage. Add in your food colouring when whisking.
Fill a piping bag fitted with a 1-cm (about 2/5-inch) round tip with the batter, and pipe even rounds of batter, about 3.5 cm (about 1 1/3 inches) across, onto the tray. If you've mixed the batter properly, it should not spread flatly out too much (overmixed) or leave a peak (undermixed).
When batter is dry to touch (it forms a slight crust), turn the oven down to 140 deg C (or 150 deg C for conventional oven) and bake shells for 14-15 minutes, turning the trays halfway through baking.
Chocolate Ganache Filling
125 g dark chocolate, broken into small pieces
125 ml single [light] cream
Heat cream in saucepan until it comes to a boil.
Pour the cream over the chocolate and use a spatula or wooden spoon to stir in a circular motion from the centre of the bowl and slowly incorporate more and more of the cream until the chocolate and cream comes together into a smooth emulsion.
Let it cool at room temperature until it thickens, about 4 hours, or in a fridge for 2 hours.
Match pairs of shells of even size.
Fit piping bag with plain round 1 to 1.5 cm tip [about 1/2 to 2/3 inch]. Fill piping bag with chocolate ganache. Pipe a small mound of chocolate ganache filling onto one half of each pair of shells. Top with the other shell.