MACARON SHELLS

Yesterday's bake was today's indulgence. First attempt on macarons and was a success.

The overall texture was slight crispy outer shell and a little chewy feeling. Not too sure if this was supposed to be the normal 'feel' 口感 but I quite like it though.

RECIPE FOR MACARON SHELLS

(Makes 18 shells)

35g superfine almond flour

50 g icing sugar

5g cocoa powder

35 g egg white

25 g castor sugar

1) Sift almond flour, icing sugar and cocoa powder. (I sifted 3 times)

2) Whisk egg white on slow speed till thick foam forms. Gradually add castor sugar. Reduce speed and continue to whisk till stiff peak stage. Meringue should be smooth.

3) Sprinkle half of almond flour mixture on meringue and cut with spatula till almond mixture is wet. Sprinkle remaining almond flour mixture and incorporate by cutting.

4) Fold mixture till smooth and stopping to observe every 3 to 5 folds. When batter oozes slightly after you stop folding, it's ready.

5) Pipe onto silicon mat and hit tray on table top a few times till tips of batter disappear. Prick stubborn and visible air bubbles with skewer.

6) Let rest for 30mins and until batter isn't sticky when touched lightly then it'll be ready to go into oven.

7) Bake in preheat 135 degree celcius oven for 30 mins.

8) Remove tray from oven and drag silicon mat onto wire rack.

9) Peel macaron shells away from Silicon mat when totally cool.

10) Pipe fillings of your choice and rest in fridge for a day before consuming.

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