Choco Buttercream Macaron (using One-egg Ratio)

Eggs come in slight different weights, so do the egg white weights. To avoid using extra egg to meet the egg white weight stipulated in the macaron recipe, I work out a ratio to calculate the required accompanied ingredients based on one egg white weight. In other words, using the measured weight of an egg white, you can calculate the weights of the other ingredients. With this ratio, I can bake macarons based on any amount of egg white leftover from other cooking :)

Yield: 15 bite size macarons

Macaron ratio

By multiplying the egg white weight to the respective factors to obtain the individual weight of the other ingredients:

Egg white: x 1

Fine sugar: x 1

Almond powder*: x 1.17

Icing sugar: x 1.33

Cocoa powder: 1/4 tsp

* superfine blanched almond powder

Example

For egg white weight = 38g

The recipe will be as follows:

Egg white = 38 x 1 = 38g

Fine sugar = 38 x 1 = 38g

Almond powder = 38 x 1.17 = 45g

Icing sugar = 38 x 1.33 = 51g

Cocoa powder = 1/4 tsp

Directions

1. Blitz almond powder, icing sugar and cocoa powder in a food processor using a few pulse actions to keep the mixture lump-free. Sieve the mixture to ensure a finer texture.

Rushing to finish this, I skipped the sieving step, so the macaron batter was not so smooth 😁

2. Whip the egg white in a dry, clean and grease-free bowl till soft peak stage.

Due to a small amount of egg white involved, I use a handheld blender for this recipe.

Add in the fine sugar, in a few batches, and beat the egg white at low speed. After adding the last batch of fine sugar, increase the mixer speed to medium high.

When the meringue is about to reach stiff peak stage, reduce the mixer speed and check regularly. 

When the tip of the lifted whisk formed a stiff peak meringue, the meringue is ready.

3. Add the almond mixture in a few batches through a sieve.

Use a spatula to fold the almond mixture in. Towards the end of the folding process, try to get rid of air bubbles while you are folding the batter.

The batter is ready when it becomes smooth and glossy.

4. Pour the batter into a piping bag fitted with a 1cm round nozzle.

5. Pipe the batter onto a macaron mat or parchment paper. Give the macaron batter a few hard bangs against the work top to even out batter as well as to lift the air bubbles to the surface.

Use the tip of a stick to remove air bubbles and the pointed tips on the macaron batter.

6. Let the macaron batter stands in a well ventilated place to dry the tops. It takes about 30 minutes to dry.

When the batter is dry, it appears matt and dry to touch,

7. Preheat the oven to 140 degree Celsius for about 15 minutes to get a constant oven temperature.

Bake the macarons at the lower rack of the oven for about 20 to 25 minutes.

Coming towards the end of the baking, you can smell the nice aroma of the almond.

8. Transfer the tray of macarons of a cooling rack to cool down completely before removing them from the baking mat.

Keep the cool macaron shells in an air-tight container till needed.

Choco Buttercream filling

Ingredients

30g salted butter

10g icing sugar

1+1/2 tsp milk

2 tsp cocoa powder

Directions

1. Whip softened butter for about 3 minutes, then add in the icing sugar and continue to whip till the cream becomes pale. 

2. Add in milk and cocoa powder. Mix till smooth.

3. Transfer the choco buttercream to a small piping bag and keep in the fridge for about 10 minutes.

4. Cut away the tip of the piping bag. Pipe a thick ring of choco buttercream over one of the macaron shells.

You can pipe more cream to cover the entire face of the macaron.

Place another macaron shell over. Press lightly to even out the filling. Keep the macaron shells in an air tight container and refrigerate them.

Take out the macarons about 5 to 10 minutes before serving. Yumz 😋