French macaron uses solely egg whites, while Taiwanese macaron uses whole egg. The later tasted more like a spongecake with crispy crust. By changing the flavour of this buttercream filling, you'll get different flavour macarons :)
Yield: about 15 x 4cm macarons
Ingredients
1 egg white
1/4 tsp lemon juice
20g fine sugar
1 egg yolk
1 tsp fresh milk
30g top/cake flour
~2 tbsp icing sugar for sprinkling
Direction
1. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.
2. Add in egg yolk, one at a time to the egg white.
4. Fold in 1/2 of the flour,
then follow by the other 1/2 of the flour.
5. Transfer the batter to a piping bag fitted with a 1cm round nozzle.
6. Pipe batter onto a baking tray lined with silicon mat or parchment paper. Give allowance of about 2cm apart between two batters.
7. Sprinkle a lavish amount of icing sugar over the piped batters.
8. Bake at the lower rack of a preheated oven set at 170 degree Celsius for about 15 to 20 minutes.
10. Keep the cooled macaron shells in a container till before piping.
Raspberry Buttercream filling
Ingredients
20g unsalted butter, softened slightly
Pinch of salt
5g icing sugar
1 tsp raspberry purée
1/4 tsp lemon juice
Directions
1. Chop raspberries into a fine paste.
2. Drizzle a little lemon juice over and mix well.
3. Whip the slightly softened butter for about 1 to 2 minutes. Add in icing sugar and whip till light and fluffy.
4. Mix in the raspberry paste.
5. Apply some raspberry buttercream on one the flat face of a macaron shell and stick another macaron shell over.
6. Refrigerate the macaron for a better taste :)Good recipe adapted from
With thanks ^^
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