Frankly speaking, I am not a sweet tooth person. Even though you see me baking frequently but usually I only sample & give away all my bakes. Macaron is definitely not my cup of tea as their sugar content is high. Just happen that I got a left over egg white from my bake & I can't think of what to do with it except baking macaron :P Oh well, the last time I baked macarons were 3 yrs ago!
(basic macaron recipe adapted from Carol)
45g egg whites
50g fine sugar
65g almond meal
60g icing sugar
1 Tbsp sesame powder
1. Combine & sift almond meal, icing sugar & sesame powder in a bowl.
2. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
3. Fold in the dry ingredients into the egg whites batter until just combined.
4. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
5. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
6. Set it aside for the shells' surface to dry up for 30mins.
7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
8. Once the 6mins is up, close the oven door . Bake the macarons at 140C until completely cooked.
Baked macaron shells waiting to be dress up
Cracking my head, thinking what fillings to put for my macarons. I am too lazy to whip up buttercream or lemon curd, so I searched through my baking ingredients cabinet & found some left over marshmallows! I just put some marshmallows on top of the macaron shells & put in oven @ 200C for 1min.
Let me sample one macaron..... wow, I love the sesame taste with the sticky, fluffy marshmallows! Very nice combination indeed. Ok, they are quite addictive. I gotta stop eating.... need to watch my waistline =P