30 October 2009

Daring Bakers - Maca-ruined!

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Ingredients :

45g icing sugar
38g ground almonds
5g granulated sugar
59g egg whites

Method :

01. Preheat the oven to 93 degrees Celsius

02. Combine icing sugar and ground almonds.

03. Beat the egg whites to a soft peak.

04. Add granulated sugar and beat to stiff peaks.

05. Add 1/3 of the icing sugar and almond mix to the egg whites.

06. Fold it in.

07. Repeat steps 5 and 6.

08. Add the mix to a piping bag, and draw circles on some parchment.

09. Pipe the mix into the circles.

10. Bake for 5 minutes, then remove and turn oven up to 190 degrees Celsius.

11. Bake for another 7 - 8 minutes.

This is absolutely not the result you should be looking for!!!

Thinking I had perhaps gotten the measurements wrong, I tried again, and no luck this time either!

Using Tartlette's Recipe

Ingredients :

90g egg whites
30g granulated sugar
200g icing sugar
110g ground almonds

Method :

01. Use steps 02 - 09 as above

02. Leave to harden on counter for 30 - 60 minutes.

03. Bake at 160 degrees Celsius for 15 to 20 minutes.

For the chocolate version, I used half of the mixture with 1 tbsp of cocoa powder added.

04. When they are cooled, pipe a little filling and stick two together!

Plain with Nutella filling

Chocolate with Orange Cream filling

A successful finish!