It seems like ages ago since the last macaron I made. My oven still browns the macarons too much. I suspect it is because I’m using a table-top oven. Though 42 litres, I cannot bake more than a tray at a go and even in the middle rack with aluminum foil over the top, it browns. If I take it out too early, it is not cooked enough.
Ah..just eat it and forget about the color. Not pretty enough to sell, but still darn good to eat. 🙂
- 50 grams aged egg whites
- 25 grams castor sugar
- 55 grams ground almond
- 80 grams icing sugar
- Organic mint powder
- Sift almond and icing sugar into a large bowl. Set aside.
- Whisk egg whites with castor sugar until stiff peaks.
- Fold dry ingredients into meringue in 2 additions.
- Pipe macarons onto parchment lined baking sheets. Sprinkle mint powder onto each shell.
- Let macarons dry for an hour. Alternatively, you can dry them with an oven. Either preheat oven to 160 C, turn off, open door and carefully perch piped macarons tray on the oven door for 15 minutes, rotating the tray halfway through, or preheat oven to 50 C and dry the macarons in the oven for 15 minutes.
- Bake at 140 C for 18 minutes.
Sea Salt Chocolate Ganache
- 40 grams Lindt dark sea salt chocolate
- 40 grams 38% fat whipping cream
- In a saucepan, boil whipping cream. Pour over chocolate and stir until chocolate is melted.
- Set aside to cool to thicker consistency for piping/spreading.