Make Earl Grey Macarons at Home
If you have time to spare and you wish to bake something that’s extremely challenging and bound to fail… try the french macarons. I don’t know what made me sink into this baking dare devil mood but I had my first attempt at baking this notoriously difficult french cookie last weekend. What happened was
a mess in the kitchen and a semi-alright Earl Grey Macaron with a fig paste as the filling.
I am going to share my experience anyway. I do not have mixer or grinder and basically a lot of the things are pre-made. Oh, and I only had about two hours to bake these thingys before I had to rush off to the Ilo Ilo gala premiere last weekend.
Here are the ingredients I had:
3 eggs whites
50g granulated sugar
200g icing sugar
110g ground almonds
2 tablespoons ground earl grey tea leaves
A pinch of salt
A pinch of cream of tartar
Fig paste for filling
The ground almonds are straight from the packet, I would suggest making your own from a proper kitchen grinder so you can control how fine it will be. The finer the better or sieving is going to be a pain in the a**.
Without a mixer I bit the egg whites… BY HAND! It was a good work out. I basically couldn’t stop until my egg whites and granulated sugar are in a foam-y state. After that’s done I sieved and mixed the caster sugar and the ground almonds together in another bowl
This is the finale: pour both dry and wet ingredients together in a huge bowl, drop in a liiiiiittle bit of cream of tar tar and salt. I fold the batter for about 10-15 laps. I do not have a piping bag. Guess what’s the replacement? MY TRUSTY IKEA ZIP LOCK BAGS. Pour the mixture in and cut a tiny hole at the corner. The placement of the batter onto the baking paper is a tricky part. Take a deep breathe, focus and lay them out neatly. If you have OCD, um good luck.
This is the part where apparently it’s a “secret trick” as told by numerous online tutorials that makes a difference in your macarons: hit the whole tray a few times to let the air bubbles out and leave it in room temperature for about 15-20 minutes. You can tell whether it’s ready to put in the oven or not by touching the macaron shells. If it doesn’t stick to your fingers, it’s ready. Bake for 15-20 minutes in 150 degrees.
I made two trays of macaron shells and one was out of the oven too early (this picture) which resulted in the shells looking a bit bumpy on the surface, the other one was just burnt due to me neglecting it and trying to take pictures. Lame.
So there you go, my disastrous first take at this divalicious cookie. I will try again definitely and hopefully it’ll not make my french friends frown.