After i got difficulties in removing the baked macaroon from my silap, i understand why is it so costly to buy from retail. Is quite fragile in handling it.
I follow from Aunty Yochana recipe and believe need some more practice to get a perfect Macaroon that is very tempting and delicious.
Overall, all my macaroon has been eaten up by two mins as our family members has all come for gathering for today.
Ingredient:
140gm finely ground almond
250gm icing sugar
25gm cocoa powder
100gm egg white - at room temperature
Method:
1. Blend ground almond, cocoa powder and icing sugar in a food processor till fine
2. Whisk egg white till white and foamy. Tuen the speed up to high and whip them just until they are firm but still glossy and supple, when you lift the whisk, the white should form a peak that droops just as a little. Leave the whites in the mixer bowl or transfer them to large bowl and working with a rubber spatula. Fold in the dry ingredeients gently into the white in three or dour additons. It will seem like a lot of dry ingredients to go into a relatively small amount of whites,, but keep folding and you will get everything in. The batter looks a little runny that just what's supposed to happen. When all the dry ingredient are incorpoated, the mixture will look like a cake batter,if you lifting with your finger, it should form a gentle, quickly falling peak.
3. Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" diameter onto parchment paper, leaving about an inch between each round. Rest macaroon for about 20 mins.
4. Bake at 180c for 10-12 mins
5. Remove the macaroon from the parchment as soon as they come from the overn.
6. Sandwich them with ganach, nutella.
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