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257- Macaroons Recipe - Chef Hubert.


Not long ago,I've posted a cooking demo about Chef Hubert and his signature French Sweet Pastry -Macaroons, Dacquoise, and financier... I've promised to share the recipe earlier and sorry for procrastinating... I haven't get an opportunity to try this recipe ,yet, as I'm always busy juggling with my works ,blog,and of course, my family... I hardly had time to bake... or try out new recipe, so, maybe you should give it a try and tell me what's the outcome. Would love to hear from all my readers! ;)

and if, feedbacks are good, I'll consider to of macaroon.....


Oven:145 degrees for 15mins

300gm Sugar
75ml Water
110gms Egg White Old

Bring syrup mixture to a boil at 118 degrees.
Once the temperature reaches 108 degress for syrup, start whisking the aged egg whites. When soft peaks begin to form, increase the speed and slowly pour the cooked sugar mixture into the whisking egg whites. Continue to whisk and let the meringue cool to about 50 degrees, remove the mixing bowl.

110gms Egg White Fresh
300gms Icing Sugar
300gms Almond Ground

In another clean dry bowl, gradually add the meringue into the first mixture of icing sugar, almond ground and fresh egg whites. Incorporate well by folding carefully (slice the centre and work towards the middle) until the meringue batter produces a glossy finish.
Fill the batter into a pastry bag.
Pipe the batter 7cm in diameter using a size 8 piping nozzle on a baking sheet lined with parchment paper. Tap baking tray to even out the macarons. Bake. Once the baking is completed, remove from the oven. Leave to cool. Store macaron shells in an air tight container.

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