Monday, September 26, 2011

Macarons with Blueberry Compote Buttercream

Macarons with Blueberry Compote Buttercream

Yeah! I finally managed to make Macarons after two failed attempt (no feet) and can you imagine i have use 600g icing sugar and 600g caster sugar, total 1.2kg sugar !!.






Macarons with Blueberry Compote Buttercream


Actually i was not too sure how a good macarons should taste like until i tasted Earl Grey Macaron with Blueberry Compote Buttercream from The Sweet Spot, thin crust and little bit chewy on the inside. Actually this was not my 1st time made macarons. The 1st time i did a direct meringue method, no doubt it still look like a macarons with feet but i prefer the texture of this new recipe.


Macarons with Blueberry Compote Buttercream



After 2nd failed attempt, I called to The Sweet Spot and realized that I need a themometer as the requirement of 118C is a must !! and I have more confident after see Wendy's success macarons using the same recipe. Thanks a lot to Swee San and Wendy !



Macarons with Blueberry Compote Buttercream



I don't have sweet tooth, i just ate few only, luckily i have support from my kids to finish all these macarons ^^
This was the first tray (at 3rd attempt), plain macarons and no drying and resting needed, straight put into oven after pipping.

Macarons with Blueberry Compote Buttercream


2nd batch, i started to play with colours!

Macarons with Blueberry Compote Buttercream



See the beautiful feet!

Macarons with Blueberry Compote Buttercream



Macarons with Blueberry Compote Buttercream

Macarons with Blueberry Compote Buttercream


Recipe source: adapted from The Sweet Spot and some advises from Table for two or more
*Please visit Swee San's blog for step by step pictures and instructions


Macarons with Blueberry Compote Buttercream Almond mixture
200g almond meal
200g icing sugar
75g egg whites
A pinch of salt


Meringue
75g egg whites
200g caster sugar
50g water


Food colouring, green tea powder


Method
1. Sift almond meal and icing sugar in a mixing bowl, set aside.
2. Cook sugar and water until it reaches 118C.
3. When the syrup reaches 105C, start beat egg white until medium peaks (I actually started to beat egg white when syrup reaches 65C because I use KA mixer instead of hand mixer)
4. When syrup reaches 118C (remove from heat when reaches 116C because the temperature still increase using the remaining heat), pour it into egg whites on low speed.
5. Turn speed to medium high and beat meringue until stiff and glossy. While beating meringue, mix almond mixture (no 1) with egg white and salt, set aside.
6. Stir 1/3 of meringue into almond mixture and mix well. Fold the balance meringue.
7. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (I used Tesco’s baking paper and they are easy to be removed).
8. Preheat oven to 150C (fan off) – (I tried with fan on, it still work well)
9. Bake for 14 minutes on the lower 3rd of oven.
13. Remove from tray (with paper) and let it rest on a rack to cool down.


Blueberry Compote Italian Buttercream
(fills 50 macarons)


100g blueberries
1 tbsp caster sugar
lemon juice (to taste)


36g egg white (1 egg white)
70g caster sugar
15ml water
120g butter
pinch of salt


Method
1. Place blueberries, sugar and a squeeze of lemon juice into a pot. Let it cook for 2-3 minutes. Taste. Let it cool.
2. To make the Italian Buttercream, first cut butter into knob sizes and let it chill in the fridge until ready to use.
3. In a pot, add in caster sugar and water. Bring to a temperature of 118 C. When the temperature reaches 110 C, whisk the egg whites in a mixer. By the time the sugar reaches 118 C, the egg white should be in medium peaks. Gradually stream in the sugar syrup while the mixer is still on medium speed whisk.
4. Whisk till it’s somewhat glossy and that the bowl is not so hot, remove the butter from fridge. Add in a knob into the mixer (while the whisk is still running) one at a time. If you add the butter when the meringue is still very hot, it turns soupy. If you add in the butter when the meringue is cold, you get a split buttercream. After all the butter has been added, whisk for another further 2-3 minutes. If it’s still warm, chill in the fridge for 5 minutes before you whisk it up again.
5. The buttercream should be glossy and buttery. Now, add in the blueberry compote.
6. Pour buttercream into a piping bag and start piping dollops of creamy buttery goodness on the macaron shells.
7. Sandwich with another macaron shell, ligtly press it to secure. Then arrange them on a tray or plate or container and let it rest in the fridge, preferably overnight. It taste much better the next day.




Macarons with Blueberry Compote Buttercream



**FYI, i use the egg white from the eggs that store inside the fridge.

After i success made this macaron, my mood is like this  red frangipani flowers (is in bloom now in my garden) so beautiful, hahaha....


IMG_3687

69 comments:

蓝色小厨 said...

I haven't made this before...I want try when I free.

Angel @ Cook.Bake.Love said...

So envy u gals made such beautiful macaron. I have never tasted home-made macaron before. Nice macaron should have a bit chewy texture. I think I shall bookmark this recipe too.

Quiet_Baker- said...

I was surfing the web in search of good asian recipes and I came upon your blog. I must say you are doing an awesome job! Your recipes are so yummy too! Thanks for sharing with the world. Your macaroons are yummy! I will surely come and visit your blog again.

Keep up the good work!

Anncoo said...

I've tried macrons but never try to make them. Yours look so pretty indeed :)

Mel said...

You must be feeling ecstatic when you see little feet appearing, isn't it? That is the satisfaction of baking macarons. I prefer baking macaron using French method than Italian. But still, your macarons looks lovely and tempted me to have a taste of it!

Ah Tze said...

Your macarons look beautiful! I like the colour combo!

wendyywy @ Table for 2..... or more said...

Congrats on those beautiful macs.
With the new thermometer, I'm sure we'll be seeing more stuff from your blog :)
I saw you got the baking paper oredi. Nice to use right?

Dzoli said...

You didn't only finaly made them you mastered them.The colour and texture evrything is there for great enjoyment

Pushpa said...

Delicioua and Beautiful..

FromMegwithLove said...

just perfect <3

huikhee and yoonlai said...

wow...your macarons look beautiful and yummy! Shall I have one?? :D

鲸鱼蓝蓝蓝 said...

好美喔
我都不敢做
你的两种我都喜欢^^

yummylittlecooks said...

Congrats! Both your's and Wendy's macarons looks so beautiful.

spdong said...

虽然我不会做,但我很喜欢这粉红色!
looks so nice~

Somewhere in Singapore said...

Macarons is nice but not easy to make...

Tina said...

cute and lovely macaroons...

Jane Chew said...

sangat pandai lah! Give u a big hug n clap for u :) Well Done!

Anonymous said...

hello,

may i know where do you purchase green tea powder?

Food, Fun and Life in the Charente said...

Mmmmmm these are mouth watering. Diane

Jay said...

absolutely perfect version..hats off dear..:)
Tasty Appetite

Sunshine阳光小厨 said...

好漂亮的颜色哦^^
好好吃的样子...yummy

ICook4Fun said...

Wow, all your macarons are beautiful with very nice feets. I too find the macarons way too sweet for my taste. I like making them and normally give it away to my neighbors since they like it a lot.

ReeseKitchen said...

First Swee San, then Wendy and now you are doing it so well!! I die die must try one day now...haha! Got to go get a themometer first...;p

Happy Flour said...

pretty macarons! :)

Yee Er said...

nice color and they are calling me nw....

Jo said...

Congrats Sonai, you have finally done it. And what gorgeous looking macarons as well .. very nice feet!

Premalatha Aravindhan said...

wow delicious and cute macrons,love the blueberry filling,yummy...

divya said...

looks absolutely inviting,drool-worthy and super tempting..

张玉燕--Yoke-Yin said...

You are amazing!

lena said...

beautiful!looks like i have to invest in a good thermometer to make these!!

Amylia Aldrin said...

cantiknyee!!!

Little Corner of Mine said...

Congrats! Beautiful macaroons!

Christine's Pantry said...

Yum! Mouthwatering. They are pretty.

Sissi said...

When I see such an accomplishment I feel sooooo small! I am in awe of your baking skills. I only tried macarons once in my life and the defeat was huge so I never repeated the experiment.

Mary said...

These turned out beautifully, Sonia!

Torviewtoronto said...

delicious macaroon lovely pictures

Li Shuan said...

Yeah..congratulations! The macarons look cute and as your expectation (the macarons are wearing beautiful lacey petticoat underneath) hehe!!

anne said...

Congrats !!!! I have 2 failed attempts , too . Been girding up to make round 3 :D

kitchen flavours said...

Perfect macarons! Looks very pretty and elegant! I have always wanted to try at making them! You did a great job!

Swee San @ TheSweetSpot said...

ahha 2 failed attempts is not alot actually. I had to go through about 7-8 different recipes before finding one that suits me and my oven well. Now I changed oven, have to experiment all over again .LOL congrats! :)

苏联妈妈 said...

wow wow wow ! it realy sweet and sui ~~:)

Biren @ Roti n Rice said...

I have never tried making macarons. Yours third attempt came out beautifully! I like the blueberry compote buttercream.

Balakrishna Saraswathy said...

Wow that's looking too yummy and tasty.

Jessie@小紅紅與大藍藍的小天地 said...

Macarons are very popular in Australia now, thanks to Master Chef Australia and a 3hrs class of making macarons costs aud$175(it was conducted by a pro from a 1 hat-chef restaurant). Yours look very pretty. I like pink very much but didnt realise that you needed so much of sugar in making them. So roughly how many can you make in total?

Uma said...

Cute pink macarons are inviting me verymuch. Love them absolutely.

Cheers,
Uma

Dmarie said...

oh, YUM, I've never made these kinds of macaroons before, but you sure make me want to try!

Eileen@Hundred Eighty Degrees said...

Congrats on these beautiful macs.

Nami | Just One Cookbook said...

Oh my goodness Sonia... You did it!!! Such a gorgeous and delicious macarons! If you used that much sugar, imagine how much I would end up with (lol). I have sweet tooth and that already scares me. I make macarons fail, eat, try again and fail, eat... continue.... This is so lovely! I better buy just one macaron to enjoy before I go crazy (I am crazy already). Cheers to your successful macaron making!

cikmanggis said...

Sonia!!! macaron anda sungguh cantik.Cm dah cuba 3 kali dan semuanya gagal.tapi tk pernah rasa nak give up so i will try this recipe soon:)Practice make perfect kan hehe.

Zoe said...

They are very beautiful! Especially the red swirls on the specific ones! They are just your art-piece! Definitely worth the effort of mastering this technique.

sean said...

看到糖分,
知道一定很甜哦!
有没有一种吃在嘴里,甜在心里的感觉啊?

一定有的。。
因为你做得很漂亮,
而且还成功了!


恭喜你!
yeah!

MnYfoodtalk said...

wau, it looks delicious.

Honey Bee Sweets said...

Sonia! Pls help me! I too made a batch yesterday but it has no feet too! How did you manage to get it finally? What did you change it do to get the feet? Please enlighten my friend! Thanks in advance! ;)

Jobless Girl said...

Looks nice and delicious but not healthy. 1.2kg sugar.. must be very sweet.

choi yen said...

The colour is so lovely~~

neyeeloh said...

Everytime I make macaron, I very "gan cheong", follow the recipe and procedures to the T, let alone making swirl design... Yours look gorgeous ^_^

Sonia (Nasi Lemak Lover) said...

BeeBee, you need to use a thermometer to measure the temperature of 118c for the syrup. The two failed attempts i did not measure the temperature. As for the rest of the steps, just followed exactly, and i bet you can make it. Ya, one more thing, i also changed to non-stick baking paper (Tesco brand as told by Wendy) instead of teflon cloth and normal baking paper for the two failed attempts. Good luck for your next attempt.

Honey Bee Sweets said...

Thanks Sonia for the prompt response! Okay, will use candy thermometer the next time. But as for the Tesco brand non stick baking paper, I probably can't access to it. No Tesco here in Sg. :P I'll try non stick baking paper but other brands for now... Fingers crossed! Thanks again!

Lori said...

So glad you had success! They look amazing! This is one thing I haven't tried to make yet. I guess I should expect a few trials before getting them right. :)

Jr. Chef Libby said...

Oh My! That looks scrumptious!! Great recipe, pictures, description, and blog. Please visit me at www.pickyeatersolutions.blogspot.com and drop some tips that have been helpful to you and your blog. Great work! :-)

温馨小屋 said...

哇~很厉害哦~~那颜色好美噢~

Nottyfion said...

this is so nice ! I will refer to yr recipe ya ^

Anonymous said...

i love macarons but had a hard time making them..hahaha..i guess pratise makes perfect :-)

Sue

Kaz said...

Instead of blueberry,can I exchange it with something else?? strawberry or orange or maybe something else??

Sonia ~ Nasi Lemak Lover said...

Kaz, yes, you can replace with strawberry, cherry , raspberry or other type of berries.

Ang Wei Lih said...

Hi Sonia, it's look so beautiful. Will it too sweet with this recipe or just nice.

Sonia ~ Nasi Lemak Lover said...

Ang Wei Lih, just eating the plain macarons, is very sweet. If enjoy with blueberry compote, then the taste just alright.

Ang Wei Lih said...

sonia, can lesser the sugar ingredient if prefer less sugar?

funfunbake said...

hi, may i know how do you store your macaron? did your buttercream filling made the macaron soggy? thanks

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