Wednesday, January 2, 2013

Earl Grey Macarons with Cherry Compote Buttercream


How was your New Year celeberation? For us, we went up to north Penang to join a year end countdown party which organized by Penang bloggers. We had a wonderful night. But I will post this event a bit later because there are too many pictures to sort out..I also brought them some homemade Siew Yok ( roast pork) and this macaron.
I was busy and keep doing macarons for the past two weeks. This is because some of batches I did were failed and with my never give up spirit, i keep experiment it and now I have more confidence to make nice macarons..Frankly, I don't appreciate macarons because they are too sweet for my liking, but  I like to make them because i feel proud when i have beautiful macarons ^_^ and also there is demand (my niece, my daughter and her friends all like macarons). I also like to admire their nice skirts..
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After several attempts, now i have no worry whether my macarons will develop skirt or not, but instead i afraid they crack after baked or macarons shells stick to the paper..
I prefer PH's recipe of using Italian meringue, because we don't need to wait for the macarons to dry the shells till touchable..From my experiences, my macarons never dry to touch even i waited for 1 hour..Now i just rest them for 30mins ( to stable the batter ) then i just proceed to bake..

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After google for the reasons why macarons crack, some suggested to use double baking pans. I tried this method but it did not work for me, the macarons did not crack but the bottom still wet and were not able to peel it off with nice surface. Finally i settled this problem by putting double layers of baking paper (one with round macarons drawing for easy piping, another plain paper)..

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Even in the same batch, sometime few macarons also do not have perfect bottom..

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I also like this Italian buttercream with adding berries like blueberry, cherry or etc, so creamy and yummy..

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This was how i packed them and brought them to Penang. I also putting them into a cooling box because i afraid the buttercream will melt during the tranportation. I was glad that it still intact when I reach in Penang.

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I have also modified the steps of handling oven temperature, the steps are suit to my oven. I turn on the oven fan after bake for 3mins because i want the macarons to form a thick shell to prevent it cracks later. Then i turn on the oven fan as to let hot air circulate evenly and develop the nice skirt and dry the bottom for easy peeling off from the paper. Every oven is difference, you have to understand your oven and adjust accordingly..Anyway, for sure, you need to have low oven temperature (150C) and baking them at the lower rack of the oven.


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Earl Grey Macarons with Cherry Compote Buttercream
(Recipe source: modified from old recipe here , by Sonia aka Nasi Lemak Lover)
*makes about 25 filled macarons

Almond mixture
100g almond meal or almond flour
IMG_4843 copy 100g icing sugar
38g egg whites
A pinch of salt
1/2 sachet Earl Grey tea leaves, chopped finely

Meringue
38g aged egg whites
100g caster sugar
25g water

Food colouring, I use green

Method
1. To prepare aged egg white-separate egg white and egg yolk (keep egg yolk for other use). Keep egg white in a container and cover with a cling film. Store inside the fridge for 1-2 days.
2. Remove aged white eggs from fridge, let them return to room temperature.
3. Sift almond meal and icing sugar in a mixing bowl, set aside.
3. To prepare syrup, cook sugar and water until it reaches 118C.
4. When the syrup reaches 70C, start beat egg white until medium peaks (work with hand mixer)
5. When syrup reaches 118C, quickly pour it into egg whites on low speed.
6. Turn speed to medium high and beat meringue until stiff and glossy. While beating meringue, mix almond mixture with egg white, salt and earl grey tea, set aside.
7. Fold meringue into almond mixture,add in colouring, mix until it looks shinny and creamy.
8. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (line with two sheets of non-stick baking paper) . Rest for 30mins.
9. Bake in a preheated oven at 150C (fan off) for 3mins at the lower rack.
10. Turn on the oven fan, continue to bake at 150C for 11 - 12mins.
11. Remove from tray and let it rest on a rack to cool down before peel them off.


Cherry Compote Italian Buttercream
(to fill about 50 macarons)100g fresh cherries, chopped finely
1 tbsp caster sugar
2tbsp lemon juices

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

Method
1. To make cherry compote. Place chopped cherries, sugar and lemon juice into a pot. Let it cook for 2-3 minutes or until thick. Set aside to cool.
2. Before you start making buttercream, remove butter from fridge and cut butter into knob sizes and keep aside, then proceed next step. If you are not doing buttercream right away, then keep the butter inside the fridge until you want to make buttercream.
3. In a pot, add in caster sugar and water. Bring to a temperature of 118 C. When the temperature reaches 70 C, whisk the egg whites in a hand 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, add in a knob of butter 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.
5. The buttercream should be glossy and buttery. Now, add in the cherry compote and mix well. ( If the buttercream turned runny, take a big bowl fill with ice and water, continue to beat the buttercream, it will turn creamy and glossy again).
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 container and let it rest in the fridge for overnight. This will make them crisp on the outside and tender on the inside, and taste much better.

45 comments:

Phong Hong said...

Cantiknye......you so rajin try and try again. Your macaron turned out very nice, just like what I see in magazine :) Myself dare not make macaron, banyak takut leh!

eileenlee said...

this marcaron really stole our heart, so delicious and we love it so much, thanks sonia and it's time for us to challenge it now, hehehehe

Mel said...

Hello Sonia,
Oh Earl Grey has become my favourites as part of the ingredients in any bakes. They have such a great flavour and aroma. Your macarons are getting more and more better looking. You must be very pleased and they absolutely looking beautiful. Wish I can get a lesson from you....hee...

Mayck Law said...

Hi Sonia,
I love your macaroons and the cherry cream...
I'm same with you i like to made macaroons but don't like to eat because is too sweet!

The Sudden Cook said...

Looks mighty nice! Am also not a great fan but I know tonnes of people who love macarons.

Little blue said...

I haven't try yet,I also want to join lah~

Esther Lau said...

hi Sonia, thumbs up for your macarons and "keep trying" spirit!!!

Beau Pace said...

Hi Sonia Happy New Year!!!

That looks absolutely delicious!

Honey Bee Sweets said...

Good for you! Baking macarons indeed need trial and error to get your own perfect technique, took me a while too! Hurray for u! Love your uniformly piped rounds...very swee!

Baby Sumo said...

Hi Sonia, beautiful macarons! I also want some please ;)

I'm also planning to make macarons for the first time soon.... hope it turns out ok.

鲸鱼蓝蓝蓝 said...

我还不敢做这个
还在等时机,哈哈哈

cikmanggis said...

wah cantiknya macarons yang Sonia masak.I selalu gagal dan hampir putus asa....sob sob

joceline lyn said...

非常的心动了。但是还是需要时间研究一下。哈哈哈。。。。。。非常感谢您大方的分享。
这个甜点很好吃。

Cass @ 揾到食 said...

Quite tempting to give it a try but also worry later will go to Mr Bin's stomach!

Mandy said...

Sonia, 这个马卡龙太。。太好吃了!
我到现在还念念不忘呢~~
你好棒呀!!!!

Casey said...

谢谢你带了这些漂亮的马卡龙上来给我们吃!
我是第一次吃呢,脆脆的,夹上那个内陷很好吃!
:)

huikhee and yoonlai said...

Sonia,
Happy New Year to you and your family!! I want to try your macarons, it looks so yummy and professional. :D

Veronica's Kitchen said...

Sonia, Saya pun takut and do not have the confidence to make macarons. Yours look so yummy. Good job.

divya said...

omg...sooooooooooooper tempting..

sabrina 莎莎 said...

Sonia~~
错过与你相逢,确实恨啊!!!
这马卡龙的味道,不知和我做的一样吗。。。
=) 可您家的做得好棒!!!

Nadji said...

Bravo Sonia, des macarons très réussis. Un goût que je n'ai pas encore testé.
A bientôt

Shu Han said...

they look so professional! unfortunately macaroons are one of those thigns I just can't seem to like, but my friends and sisters go nuts for them!

Somewhere in Singapore said...

The macaroons u makes are so nice...

蚊子 said...

your packing look so pretty!!

Choi Yen said...

I like the pastel colour combination, so lovely~

Rebecca Subbiah said...

fun flavors and what a sweet gift happy new yr

Elaine said...

Lovely macaroons. I don't know whether this will help, but I use silicon baking paper and I find it peel off easily.

Ann@Anncoo Journal said...

Your friends are so lucky to taste this pretty and delicious macrons :)
Happy New Year!

Mich Piece of Cake said...

Your macarons are so gorgeous. I love the pretty pastel colours.

珊珊 said...

这是我第一次吃马卡龙。。。也就是吃到sonia做的了。。。
真的好好吃,我也好喜欢!!
谢谢sonia的用心,让我们吃到这个美美包装的马卡龙,当然还有好吃的烧肉!!好棒好棒!!

Yan said...

OMG! You make it as a gift to your friends. So lovely and so thoughtful of you.

Simple Person said...

I like those macarons colour very nice..

Nami | Just One Cookbook said...

Happy New Year, Sonia! I'm really looking forward to what you are going to post this year! What a great start with beautiful macarons! Hope I can catch up on your baking this year. I'll try! :)

Lrong said...

Happy new year to you, Sonia... and happy cooking in 2013!

Jane Chew said...

Well done Sonia! Beautiful macaroon n lovely packing

Chef and Sommelier said...

Hi Sonia! Nice soft colour combination!

Looking forward to read your post on the countdown party at Penang.

The Experimental Cook said...

This is a wonderful color combination. I am still gathering momentum to bake these one day..

Little Corner of Mine said...

Very Nice and I love how you packaged it as well.

Gloria said...

aaah Sonia your macarons look fantastic!!!
Love them!!
Love early gray!

Sem said...

i havent attempted this yet, but it mades a great gift as it looks elegant and beautiful to eat.

Anne Regalado said...

Sonia , another fabulous macs !!! And they look so so so delectably inviting :D Lovely packaging as well !

Amelia said...

Hi Sonia, lovely macs. Yours look delicious and very well baked.

Happy new year to you and your family.

lena said...

that's what i always like about you...your determination and perseverance in making something..these macarons are very gorgeous!

HURAIZAH ZAKARIA (HU) said...

Looks yummy..Now I know how macarons looks like..So jakun one lah...:-)
Do drop by to my blog, will you?

Caryn said...

Hi Sonia,

I tried your recipe and it worked out great! The second time I changed it a little to use the french technique because its easier and less messy but it didn't turn out so well. Thanks for writing about this in so much detail! I linked you here:

http://ko-operatif.blogspot.com/2014/02/early-grey-caramel-macarons.html

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