지난주에 네가 만든 banana cinnamon-sugar bread pudding with chocolate chips and rum-soaked cherries 맛있게 나왔는대...macaron is a whole 'nother story~~~ㅠㅠ'' 쥴리가 좋아하는...녹차 마카롱을 만들어 볼까??~~ㅇㅇㅇ
Matcha (Japanese Green Tea) Macarons Recipe
http://almostbourdain.blogspot.com/2009/10/matcha-japanese-green-tea-macarons.html
Ingredients
1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup matcha (Japanese green tea) powder
3 egg whites
Pinch of salt
1/4 cup granulated sugar
3/4 cup ground almonds
1/4 cup matcha (Japanese green tea) powder
3 egg whites
Pinch of salt
1/4 cup granulated sugar
Method
- Grind ground almond, matcha powder and icing sugar with food processor to make sure there’s no lumps.
- Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
- You should get a slow moving batter (flow-like-magma consistency).
- Pipe the macaron batter onto baking paper.
- Bake at 320F (160C) for 12 mins.
- Let cool.
French Chocolate Macarons with Chocolate Ganache Recipe
Difficulty: Hard | Total Time: | Active Time:| Makes: About 25 cookies
INGREDIENTS
For the macarons:
- 2 cups powdered sugar
- 1 cup almond flour or almond meal
- 3 tablespoons natural unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 3 large egg whites, at room temperature
- Pinch cream of tartar
- 3 tablespoons granulated sugar
For the chocolate ganache filling:
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
INSTRUCTIONS
For the macarons:
- Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.
- Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.
- Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.
- Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.) With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.)
- Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
- Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.
- For the ganache filling:
- Place the chopped chocolate in a large bowl.
- Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
To assemble:- Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.
Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving.
LEMON MOUSSE FILLING:
3/4 cup heavy cream
1/8 cup powder sugar
Juice of 1 fresh lemon
Grated zest of 1 lemon (optional)
1 teaspoon unflavored gelatin
DIRECTIONS:
Sprinkle the gelatin over lemon juice. Let it bloom for about 2-3 minutes. Then, add the heavy cream and beat at high speed until soft peak forms. Add the sugar and lemon zest and beat more until stiff peak forms. Transfer the mousse to a piping bag fit fit a round tip on top. Refrigerate for at least 30 minutes before use. The mousse will get thicker but still be easy to pipe in the cookies.
Assemble:
Once the cookies are totally cooled, match them up by
size. Pipe in the chilled lemon mousse. Sandwich together with the remaining cookie, pushing the filling to the edges. Put in the refrigerator over night before you eat so that the mousse is absorbed into the cookie shell.
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SOOOOOOOOOOOOO......
i made both the matcha green tea and chocolate macarons...and used the almost bourdain recipe...which was easy to follow overall..but the macaron cookies came out awful!!! they wouldn't stop running..and the size was too big..and the feet wouldn't grow..and the texture is too chewy..and i think it's because u'r not supposed to mix 1/4 cup of sugar with the egg...it's too much...hence the over chewy-ness...so i will try one more time today...but make basic vanilla macarons with buttercream filling from another website...so here goes nothing -___-''...
http://www.yumsugar.com/Basic-French-Macaron-Recipe-21651110
Basic French Macarons
Adapted from I Love Macarons by Hisako OgitaThe basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Try adding a teaspoon of Dutch-process cocoa and red gel food coloring for a red velvet macaron, or a 1/4 teaspoon rose extract and pink gel food coloring for rose. Always add the dry flavorings to the almond meal/powdered sugar mixture and the extracts/gel color to the meringue.Ingredients2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites at room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extractDirections- Preheat the oven to 280º and position two racks in the lower section of the oven. Line two rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least 1/2-inch apart.
- If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice through a mesh sieve.
- Place egg whites in the bowl of a stand mixer (or use a hand mixer) and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar one tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture).
- Add half of the sifted almond mixture and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.
- When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, "punch" down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won't rise as they should, and you could end up with oil stains on the surface.
- Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).
- Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the "pied" or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.
- Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.
- When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.
Makes about 4 dozen macaron halves (about 2 dozen complete macarons).Print recipe with images | without imagesBasic Macaron Buttercream Filling
Adapted from I Love Macarons by Hisako OgitaJust like the basic macaron recipe, the basic buttercream filling recipe can be customized with endless flavors and colors. But don't stop at buttercream! Try jams and preserves (or even Nutella!) straight out of the jar or whip up a quick chocolate ganache for a decadent spin on the macaron.Ingredients7 tablespoons unsalted butter, softened
2 egg yolks
1/4 cup granulated sugar
3 1/2 tablespoons milk
1 teaspoon vanilla extractDirections- Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise.
- In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.
- Pour the egg mixture into a small saucepan and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding.
- Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other.
Makes enough for 2 dozen macarons.
