Finally I too went for it..it took a while for me to make up my mind to try this daring Baker's challenge. I have been admiring this little cuities in other blogs for a while,especially in Shabs cuisine ! Her wonderful clicks of these cuties gave me all the inspiration to try it out and I couldn't wait for a better time than this time of the year ! The recipe for Mac shell is adapted from Shabs space and if you follow her blog word by word, I guess nothing could go wrong ! Do check out her space for a collection of Macaron recipes.
Egg whites(Aged) - 58g
Ground Almond - 65 g
Cocoa Powder- 20 g
Icing Sugar - 100g
Caster sugar - 20g
1.In a squeaky clean bowl weigh the egg weights and age them on the kitchen counter for 24 hr-48 hr or upto 5 days in the fridge covering it with a cling film.
2.Weigh out Ground almonds,cocoa powder,icing sugar and mix them together in a bowl and powder them in a coffee grinder/ mixie until it is flour like.Seive them 1-2 times and discard any big lumps .
3.Start beating the egg whites starting with a medium speed and gradually increasing it to maximum.
4.When it starts to form Soft peaks add caster sugar and beat until stiff peaks are formed and please make sure you dont over beat .
5.Now add the dry ingredients in 2-3 additons to the meringue mixture and fold in gently with a flexible spatula or wooden spoon until it reaches a shiny batter consistency which falls of like a ribbon( I recommend watching some youtube videos before you try this out ).Donot over mix too !
6.Transfer it into a piping bag with a round tip placed on a tall glass to ease your filling job !
7. Line your baking tray with baking paper and pipe a 2cm diameter circles leaving enough space between them.
8.Allow it to dry for 1- 2 hours maybe more if it is humid .
10.Bake them in a preheated oven at 150 degree celcius to 13 -14 minutes( Each oven is different,so adjust the timing according to your oven )
11.Allow it cool down for 30 mins - 1 hour and peel them from the baking paper.
12.Pipe the filling on to the shells and sandwich the shells together and allow them to mature in the fridge for a day or two !
To make white Ganache filling
Double cream - 100ml
White chocolate - 100gms
Vanilla extract - 1/2 tsp
In a pan simmer the double cream and when it starts to bubble,turn of the heat and add the chocolate,once the chocolate has melted add vanilla extract and give it a good mix and allow it to cool down until it can be piped on to the Mac shells to sandwich them.