Fae from Fae’s Twist and Tango was the first one whom throw the rabbit the idea to try baking the famous macaron. So after months of procrastination she decided to go for it and to ensure good start she choose to go for the easiest and simplest French meringue method.
Rabbit’s first attempt was a disaster, she undermixed the batter with the fear of ruining the meringue and resulted to the macaron’s top did not flatten out even after the tapped the baking tray strongly.
However she still insist to bake them to see result and was happy to see the macarons start to develop feet. Then she start to fear another most common failure in macaron which is cracking the macaron shells . So she lower down the baking temperature after 10 minutes of baking and remove the macaron from the oven too soon. She forgot that peanut macaron tend to have a darker color when cooked compare to almond macaron. Below was the photo of the underbaked macaron
At a glance the macarons looks ok but then they stick on the silicone mat and when the rabbit try to remove them. And that concluded the failure and the rabbit admit defeat and throw away the whole batch and decided to try again.
One very important point to note “Choose a sifter whose mesh is not too fine, the rabbit spent 30 minutes sifting the first batch because she used a too fine sifter” 😦
After getting rid of the evidence of the earlier failure, the rabbit start to whisk another batch and this time she put note on what went wrong and…
Below was the result of pretty brownish peanut macaron.
- 45 gr egg whites
- 15 gr sugar
- 75 gr peanut powder
- 75 gr icing sugar
- Mix peanut powder with icing sugar and sift twice
- Whip egg whites until bubbly and add sugar and beat until firm
- Mix peanut powder and icing sugar to meringue
- Pipe on the lined tray using round nozzle and once finish piping all batter, hit the baking tray on kitchen counter, rotate the tray 90 degree and hit the tray on counter again, repeat again to ensure each 4 sides of tray were covered in this step.
- Let the macarons sit for awhile ( some recipe said that it is okay to immediately bake the macaron but rabbit let her’s sit in air condition room for about 30 mins or until the skin is dry and not stick to finger when touched)
- Bake for 25 minutes at 160C or until cooked
- Let the macarons cool completely before filling them
Rabbit’s macarons filling was : cream cheese mixed with chocolate ganache.