French macaroon madness...

My friends and I continue to explore different technique of making French macaroon together. We invited a French instructor from CCA to demo his technique at my place tomorrow. I'm so excited to learn more about these little guys.

Anyway, here's the vanilla-blackberry French macaroons I made yesterday. The flavour combination was really good. Thanks to my friend, LY, it was her idea.


for the shell
- 67 g almond flour
- 67 g powdered sugar
- 1 vanilla bean, split and scraped
- 67 g sugar
- 16 g water
- 50 g egg whited, aged
- 3 g vanilla extract

for the filling
- 200 g fresh blackberries
- 80 g sugar
- 40 g water
- 5 g pectin


for the shell
1. Combine together almond flour, powdered sugar and vanilla bean in a food processor for 15 seconds.
2. Making Italian meringue with egg whites and cooked sugar. Add vanilla extract almost at the end.
3. Fold in dry ingredient in 3 additions.
4. Fill into a pastry bag with a plain tip # 3, pipe the batter onto a silpat in 3/4" circles and 1" apart.
5. Let them set at room temperature until the skins are form about a half hour to an hour.
6. Bake in an oven with a fan at 285 degrees F for 8 minutes.
7. Cool them down on the silpat completely before remove them. The base should be dry and easy to remove.

for the filling
1. Bring blackberries, sugar and water to a boil.
2. Remove from the heat, blend the mixture in a blender until fine.
3. Return to the heat, reduce the mixture into half.
4. Whisk in pectin.


Sophie said...

I always enjoying reading about these, I especially like the berry filling in these.

heather said...

I am sure every one reading your blog would love to join your mini class tomorrow.But unfortunatly we can't.So have fun and please take notes and let us know if there is new tricks would help us in the macarons journey.

bake in paris said...

Filling with pectin, that is new to me! (even though I couldn't figure out where to find pectin just yet :( )..... Anyway thanks for sharing, Thip..


Jo said...

Hi Khun Thip, you sure are on a macaron roll right now. I've been seeing macarons in the last few posts you have put up. Every single one is just as gorgeous as the next.

Engineer Baker said...

Oh yes, notes on that class please! I've tried a number of different macaron methods, but haven't settled on my favorite based on ease and results. More experiments aren't a problem though :)

Manggy said...

Love the flavor combo, I can just imagine. I know it's not "out there" as some of the newer macaron flavors being produced, but it's just undeniably good isn't it? :)

delightfullysweet said...

They look amazing!

Thip said...

Thanks for stopping by guys, I'm going to post the recipe after the demo soon.

Vanillaorchid said...

Another nice macaroon ka P'Thip. I love the berries filling ka.

Anonymous said...

Can you please tell me about how many eggs is 50g and what does it mean to be "aged"

Thip said...

Depending on the size of the egg, one egg normally has 30 grams egg white. But you need to weigh it.

Aged means let the egg whites at room temperature for a day.


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