thyme French macaroons...

Finally, the French macaroon project was over last night. I ended up making thyme French macaroon instead of green tea ones. Although it was fun hanging out with my friends who passion about the same thing I do, it was stressful try to make a lot of French macaroon in such a short time.1

My friend, LP, came up with the idea that we all should do an online business together. I'll do the baking, LY'll offer her professional kitchen for us, and LP'll do all the paper work and manage our business. Although they're already set me in, I'm not sure I like the idea yet. =(


for the shell
- 134 g almond flour
- 134 g powdered sugar
- 1 g dried thyme leaves, ground
- 125 g sugar
- 10 g water
- 25 g thyme infused syrup
- 100 g egg whites, aged
- 1 drop green color

for the filling
- 80 g heavy cream
- 150 g white chocolate, chopped
- 20 g lemon juice
- 5 g orange oil


for the shell
1. Combine together almond flour, powdered sugar and thyme in a food processor for 15 seconds.
2. Making Italian meringue with egg whites and cooked sugar. Add color 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 heavy cream to a boil.
2. Remove from the heat, stir in white chocolate, lemon juice and orange oil.


Susan from Food Blogga said...

The business sounds like a great idea, especially with knockout products like these thyme French macarons.

Anonymous said...

I would love it if you did a business!!!! as always your macaroons are beautiful and look so delish!!! Thank you for sharring.

lemon_tart said...

Those are gorgeous. I've always wanted to try my hand at macaroons--I think this has officially inspired me!

Memória said...

I learned that the correct spelling of French "macarons" is with one "o". The "macaroon", on the other hand, is the cookie with coconut.

Nevertheless, your macarons look beautiful1

Manggy said...

You do the baking? That seems like the hardest part! Ha ha ha. I love the flavor here, so intriguing!

Vanillaorchid said...

I love your baking and creating new flavour (you are my idol)..just thinking about the business that your friends said..wowwwwww...wanna you to join them ka.

bake in paris said...

Another great macaron.... as usual! Thip, may I know how you get to sprinkle bits (for instance, ground coffee) on macaron and get them stick to it? Should we do it soon after piping, during drying process, or...?


Dominique said...

Thank you one more time for the delicious recipe! I'm so busy that I've no time to cook now... perhaps later!

Thip said...

Susan..Manggy...Vanilla, the business sounds great, but the baking part alone doesn't though. :)

You're welcom, Anony..Dominique.

That's great, LomonTart.

Kris--I sprinkle the top right away after piping, otherwise, it wont' stick well.

Thip said...

Thanks, Memoria.

Unlike the traditional American idea of a macaroon which is made with coconut, egg white and condensed milk, a macaron (or "French macaroon") is made of almond flour, powdered sugar and egg white.

People frequently confuse the two because the word "macaron" becomes "macaroon" as an anglicization.

sweettemptation said...

hahahah i love the idea! :)
excellent idea! who is the genius that came up with the idea? hehehehehe


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