How to make macaron (french chef)

Step 1:

140g egg whites at room temperature
180g caster sugar

(tips: the earliest u separate yolk and white, the best result you get. Top is 5 days in advance)

Whisk egg white slowly until no more liquid of egg whites, then speed up and add 90g of caster suger, beat until the egg whites stiff, then add in 90g caster sugar again until sugar is dissolved.


Step 2: Almond & Sugar

160g sifted Ground Almond.
160g icing sugar.
sift them together and weigh them again, get a total of 320g!
add in color and peppermint

Step 3: Macaronage
stir slowly first
then, scartch the surface while accelerating.
stop when it becomes more "liquid"
then pipe them in less humid room such as air-conditioned room.
hit against the table to eliminate the spike.
wait until they are no longer stick to your finger when u touch it.


Step 4: Baking

150 degree Celsius approximately 12 mins until the head and the tail of the macaroon stiff.
It is done. (Finger test)

Step 5: ganache

150g chocolate
7cl of cream or milk
0g of sugar, no need sugar!

microwave the chocolate and mix with cream/milk, then keep in fridge.


step 6: back to the shields

After 10 mins in oven, ( you can open the oven anytime)
Touch on it, it should not be moving or lembik, but must be solid.
after 12 min, it's solid, can be taken out from the oven now.

place the ganche on the shield and cover with another shield, then keep in fridge for 24 hours, and it's ready!