Macaron Jeruk Keprok & Lemon

Ingredients :

For the macaron shells : ( aprox, 72 macaron )

300  gr   Ground almonds

300  gr   Icing sugar

110  gr   Liquefied egg whites ( see below )

300 gr   Caster sugar

  75 gr   Mineral water

110 gr   Liquefied egg whites

Note :

1. Liquefied egg whites : Egg whites will liquefy if you sit them in the friege for several days, preferably a week. During that time, the egg whites lose their elasticity, the albumen breaks down and they will be much easier to whisk to soft peaks without turning " grainy "

2. Add any food coloring you want.

Method :

1. Sift together the icing sugar adn ground almonds. Stir the colorings into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.

2. Bring the water and sugar go boil at 118C. When the syrup reaches 115 C, simultaneously start whisking the second portion of liquefied egg whites to solt peaks on a medium speed. When the sugar reaches 118 C, pour it over the egg whites. Whisk and allow the meringue to cool down  to 50 C, then fold it into the almond- sugar mixture. Spoon the batter into a piping bag with a plain nozzle.

3. Pipe rounds of batter about 3,5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment.

4. Rap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.

5. Preheat the fan oven to 180 C, then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.

6. You can fill the macaron with chocolate ganache or with flavored butter cream.

Philippe Biedermann, Pastry Chef Sari Pan Pacific Jakarta.

Photo by : Hendri Wijaya

Bakery MAGAZINE