Swiss Meringue Macarons

Swiss meringue macaronMacarons, those delicate confections synonymous with elegance and sophistication, come in various forms. While the French method is perhaps the most well-known, the Swiss Meringue method offers a twist that promises enhanced stability and a smoother, silkier texture. Here, we delve into crafting Swiss Meringue Macarons, a treat that merges precision with a touch of culinary artistry.

This is a different method than French meringue but it is not any more complicated to perform.

Macaron Shells

Ingredients 

•    160 egg whites

•    190g ground almonds

•    170g icing sugar

•    150g caster sugar  

Steps: 

1.)   Preheat your oven to 300F

2.)   Combine egg whites and caster sugar in a large mixing bowl

3.)   Fill medium size saucepan 1/3 of the way with water

4.)   Place on medium high heat and bring to simmer

5.)    Place the bowl of egg whites and caster sugar over the simmering water bath and whisk constantly until the eggs white and sugar reach 113-degree Fahrenheit  (45c) by using thermometer.  Make sure the bottom of the bowl doesn’t touch the simmering water, and adjust temperature to maintain a gentle simmer. Otherwise the eggs white might scramble and turn opaque

6.)   Move bowl from heat to the stand mixer and continue to whip into meringue.  when the meringue begins to stiffen (about 3 -5  minutes) add food coloring.  Add as much as you like! More drops will make for a deeper darker colour.  For this recipe , I use green colour for  olive ganache filling.

7.)   Sift the almond powder and icing sugar together well or use food processor if available

8.)   When  the meringue cools down or has stiff peaks,  fold the almond powder to the meringue using the stand mixer on low speed setting.

9.)    After a few turns use spatula to scrape down the side and from the bottom of the bowl up.

10.) Continue to fold almond powder and the meringue together using a figure 8 mixing motion. This will knock some of the air out giving the macaron its smooth top.

11.) Put batter into piping bag.  Make sure to squeeze all the air out.

12.) Line a standard sized baking sheet with parchment paper. Or use a silicone baking mat with template.

13.) Begin piping batter in small 3.5 cm mounds 2cm apart.

14.) Tap tap tap the tray against the counter gently so that the tips of the mounds flatten and become smooth on top.

Preheat your oven to 300F 

Before you begin baking, a couple things to keep in mind. Everyone’s oven is different. Your oven might be different from my oven. Also, humid conditions can affect how the macaron turns out, as they have to be very dry before you begin baking. This means that in some climates you’ll only have to wait 20 minutes, while in others you may have to wait over an hour for the batter to become dry. I won’t go too deep into atmospheric science, keep this in mind if you live in a humid climate.

14.) Once the batter is dry, the batter not stick to your finger when touch the skin form on the surface., place in oven on a middle rack and bake at 300F for 15 minutes

15.) Open the oven door and leave open for 2 minutes before taking out the tray.(option for using silicon baking mat)

16.) Let cool for 10-15 minutes. You can check for coolness by touching as well.

17.) when the macarons have completely cooled down, remove from the tray and store in an airtight container before filling.

Preparing Cream Filling

This filling is inspired by a  French master chef. if you crave macarons this macaron will send you to Paris!

I use to made this savoury for my late father who is  macaron lover . The green olive will surprise you the balance of the sweet and salty when you bit in .  It’s a divine tasty macaron and  it makes you want more.

I prepare the filling a day before I bake macaron .

By the way:  I have ten different kinds of fillings.

Olive oil ganache

Ingredients:

• 350g white chocolate

•    150g 35% cream

•   ½ vanilla pod or ½ tsp vanilla extract

•    225g olive oil (High quality  olive oil)

• 30 pieces slice green olive. (Use the pack in salt brine.)

Steps: 

1.     Head the cream to boil then pour the hot cream to chocolate and vanilla stir until chocolate melt completely

2.     Wait until the mixture return to room temperature stir in the oil slowly or use the hand mixer.

Now assemble!

1.    Line the macarons on parchment paper or baking matt

2.    Pipe a generous mound of ganache on to each shell

3.    Press 3 slices of green olive into  the centre

4.    Top  with a small dot of ganache.

5.    Cover the shell  and press down lightly.

Enjoy your homemade macarons!