Right, second go at making these green tea macarons.
There are a few things that I have done differently this time:
1) I have now grasped the amount of time needed for the egg whites to become foamy, and need to start whipping it very soon after I start the sugar syrup. I need to start whipping the egg whites and powdered egg white when the sugar syrup is around 35C for it to be ready right when the sugar syrup hits 118C.
2) I have to mix the egg whites and almond meal mixture “macronnage” much less than I have previously. Just when it loosens, stop.
3) Baked trays individually, to ensure sufficient heat circulation.
4) Baked for 18 mins instead of 16 mins.
5) Cooled baking paper on cool counter top for easy removal.
Results? Shiny hair-thin skin, decent foot, soft center that is not chewy when you bite in, success!
I paired this with a chocolate chestnut ganache, and the recipe follows:
100g chocolate, chopped
2-3 tbsp chestnut purée
Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Mix in the chestnut purée till the ganache is smooth. Cool in the fridge for 10 minutes until firm for piping.
One annoying thought: Efforts into perfecting my macarons & regaining my trim(mer) figure: is that mutually exclusive?
Well I certainly don’t hope so, and don’t think it will happen so long as I share the by-products around.