Macaron Woes

Manage to make some decent looking ones on the third batch...!

with sweet ChefNor

Macarons ~ 60 shells
Tant Pour Tant ( French for half and half)
95g Almond meal
95g Icing sugar
~ Combine and sift both ingredients. Grind any bigger bits and never force thru the sift

180g Tant Pour tant
33g Aged egg whites (Aged for 3 days and leave overnight at room temp)

Gel/powder colouring (Never liquid)
90g Caster sugar
25g water
~ for boiling sugar
33g Egg whites (Aged for 3 days and leave overnight at room temp)
1/8 tsp Dry egg white powder sifted

Method: Boil caster sugar in water to a soft ball stage. when syrup boils at 115deg, start whisking the egg whites at medium speed till high speed -non stop. When it reaches 118deg, pour the syrup into the egg whites and continue to whisk at 2-3 mins high speed until cool or firm.
the deg reading doesn't quite make it. Just boil till sugar is slightly thick but not caramelised.
Mix TPT, egg whites and colouring into a bowl
Slowly fold in the meringue with little strokes possible into the dry mixture in three parts.
Put in a large piping bag with plain nozzle such as No 804 Phoon Huat's
Line parchment paper and pipe out rounds of ~1.25" in diameter
Tap the tray to flatten the macarons and allow bubble escape.
Let it dry for 45-60mins before pacing in the oven
Preheat oven at 125deg and bake for 20 mins until shells are hard and firm
Transfer macarons to a wire rack, place a parchment paper over it and let it completely cool before peeling off. Shells can be kept for 2 weeks but must put filling before 3rd day or the gooeyness will be gone. GOOD LUCK!!

Fillings

Strawberry Almond Cream - BEST Tasting!
125g butter at room temp
70g Icing sugar
80g Ground almonds (Oreo crumbs is good too)
1/2 tsp Strawberry flavour not essence (but vanilla essence is ok too)

Method: Beat butter using an electric beater until it becomes smooth and creamy.
Add icing sugar and beat again. Add ground almonds and beat until well mixed. Add strawberry flavouring.

Dark Chocolate Ganache
140g dark chocolate compound/couverture
100ml whipping cream (dairy) ~ Milac, Emborg, President

Method: Place the dark chocolate in a heat-proof bowl and set aside.
Bring the cream to boil over medium heat.
Remove from heat and pour over chocolate, stirring until melted.
Cool and keep in fridge to set.
~ the ready made chocolate cream at Phoon Huat taste so goooood...