Plain Macaron Shell    

{ adapted & modified via Zumbo by Adriano Zumbo, p. 16 }

O   O   O   O   O   O   O 

O   O   O   O   O   O

O   O   O   O   O   O   O
O   O   O   O   O   O

O   O   O  O   O   O  O
O   O   O  O   O   O  O
O   O   O  O   O   O  O
O   O   O  O   O   O  O

point >>

• If you are not good at piping like me, you can draw the circle on baking paper to help you trace later when you do the piping. I find it is very helpful especially you want to have your macs with the same size :) 
• I like a smaller size due to the sweetness of the biscuit. Plus, I think it is easier to consume especially in a special occasion like a wedding. It doesn't look good if it goes everywhere... (. __ .|||) 

#  Preparation the ingredients for Italian meringue

Measure 250 g caster sugar and 75 g water in separate containers and set aside.

If you are going to use colouring, you can add the colouring directly in the water, as long as the total weight of the water plus the colouring is between 75 g to 80 g, that should be fine.

point >>

• If you want to make your macs in a dark colour, you may need to put more colouring as the colour will become lighter after you add into the meringue and will become even lighter after baking. Getting the right colour really comes down to practise. The brand of the colouring also vary, so it is hard to tell you how much you should put. 
• You must add the colour as you are making the syrup, because if you add it to the mac mixture itself it will change the mixture's consistency. Because of this, you need to get the colour right before your mix the syrup to the egg white later. 

[ Method ]

 If you have got all your preparation done, let's get start.

1　Put one set of the egg whites in a stand mixer with a whisk attachment (if don't have one, put it in a large mixing bowl and prepare the hand held mixer).



Place the sugar and water in a small saucepan over low heat and stir until the sugar has dissolved.


point >>

• you need to be very patient in this step, too much heat will burn the syrup. Use a digital thermometer or a candy thermometer to keep track with the temperature.

2　 When the sugar syrup reaches 118°C, increase the mixer speed to high and slowly add the sugar syrup in a steady stream down the side of the bowl. Whisk until warm to touch the mixing bowl, it takes about 8 minutes. The meringue should be stiff, firm and has a glossy texture.

point >>

• It is ok for  the sugar syrup reaches 118-120°C. 
• You can test the stiffness of the egg white by placing the bowl up side down, the egg white should not fall if the texture is right. 
• It is not very hard to tell if the egg white are ready, when you start to increase the speed, the egg white looks very foamy. When you finish adding the sugar syrup, the egg white looks more solid and it is very glossy. If you are near to this stage, you need to watch it closely and don't over beat the egg white. 

3　Take out the almond meal and icing sugar mixture from the oven , add the other set of egg whites to the mixture and combine it until a paste form. If you are making flavoured shells, you may add the flavouring in this step.



Then, add one third of the meringue and use a large spatula to fold them through until combined. After that, add another one third to the mixture fold through again until combined. Pour the meringue batter back to the meringue bowl and fold through. As you fold through the mixture, it will begin to loosen.



When the mixture falls slowly off the spatula and forms a ribbon and the ribbon slowly disappear/ incorporate back into the batter within 15-20 seconds, then the batter is ready.

point >>

• Make sure you are folding through from the bottom to the top, not stirring.
• Remember under fold is always better than over fold. When the batter is almost done, you need to keep checking the texture.
• Under fold the batter will have a rough and non-smooth surface. 
• Over fold... I haven't experienced before. But I have found some possible effects with over fold batter. Over folding will lead to a runny batter which contributes to the footless of the macs. Also the macs cannot hold its shape.

4　Transfer the mixture to a piping bag with a #12 plain nozzle. Holding the piping bag about 1.5 cm above a tray, pipe straight down onto the tray with the traced pattern and pipe just touch the line. As you finish piping each  mac, move the nozzle from 12 o'clock to 6 o'clock quickly to finish the piping action. If you have the correct texture, the mac will soften again slightly and the tip on top of the mac will drop, leaving a smooth top. Some mac are dusted, using a fine sieve, or sprinkled with a flavour at this stage.

5　Tap the bottom of the tray lightly for few time and leave the mac at room temperature for 30 minutes or until a skin form or touch without any batter stick to your finger. After a 10 minutes of drying process, preheat oven to 130°C.



point >>

• Instead of leaving the mac room temperature, some suggest to put it in the oven about 40-45°C for 20 mins then straight away increase the temperature to 130°C. I have tried this and it works, so on a humid day, this is a very good method to use, as it takes longer to form the skin.
• Tapping the bottom of the tray can help to get rid of the air in the shell. Do not worry if your texture is right, the hole from the bursted bubble will disappear.
• The skin is important as it lifts while the mac cooks. creating a "foot" at the base. 
• However, do not over dry the shell, this might crack the shell as you bake.

[ Kitchen Notes ]

• Being patient is one of the key to success.
• I will try to make the french meringue next time, as it seems easier and less trouble. Stay tuned~