With cream cheese filling! And more Milo of course...this is base on a French Recipe instead as I wasn't adventurous enough to use the Italian recipe (consist of syrup base sugar boiled)
Gosh, the beginning was easy, but the ending was so difficult! I wasn't sure whether I over fold the eggs, as well as the Milo itself started to clump each other. And different trays give off different heat so some baked much nicer than others.
I only manage to make a few since most of them was stuck to the baking paper. Didn't realise that there was a handy tip from this post...had I known earlier, I wouldn't chuck most into the bin =S
And most of them was stuck to the parchment paper so I only saved less than a quarter from the rest of the batter
Makes about 35-40 macaroons an inch wide
(Courtesy from Cake Journal's post and lots of picture steps from cooking-ez's post)
- 100-110g (3/8 cup)3 egg whites separated the night before.
- 200g Icing Sugar (I had 15g Milo and 185g icing sugar).
- 100g meal Almond / Almond powder.
- 4 tbsp (45g) castor / fine sugar.
- Milo powder
- Icing sugar
- Cream Cheese
- In a dry bowl, sieve the almond powder and icing sugar (and the Milo powder) together. Mix it with a whisk to avoid clumps.
- In a separate large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. Whisk it for about 3-4 mins or 8 mins max (You should be able to hold the bowl upside down without the meringue sliding out).
- Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. (Don’t over mix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding).
- Fill your piping bag and pipe the macarons onto baking sheets. (Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough).
- Let them set for 30-60 minutes to form a dry skin (I missed this part out).
- Heat the oven to 150° C (300 degrees F). Bake for 10-12 minutes in the middle of the oven. (Keep a close eye on them the last couple of minutes as they brown easily. You can test if they are done by touching the tip of a macaron, if it “wobbles” they are not done).
- Let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, rest the paper (with the Macarons stuck to it) on a thin layer of water and count to 15s. (Courtesy of giver's log's post).
- Pipe your filling of choice on a shell and sandwich together with another shell (Cream cheese frosting for mine).