Chocolate macarons

With all the CNY baking, I've got so many egg whites left. For the past few years, these egg whites will be thrown away (*heart-ache*) cos I don't how else I can do with them. This time, I've put them in good use, in fact, I'm very happy with the outcome!! Macarons!! However, I did failed on the first attempt using another recipe and I was like, "...well, these egg whites would have gone to waste anyway ;( " I've read of many failed stories, and that macarons are not the easiest to bake. I agree and disagree. Why? Depends on the recipe, I would say.

My first failed attempt! No feet & the macarons cannot be

removed from the parchment paper. Only "empty" shells left.

Through my sis's close buddy, whom we got closer because of our baking interest, she recommended me an almost fail-proof chocolate macaron recipe by David Lebovitz. I would recommend to anyone who wants to try out macarons! When the macarons came out from the oven, I can see the nice little feets, shiny & firm dome! Happy!

Whilst filling up the macarons, Zakris took one and said it's nice. Returned to the kitchen and took another 2 more, followed by saying it's very nice! Even T commented that it's nice too! Very happy! I've to add that Zakris has tried more macarons than us, but I think he's basically attracted to the arrays of colour and these super-sweet biscuits. I'm not as sweet-toothed though.

Chocolate Macarons

Ingredients/ Method:
100g icing sugar

50g almond powder

25g unsweetend Dutch-process cocoa powder

2 large egg whites, room temperature (about 36g each)

65g caster sugar

1) Preheat oven to 180 deg C.

2) Line 2 baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2 inch - 2cm) ready.

3) Grind together icing sugar with almond powder and cocoa power so there are no lumps, using blender or food processor.
4) In a bowl of standing electric mixer, beat the egg whites until they are foamy. Add sugar in 4 batches and whip egg whites until very stiff and firm.
5) Carefully fold in the dry ingredients in two batches into the egg whites mixture with a rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
6) Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
7) Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Filling

1 portion of Nutella

1/3rd portion of cranberry sauce

1) Mix well and spread on the macarons.

Note:

1) I use Van Houten cocoa powder instead as this is what I had in my kitchen.

2) I bake the macarons at 150 deg C.

3) There's no need to rest the macarons before baking. I put them straight into the oven after they are being piped.

4) As I have problem using the spatula, I used my electric mixer - balloon whisk - to mix the dry ingredients with the egg whites. This takes about 5 seconds on low-medium speed.

5) So far I use Glad's baking paper for most of my baking and these macarons can be easily removed using them too.

6) My piping tip is rather small (less than 0.5cm) and they works well.

7) I piped the batter about 1.5cm as I think small macarons are more cute.