It's been a while since I made macarons...The last time I made them thty were after about 17 ++ failed attempts. I went over this in my Pistachio Macaron post so I won't get into it again. Nevertheless, my love and respect for the mighty macaron remains. What hasn't remained is my oven. I used to own a tiny gas cooker/oven that I've had for 3 years now. The oven was great don't get me wrong, but since my interest in baking has grown tremendously, my tools had to adapt to this. I have space for a 90 cm free-standing cooker and the one I had for 3 years was only 60 cm. So there was about 15 cm of empty space on either side that was just gathering dust and home to all of our BBQ and grilling utensils. So UGLY! So finally, after putting up a bunch of items for sale on an Ebay-like site, I finally had enough cash to buy my new bad boy. It's an electric fan-assisted multi-functional oven, with a gas stove on top. I hate cooking on electric stoves and so I when I found this dual function cooker I fell in love. I've had it for a month now but never tried to make macarons with it. I thought that would be the ultimate test...and guess what? It passed!!
The only downside is...that one side of my marble counter changed color from all the heat because the people who installed it have it jammed against one side more than the other...so there was an advantage to having that smaller cooker after all...oh well...the price we pay for those macarons feet is way too high if you ask me...
The recipe can be found here, simply mix in two tablespoons green tea powder (I don't have matcha powder so I just used ground green tea leaves). I also sprinked some of the leaves onto the macarons before I baked them. I also used a tiny bit of green food coloring (add it to the meringue).
The white chocolate ganache recipe is similar to any dark chocolate ganache recipe but obviously using white chocolate, after the ganache cools completely, whip it in a stand mixer using the whisk attachment until it holds soft peaks.
Tuesday, May 6, 2008
Posted by Bakerette at 9:29 PM