Saturday, November 3, 2012
I can't believe how long it has taken me to post this, the last couple of months have been so busy that today was the first day in a long while that I didn't have to set an alarm to wake up. Of course I've been used to getting up so early that I just woke up at 8.30am regardless. Anyway, this was yet another macaron experimentation, I also recently made vanilla and olive oil macarons à la Pierre Hermé, but since I rushed to make them in a rare hour I actually had free (a personal record on how quickly I could make them) I had no time to take pictures, and will try to remake them at some point.
For the shells:
90 gr egg whites - separated 2 nights before
30 gr granulated sugar
200 gr icing sugar
73 gr almonds
37 gr coconut shreddings
Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Add the food colouring and continue. Do not overbeat your meringue or it will be dry. Put the icing sugar, coconut shreddings and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.
For the lime buttercream:
115 gr icing cream
55 gr butter, softened
2 tablespoons lime juice
Zest from 1 lime
Beat the butter until soft and fluffy then beat in the icing sugar. Add the lime juice and zest.