Yuzu Macarons

This is a recipe for the FRENCH method macaron.

It is different from the Italian method, which involves simultaneously pouring hot syrup into egg whites that are being beaten. If you have no experience making an Italian meringue for other baked goods, this
French method is the easier one to start with. Some bakers swear by the Italian method while some the French, but both will produce the same results known as macarons.

 

A little note before you begin:

Macarons are fussy little things. Do not be upset if it doesn’t work out the first time- practice makes perfect. There are so many things that contribute to a perfect macaron; yes even a slight difference in oven temperature will cause a different outcome. Where you really have to pay attention is whether you are mastering the important techniques at every step of baking these little treats. This includes the mixing of the batter and even how to use your home oven amongst others.


By Butter & Bake:

Ingredients (for approximately 15 macarons):

For macaron shells:
70g almond flour
80g icing sugar
60g egg whites (about 2 egg whites)
80g icing sugar

For Yuzu filling:
3 egg yolks
110g sugar
50ml water
175g butter(softened)
1-2 teaspoon of yuzu paste

1. Sift icing sugar and almond flour together. Mix well.

2. Beat egg whites with a handheld mixer until foamy. Add icing sugar 1/3 at a time. Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel food colouring to your liking. Beat until stiff peaks (Note: It should be so firm that it literally stand up vertically and point upwards without falling back into itself. Also, test it by flipping your bowl COMPLETELY upside down. The whites should not slip or fall, instead it stays firm inside the bowl.)

3. Pour a third of the almond mixture into the egg whites. Gently fold the egg whites into the almond flour and sugar mixture. Then add the rest of the almond mixture.

4. Stop folding once your batter has reached a “lava” like or honey  consistency. This is a very critical step in the macaron making  process called “macaronage”.

5. Using the spatula, gently transfer the batter into the piping bag.  Pipe the batter to the size of a 50 cents coin. Let it rest on the  counter for 30 min or until a “skin” has developed (Lightly touch the  surface of the shell and if no batter sticks to your fingers, a “skin” has developed).

6. Preheat your oven to 140 degree celcius. Bake the macaron shells  15-18 minutes. If you lightly peel back the parchment paper, the  macaron should peel off easily without sticking. Cool the macaron shells while you prepare the filling.

For the filling:

  1. Cook water and sugar in a saucepan on medium heat. Gentle stir the sugar until it melts.
  2. Cut the butter into cubes. While the sugar is boiling, beat the egg yolks at high speed
  3. Cook the syrup until it reaches 117 degrees celcius. Immediately pour the hot syrup into the egg yolks, beating as you pour. Whisk till thick and pale.
  4. Add in the butter, beating well after each piece. Beat the buttercream till light and fluffy in texture. Add 1-2 teaspoon of yuzu paste.
  5. Transfer the buttercream into a piping bag with a round tip (Or cut off the tip of the piping bag). Pipe the buttercream onto one macaron shell, and combine it with another macaron shell.

Macarons are best eaten after 24 hours since the flavors will be absorbed into the shell. After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!

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