Tuesday, January 8, 2013

Creatives Tuesdays: DIY Macaron Pops

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Helooo helooo loveliess!! Its great to have our Creatives Team back with us after long hiatus. Cant wait for more awesome awesome new DIY stuff in this lil section! So, for today's post, our team would like present a tribute to Helen from Tartelette for presenting to us today on how to make your very own macaron pops!!
And here’s how they begun theirs…
First, to make macarons, you only need 4 ingredients. Just four. I know I went over this before from the class post. But it’s worth repeating.
1. 110 grams of ground almonds.
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2. 200 grams of confectioners’ sugar.
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3. 90 grams of egg whites that have been aging on the counter for 24 hours.
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4. And 25-50 grams of regular sugar.
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Let's begin!!
Step 1: Place the confectioners’ sugar and the ground almonds in a large bowl.
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Step 2: Stir it together with a wire whisk until it is all blended and set aside.
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Step 3: Then, beat your egg whites on high using a mixer with the whisk attachment.
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Step 4: Ensure you beat until the egg whites get foamy and gradually add 25-50 grams of sugar.
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Step 5: Continue beating until stiff peaks for and then stop.
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Step 6: Then add your beaten egg whites to the almond mixture. Begin to fold it all together. During halfway through folding, add powedered food color if you like and continue to fold until blended. You’ll know when to stop if you test the the mixture. Run a knife through. If the line disappears after ten seconds, stop folding.
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Step 7: Throw the mixture in a large disposable decorator bag fitted with round edge tip (like above) and pipe away on a silpat covered baking sheet. The shapes should be small – about an inch and a half – when the mixture stops spreading. Let the macarons sit for 30 minutes to an hour before baking. This will form a shell that raises when baked and leaves the “feet” visible at the bottom.
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Step 8: Bake the cookies for about 18-20 minutes. Remove and cool completely.
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Step 9: You can fill the cookies with chocolate ganache or any filling that you want to try.
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Step 10: To turn these into pops, ganache works pretty well.. It dries pretty stiff, holding the stick in place. Just spoon a little chocolate on the back of one of the macaron cookies.
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Step 11 : Create a support by using some of the extra lollipop sticks and twist ties.
Step 12: Press the lollipop stick about halfway into the ganache. This is a little more than halfway. So do less than the photo illustrates.
See? A sandwich that stick right in there!! Voila~
IMG_3297And dont forget to repeat from Step 1 to produce more more of these sweets!
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Psstt.. to create a party look...let them dry completely and tie a cute little ribbon on.
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Ooohhh we loove em in pastels too.. pinks & blues works sooo lovely!
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Here’s the recipe from Tartelette!
Tartelette’s Macarons
For the shells: 
90 gr egg whites (roughly 3 egg whites)
25 gr to 50gr (2 Tb to 1/4 cup) granulated sugar
200 gr ( 1.5 cups + 2Tb) powdered sugar
110 gr almonds ( 3/4 cup) (slivered, blanched, sliced, whatever you like)
Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.
Prepare the macarons:
Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary. You can also use a coffee grinder for the nuts. Once your nuts and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
Add the nuts and powdered sugar to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. 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.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.
Prepare the ganache:
1/2 cup heavy cream
8 oz semi-sweet chocolate morsels.
Heat the cream in a small pot until just before boiling.
Place morsels in a medium bowl and pour cream over. Let sit for a few seconds and then stir until smooth.
Let cool slightly and spoon a small amount on the bottom of a macaron and then sandwich with another cookie.
If you want to make macaron pops, place a lollipop stick on top of the ganache about halfway to the center of the cookie before you sandwich together. Let dry completely laying down and with the lollipop sticks propped up for support.
Enjoy! here’s a link to Tartelette’s Macaron Pops!
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Credits: Moderated by Inspirasi SA source Tartelette via Bakerella

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