Okay, yet another ‘mad’-caron post just because I feel like mixing up some egg whites and jazzing up the pineapple tart once again. Yes, after this pineapple mac-ness post, I wasn’t quite satisfied with the flavour for I felt that it was a little lost with the mascarpone cheese, so I decided to try making a new batch of pineapple jam to be filled with more macarons.
This time round, the pineapple jam which I made was a recipe adapted from my cousin’s home-made pineapple jam recipe. And instead of overpowering the jam with the buttercream or mascarpone cheese, I kept it simple with some whipped cream and let the pineapple jam work its magic for taste. Well, am pretty pleased with the results so I packed them off as treats for the girlfriends to be enjoyed after lunch.
With just a couple of days left to the Lunar New Year, why don’t you work your magic and bake up a storm with this batch of sweet treats for loved ones and friends. 🙂
Makes about 10 filled bite-sized macarons
For Macaron Batter
- 1 egg white (preferably aged for 3 days) brought to room temperature
- A pinch of Cream of Tartar
- 38g icing sugar
- 36g powdered almonds
- 30g granulated sugar
- 1/4 teaspoon of gel-based yellow colouring
- Line baking tray with 2 pieces of parchment paper.
- Sift powdered sugar with the powdered almonds to ensure that there are no lumps.
- In a large mixing bowl, beat the egg white until they begin to foam. At this stage, add the pinch of cream of tartar and the granulated sugar gradually. Continue beating until very stiff and firm. When you invert the bowl, the egg white batter has to stay put. That’s the time you know when you should stop. I decided to play it safe and whisked the egg white batter for about 5 minutes before stiff peaks were formed. Continue to beat the egg whites on high for another 1-2 minutes. Add colouring to batter.
- Carefully fold the dry ingredients, in 3 batches, into the beaten egg whites with a flexible rubber spatula (ideally). Stop folding when the mixture is smooth and there are no streaks of egg white. I used just about 48 strokes to incorporate the dry mixture into the egg whites. Slowly scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove the air-bubbles in the macarons.
- Leave the macarons out in the open for at least 30 minutes to an hour. This step is important to allow the top of the macaron shell to dry up so that you get a smooth surface for the macarons. You will know when to pop the macarons into the oven when you touch the macarons and the batter does not stick to your fingers. Be careful not to leave them out too much for it will give you crunchy macarons and you don’t want that. This step is important and if you skip it, your macarons might flatten . While waiting, preheat oven to 140 degrees C.
- Bake for 15 mins and let cool completely before removing from baking sheet.
- 300g of fresh pineapple
- 2 stalks of pandan leaves (screwpine leaves)
- 1 cinnamon stick
- Handful of cloves (I used about 10)
- 1 teaspoon of fresh lemon juice
- 1/2 teaspoon of vanilla essence
- 2 – 3 tablespoons of sugar (add more or less according to taste)
- Place pineapple into food processor to get the puree. Drain juice.
- Place pineapple in a saucepan under medium heat and add pandan leaves, lemon juice, cinnamon and cloves.
- Continue to stir the mix until the pineapple is almost dry.
- Add sugar according to taste.
- You will know when the pineapple filling is ready when the mixture is sticky. Add vanilla essence to the jam and continue to stir jam until the vanilla is fully absorbed into the jam. Allow the cooled pineapple filling to be cooled before removing the cinnamon and cloves.
- When cooled, store in air-tight container. (Note: Filling can be prepared ahead and frozen until needed.
- I used fresh whipped cream and piped some of it on the macaron shell. Thereafter, I rolled the pineapple jam into tiny little balls and placed it on top of the whipped cream.
- Sandwich and you are done!
It’s recommended that you let the flavours sit inside the macaron for 1 day before having them. Also recommended that you take the macarons out from the refrigerator 2 hours before eating them.
Okay, lessons learnt: I’m still under-mixing my macaron batter which is why there are tiny peaks in my shells. I guess I’ll just have to keep on trying to get the perfect shell then. 🙂
Hope you enjoyed the recipe and get to try it out soon. After participating in my first MacTweets, I’ll be submitting this recipe for this month’s Razzle Dazzle challenge. I like to think that these French Macarons with its glammed up pineapple filling would razzle dazzle your taste-buds when you take a bite of them.
And because the Lunar New Year is just round the corner, I like to take this opportunity to wish you all a Prosperous New Year. May the year of the Dragon sparkle with good fortune, health and happiness for you! Gong Xi Fa Cai! 🙂
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.