I decided to revisit macarons and try the recipe again to create non-hollow macarons. Every attempt looked like a perfect macaron, except when it was cracked open, it was hollow. After a few more attempts and more reading as to why my macarons were turning out to be hollow, I hit success. They weren't hollow anymore, but I had other issues with the macaron and it was mostly due to my oven. It was browning too quickly or it would be under baked. It took a while before I got to learn about my oven in my new place, but I've got it down now.
The recipe for the macaron shells that I've been reading were all varied based on the sugar in the meringue and the powdered sugar with the almond powder. The recipe I used for these photos had more sugar in the meringue to stabilize it and less powdered sugar. The shells of the macarons turned out very delicate. It wasn't something I was use to. I usually used recipes with more powdered sugar and less sugar in the meringue, but it was giving me headaches with the hollows. The shells would turn out picture perfect, but empty inside. I wasn't sure if it was because of my macaronage technique, but I think I've gotten that down now too. I'll retry those other recipes in the near future though!
When the macaron shells are cooked completely, it should be easy to peel them off the parchment or silicone mat. If it's still stuck on to the sheet, leave it in the oven for another minute.
Earl Grey Buttercream
- 1 large egg white (about 30g)
- 120g butter, room temperature
- 60g granulated sugar
- 2 tsp of earl grey tea leaves
- 1/2 tsp of vanilla extract
Melt the butter in a small sauce pan under medium heat. Remove from pan and add the earl grey tea leaves. Let it soak for about 5 minutes or until the melted butter turned a light brown colour from the tea. Strain the tea leaves from the butter and set it aside in the refrigerator until it has solidified, but is still soft to cream.
In a small mixing bowl, add the egg white and sugar together. In a small sauce pan, bring water up to a boil. Place the small mixing bowl over the boiling pot and whisk. Be careful not to cook the egg whites. You want to bring the egg white and sugar mixture to a temperature between 140F - 160F. Once it has reached the temperature, remove from heat and begin whisking the egg whites to stiff peaks. Then add in the tea-infused butter small portions at a time and finish with the vanilla extract.
Use immediately to fill your macaron shells and allow it to mature at least 24 hours to allow the buttercream to soak into the shells.