Chocolate macarons with Caramel buttercream

I tried a different macaron recipe for a change because I find Italian meringue tricky to make. It works wonderfully sometimes for me and sometimes it turns out to be a disaster.So I tried looking for a different recipe and found a recipe off Kak Rima's blog  and this recipe uses the swiss meringue method. She had another one using the French meringue method but I chose this. Will definitely try the french meringue method as well soon.

So what did I think of the making  macarons using the Swiss meringue method?
I found it easier to handle compared to the italian meringue method. Kak Rima's recipe turned out fantastic. The most successful batch of macarons for me so far.

Makes ~ 30 filled macarons

Chocolate macaron recipe:

180g  egg whites

160g caster sugar

180g sifted almond meal

180g icing sugar,sifted

20g dutch processed cocoa powder, sifted

1. Prepare baking trays with parchment paper or silpat with macaron template sheet underneath.
2. Preheat oven to 160 Celcius.
3. Mix egg whites and caster in a bowl and place the bowl over a pot of simmering water(double boiler method) until sugar is melted and the mixture is really hot. Make sure you continuously stir the mixture. Temperature approx 50-55 Celcius.
4. Remove from heat and using a stand mixer or hand held mixer, whisk mixture until medium peaks and slightly cooled down. Don't over beat the mixture. If you have accidentally over beat the mixture, you will have to throw it away and start all over again. (Speaking from experience. LOL!!)
5. Mix the sifted almond meal,icing sugar and cocoa powder in a different bowl. Take a scoop of meringue and mix vigorously with the dry ingredients. Fold gently until combined the rest of the meringue in two batches.Make sure you have a shiny, glossy & slightly thicker than cake batter mixture.
6. Scoop mixture in a disposable piping bag fitted with a 10mm plain nozzle. Pipe according to your macaron template and rap baking tray on a hard surface. Allow the surface of macaron to dry completely before baking it on the lowest rack for 15-20 minutes opening the oven door once during baking time.
7. Allow to cool before removing macaron shells. Match the shells for piping.

Allowing my macaron shells to form a skin under the air conditioner

Almost perfect after baking!

Caramel swiss meringue buttercream:

50g egg whites

90g caster sugar

150g unsalted butter

1 heaped tablespoon caramel, store bought or homemade ( will post a recipe in future )

1. Mix egg whites and caster in a bowl and place the bowl over a pot of simmering water(double boiler method) until sugar is melted and the mixture is really hot. Make sure you continuously stir the mixture. Temperature approx 50-55 Celcius.
2. Remove from heat and using a stand mixer or hand held mixer, whisk mixture until medium peaks and cooled down but not too cold.
3. Add butter cubes gradually, making sure butter has fully incorporated after each addition. Add caramel and mix until combined.
4. If your buttercream doesn't have a pliable consistency, put in the fridge for 15-30 minutes until it firms up a bit.  
5. Scoop buttercream in a piping bag fitted with a plain nozzle.

Assemble:

1.  Pipe one macaron shell in each pair with buttercream then cover with the other macaron shell then twist the macarons slightly. Place in fridge for 24 hours to mature.

Macaron shells were matched and piped with caramel buttercream

Notes:

• Air con dry it for 15-30 minutes.
• Make sure meringue is glossy and shiny.
• To prevent browning for coloured macaron shells, place an empty tray on the top shelf.
• When baking, have another same size baking pan on the bottom on macarons' baking pan.

viola~