Popular bakery sweet

Question: Hmmm,guess! what is one of the most popular sweets nowadays...? 

Clue: Beginning with M-

Answer (Which I think everyone can guess it): M-A-C-A-R-O-O-N-sssss

A macaroon  is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.The macaroon is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone ormaccherone. It's originated in France.(credit. http://en.wikipedia.org/wiki/Macaron )

As requested in former post( Sweet Bakery Hobby) ,I'm going to post recipe of this very popular macaroons. I hope you enjoy it! 

Try this classic vanilla macaron recipe from renowned Melbourne Chef Arno Backes of Ganache.

Ingredients

Macaron

• 500g Almond Meal
• 500g Icing Sugar
• 170g egg white
• 15g food colour
• 450g sugar
• 150g water
• 170g egg white

Vanilla ganache

• 1200g Cream
• 150g butter
• 120g glucose
• 1 whole vanilla bean
• 1500g white couverture.

Method

Macaron

1. 1Crack eggs, separating yolks and whites. Let whites age in fridge for 1 week. Sieve icing sugar and fine bleached almond meal twice, 3 days prior to making, let it sit in a cool place but not in the fridge.
2. 2Boil water and sugar to 120°C, whisk half the egg white and pour the boiling sugar slowly into the egg, increase the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal. Once the sugar mix has cooled a little to body temp, mix in the almond meal mix. Mix by hand until almost not stable then add food colouring.
3. 3Prepare the baking tray, lined with baking paper and piping bag in advance as the macarons should be piped very quickly.
4. 4Pipe desired size with plenty of room in between. Once the tray is full, hold the tray in the air with one hand and with the other tap it hard from underneath until the macarons have spread a bit. Put the trays to one side until the macarons have formed a skin and are firm in texture.
5. 5Put in to a preheated oven at 160°C for 6-8mins, turn the tray 180° and leave the oven door slightly ajar, reducing the heat to 120°C. Cook until the macaron is easily moved from the paper.
6. 6Once cooked, remove the paper with macarons still on, from the hot tray and lay on a cool bench until cool. This ensures they do not dry out.
7. 7When cool, fill with a ganache filling.

Vanilla ganache

1. 1Place cream, butter, glucose and cut open and scraped out vanilla pod into a saucepan and bring to the boil. Pour the cream mixture onto the chocolate and mix, taking out the vanilla pod. Leave to set with glad wrap on surface overnight on bench. Fill macaron shells with ganache the next morning.

 Thanks for the recipe from http://www.lifestylefood.com.au/recipes/