Posts Tagged ‘ Macarons ’

Chocolate Macaron

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I was going to pass on this month challenge, as my life is still running with chaos… but the otemptation was to big just because it’s Macaron. Although its not my first time baking macarons, but I always want to bake  chocolate macaron, and haven’t done it because the words around are, that they are the difficult ones to make…

I just make simple chocolate macarons with chocolate ganache, for amazing unique flavors of course you can browse at Helen’s, Y’s or Julia’s.

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The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Claudia Fleming’s  Macarons

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Pandan Shades Sesame Seeds Macarons and Express Chocolate Mousse

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Instant craving for something made out chocolate is typically my sweet habit (yes, I’m a chocoholic, who isn’t?)… Nigella Lawson’s show brought this express chocolate mousse to my attention and I knew then  I had to make it right away.

While licking my spatula clean, I had a thought that it would be great with some macarons, so why not make macarons too?… great idea isn’t it? Well, the execution was another thing… I learned my lesson the hard way, that express doesn’t  have to mean rushing… I wanted the macarons to be done quickly, added  a pinch of salt in the egg whites to rise quickly, and my macarons came out dry without leg..(either from the salt or me changing the brand of the powder sugar)… my first macaron disaster

Then I had to wait until the next day, because I didn’t have enough almonds to start a new batch.  The next morning I bought some almonds and the old brand powder sugar, so the second time it has to work, hasn’t it?…I was already smiling when I saw those frilly legs coming out, but not to long… because then the tops started to crack. Arrrgh…I think it’s the weather or I’ve lost my “macaronage” touch (yeah…blame it on the rain).

That was the second disaster… but I’m not a quiter… I just had to eat my chocolate mousse with some macarons, so the third batch went to the oven… and.. finally I can be happy 🙂

 

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I used the macaroon recipe from the best food blog 2008, I used 30 gr of sesame powder and 80 gr almond meal, with the colouring, instead of mixing it all  the way through, I just folded it a couple of tuns to leave shades kind of colour.

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Nigella’s Express Chocolate Mousse

Ingredients

  • 150g mini marshmallows
  • 50g soft butter
  • 250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
  • 60ml hot water from a recently boiled kettle
  • 1 x 284ml tub double cream
  • 1 teaspoon vanilla extract

Directions

 
 
  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
  3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
  4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!
   
   

Tea Time

Concept : something imagined or pictured in the mind ~

Mirriam Webster-Thesaurus

I take my pictures always seriously, but by grades, adjusting with situations and conditions 😉 , when Dita decided that the theme for HFP#4 is concept, I had to take a moment to sink in.

Remembering in my old labour days I would have the privilege to have brain-storming meetings with my team for A “concept” and to get the best picture I would hire the best pro-photographer who has the fitting “style” for the “concept” , but now I had to cook and take my pictures on my stolen moments between my domestic chores time and time for demanding infant and a pre-schooler of mine 😉

Sometimes I feel it’s like a set back for my “creative” outcome but again sometimes we think about the concept to much we forget to have fun, yes… now I took pics for fun, serious but not to loose sleeps for a foodblog nor standing upside down for 72 dpi  quality pictures to put on the net, and as far as concerning the concept of my photography, with my limited timing and equipments (not to mention most of the time I took my pics with a baby hanging on my one leg), I tend to have the same BASIC concept for food photography, natural and a little bit dreamy.

With this Picture, I want to take you all to take time to relax and cool down, to really enjoy your 15 mins of “me” time with a good cup of tea, mini macarons and your favorite novel. Just laying back on a couch with simple indulgence on the side.

 

 

Also, I want to send  overdue thanks to my lovely blog friends Ventin, Ovenhaven and Dee  for giving me those great awards,  you all rock!!!

Pistachio Macaron with Chocolate Coffee Ganache

I can quite explain, how I get this “high” from baking macarons. Normally, when I bake something and it turned out just like what I wanted it to be, I got of course some satisfaction feelings, but with macaron is different. I think because  the high suspense around the whole process, that I had to wait until the last minute to be sure that it has succeed.

When I whiped  egg whites I had only a  vaque idea how the peak should be…when folding the batter  It’s also a matter of feeling to to know when to stop moving you spatula, not to mention you have to know your oven really really well too, that you have to have your own oven temperature special for baking macarons…argh so many aspects to consider. Despite all of that, I just can’t help it, if I have some leftover egg whites, all I can think of is baking some macarons 😉

This time is pistachio macaron, recipe from the Queen of Macaron, after a couple experiments,  I  think her recipe is the best choice for homemade macaron.

I just added 2 teaspoon of instant coffee to the ganache.

Coffee Macarons with Dark Chocolate Ganache

What’s for breakfast today? Macarooooooon…. qiqiiiq, I’m SAHM with a baby and a pre-schooler (on holidays) I need the sugar boost every morning 😉 , actually I wanted to make this, but my dh forgot to buy pistachio last night (although I specifically asked him to please bring some pistachio home, after work 😦  )

So I made a turn to this, trying to expand my “macaron making skill”… daring another recipe… I think once you succeed, you’ll be coming back for more.

I made sure that the white eggs “aged” well, leaved them over night AND zapped them in the microwave for 10 secs, I don’t have oven thermometer, but I try to touch the door of my gas oven just to make sure if its warm enough. I also  literally watch my macarons from the beginning I baked them in (like a child looking behind the candy shop window), making sure that they showed their “legs” in 5 minutes ( I red somewhere, that if they don’t, you can stop baking because it means that your macarons are doomed)

I’m happy with the legs, but not so much with the dof  (un-smooth) top shell’s surfaces.

The process of learning still going on…

Rose Macarons with Vanilla Yogurts Butter Cream

Like Arfi said, that we in the KBB have been struggling with macarons,  thank’s to Dita, who made this as an informal challenge for us.

I wanted to make it actually for two reasons, first  because I miss Paris… it has been like what??? 7 years since last time… it used to be one of my favorite weekend getaways when I lived in Holland, secondly I miss my only sister,  last time I met her, was in London, before she departed for her honeymoon to Italy, almost 1 and half years ago… My baby sister (27 years old, not so “baby” anymore but still a baby sister to me 😛 ) loves Macarons.

So this pictures of macarons have 2 titles too, one : My sister and Me, two : Paris & Me 😀

As for the recipe I used  “the one” from  Tartellete’s , but I “studied” many recipes and watched a couple of movies to  prepare my self for the “battle” 😉 It’s my first time, it’s far away from perfect, even from the same batch I put half  on the silpat, came out with legs, the other half on baking paper they cracked…. and piping it out, I know for sure I need a lot of practices in that area too 🙂 but for the mean time I just enjoy those macaroon’s legs 🙂

Oh… and, I used rose water flavor for the shells and simply vanilla and a tablespoon of hard yogurts (lebaneh) to give a bit of sour taste to the butter cream.

 

UPDATE: I’m sending this as my entry to the Mad for macarons in May, because I think Helen of Tartelette should get a present for allowing us all to use her recipes 🙂