Love Grass Food Blog!: Christmas is coming!: Hello everyone! Do you feel Christmas exciting your heart up already? Firstly, it's school holidays! What have we been doing? Of course, w...
Hello everyone! Do you feel Christmas exciting your heart up already?
Firstly, it's school holidays! What have we been doing? Of course, we have been trying out different
food and from different shops! Ethan has been studying for his exams and I have been doing volunteer work.
Today, I finally have the time to update this blog.
As cliche as it may sound, Christmas is a time of GIVING! Also, Christmas will also mean a season for sweet desserts! I tried baking MACARONS 3 times of which 2 out of the 3 times were successful. I have done trial and error with the techniques and I'm going to present the recipe that I think works the best!
So, Share and Give this to your loved ones! It will be a SWEET CHRISTMAS!
* DISCLAIMER: ANY SIMILARITIES IN THE RECIPES ARE ALL COINCIDENCES. IF IT DOESN'T WORK OUT FOR YOU, JUST KEEP TRYING!
Ingredients:
140 grams of Egg White (~4 eggs)
70 grams of Caster Sugar
So, Share and Give this to your loved ones! It will be a SWEET CHRISTMAS!
* DISCLAIMER: ANY SIMILARITIES IN THE RECIPES ARE ALL COINCIDENCES. IF IT DOESN'T WORK OUT FOR YOU, JUST KEEP TRYING!
Ingredients:
140 grams of Egg White (~4 eggs)
70 grams of Caster Sugar
230 grams of Icing Sugar
120 grams of Fine Grounded Almonds
120 grams of Fine Grounded Almonds
1/2 tsp of FLAVOURING ( Up to your own choice)
1 tsp of colouring (up to your preference of colour)
A pinch of salt
* For Chocolate flavoured macarons :
Cut down amount of almonds to 100 grams and replace it with 15 grams of Cocoa Powder
1 tsp of colouring (up to your preference of colour)
A pinch of salt
* For Chocolate flavoured macarons :
Cut down amount of almonds to 100 grams and replace it with 15 grams of Cocoa Powder
Others:
Non-stick Parchment Paper, Trays ( If you have a Macaron Tray or Mould then it's easier) Oven, Piping Bag, Electric Mixer, Egg Separator
Steps:
Preheat oven to 150 degree Celsius.
1) Mix egg whites and caster sugar in a bowl 10 - 15minutes with an electric mixer on medium speed. The mixture should not only reach soft peak but stiff and dry.
(P.S. If you try putting it over your head, it will not even fall. I'm serious! But try at your own risk.)
Preheat oven to 150 degree Celsius.
1) Mix egg whites and caster sugar in a bowl 10 - 15minutes with an electric mixer on medium speed. The mixture should not only reach soft peak but stiff and dry.
(P.S. If you try putting it over your head, it will not even fall. I'm serious! But try at your own risk.)
2) Add in the colouring + Flavouring into the mixture and mix for around half a minute.
3) While waiting for your mixture to mix, sift your ground almonds and icing sugar into a bowl. Add in salt.
(If you are adding in cocoa powder, add it in together with your almonds and sugar)
4) Fold the mixture in Step 3 into egg white and caster sugar mixture.
* Pour in almond mixture bit by bit. However, try not to complete the folding within 5 minutes before the sugar melts! Your mixture should be smooth and thick, not watery. Do not over-mix!
(If you are adding in cocoa powder, add it in together with your almonds and sugar)
4) Fold the mixture in Step 3 into egg white and caster sugar mixture.
* Pour in almond mixture bit by bit. However, try not to complete the folding within 5 minutes before the sugar melts! Your mixture should be smooth and thick, not watery. Do not over-mix!
5) Pipe the final mixture onto trays lined with Parchment Paper (NON-STICK), in small circle shape. Depending on how much your mixture has liquified as sugar will melt, the results varies. It might be flat or has more shape.
6) Leave the piped mixture to dry for 20 to 30 minutes until the surface has dried up a little. Also, before baking, knock the tray gently to ensure that mixture settles and prevents cracking!
7) Bake for roughly 20 minutes. They should look done, with a nice base and glossy top :)
It will be easily removable if you used non-stick parchment paper and when it's ready!
Filling:
150g Fine Sugar
150g Fine Sugar
100g Whipping Cream
500g Dark Couverture (50% Cocoa Content)
1 teaspoon Salt
500g Dark Couverture (50% Cocoa Content)
1 teaspoon Salt
Steps:
1) Cook the sugar to caramel and then add in the cream (beat up).
2) Stir until the caramel dissolve then add in salt.
1) Cook the sugar to caramel and then add in the cream (beat up).
2) Stir until the caramel dissolve then add in salt.
3) Pour this mixture into the melted couverture and stir until dissolve.
4) Pour into a bowl and let it rest.
STEP 1:
Step 2:
Without Cocoa Powder:
Without Knocking the tray, there are cracks:
FINAL ONE, PERFECT.
GOOD LUCK! WATCH OUT FOR MORE UPDATES!
