It has been a while since I last baked – okay, food for baby is not included! Ha!!
As I would be ending my work this coming week, I am still not quite adjusted for the new lifestyle and routine ahead. I guess I am still feeling uncertain at times, but I’ll take it to the Lord. I know God will grant me His strength 🙂
Sometimes I miss the earlier days during the OMYSG best cooking competition and SCS competition – for my never-say-die spirit. I am thankful for some invitations, but I will be also cutting down on these “voting competitions” and at the moment because I don’t think I have much time on hand now – handling a cute 10 month old, plus shifting house and doing reno works. I also want to focus more on the food and enjoy each time I bake.
Because I am planning a dessert table for my baby’s birthday…. I had wanted to make macarons, but I was just so afraid of failing! Thankful that the hubby encouraged me, else I wouldn’t have the courage to try haha.
The steps are very easy, however, we wouldn’t know if there would be feet only until after baking. And I guess I over-baked them! They became crispy macarons with not much chewy bite feel. LOL.
I was also thinking of a mini bake sale. However, the temporary house that I am going to move into, would not have an oven.. So, I was wondering if I should buy a new one now, and then in future I’ll have 2 ovens lol. I am imagining the reaction of the hubby already :p
Macarons – Recipe from SkinnyMinhy
(I made about 12 sandwiches from these, with each 1.4″ diameter)
– 1 egg white, room temperature
– 1 pinch meringue powder if you are using large eggs (I skipped this)
– 4 tsp white sugar
– 50 grams powdered sugar
– 1/4 cup almond meal
– Just 1 or 2 drops of gel based food coloring, powder is preferred though difficult to find.
– 3/4 tsp matcha green tea powder or 1 earl grey tea bag, grounded
– 1.5 tbsp dutch processed cocoa powder
– 1.5 tbsp grounded unsalted pistachios or various spices, such as cinnamon
1. In a food processor, combine the almond meal, powdered sugar, and flavorings. Pulse, stopping frequently, for about 1 minute. Alternate from chop and grind, you just want to get everything as lump free as possible, as well as completely combined.
2. Sift if needed.*I skipped Step 1, and just sifted my powdered sugar and almond meal together.
3. Beat egg whites + a small pinch of meringue powder to a soft peak. Add sugar, (and optional gel coloring) and beat until it is nice and glossy, and is stiff. When you turn over the mixing bowl, the meringue should be able to hold up.
4. Fold in the dry to the whites. Be gentle. You don’t want to deflate all your egg whites. Just fold until almost all combined. Don’t overmix!
5. Load the mixture into a piping bag fitted with a small round tip (Wilton #12 or larger.) Pipe to desired size.
6. Rap the tray on the ground many times to remove the bubbles and make it more flat. Use a toothpick to poke out the bubbles when they arise. Let dry for 15 minutes-30 minutes, longer if you want it to be shinier.
7. The tops should be dry. Preheat oven to 325 degrees. Bake for 11-12 minutes. When you touch the center of each macaron it should be hard and dry. When you try to wiggle the cookie, it should give just a little, not be really loose.
8. Let cool on the tray, then remove to a rack. Fill with buttercream, ganache, or whatever you like.