French Macarons – the temperamental little cookies

 

I have always wanted to bake French Macarons. Have been reading many recipes and comments from many experienced bakers. Apparently, this is a dessert that requires careful timing and meticulous observation, though it is made up of only 4 basic ingredients.

Basic recipe

60 g egg white 
30 g caster sugar 
60 g finely ground almonds/almond flour
90 g icing sugar 
Pinch salt
1 or 2 drops of red food coloring

40 g Strawberry jam

Note :

1.Egg Whites- Many bakers suggested ‘aging’ the egg white. But I did not. And so long as you do not contaminate the white with the yolk or grease. Your meringue will be able to work well.

2.Caster sugar/Granulated sugar- Either works. Caster sugar might work slightly better because it’s more refined sugar. But I did not notice much difference.

3.Almond flour- Sift. Blend the almond flour with the powdered sugar in a food processor to thoroughly combine them. So that the texture of the macarons will not be weird.

4.Icing sugar- Sift. Combine with almond flour until finely processed.

The whole work flow can be divided into three important phases. Failing to carry out any of the phase well, might lead to failure in making the macarons.

5. The Golden Ratio - Basically, there is a golden ratio for the amount of egg white, almonds and sugar to be used in baking of the macarons. After some trial-and-error, I found that the  ratio of  0.9 /2.2 grams almonds/sugar for every gram egg white works well for me.

Method

1. In a mixing bowl, add in the egg whites. Do ensure your mixing bowl is free of any trace of grease. Use the electric mixer to beat rigorously until foamy. Then slowly add in caster sugar while beating. Continue to incorporate the air into the egg whites until soft peaks form.  

2. At this point add in any colouring and flavouring.  Note that the colour that you use will fade in the oven. Use powdered colour or colour gel .Avoid using liquid food colouring as it will ruin the texture of your macarons.

3. Beat on the highest speed (ten) for one minute to incorporate all the colouring and flavouring. When you take your whisk-head-attachment-thing out, it will hold the shape of a bird’s beak. If there isn’t, keep on beating until there is.

4. When the bowl is inverted, the egg white does not flow and remains in the bowl and the end of peaks stand up straight.

This is called, French meringue.

3. In another bowl, sift ground almonds/almond flour, icing sugar, and salt. And whisk together.

At this point we are starting “macaronage” , a French word referring to the process of incorporating the dry ingredients with the egg whites to make macarons.

4. Pour the icing sugar mixture into the meringue and fold with a spatula . You need to deflate the egg whites to a certain point. Using both a folding motion to incorporate the dry ingredients, and a pressing motion against the side of the bowl. ’Scoop’ and ‘Press’, ‘Scoop’ and ‘Press’ are the key moves.

5. Stop folding when the surface of the batter starts to be shiny. And the mixture should drip off the spatula like lava.

5. Fill a pastry bag fitted with 1 cm pastry tip with the batter. Then line the parchment paper on the baking sheet (I used two sheets) . Then pipe 2.5 cm disks on a parchment paper. Macarons should be at least 1.5 cm apart from each other.

6. Preheat the oven to 150 degrees C. It is important to know how your oven works. For my convection oven, I used 130 degrees C.

7. Let  macarons  stand at room-temperature until the surface is dried. It takes somewhere between 30 minutes to one hour. Touch with a finger on a macaron to see if it’s dried enough. I am staying in one of the most humid places on earth, so I let my macarons stood in an air-conditioned room for 1 hour. The trick is to switch on the air-con at least 30 mins ahead, as this helps in the dehumidifying of the room.

8. Bake for 10-15 minutes. Bring them out of oven, let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons should not have problems sticking too much to the parchment paper.

Successfully baked macarons have “feet”. Feet are a layer of bubble-like things at the bottom of a macaron shell.

This is where Science comes in. The feet are formed when the air that is in the batter is forced down. If the shell is not dry, the air will leave through the top and cracks will form. Result : ’feetless’ macarons.

If the shell is dry, the air will have trouble escaping from the top and push down, creating the feet.

9. On the bottom side of a macaron, put a teaspoonful of strawberry jam and make a sandwich with another macaron.  

Maturation or ‘Aging’ of the filled macarons :

This is really important. Judge the quality of your macarons only until they’ve finished maturation. It fixes a whole host of the ‘oops’. Small hollows disappear, dry insides can become moist again, the texture improves and of course the flavor, maturation really makes a difference there.

Generally 1-3 days in a loosely covered container in the refrigerator works well. The more moisture in the filling, the quicker it will mature.

Mascarpone, cream cheese, curd-based and some butter creams will mature first, followed by white chocolate ganache and then chocolate ganache.

Always bring the macarons to room temperature before serving.

If you’re feeling as though your macarons are not turning out “right”, give them a chance to mature and then give them a bite. You might be surprised.

 

 Additional Note :

- Characteristics of macaron – The surface looks and feels like egg-shell. And it has two foot, I mean the frilled ruffles on the edges. And inside it has soft and chewy texture.

- You can have it on the day you bake but the taste is the best the next day. With the filling, the

- If you can’t find ground almonds, make your own. Pulse blenched and chopped almonds in a food processor until finely grounded.

My Little Pony Fondant Cake

Yes. This was my first attempt in baking a birthday cake for my little girl. She is a great fan of My Little Pony, and Rainbow Dash is her favourite.

And she asked if I can make something nice for her birthday party in school.

So, I decided to give rolled fondant figurine a try.

I made the fondant rainbow and the Rainbow Dash using sugar gum paste one day in advance. This is to allow time for the figurines to dry and hardened. This process was especially challenging in the hot and humid tropical country I am staying. So I chose to work in an air-conditioned room so that the drying could be expedited.

I used chocolate cake as the base and followed my favourite moist chocolate cake recipe.

The Dark Chocolate Cakes makes two 8-inch cakes

180g sugar
140 g all-purpose flour
60 g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee

Method

1. Preheat oven to 160° C. Prepare the 2 cake pans with parchment paper. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Divide the batter between 2 cake pans. Bake for 20 minutes. When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are baked.
7. Remove from oven and let cool completely on a wire rack.

Buttercream frosting – for filling, crumb-coating and frosting

340 g unsalted butter (2.5 sticks ), softened (but not melted)                                                375 g to 500g (3-4 cups) icing sugar, sifted
1 tbsp vanilla extract
1/4 tsp salt
up to 4 tbsp milk or heavy cream

Method

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of icing sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
2. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
3. Spread between the 2 cakes and leave it in the refrigerator for at least 30 mins.
4. Once the double-layered cake is ready, do the first layer of crumb-coating.
5. Leave the frosted cake in the refrigerator for at least 1 hour to hardened.

The cloud-shaped piece and cake covering was made with rolled fondant.

Homemade Marshamallow Fondant:

100g white marshmallows
1 Tbsp water
200 – 250g of icing sugar sifted
Shortening

Flavouring optional (use a no-colour flavouring )

Note: if you are using flavouring, use about 1/2 tsp and reduce the water by the same amount of flavouring used)

Method:

1.Place the marshmallows and water (flavouring) into a microwavable bowl. Heat the marshmallows on high for about 1 minute (until it melts). Remove and using a spoon, mix the marshmallows until it becomes a gooey mess.

2.Pour the melted marshmallows into the sifted icing sugar and stir to mix. Once incorporated, this is the time to get messy with the hands. Take some shortening and lather one hand with it.

3.Then proceed to knead the fondant until it becomes smooth and palleable. Add more icing sugar if required. Store the fondant in a plastic bag and into an air-tight container if not using immediately.

Ta-da, this is the birthday cake for my little one! Was thinking not too bad for a first timer. And with the smile on her little face I knew the lack of sleep and all the aching fingers were worth it.

 It was an unforgettable experience for my little one.

My Colour Palette – Pastel Swirl Chocolate Cake

Gloomy days since the beginning of January.In the tropics, the year normally starts with a more than usual heavy monthly rainfall. That brings about side effects.

 Well, nothing beats surviving through the wet season than with a chocolaty treat. And when I came across the pastel swirl cake on sweetapolita’s blog, I know I have to bake this cake.

The Dark Chocolate Cakes makes two 8-inch cakes

180g sugar 
140 g all-purpose flour
60 g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee

Method

1. Preheat oven to 160° C. Prepare the 2 cake pans with parchment paper. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and    baking soda. Mix well.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Divide the batter between 2 cake pans. Bake for 20 minutes. When a toothpick inserted  at the center of the cupcake comes out cleanly, the cakes are baked.                                                                                                                                    
7. Remove from oven and let cool completely on a wire rack.

 Buttercream frosting  produce 2.5 cups

227 g unsalted butter (2 sticks ), softened (but not melted)                                                   375 g to 500g (3-4 cups)  icing sugar, sifted
1 tbsp vanilla extract
1/4 tsp salt
up to 4 tbsp milk or heavy cream

Method

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of icing sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
2. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time
3. Put aside three-quarter cup of the buttercream for frosting.
4. Divide the rest into 3 batches and colour them according to your liking.

 * For lavender – I used 2-3 drops of violet (Wilton Gel Icing Color), for lighter shade of green – I used 1 drop of sky blue and the deeper shade of blue – I used 2-3 drops of sky blue.

*I used the silver dragees as the decorations.

 Assemble

1. Make sure each cake is levelled. I use the buttercream frosting in the centre of the two cakes.

2.I did the first layer of frosting using the (uncoloured) buttercream frosting. (heck out this link from Joy the Baker on to frost a cake). And I left the frosted cake in the fridge for around 30 mins. Do ensure the frosting is hardened before you start on the second layer.

3. I spread the lavender (lightest shade) from the centre, on the top of the cake and allow some to ‘flow’ over the edge and cover around one-third of the height.

4. Then I work with the deeper shade of blue, spreading the frosting upwards (from the bottom) along the side.

5. The middle level, the lighter shade of green, is the most important part. Do ensure your frosting is not too creamy. If so, put it back in the fridge for 5 mins.

6. Apply the middle layer to find up the empty spaces. Then use a clean palette knife and try to smudge the discreet layers, as if you are painting with oil pastel.

* Refer to the sweeapolita’s blog for a better idea of the frosting method.

* A turn-table for cake would make the frosting easier. Well, I dont have one and I find it perfectly manageable.

At the end of the day, a layered chocolate cake and my favourite colour combination just made my day. Whether gloomy or shiny.

Sunday Post : Unforgettable

This was my first attempt — baking a birthday cake for my little girl.

An ambitious decision as she was going to have a party in school.

An unforgettable experience indeed.

The designing process – I decided to make a fondant cake for my little one. And she loves my little pony. She loves rainbow too.

Putting the concepts into something concrete which is,

Rolled fondant + rainbow + my little pony (to be specific the Rainbow Dash) + chocolate cake.  

That implies, making the character using gumpaste (my first attempt too).

Preparing the various components – baking the chocolate cake, the rolled fondant, colouring of gumpaste, moulding of the Rainbow Dash

And after 2 full days of preparation, this was the end product.

As I brought the cake to the party in school as a surprise, I saw the happiness on All their little faces.

And all eyes were on the the Rainbow Dash.

Finally, my little one has some private time with her little pony and me.

What an unforgettable day for us !

There are more unforgettable posts on the Sunday Post hosted by Jakesprinter. Enjoy reading!

Sunday Post – Focused Attention

My entry is a photo of my little focused on drawing an expression on her little snowman’s face. 

Being a resident in a tropical country, she was extremely happy to see snow and make her little snowman.

 

 Just love her focused attention. And especially the way she held her little sticks in her hand.

There are more sharing at the Sunday Post. Do visit to view other impressive pictures by other bloggers.

The Black Forest Gateau

The blackforest cake has always been my favourite cake. Simply love how the various elements, chocolate, cherries, cherry-brandy and whipped cream infused together and giving tastes of different layers.

To me, all the ingredients work well together just like an orchestra (with different players)playing a beautiful piece of melody.

Came across the blog of dessert for breakfast and was impressed by her black forest gateau. Inspired by her ideas of how the conifers rose to an impressive height. And I could resonate with her about beauty of the forest.

When I was in Nagano Prefecture, Japan last December, we had the chance to hike on the footpath through the cider forest (in search of snow monkeys). The serenity ambience made the 2-hour hike worth it.

Beautiful cider tress that set the peaceful aura

The chocolate cake recipe that I tried out was fabulous. And since I preferred a more bitter version for the chocolate cake, I used more cocoa powder and slightly less sugar.  

Chocolaty Conifers as decorations

The Dark Chocolate Cakes makes two  8-inch cakes

180 g sugar
140 g all-purpose flour
60  g Dutch-processed cocoa powder (I used Hershley’s)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup hot coffee

1. Preheat oven to 160° C. Prepare two 8-inch cake pans lined with parchment paper. Set aside.
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix well to combine.
3. In a separate bowl, combine the beaten egg, vegetable oil, and milk. Stir well till mix.
4. With the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
5. Pour the hot coffee into the batter gradually and mix on medium low until smooth.
6. Divide the batter into the 2 prepared cake pans. Bake for 20 – 30 minutes. When a toothpick inserted at the center of the cakes comes out cleanly, the cakes are baked. 7.Remove from oven and let cool completely on a wire rack. 

The Cherries
24 oz (700m) canned or jar of Morello Cherries in syrup
4 Tbsp Kirsch or Cherry Brandy
50g caster sugar

1. Drain the cherries and keep the syrup.Place the cherries in bowl and toss with 2 tbsp Kirsch. Set aside.
2. In a saucepan, place 1 cup (240ml) of the syrup (from 1) and add in sugar. Heat until the sugar has dissolved.
4. Remove from heat, add 2 tbsp Kirsch, and let cool. Once cooled, brush the cake layers with 60 ml syrup.

The combination is great ! The Kirsch just added rich flavours to the cakes

The Dark Chocolate Ganache 
85g  dark chocolate, chopped
70g  heavy cream
1 Tbsp butter

1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering. Stir well to ensure both ingredient mix well.
3. Pour the hot cream mixture over the chocolate. Whisk the cream into the chocolate until smooth.
4. Spread a thin layer of ganache on top of both chocolate cakes (brushed with the cherry syrup). Let set for at least two hours, or an hour in the refrigerator.

 The Whipped Cream:
1½ cups heavy cream, chilled
½ cup powdered sugar
2 tsp vanilla extract

My second attempt – Do not overwhipped the heavy cream like what I did !

Assembly :
1. The order of each layer is shown in the photo below.
2. Frost the outside of the cake with the remaining cream. Leave in the fridge for an hour. Decorate with chocolate trees, fresh cherries, or a dusting of powdered sugar or cocoa powder, up to each individual’s creativity.

 Each strata adds on a different flavour, texture that all cumulate to this rich cake.

And the taste of the cake was really unforgettable as one slowly chewed each mouthful of cake.

And since this is the season, Happy Holidays!

 

Sunday Post : Concept

For the recent few weeks, the place I stay in always experience torrential rain in the afternoon. The days have been quite gloomy and depressing.

So one fine morning, we have the chance to go for our morning walk to enjoy the air of nature. And we were in awe of the beauty of nature when this sight appeared before us.

The divine aura just warmed and lifted our spirit. The rays of sunlight streamed through the gaps between the leaves and branches. And the greenery that we are always proud of, as residents in the tropics.

We stood there for a while to immerse ourselves in this mystical ambience.

Please visit Sunday Post by Jake for more sharing of concept by other bloggers.