Christmas Macarons

These Christmas Macarons might not look very perfect but the taste is not bad. These were done last week but I was too busy with work. I have balanced egg white so I have decided to bake some macarons. Since Christmas is around the corner, so I have chose bright colours for the theme.

                                                                           

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out,Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Macarons with Chocolate Ganache & Lemon Buttercream

Today I am making some Macarons again, this time is to give some to a friend and also for my nephews too. They have been pestering me to bake this little hamburgers for them but I always put on hold as I don't like them to eat so much sweet stuffs especially Macarons which are very sweet.

Macaron Recipe

Ingredients:
4 large egg whites
70g Caster Sugar
230g Icing Sugar
120g Almond Ground
Food Coloring (optional)

Methods:
- Preheat oven to 150 degrees.
- Beat Egg white and caster sugar till stiff.
- Sift the Almond Ground and Icing Sugar.
- Fold into the egg white mixture.
- Mixture should be smooth and not runny.
- Do not over mix or else macarons will have no feet.
- Pipe onto trays lined with baking paper.
- Give the tray a rap and bake for 20 minutes.

Chocolate Ganache Filling

150g Chocolate Converture 70%
150g Dairy Cream
30g Unsalted Butter

Method:
Boil the cream and stir into the chocolate till melted and smooth texture.
Blend in the soft butter and keep at room temp.
Keep in fridge.

Lemon Buttercream

1/2 cup salted butter
2 cups of icing sugar
1 tbsp lemon zest
1 1/2 tbsp lemon juice
1 tsp cream

Method
Whip the butter, add in icing sugar one cup at a time, beating continuously.
Add lemon zest & lemon juice.
Lastly add in cream to thin it out.

Macaron with Pumpkin Buttercream

It's been a long time I have not bake Macaron. Today I am in the mood to bake some as requested by my nieces. Since I still have balanced pumpkin, therefore I decide to try the pumpkin buttercream. I have not tried this type of filling before but was suprised that it taste quite good. For some balanced Macarons, I have used Nutella as filling.

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Macaron Recipe

Ingredients:
4 large egg whites
70g Caster Sugar
230g Icing Sugar
120g Almond Ground
Food Coloring (optional)

Methods:
- Preheat oven to 150 degrees.
- Beat Egg white and caster sugar till stiff.
- Sift the Almond Ground and Icing Sugar.
- Fold into the egg white mixture.
- Mixture should be smooth and not runny.
- Do not over mix or else macarons will have no feet.
- Pipe onto trays lined with baking paper.
- Give the tray a rap and bake for 20 minutes.

Pumpkin Buttercream

Ingredients:
4 tbsp unsalted butter
1/2 cup pumpkin puree
1/2 tsp vanilla
1/2 tsp cinamon
1/4 tsp nutmeg
1 cup powdered sugar

Methods:
- Cream butter and pumpkin to smooth mixture
- Add vanilla, followed by cinamon and nutmeg
- Slowly add the powdered sugar till you get the right consistency.
                     

                                                         

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

  

                                                                          &

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

Macarons

Macaron

My first time baking macarons. Did two variants and am happy to see the "feets". Is not easy to bake this delicate cookies but I am happy that I managed to master it.

Ingredients

150g  Icing Sugar
150g  Ground Almond
75g    Egg White
150g  Castor Sugar
20g    Egg White

Method

1.  Sift the icing sugar and ground almond together.
2.  Place castor sugar in a base pan and fill with some water enough to cover the sugar.
3.  Boil the castor sugar with water, do not stir when it starts to boil.
4.  Beat the egg white at high speed until foamy. Do not stop beating half way.
5.  Slowly pour in the sugar syrub.
6.  The white will continue to increase in volume. The beating must continue as the meringue cool.
7.  Stir in the ground almond mixture & icing sugar. Fold till smooth and gross.
8.  Stir until well mix then add in the 20g egg white base on your own judgement.