Friday, May 29, 2009
Reminiscing the first time I got my Canon. Rushed out to bake Strawberry Macarons and quickly took my first run on Food Styling. Still remember how excited I was trying out various props, backgrounds, positions, lighting, aperture and speed. Couldn't seem to get enough of it and ended up with 4 hours of shooting. Tired but happy...
That was almost 5 months ago, and now I am still happily taking photographs with my Canon and still very passionate about baking Strawberry Macarons.
Makes 10 macarons
Prepare: 1 big baking tray lined with a Silpat or parchment paper
- Egg white > 70 grams
- Sugar > 50 grams
- Icing sugar > 90 grams
- Ground almond > 70 grams
- Red coloring > 2-3 drops
- Combine icing sugar and ground almond. Sieve.
- Whip egg white until frothy. Add sugar and continue whipping until stiff peaks form.
- Fold almond and icing mixture gradually into the egg white in 2 additions. Add red coloring. Mix carefully with a spatula until batter is shiny and flowy like magma.
- Fill batter into piping bag tipped with a plain circular nozzle and pipe into a circle with a diameter of 3 cm. Piping makes 20 pieces.
- Leave to rest until surface of these pipings are flat and dry or when touched, it doesn't stick to our finger.
- Preheat oven at 150°C.
- Bake at 150°C for 8-10 minutes. Reduce temperature to 125°C, turn tray 180 degrees and continue baking for 8-10 minutes.
- Cool on the rack and detach from Silpat or parchment paper.
2. Strawberry Cream
- Whipping cream > 50 grams
- Strawberry puree > 9 grams
- Lemon juice > 1 gram
- Beat whipping cream until it starts thickening. Add strawberry puree and lemon juice. Continue beating until stiff peaks form.
- Fill strawberry cream into piping bag and pipe on the macaron. Top with the other macaron to form like a sandwich.