Monday, June 29, 2009
Coping with blogging away from my own computer is hard, especially when my nephew's computer in Jakarta was installed with Photoshop version 6 while I am using CS2 at home. On top of that, my brother-in-law has restricted his son to use only 15 hours of internet connection. Gosh, I am kind of using a portion of his internet time... poor boy (I hope he doesn't hate me or anything like that). Anyway I only realized about this restriction when my sister revealed it to me. So I guess I have to stop blogging for a while during my holiday. And yes, there are many internet cafes out there but most don't come with Photoshop.
Or else I will do it from Singapore next week. Cross my fingers... I would miss this so much for a while. Well, all I can say is see you all again very soon!
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. Blueberry Cream
- Whipping cream > 50 grams
- Blueberry puree > 9 grams
- Lemon juice > 1 gram
- Beat whipping cream until it starts thickening. Add blueberry puree and lemon juice. Continue beating until stiff peaks form.