Monday, April 5, 2010
My chives flower shot just gave me a moment of bliss this week after getting a recognition in March DMBLGIT. Thanks to all of the judges for voting for my photo entry. I am so pleased to receive the award. Thank you!
Meanwhile I and T are planning for a 10-day holiday in Jakarta starting from 9th at the end of this week. Therefore there are many things I need to complete before the break. For one I need to carry out the next Daring Cooks' Challenge much earlier, prepare my Wednesday Special shots and whatever posts I might need to post from overseas. Now I do realize my life is not the same anymore, everything is connected with this blog and no matter where I go, this blog is always in my mind!
For now, I like to post something I have baked for a while now. It is one of my favorite bakings, and I believe it is one of most of yours too. Some might say that every food blogger must experience baking macarons. It could be universally true, could it?
Macaron is fun to bake, and for some it is a challenge. In moments of successful baking, the outcome is so pleasing and the feeling is overwhelmed with joy. The expression must go something like "There are feet!. There are feet!" Again, all of us have experienced that moment and will still react the same when encounter such occasion again and again. In that sense, macaron is always a special experience.
Makes 10 macarons
1. Rose 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 > 45 grams
- Dried rose > 2 teaspoons
- Pink coloring > 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, and 1 teaspoon of dried rose gradually into the egg white in 2 additions. 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. Sprinkle the top with the rest of dried rose.
- 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. Rose Ganache
- White chocolate > 90 grams
- Whipping cream > 40 grams
- Rose water > 1 teaspoon
- Butter > 16 grams
- Place white chocolate in a bowl.
- Heat whipping cream until boiled. Pour into white chocolate. Leave for a while until white chocolate melts. Stir thoroughly.
- Add butter and rose water. Mix well.
- Leave to cool and thicken.
- Fill rose ganache into piping bag and pipe on the macaron. Top with the other macaron to form like a sandwich.