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Friday, May 29, 2009

Reminiscing



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.

STRAWBERRY MACARONS
Makes 10 macarons



Prepare: 1 big baking tray lined with a Silpat or parchment paper

Ingredients :
- Egg white > 70 grams
- Sugar > 50 grams
- Icing sugar > 90 grams
- Ground almond > 70 grams
- Red coloring > 2-3 drops

Method :
- 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

Ingredients :
- Whipping cream > 50 grams
- Strawberry puree > 9 grams
- Lemon juice > 1 gram

Method :
- Beat whipping cream until it starts thickening. Add strawberry puree and lemon juice. Continue beating until stiff peaks form.



3. Assembly

- Fill strawberry cream into piping bag and pipe on the macaron. Top with the other macaron to form like a sandwich.



7 comments:

  1. Your photography is outstanding! I love the lighting and the care you've taken with details. I also love your depth of focus. I will be coming back and "drooling" often. ;)

    Cindy at Rosehaven Cottage

    ReplyDelete
  2. Thanks Cindy! Will be many new dishes and dessert waiting for you then... :-)

    Regards
    Kris

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  3. beautiful macaron, Kris.. love the way you take picture too :-)

    ReplyDelete
  4. Thanks, Fit! Can't get enough of macaron. Just baked another lot last nite. :-)

    Regards
    Kris

    ReplyDelete
  5. I'll try your trick--lower the temperature after half-time of baking. I had a hard time baking French macaroons in the oven without a fan sometimes. :(

    ReplyDelete
  6. Thip, I didn't run the fan in my oven. Tried it before, very difficult to control the temperature.

    Regards
    Kris

    ReplyDelete
  7. is it true that fan ovens offer best results? I used thips recipe and for the last 2 times, my macaroons came out perfectly but my neighbor has a fan oven and says i should go bake them there, im wonderign if it wd make a difference?

    ReplyDelete