My Dream Came True

15 September is my special day! Won my first ever DMBLGIT! The announcement of the August Contest result has been postponed for quite a long while and when it finally came out on that great Tuesday, my heart stopped beating for a split second. My black sesame macaron photo was on the winner’s page! Being so overwhelmed, I had to share it instantly with someone who happened to be there with me: J, my colorist colleague who helped me pick my very first entry to DMBLGIT seven months ago from my post Café Fanatique. Thanks J!

Thanks to DMBLGIT and Andrew of Spittoon Extra, DMBLGIT August's judges: Helen of Food Stories and Douglas of Intoxicating Prose for this pleasant surprise!

DMBLGIT set my photography standard of a dream blog before I even thought about blogging. Dreamt very hard that one day I would hope to win DMBLGIT. Had enjoyed and patronized Bonbini and Tartelette which are both extraordinary blogs. So thanks to Thip of Bonbini and Helen of Tartelette who are great bakers, fantastic food stylists and photographers, and of course DMBLGIT winners and my true source of inspirations! And nevertheless, Vegan Yum Yum was my illumination for practicing sunlight photography and getting my first professional camera. Thanks Lolo!

I like to share my most happiness with Fitri of Rumah Manis who is my great Indonesian fellow blogger. Thanks Fitri for being a good friend even though we never really met! And to Robert Lau of Talk3Talk4 who shared great thoughts and reminded me of my origin, gave my very first post comment and was my first blog follower. Thanks Robert!

Of all these eight months or coming nine months of blogging, I like to express my gratitudes to many bloggers who have been constantly pouring their support and words of encouragement, and inspiring me with their blog contents. And of course, my praise to fellow Daring Bakers and Daring Cooks who live everyday with passion and curiosity. Thank you all!

Noir

Everything seems to be black when a relationship ends. When I come back into my empty room, there is a void - hollow feeling that someone that was once warmly occupying every corners of my space had vanished. Some of his belongings are still lying around not knowning that things have changed. Could still remember the laughter and jokes which were once shared so intimately. And four and a half months of memories ... sweet and bitter!

These all seem unavoidable as I slowly let go of my misery, embrace myself and assure that I will make it through, all over again... alone!



Of all the black sadness and loneliness, I am glad a red tint of comfort splashes through my heart telling myself that I have done the right thing. Choosing to love myself more when the other just couldn't care less. People can come and go into my life, but I will always be there for myself...



BLACK SESAME MACARONS
Makes 10 macarons

1. Black Sesame 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 > 45 grams
- Ground black sesame > 25 grams



Method :
- Combine icing sugar, ground black sesame 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. 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. Black Sesame cream

Ingredients :
- Whipping cream > 50 grams
- Sesame paste > 20 grams

Method :
- Beat whipping cream until stiff peaks form. Add black sesame paste and mix thoroughly.



3. Assembly

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