I’m getting there… to bake the delicate macarons. It has been a bumpy road with every conceivable sources of failure. But… I’m getting there. It’s not perfect yet. There are still cracks in some batches, and it’s slightly too sweet. I’m getting there…
Basic Macaron Shells
4 ounces (115g) almond flour
8 ounces (230g) powdered sugar
5 ounces egg whites (144g)
2 1/2 ounce (72g) sugar
2 tsp vanilla extract
1/2 tsp (2g) salt
- Preheat oven to 150C.
- Sift together almond flour and icing sugar
- Put egg whites, sugar and salt in the bowl of a stand mixer.
- Beat egg white mixture on high till stiff.
- Add in almond flour/sugar mix. Fold the mixture into egg white.
- Pipe the mixture on to baking sheet
- Bake for around 18 mins depending on your oven.
The shells can be filled with a variety of filling, from chocolate, lemon curd, to different flavours of buttercream. Here I filled it with a simple chocolate ganache.
Managed to find 3 cookbooks from page one sale and they cost less than SGD$35 …. happy…
How do I love thee? Let me count the ways. (quote: Elizabeth Browning)
It can be really simple
Most importantly, staying side by side through it all.
Happy Valentine’s Day, Dear!
Korean strawberries are in season. They are sweet and delicious. I have lots of these at home anytime. Then, I come across this recipe in Evan’s Kitchen, simply gorgeous cupcakes.
Piped the frosting in the rose swirl. How lovely!
makes 12 regular cupcakes
for the cupcakes:
75g unsalted butter, softened
1 large egg
150g cake flour
1 tsp double-acting baking powder
1/4 tsp salt
80g strawberry puree + 1/4 cup coarsely chopped ones to fold into the batter (I used frozen puree and reduced the amount as somehow it’s a lot more runny)
for the strawberry swiss meringue buttercream:
5 large egg whites
220g unsalted butter, softened and chopped up to tbsp size
100g strawberries, finely chopped
To make the cupcakes,
1. Line one 12-cup cupcake pan with paper liners. Sift together cake flour and baking powder.
2. Combine strawberry puree and milk together. Beat the butter, sugar until light and fluffy, scraping down the sides of the bowl as needed. Beat in the egg. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk/puree and beginning and ending with the flour. Beat until combined after each addition. Fold in the strawberries.
3. Spoon the batter into the prepared cups, ensuring that each cup is about two-thirds full. Bake in a preheated oven of 150C (mine is a fan-forced oven), rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes.
4. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
To make the strawberry buttercream,
1. Pour egg whites and sugar in a heat proof bowl. Put the bowl on top of another bowl of hot water(abt 90C). (Most recipes called for double broiler, but I don’t have one, and this method has served me well thus far) Whisk the sugar and eggs constantly. Rub some mixture between your fingers. if the sugar has melted, it is done.
2. Remove from heat, whip the mixture until white, fluffy and cool.
3. Start adding the butter slowly, beating till the butter is incorporated before adding the next piece. The mixture may appear soupy at one stage, just keep whipping.
4. Add chopped strawberries to the buttercream and whip until smooth.