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Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Saturday, November 8, 2014
Thursday, March 13, 2014
Wednesday, August 1, 2012
Friday, January 6, 2012
Shortbread peoplesss
They are the Shortbread PeopleSSS.
See how many I have made this year.
All of my friends love them and they request more!
2 batchs were still not enough!
Why are they so tasty?
Lots of butter & love!Stay tune for recipe!
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Macaroon Class
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Tuesday, August 16, 2011
Basic French Macarons
Almond + Sugar.
Sooo sweet, sooo good.
I have to say I love my homemade macarons.
Making sure you read this - French Macarons with "Pied" to prevent any trouble while baking.
Basic French Macarons Recipe:
Egg white 65g
White sugar 25g
Almond powder 50g
Fine icing sugar 90g
Food coloring powder/gel a pinch/a drop
1-Sieve almond powder with icing sugar, twice. Set aside.
2-Whip up the egg white in a clean stainless steels or copper bowl, gradually sprinkle white sugar. Do not over whip the whites. Whip untill the egg white can form a peak without falling down.
3-Gently fold 1/4 of the almond icing mixture and the food coloring into the whites. Repeat the process for the rest of mixture.
4-Pipe the mixture with a 1cm round tip. Each about 3cm on parchment paper.
5-Leave the macarons tray in room temperature for about 30-45mins to dry. You may touch the surface, if the mixture does not stick on your finger, which means they are ready to bake.
6-Pre heat the oven to 350'F. Turn it down to 275'F before putting the macarons in the oven. Bake 15mins.
7-Let cool on the tray before removing the shells.
There are many type of fillings for Macarons.
A simple one is American buttercream.
Follow the links for the recipe.
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French Macaroons with "Pied"
Macaroons is a pain for home kitchen.
I have tried many times, failed many times.
Finally, I made the perfect macaroons with "pied".
If you did the same, you need to read this.
I would like to share a few must-know from my experience.
To prevent failing it again.
I recommend to read Not so Humble Pie's article on macaroons 101 first.
However, I wasn't using the same recipe.
I know you want it! Keep reading!
What is "Pied"?
It is a very elegant bottom layer of a macaroon.
Looks like the lace from French a under garment.
Possible reasons for not getting the pied on your macaroons:
1)The Baking time is too short.
2)The temperature is too low.
What are the must-know in French macaroons baking?
1- Measure the ingredients very carefully
2- Room temperature egg whites
3- Using a very clean, stainless steels or copper bowl for mixing
4- I used a small egg beater for small portion
5- Gentle in folding the whites, over work will lose the air in the whites
6- Sieve almond powder and icing sugar together, twice
7- Use powder or gel coloring only (very important!)
8- Bake on parchment sheet
9- Allow the piped macaroons to dry for about 30-45 mins (depends on the weather, may take longer in a rainy day)
; dry means when you touch the macaroons, nothing stick on your finger 10- Pre heat the oven to 350'F, Bake at 275'F (the number is based on mine, it may varies from different home oven)
11- If your oven is not conventional, bake on the upper and 2nd upper rack
12- Allow them to cool down before removing from the parchment paper
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