A song, well I just can't get Telephone by Lady Gaga & Beyonce from the first time I listened to it. I love the clip, the use of bold colours, the concept and the storyline, it's different and this just make it so memorable. So I created some macs using the similar bold colours used in the clip. Primary colours - red, yellow and blue.
And don't worry it's not poisonous - proof is that my husband is still alive hehehe..:)
So here we go - the recipe
FOR THE MACARON SHELL
2 room temperatured egg white(80g total)
100g icing sugar
60g ground almond
60g castor sugar
1 tsp red powder food colouring
1 tsp yellow powder food colouring
1 tsp blue powder food colouring
1. Big piping bag with a noozle no.8 placed inside.
2. 3 small size freezer bags, fold the bottom up to a side, then staple, making a piping bag. Repeat for all 3 bags.
3. 2 extra mixing bowls
4. 2 extra rubber spatulas
1. Put ground almond and icing sugar in a food processor or a small blender. Blend them finely.
2. Sift the blended mixture and set aside
3. With an electric beater, Beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles)
4. Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peak.
5. Mix the dry ingredients into the egg whites. Just roughly combine them, because we'll seperate them in 3 parts later.
6. Divide the mixture into 3 parts - this mean you have to scoop out 1/3 of the mixture for each extra mixing bowl you have prepared earlier.
7. Now put in the yellow colouring into one bowl. Start folding
8. When you get smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bowl means you're good to go. You could also check if the lines formed from the lifted mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe.
if you're unsure, you could refer to my basic macaron recipe as a guide HERE
8. Do the same for the other two bowls of mixture with red and blue colourings.
9. Fill each freezer bag with each colour. Snip off the head of the freezer bags.
10. Carefully, place all 3 bags inside the bug piping bag. you might want to readjust accordingly so all 3 bags are about at the same level in the bag to make sure 3 colours flow out at the same time during the piping process. The first few macarons might have inconsistant colours, but it should go better as you pipe.
This month the Mac Tweet challange is to create macaron inspired by a song. I had been on and off doing many other stuff this month so I'm late! Just manage to get some macarons bake on the very last day to submit my entry.
11. Let your macarons sit for about 30minutes. This will depend on the humidity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.
12. Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check.
(This is the method i found the best that works for me after few trial and error. I baked with heating the oven top and bottom and i had crack macarons. Having said that, every oven is slightly different than another, so please adjust accordingly
14. Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.
Raspberry, Blueberry White Chocolate Ganache with hint of Rose
60g white chocolate (fiinely chopped)
70g fresh or frozen mix of raspberrie and blueberries
(If you use frozen fruits, bring them out prior to let them defroze)
1 tbsp rose water
1. In a medium pot boil some water.
2. Put white chocolate in the heat proof bowl, the let it sit over the pot with boiling water.
3. Stir until the chocolate is melted
4. With a hand mixer, blend the fruits to get the pulp. Then filter them with a sift with a help of a spoon, to remove any seeds that is left for a smooth texture.
5. Put the fruit pulp into a small pot, gently warm it up over medium heat, stir constantly.
6. When it's warm enough, pour it over the white chocolate. Then stir until the mixture is well combine and all chocolate is melted completely.
7. Leave to room temperature then in the fridge for at lease 2 hours for th ganache to harden up slightly.
8. When it's ready, pipe it on the macaron shells.
9. The mcarons are best eatiing 24 hours later. Bring them out of the fridge 10 minutes prior to fully enjoy the flavour.