Cold air is in the air, it's not even winter yet and I am already counting down to summer. It's just so awful for me, every year at the beginning of fall I am kinda depress. My already cold feet getting even icier, my skins are all itchy and cracking up from the cold and dry air, the lack of sunshine and the cold is sucking out all my energy. I usually not fond to go out if I don't have to. As I have to spend at least 10 minutes to layer myself up and go out like a bear!
I am longing for those summer days where I could open the windows with breeze, flowers, butterflies and dragonflies in the field, going out with just a sundress and flip flops, having fun with my bunnies outside... sign... worst of all winter is not even here yet, it's just a beginning of a long cold days ahead. So NOT looking forward to the snowing season and below freezing temperature.
Anyway, making myself some blue macarons with light floral scent. Hoping to make myself feel better. After all I need to eat every 2 hours with my metabolism going completely crazy - guest my body need more food to keep warm.
These macarons may look pretty but the next time I'll leave out the metallic blue painting over the shell - it made everyone's lips BLUE!!! gosh! I did a test to make the meringue with cane sugar instead of the usual white castor sugar and it works just fine.
I also did a test with double heating option as some of my fellow bloggers ask me about that because some oven do not have option of heating sections. I know my oven warms up a lot and always heat up too much. So I heat up the oven to 150 C with double heating, pop in the macarons in the middle tray, then increase to 160 C after 2 minutes for about 4 minutes before turning it back to 150 C and bake for another 7-8 minutes until it's baked. I also open the oven door quickly for a few time to cool down my oven slightly. It helps to prevent browning on the top of the macarons.
Hope all of you are having an excellent autumn :)
For the shell
1. 40g egg white
2. 30g almond powder
3. 50g icing sugar
4. 30g blond cane sugar
5. 1/2 tsp blue food colouring
6. 1/2 tsp metallic blue food colouring (optional - unless you are looking for BLUE LIPS FUN)
1. In a blender, mix up the almond powder, icing sugar,and food colouring, sieve it and set aside
2.Beat the egg white until frothy, add in half of the cane sugar, keep beating till you get a soft peak and then add in the rest of the sugar. Beat to stiff peak.
3. Add the blended dry ingredients to the stiff egg white.
4. Keep folding until you get a mixture that flow slowly like lava. This should take about 50 folds. The mixture should be uniformed, shiny and when lifted it should flow down and form a thick ribbon.
5. Put a piece of baking sheet over a baking tray, pipe the mixture.
6. Let the macaron sit until a shell is formed and it's no longer stick to the fingers when touched. Depending on your room temperature, and air humidity this should takes somewhere between 30 minutes to 1 hour.
7. Pre-heat the oven on 150 C with top and bottom heating.
8. When the oven is heated up, put in the piped macarons. Increase to 160 C after 2 minutes and continue baking for about 4-5 minutes, be sure to work with your oven and you might need a few test to know how much your oven heats up. The feet should already be forming after 4-5mins. Decrease the temperature to 150C, open the oven door quickly to allow hot air to escape. bake for another 6-8 minutes until the shells are baked.
9. To know if your macarons are baked, you could try it by gently touching the shells, when it's baked it should no longer slide against the feet.
10. If the macaron shells are not well baked, extend the baking time by 1 minutes and recheck.
11. Let macaron cooled before removing them from the baking sheet. You could speed up the process by lightly wetting your working area with a sponge and drag the baking sheets over.
12. Match up all the similar size shells, and get the ready for filling.
White Chocolate Violet Ganache
1. 1 tsp violet syrup
2. 50g dark chocolate
3. 30g organic unsweetened soya milk
4. 4-5 pcs of candied Violet
1. Put chocolate in a heatproof bowl and place it over water bath to melt it
2. In a small pot, over low heat, warm up soya milk with candied violets. Let infuse for 10 mins, strain then rewarm the mixture again.
3. When the mixture is warm enough, remove from heat, add in violet syrup and mix well. Pour over chocolate and stir constantly until a smooth, shiny ganache is obtained.
4. Let sit in room temperature for 30min and place into the fridge for at least 1 hour for it to harden up. Place a cling wrap on top touching the ganache prior putting it into the fridge to prevent any crystalisation on the chocolate ganache.
5. Fill up the macaron shells and enjoy!
Bunz moment :
Eddy aka the Evil-E / T-Rex is keeping warm with her prince charming Nestor