I remembered my first attempt on strawberry macaroons was quite a disastrous one, and that was 3 years back. Plus the fact that they were OVERLY sweet for me...
So ever since then, I thought I could or would never ever make macaroons again as they ain't my favorite.
Browsing through one of my recipe books, I came across this macaroon recipe, I bookmarked it and thought, perhaps I could give it a try some time again...
And I did...
This time round, I was slightly more well prepared...
I drew circles on my baking paper so that I get even circular macaroons.
Hey Hey Hey, I got A little ambitious, I wanted to try make a teddy bear shaped macaroon too... Oops!!! My teddy bears' ears were cracked, so I didn't show you my teddy bear macaroons... :(
Look, how pretty these macaroons were.
But I think I was a little stingy with the circular macaroons of 3-cm. It would be better if the macaroons were slightly bigger of a size of 3.5-cm big.
Nat was licking the chocolate cream while waiting for the cream to thicken up. She just couldn't wait to lay her hands on these macaroons. And once she did, she ate one after another. She told me not to bring any for my colleagues because she loved these macaroons.
These macaroons were just nice, they were not overly sweet and the texture was pretty alright. Of course, I couldn't compared mine with those stores sold, but based on these macaroons I had on hand, I would give a thumbs up to them.
Now I am being to start to love macaroons, and perhaps, a new macaroon book would be added to my library soon. :-D
So join me in my new sweet journey to Macaroons in my baking list...
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙
(good for 14-15 macaroons)
58g egg whites(abt 2 egg whites)
65g almond powder
5g cocoa powder
81g icing sugar
Chocolate Cream Filling
50g dark chocolate
40g whipping cream
15g unsalted butter
1. Using a hand mixer, whisk the egg white until frothy. Gradually add in the sugar and continue to whisk until stiff peaks.
2. Add in the sieved almond powder, cocoa powder and icing sugar into the egg white meringue, using a spatula, fold in the mixture and combine well.
3. Put the batter into a piping bag and piped it onto the baking tray lined with baking paper.
5. Bake in a preheated oven of 150C for about 10-15 minutes.
6. Remove from the oven and allow the shells to cool completely before piping the cream filling onto them.
7. Serve chill.
I have drew 3-cm round shape on my baking paper before piping the batter.
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