Wednesday, July 30, 2014

Mirabelle Plum Ganache Macaron




Hello hello :) Really sorry for my long absence, I had recently got back to work so meaning less time for baking !!

It is the season of mirabelle plum in Lorraine region in France. The mirabelle is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit.


The mirabelle is identified by its small, oval shape, smooth-textured flesh, and especially by its dark yellow colour which becomes flecked in appearance. They are known for being sweet and full of flavour. The fruit is primarily used in jams and pies, and its juice is commonly fermented for wine or distilled into plum brandy.


For the shells:
Ingredients
* 1 egg white (40g)
* 30g castor sugar

* 50g icing sugar
* 30g almond powder
   (blend together)
* pinch of orange food colouring

* red powder food colouring


Methods
1. Mix almond meal, icing sugar and food colourin together and blend it up in the blender. Sift then set aside.

2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the remaining sugar, beat until stiff peak.

3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.


4. For details and FAQ on folding please refer to this post http://macaron-fetish.blogspot.fr/2010/02/basic-macaron-recipe.html


6. Using a pipette, suck up some red food colouring powder and then gently blow over the shell to give the shell an airbrush effect.



7. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.

8. Match up the shells by size and get ready to prepare the filling.






Mirabelle White Ganache Filling:

* 25g mirabelle pulp (deseeded, and mixed up in the blender)
* 60g white chocolate


1. Melt white chocolate over steam bath
2. Mix the pulp with chite choclate, mix with hand blender then let it set in the fridge
3. When the ganache is not longer runny, pipe it on the macaron shells.
4. Enjoy

Hope you like the post, and I would like to show you guys my new family member - Kaeleb - A bunny whose mother was abandoned and rescued, he was born in the shelter the next day his mother was rescued.

Friday, February 28, 2014

Macaron Party Cake

Hello everyone so sorry that I havent been updating the blog for a while

We had been extremely busy with taking care of my critically ill bunny Nestor and moving house. Nestor passed away sadly 4 days ago after a long battle with his illness. It is still very hard to cope with the loss and I miss him very much. he was very dear to our heart and a warrior.



RIP now my sweet angel, until we meet again....


I had made a cake for client who requested a Macaron party cake. this is the first time I ever make one and the result was not too bad :) It was for her son birthday party. what do you guys think ?

Tuesday, December 03, 2013

St.Nicholas Pain d'Epice (Gingerbread) Macaron

In the northern part of France, the children here celebrate Fête de St Nicholas in the first weekend of December. He is like the Santa, the children will write them and get to see him during the parade in which he gives candies to the children. We usually find St Nicholas form chocolate and spice bread in the shop to be offered to family and friends.


These are the macarons that were inspired by the flavoured and the festival :) Enjoy!!


Prior preparing your macaron, prepare the extra freezer bags. I use 2 plastic freezer bags, fold the bottom side up to the right, so that I can fill up the bag via the opening.I get a triangular which will make a cone when open up. Staple along the side. You will fill the batter in the opening of the freezer bag


Fold the bottom side (sealed side) to the right. Staple along.



FOR THE MACARON SHELL
1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/4 teaspoon brown food colouring




Method:
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 stiff peak meringue.

5. Mix the dry ingredients into the egg whites. This process is called Macaronage. Start folding with a rubber spatula. Mix just until you roughly incorporate the mixture

6. Divide the mixture into 2 parts. Add brown food colouring powder in one part,leave the second part without food colouring. continue folding each mixture until the batter flow like thick ribbon when lifted.

7. 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.Use the freezing bags prepared earlier, fill each colours in each bag. Cut the tip of each freezer bags

9. Put those 2 bags carefully in the piping bag , pipe your macaron. The first few macarons might not have even flow of colours, depending on how well those bags are positioned. but don't worry they'll even eventually as you pipe.

10. 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 140 C on fan heating. When the oven is ready, put your macaron in the middle level. 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. 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.



FOR THE FILLING
Ingredients

35g liquid cream
25g white cooking chocolate
25g spice /gingerbread



1. Crumble the gingerbread into tiny pieces.
2. Warm the cream in a small pot, while you melt the white chocolate over the waterbath.
3. Remove cream from heat, pour over melted white chocolate. Add in crumbled gingerbread.
4. Mix well, using a hand blender, blend up everything.
5. Pour into a bowl let it cool and set in the fridge for 1 hour before piping.






Hello everyone,
The book is finally out. I will include the links below to let you know where you would be able to get it

But First - I am GIVING OUT ONE COPY to one lucky follower. All you need to do is to share the Macaron Fetish Page on your wall and invite your friends to 'LIKE' the page.

Winner will be picked by lucky draw and the result will be published on the page on Facebook mid day 12 PM (Paris time) the 30th Dec 2013

GOOD LUCK


Photo: Hello everyone, 
The book is finally out. I will include the links below to let you know where you would be able to get it

But First - I am GIVING OUT ONE COPY to one lucky follower. All you need to do is to share the Macaron Fetish Page on your wall and invite your friends to 'LIKE' the page. 

Winner will be picked by lucky draw and the result will be published here mid day 12 PM (Paris time) the 30th Dec 2013

GOOD LUCK 
Where to get Macaron Fetish ?

USA
http://www.barnesandnoble.com/s/Macaron-fetish?store=allproducts&keyword=Macaron+fetish

Malaysia
http://www.kinokuniya.com/my/index.php/fbs003?common_param=9781626362116

Singapore
http://www.kinokuniya.com/sg/index.php/fbs003?common_param=9781626362116

Australia
http://www.kinokuniya.com/au/index.php/fbs003?common_param=9781626362116
http://www.boomerangbooks.com.au/publisher/Skyhorse-Publishing
http://www.angusrobertson.com.au/book/macaron-fetish-80-fanciful-shapes-flavors-and-colors-to-take-macarons-to-the-next-level/40427774/

Canada
http://www.amazon.ca/Macaron-Fetish-Fanciful-Flavors-Macarons/dp/1626362114/ref=tmm_hrd_title_0/177-4731411-0676641


France
http://www.amazon.fr/Macaron-Fetish-Fanciful-Flavors-Macarons/dp/1626362114/ref=tmm_ghc_title_0

The UK
http://www.foyles.co.uk/witem/food-drink/macaron-fetish-80-fanciful-shapes,kim-h-limchodkowski-9781626362116
http://www.amazon.co.uk/Macaron-Fetish-Fanciful-Flavors-Macarons/dp/1626362114

Else where in the world
http://www.abebooks.co.uk/Macaron-Fetish-Fanciful-Shapes-Flavors-Colors/11358093345/bd

Monday, October 28, 2013

Passion Fruit Orange Ganache Halloween Macarons

October is here and I am glad to be able to find sometime to bake some halloween macarons and share it on the blog. Time is a bit short here with my chronically ill bunny, Nestor.


I have made some spider, pumpkin and ghost macarons. To make these you are going to need some extra tools listed below :

3 Piping bags
1 N° 8 Nozzle
1 Fine tip Nozzle
Tooth picks
3 bowls



For the shells:

* 2 egg white (40g)
* 60g castor sugar

* 100g icing sugar
* 60g almond powder
   (blend together)
* Orange and black food colouring

Methods
1. Mix almond meal and icing sugar together and blend it up in the blender. Sift then set aside.

2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the remaining sugar, beat until stiff peak.

3. Add the dry ingredient to the meringue. Fold until roughly combined, do not over fold as the food colouring needs to be incorporate into the mixture later. Divide the mixture into 3 parts.

4. Fold the first part of the mixture without any food colouring until a smooth and the mixture flow downs like a thick ribbon when liften. Start of by piping the ghost shape macaron, Pipe a small circle and slowly release as you move your hand towards the side to form the tail. Repeat but this time draw the tail on the opposite side. Keep a teaspoon of white mixture to decorate the eye of the spider macarons later.

5. Add orange food colour into the second bowl, fold and pipe out standard macaron circles. Add on a tiny circle on top while pulling it away from the circle quickly to form a tip on top of the circle.

6. Add black food colour into the third bowl. Fold then pipe a 4 cm circle, then add on a tiny circle on top, repeat to make 8 spiders without the legs, remember to space out nicely to make room for the legs. Once it is done, pipe out eight 4 cm circle to use as the base of the spider macarons. Placing a smaller nozzle over the n°8 nozzle, slowly draw four legs on each side of the big circle.


7. Using the same method as drawing the legs, draw the eyes and lips of the pumpkins and ghosts.

8. Finally use a toothpick to dip in the white mixture and draw eyes and lines on the spider.

9. Preheat oven to 140 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.

Filling :
* 100g white chocolate (chopped)
* 30g passion fruit juice, 1 organic orange rim (grated)


Methods: 
1. Obtain juice from fresh passion fruit and discard the seed. Put the juice and orange rim together in a pot and warm it over low heat until warm.

2. Remove the juice from the heat, add in white chocolate, stir until a smooth ganache is obtained.

3 Place a cling wrap over and set in the refrigerator for 30 minutes.

4. Pipe the filling on the macaron shells and enjoy





HAPPY HALLOWEEN !!