I didn't realize how much baking stuff I have until I have to pack them, I have at least 15-20 big boxes easily for tools and ingredients!!!!
Anyways, I have been baking quite a bit lately, mostly involving stone fruits and I've also been churning some sorbets and making popsicles! There are still definitely a long list of things to make for me this summer and I am trying to get to them one at a time, whenever I have time. Currently, I am busy with my niece 1st birthday for this coming weekend. You will find out soon about that :)
Just thought to give you a quick peek of what I was up to before the moving and the vacations.
I have never met Corrine before, we were introduced to each other by a mutual friend and we started emailing each other back and forth about macarons and how she'd like to have macarons for her upcoming wedding for the favor. We didn't really have any trouble communicating to each other and everything seems like a breeze to decide. She is so easy to work with and sounded like a really nice person (we've never met before) and it was definitely a joy to work with her.
The first 5 batches failed miserably (yes, 5 batches! which equals to about 150 macarons or 300 individual shells), I had no idea what went wrong. Out of desperation, I switched to French Meringue method and see if it would make any difference and it came out perfect! Although the texture is somewhat different that IM method, but they've got to be done no matter what. It was a crazy time indeed and I still remember how everything was rushed in the middle of the night. The macarons were filled with rose-flavored buttercream.
Now, onto the sweet thing. When the bf came back from 5-week business trip in Taipei, he came back bringing back this.. Sadaharu Aoki's macarons!
When he told me that he was leaving for Taipei, these macarons were the first that came to mind, hehehe... been wanting to try them for ages, well..Pierre Herme's, Laduree's and a lot more in Paris too, but the is more accessible... for now.
Now that I have my internet back, I have quite a bit of typing and photo editing to do. Stay tuned!
I used Aran's recipe for the macarons:
French Meringue Macarons
taken from Aran at Canelle-vanille
140 gr egg whites
3 gr egg white powder
80 gr sugar
180 gr almond flour
240 gr powdered sugar
- Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.
- In a large bowl, sift together the almond flour and powdered sugar. Set aside.
- Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the sugar slowly and whip to stiff peaks.
- Add the dry ingredients to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.
- When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour. The tops must be dry when you touch them.
- Have the oven preheated to 350F degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300F degrees. Bake for 8 minutes and rotate sheetpan and bake for another 5 minutes.
- Let the macarons cool on the sheetpan.