Green Tea and Vanilla Beans Macarons
I haven’t baked Macarons in ages!
I remember once upon a time, when the macaron craze was at its peak, every other blogger was concocting macarons of every color and flavor.
I sat at the sidelines and gawked. Too chicken to join in the dance of the Macaron-A. I’ve heard of great tales and failures, and i wasnt too eager to put myself up for disappointment.
I can’t recall what eventually got me in. But if i were to guess, it should have been some leftover egg whites i had.
And really, once u got your feet wet in the dance, there is no turning back. I was sucked in the art of making macarons even as i turned in batches after batches of cracked, feetless, hard macaron shells.
After each failure, i would manically google for answers, and i blamed every possible elements for my demise, be it bad weather, or instability of my oven temperature (which of course werent the case).
Then finally one day, i was met with success. Or at least, my macarons had feet even though they were somewhat lopsided. I was the happiest camper!! It was at least a step up from my previous attempts.
And i am quite glad that after months upon months of absence from making macarons, my macarons shells still look somewhat acceptable and i didnt have to eat cookies that looked like mini earthquakes and volcanic eruptions.
Aaaaaaaaaay Macarena to me!
Taken from the baker chick
110 grams blanched slivered almonds or ground almond flour
200 grams confectioners sugar
100 grams egg whites (from 3 eggs, separated 24 hours in advance)
1/4 tsp vanilla paste or extract
1 vanilla bean split lengthwise
50 grams granulated sugar
Pulse the almonds/almond flour and confectioner’s sugar several times in your food processor until thoroughly mixed. Place egg whites in a clean bowl and beat using mixers (or whisk) until soft peaks form. Split and scrape the vanilla pod and add the beans and extract to the egg whites. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue with stiff peaks.
Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. It’s important you don’t over mix the batter, but it should be well combined and is supposed to “ribbon” off the the spatula when lifted from the bowl.
Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two parchment or silicon-lined baking sheets (leaving space between each.) Let sit one hour at room temperature to develop a shell.
Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
To fill, match up like sized cookies and pipe with buttercream or other filling of choice
Ps: For the green tea version, I just added one TBS of green tea powder into the icing sugar and almond flour mix!
Ps: if you are looking to join the fun with the Aspiring bakers, pls head to Alan of travelling foodies by clicking here!
Oh, and on a side note, I have also taken up this new hobby of exchanging postcards. Basically, u send a postcard somewhere to somebody, and someone else will direct a postcard right back at you. It’s pretty easy, not to mention a lot of fun!
You can read about it from Postcrossing.com
And here are the two cards i have received !
This pretty postcard came from Japan. I love how girly and pink this cupcake postcard is! Thanks Noriko!
This is a vintage ad of an extra dry “Rheigold” beer from Taiwan. I am so very much drawn to vintage ads. They have a special look and feel! The sender has been kind enough to comply with my wish of a vintage ad and sent me this! Thanks so much Angel!
A baking addict who loves to give away all her baked products to willing (or unwilling) recipients to make room for more baking. i would love to hear from you! Email me at firstname.lastname@example.org
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