Macarons for tea today. :)
They taste better the next day. :)
The boys made gyoza and ramen using the popin cookin set this time. This is the fillings inside the gyoza before wrapping. I forgot to take a picture of the pakaging, but you can see it here.
Making ramen. :)
Their ramen and gyoza set, lol. :P
Inspired by Natsumi Hayashi, the boys and I are hooked on taking levitation photos recently, lol. Here's one I cropped off a shot IT took of me. :P Do check out her page, her levitation photos are all so cool!
This will be my last post for the week, the boys will be back to School next week, and I'll be back with my bentos again. Sign, I want a longer holiday. :(
90g egg whites, separated at least 24 hours in advance
210 g icing sugar
125 g ground almond/almond meal
30 g granulated sugar
- Line baking tray with parchment paper or silpat mat.
- Blend the almond and icing sugar together, then sift them to remove any clumps. Set aside.
- Begin beating egg whites on low speed. Once the egg whites are very foamy, begin sprinkling in the granulated sugar as you beat. Increase the speed to medium, then high, and beat the meringue to stiff glossy peaks. Add the food colouring if desired, use gel or powdered colourings.
- Add about 1/4 of mixture #2 and fold in until no streaks remain. Continue to add in quarters and fold till you reach a batter that flows like lava.
- Pour the batter into a pipping bag and pipe small circles onto the parchment paper, giving them space to spread.
- Tap the pan on the counter to remove air bubbles.
- Allow them to rest for 30-60 minutes.
- Bake them at 150 °C, at the 3rd rack of your oven. Bake for about 15 minutes.
- Fill them with your favourite fillings.
- The measurements for the ingredients is crucial. And you have to sift the almond/sugar mixture. It is also important to whisk the egg whites and fold in the sugar/almond mixture correctly.
- The need to use aged egg whites is debatable. Some recipes call for them to be aged 3 days in advance, whereas others say this step is not necessary.
- It is necessary to leave the batter to rest for at least half an hour before baking, this is for the macarons to form a shell on top.
- Macarons taste better the following day, so you can make the shells a day before, keep in fridge and pipe in the fillings the next day.