IMG_7088lazy morning.. and decided to mess around in the kitchen with my spare egg white…
懒洋洋的上午,闲着无聊,找来蛋清先生折腾
ฅ( ͒ᵕ̳◡ᵕ̳ ͒)。o○

Ingredients (makes 10 pairs of macarons)

60g almond meal
70g icing sugar
50g egg white (divided into 33g and 17g)
40g caster sugar
few drops of red food colouring

filling ~ as desired

IMG_7086食材 (可做10个份)

杏仁粉60克
糖粉 70克
蛋白 50克 (分成33克和17克)
细砂糖40克
食用色素 (红色) 适量

馅料 ~ 随心意

Directions/做法

IMG_7089– beat 33g egg white till frothy and add in caster sugar in few additions. beat till egg white becomes glossy and stiff peak
将33克蛋白打发至气泡,分次加入细砂糖,继续将蛋白打至出现光泽,并有尖角立起、不会滴落的程度

– add in red food colouring and fold into egg white meringue
小心拌入红色素,用橡皮刮刀仔细混拌至蛋白霜呈现出想要的颜色

– add the above and the balance 17g of egg white into sifted almond meal and icing sugar. fold gently with spatula until well incorporated
将蛋白霜和剩余的17克蛋白加入过筛的分类中。用橡皮刮刀轻轻地翻拌至均匀

– spoon batter into piping bag fitted with a 1cm piping tip and pipe out circles that are 3.5cm in diameter
面糊倒入装着1厘米裱花嘴的挤花袋,在烘焙纸上挤出直径3.5厘米的圆形

– tap on the bottom of the baking pan a few times to remove air bubbles and allow macaron shells to sit for 20-30mins till the surface has dried up
用手轻拍烤盘底部,让面糊中多余气泡散出,然后让马卡龙静置20-30分钟,知道表面干燥、结出皮膜

– bake in preheated oven of 140 degrees for 10-12 mins
烤箱预热至140摄氏度,放入烘烤10-12分钟即可

Personal notes/温馨小贴士:

IMG_7087– kitty’s expressions are piped using melted dark chocolate
猫咪面部表情是用融化深巧画的

– i bought kitty’s ribbons from 小北
猫咪蝴蝶结糖珠是在小北家买滴

IMG_7093really lazy… made the shells but not filling… i think i go nap
真的懒。。。做了马卡龙,还没做奶油馅。。。 就这样吧
ฅ(⌯͒• ɪ •⌯͒)ฅnya~ン❣

 

 

 

Pollution index: 160 (polluted)

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(0) Comments

  • Kelly Ng (June 19, 2014)

    Very cute mao mi ! You products are always so cute…
    any ideas how should I adjust the ingredients if I want to do a less sweet Marcaron.
    My family don\’t really like sweet stuff to be too sweet. So I always reduce the sugars in the recipe.
    But for Marcaron, I know the sugar is essential and I dare not to reduce it so I never try to make Marcaron before.
    If you know, please teach me.
    thanks !

    • Victoria Bakes (June 19, 2014)

      Hi Kelly, yes, sugar is essential for the structure of the macaron. i think you can play around with the quantity, although i think you can\’t reduce much to make much difference and still have them come out right. also, i believe with lesser sugar, there will be lesser contrast in the texture btw the external crispiness vs the soft interior of the macaron (since the crispy exterior is probably due to sugar becoming candy like?).

      try pairing off with dark chocolate, or maybe adding some espresso powder.. hopefully this makes it easier for your family\’s taste buds

  • 0620 (June 19, 2014)

    可爱。。。。。。
    妳做么会那样可爱的呢??? 哈哈

  • Mel (June 19, 2014)

    Lovely job done here for these kitty cutey macarons.

  • Fion@轩宏妈 (June 19, 2014)

    近来我的马卡龙一直失败,浪费了我好多的蛋白。。。算了,不做了
    来妳家吃打令这可爱的马卡龙啦。。。哈哈哈

  • Joyce (June 19, 2014)

    Hi Victoria,
    Very cute kitty! Made me smile right back at them! 🙂
    Thanks for linking with CYB!

  • Esther Lau aka Copycake Kitchen (June 19, 2014)

    Hello…小喵咪好可爱,还又绑蝴蝶结, cute 爆了。。。哈哈哈!

  • Cheryl - Bakingtaitai (June 19, 2014)

    Kawaii Kitty Macs! You never fail to surprise us!

  • Little blue (June 19, 2014)

    你家的作品天天都那么可爱有巧思!

  • Grace (June 19, 2014)

    可爱又生动的马卡龙!

  • Ann Low (June 19, 2014)

    Kawaii neh! Your kitty macaroons made me smile too 😀

  • Cass Tan (June 19, 2014)

    我的马卡隆材料,还坐在冰箱里哦,哈哈。。。

  • Jess @ Bakericious (June 20, 2014)

    aiyo so good leh, I wish to be your friend lol.

  • 婉婉下午茶 (June 20, 2014)

    出自您手的东西总会有新生命!超爱!!

  • Jessie Ng (June 22, 2014)

    猫咪猫咪,如果你有一双翅膀的话,就可以飞来我家了。可爱得很的马卡龙!

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