Freshly and Lovingly Baked : 7th Mar 2015
Recently, I attended a Lo Hei session organised by fellow bakers in Singapore. During the session. one very experienced baker demonstrated the making of macarons. I was very inspired and have been controlling the itch to bake during the weekdays. Actually, my weekdays were dedicated to the currency market. I am not able to focus on anything else then. It has been a tough week since I am not exactly that happy how the market has transpired. The worse situation is that you actually did see it coming yet chose not to follow that analysis. I beat myself up a lot this week and decided that I need to take the mind off the market over the weekend.
This weekend is consumed by envysg.com. We are very honoured to have Miss Jamie Chua trying out the products from our very website. In fact, I do get quite a fair bit of baking needs from my own site largely because we are marketing it. In support of our vendors, I have decided to use their products in my bake.
The bake today is definitely macarons since I have been wanting to bake this after seeing Mr Stevie Leong in action the other day. I have personalised it with envysg.com logo.
I actually also localised it by using a pandan flavour white chocolate ganache. I was in a hurry and hence not able to make a proper pandan flavour ganache using fresh pandan leaves. It is a lazy gal recipe using essence instead. So if you have a really good pandan white chocolate ganache recipe to share, please let me have it! So here goes:
100g Icing Sugar
27g Fine Sugar
1/8 Tsp Salt
55g Organic Almond Meal
50g Egg White
Add the salt into the egg white and whip it till its foamy. Add in the fine sugar all at one go and whip it high speed till stiff peak. Sift the almond meal and icing sugar together. Add in 2 batches into the stiff whipped egg whites. Fold in the dry ingredients and do not be gentle about it. You are suppose to deflate it. Once the macaronage is ready, I basically took out 2 tablespoon of the macaronage and set aside. To this small amount of macaronage, I added the kelly green colour into it and mix well.
Once both macaronage are ready,put them into piping bags. I basically pipe about 3 cm circle of the white macaronage onto the baking tray before piping the logo of envy onto it.
I baked it in the following manner:
Preheat the oven to 140 degree. Once the macarons are piped, put the tray into the preheated oven. Let it bake for 6 minutes. The feet will start to form.
Macarons after baking for 3 mins.
Macarons after baking for 6 mins
Then reduced the temp to 110 degree and bake for 5 minutes.
I reduced the temperature further down to 100 degree because the macarons seem to be browning. I let these bake at 100 degree for another 20 minutes!
A result I am happy with!
White Chocolate Gananche
50g Whipping cream
115g White Chocolate Chips
1 Tsp Pandan essence
Heat up the whipping cream till boiling point and then pour the whole thing into the white chocolate chips. Let it sit for 1 minutes before stirring it to mix it well. Once done, add in the pandan essence and a little green colouring.
Let it rest in the fridge for 30 minutes before using it to pipe onto the macarons!