god i cant remember how relaxing it is to sleep in, no work, eat, laze around @ home : *thumbsup* ^________^ christmas period was crazy!!! my sister's bf was comin over for xmaseve dinner so i thought id whip up a dessert plate for everyone :] i didnt have time to "plate it up" nicely bec everything was melting so fast -_______-
-portugese tartlet topped with fresh raspberries
-chocolate mousse with cocoa dust
-greentea icecream bedded with white chocolate almond meal and chocolate ganache
-black sesame meringue biscuit
these took me a good 4hrs! doesnt look like much but the process is long!
my speciality: banana cake for xmas :]
day before xmas eve: apparently its a big celebration day for chinese ppl. so we made homemade 'tong yuen' :]
my catchup class on the week of xmas (geez!) hahaha this was all the way from stage three week one .. so like last term!! i had to do a re-sit prac bec i missed out on this class.
-lang de tangs
recipe request: macaroons :] as we had no demo for this day, i was panicking bec i didnt what to do with the macaroons .. luckily i search up a quick 'how to make macaroons' on youtube before class and it saved my life! hahaha i find the trick is to have:
- a smooth batter - but not to knock out the air in the egg whites.
- temperature is important (and esp ur ovens, you may have hot spots, so be careful)
- the batter should not be a very runny consistency - just enough to hold its shape
- once its piped out, allow it to rest on the tray for at least 20mins to dry out
i looked up my classmate's photos from last term when they had made macaroons, the recipe didnt look very pretty = the teacher said this recipe wasnt a good one, but i reckon they turned out nice!? (go youtube!) so give it a go:
- 150g very finely grounded almonds (almond meal)
- 200g pure icing sugar
- 120g egg whites (4x55g)
- 50g caster sugar
- few drops of vanilla essence
- pinch of creme of tartare (this will help to hold the meringue in shape ;])
- sift almond meal (make sure its lump free)
- sift icing sugar
- place egg white and creme of tartare in mixing machine and beat to soft foam
- sprinkle caster sugar and vanilla essence (this is the time to add any flavours you want to your macaroon)
- whisk till light and firm
- sift icing sugar and almond meal into the egg whites. fold carefully~
- spray a tray and line with baking paper
- place a piping bag fitted with a 1cm plain tube and pip even sized half-spheres (2.5cm in diameter)
- leave macaroons to dry for 2omins
- bake in oven at 185degrees for 15mins (i put mine on 180 - took less than 15mins!)
- allow to cool and dry then remove from baking tray
- store macaroons in an airtight container - can last for 5days unfilled.
with the filling, i just made some rich chocolate ganache.
goodluck!! :] i cant wait to make my next batch soon!!