Skip to main content

vanilla cream macaron

Our small cafe have been closed temporarily for more that two weeks now, I hope this copid-19 pandemic will over soon, so people can go out and doing normal routine again.


I miss making this delicate french macaron to sell in our cafe, I hope wont be long until our days is normal again but for now our safety is priority please everyone stay safe and healthy!








Ingredients :

- 1 cup almond flour
- 2 cups confectioner's sugar
- 4 eggs white
- 6 Tbsp granulate sugar
- 3 drop gel black food coloring

Filling :
- 8 oz mascarpone cheese/room temperature
- 1 cup heavy cream
- 4 Tbsp granulated sugar
- 1 Tbsp vanilla bean paste


Preparations :

- Line two cookies sheet with silicon baking mate
combine confectioner, sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces and set aside.

- Beat egg whites in large bowl with electric mixer at medium speed until foamy
gradually add 6 Tbsp granulated sugar, beating at high speed about 2 minutes or until mixture foam stiff and shiny  add 3 drop yellow coloring, continue to beat until stif peaks

- Mix well to incorporate powder sugar and almond mixture, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using plastic scraper or spatula press down well ,going back and forward,to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.

- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macaron rest uncovered until tops harden slightly, this takes from 15 to 30 minute maybe longer in more humid condition, when the batter does not stick, macarons are ready to bake.

- Preheat oven to 335 F, Place rack in center of oven, bake 16 minutes, rotating cookies sheets halfway trough baking time. cool completely on cookies sheets

Filling preparation

- In a mixer beat heavy cream with 3 Tbsp granulated sugar until stif peaks add  mascarpone cheese and vanilla bean paste, until combine, transfer into piping bag with match same size cookies, pipe or spread filling on flat side of one cookie and top with another.

Comments

Popular posts from this blog

Hard boil egg meatloaf and my second Award

This maybe sound funny,boil egg in the meatloaf, but hey this is what I love about cooking in my own kitchen I can create an experiment things, not like to cook at work I have a rule to follow,and stick with their recipe,,,,so when I'm home,,,,I'm free and I can play with my cooking LoL by the way,leftover always give me some idea,about cooking so,,,this time I had four hard boil egg. Need to us up soon, you never know is come up with this " hard boil egg meatloaf" I know someone was laughing at me here :) Hard boil egg meatloaf  Ingredients : 1 1/2 lbs ground beef ( 96-4 extra lean ) 4 hard boil egg 2 egg handful green onion green onion/chopped 1 tbs salt 1 tsp black pepper 1/2 tsp cumin 1/2 tsp galangal powder 1/2 tsp nutmeg 1 tbs soy sauce 1 cup panko crumbs Preparation : if you don't have 4 hard boil egg ready,,,bring 4 egg to boil pre heat oven on 350 degree F   4 hard boil egg,set aside  on the mixing bowl,mix ground beef

Fried Tofu with lemon grass

Tofu is one of the list ingredients that I always have in the fridge, to make this recipe more easier you can buy fried tofu mostly available in Asian market, so you can skip fry the tofu and ready to slice them and ready to cook with other ingredients in no time, this type of dish recommended to serve with white jasmine rice is the best, Can be vegetarian or vegan dish just replace fish sauce with soy sauce. Ingredients : - 2 block firm tofu/extra firm cut into 1/2 inch /1cm thick - 3 Tbsp vegetable oil for frying ( need only 1 Tbsp if use fried tofu ) - 1  Tbsp Thai fish sauce or soy sauce for ( vegetarian-vegan ) - 1/2 of fresh lime or lemon juice - 1 teaspoon granulated sugar - 1 stalk lemon grass ,thinly slice - 2 large shallot, finely chop - 1 clove garlic ,finely chop - 1 Thai chili pepper/finely chop ( optional ) Preparation : Heat 2 Tbsp vegetable oil on medium high temperature. fry tofu until cook or looks golden brown  both side,dra

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like. But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear. Ingredients : - 2 lbs seafood medley ( shrimp,mussel and squid ) - 1 cup sliced mushroom - 1 cup small young corn ( Asian best ) - 3 cup of water - 1 cup of milk ( optional for thicker soup ) - 1/2 tbsp vegetable oil spices ingredients : - 1  clove shallot ( thinly slice ) - 1 clove garlic ( thinly slice ) - 1 stalk lemon grass ( thinly slice ) - 1 tbsp grated fresh galangal - 1 teaspoon tomato paste - 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine ) - 1 teaspoon tamarind juice/ lemon or lime juice - 1 tsp fish sauce - salt to taste - pinch of sugar - 4 kafir lime leaves - 2 stalk gree