Ispahan Macaron with Pineapple & Raspberry(Valentines Special)

ispahan macaron 1

It has been long time again to post but finally i am able to put something here for the Big Fat Valentines Day.Forgive me for being this late.

What Am I Doing lately for those who worrying for me?

Same old same old: recuperating from  my health issue, spending more time with God and yeah trying to learn how to enjoy the simplicity of life apart from blogging days,food photography.

Okay, hope you enjoy this simple V-day dessert.

Happy Valentine’s Day 

To anyone who deserve to be pampered

Yes anyone deserves good dessert

 

 

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

It is such romantic season for some sweet desserts.Pink, roses, pineapple, raspberry and some sweet desserts are here to celebrate this romantic season.

Hope you like this recipe.

Few components you need:

  • Basic french macaron shells
  • Creme mousseline
  • Raspberries and pineapple

ispahan macaron 2

rose

 Basic French Macaron ( Love shape)

  • 1 cup almond powder
  • 1 cup icing sugar
  • 2 egg whites (leave in room temperature for  few hours or a day )
  • 3 tbsp castor sugar
  • pink food colouring

1)Draw out two love shapes on a parchment paper as your template, estimated 18cm in diameter. Invert the sheet and place onto a baking tray.

2)Sift twice of the  almond powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites until foamy, slowly add in castor sugar in  and continued beating to soft peak. Add in pink food colouring and continued beating to a stiff peaks formed.

4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip. Pipe out  love shapes onto the parchment paper, using the template as a guide. Then gently tap the baking sheet on the counter to break any air bubbles

6)Rest macarons at room temperature for about 30-60 minutes or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160-170C for 30-40 minutes, depending on your individual oven and the size of the macarons. About half way  through baking, rotate your baking tray, front to back.(I baked my macaron on middle oven rack)

8)Once baked, remove from oven, and allow to cool completely.

DSC_6846

1)sift almond powder and icing sugar together

DSC_6847

2)Crack egg whites into a grease-free and dry mixing bowl

DSC_6848

3)Get ready with your pink food colouring

DSC_6850

4)Beat egg whites and sugar to soft peak, and add in food colouring

DSC_6854

5)Beat meringue till “stiff peaks” formed

DSC_6857

6)Fold in meringue into almond mixture

DSC_6859

7)Fold into a lava-like batter

DSC_6860

8)Pour into a piping bag fitted with round nozzle

DSC_6890

9)Pipe onto prepared template

Note:

a)Remember to sift your almond powder and icing sugar.If you make your own almond powder, remember to process to super fine and give it few sifts.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

Cream Patissiere: Also known as Pastry cream

( Kindly refer on HOW TO MAKE CREME PATISSIERE  at : http://wp.me/p3PiK3-8d .    Remove the butter for this recipe )

Ingredients:

  • 125ml  Liddells Lactose free milk ( or any milk)
  • 25g  sugar
  • 1/4 tsp vanilla paste
  • 30g egg yolks
  • 13g  cornstarch
  1. STEP 1

    In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl.

how-to-make-cream-patisserie

Creme Moussseline:

  • 1 quantity of creme patissierre
  • 100g Western Star unsalted butter, cubed and in room temperature

1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.

2)Beat on low speed until reaches room temperature.

3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.

4)Pour cream into a piping bag fitted with round nozzle.

creme mousseline

Note:

a)What is creme mousseline?

It is also known as German buttercream which is the combination of creme patissiere/pastry cream with  softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.

Assemble:

  • some fresh raspberries
  • some pineapple, cut into small cubes

1)Pipe out creme mousseline onto one of the macaron shells.

2)Layer with pineapple, then with raspberries, and finally with pineapple again.

3)Sandwich with another macaron shell.

4)Decorate with fresh rose petals and some raspberry or go wild with your imagination.

5)Refrigerate. Best serve after chill for a day.

ispahan macaron

ispahan macaron 3

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The aim for this macaron has to be rustic and not smooth, yes smooth surface is not what I want to see here. Ensure the final batter not to be over-folded otherwise cannot reach this rustic texture. The aim for this macaron has to be little rustic as I have tried the first time,ended up the entire macaron become overly smooth, and the distinctive shape is not what I am aiming for.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size 4-6cm ( 1.5” – 2.5”)

140-150C

14 mins

Dessert size 6 – 8cm (2.5” – 3.25”)

160C

15 mins

Cake base 16cm or more(6.25”) or more

170C

17 mins or more

 

ispahan macaron 6

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 150C, and start baking your macaron.

 

ispahan macaron 4

 

 

spring-time

Thank you for visiting, and your comments are very much appreciated.

 

Lots of love,

hellosweetdessert

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Hazelnut Macaron@Honey Cream (Super Easy French macaron recipe)

 hazelnut macaron 4

Happy Mother’s Day

 

The hazelnut powder really gives the aromatic of hazelnut throughout the entire eating process. I personally love Nutella,and I prefer these macarons. These macarons perfumed of hazelnut or should I say”NUTELLA”.

These macarons are made from pure hazelnut powder instead of commonly used almond powder. The taste of these macarons are like eating crunch-at first,then gooey-middle Nutella spread , yes taste of Nutella spread we normally eaten, compared to the normal macaron which made from almond meals.

These honey creme mousseline is lightly sweetened, and I added the fresh strawberries for lighten the entire sweetness taste.

Pastry cream + butter = Creme mousseline 

Few simple ingredients can turn into delicious and aromatic of hazelnut macaron with few simple steps. Do you want to try?

 hazelnut macaron 6

Components you need:

  • hazelnut macaron shells
  • honey creme mousseline
  • fresh strawberries

hazelnut macaron 2

Hazelnut macaron:

  • 60g hazelnut powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • some yellow food colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process hazelnut powder and icing sugar together.Sift twice of the  hazelnut powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites  and egg whites powder  until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak. Add in yellow food colouring and continued beating to a Stiff peaks formed.

4)Fold in the meringue into the hazelnut mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minutes or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6846

1)Sift hazelnut powder and icing sugar together few times

DSC_6847

2)Beat egg whites and sugar in a grease-free and dry bowl

DSC_6890

3)Get ready with yellow food colouring

DSC_6889

4)Beat meringue till soft peak and add in the food colouring

DSC_6892

5)Beat meringue till stiff peak

DSC_6893

6)Fold in meringue into hazelnut mixture in 2 additions

DSC_6897

7)Fold and press down the mixture to reduce the air pockets

DSC_6899

8)The batter is lava-like and thick.

DSC_6900

9)Pour in the batter into piping bag with round nozzle

DSC_6902

10)Pipe in batter onto the prepared pan.Rest.Bake.

Note:

a)Process the hazelnut powder until become powder form because you might find store bought hazelnut powder, the granules are not powdery enough, some might be hard to sift through.  Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure hazelnut powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

hazelnut macaron 1

Cream Patissiere: Also known as Pastry cream

( Kindly refer on HOW TO MAKE CREME PATISSIERE  at : http://wp.me/p3PiK3-8d .    Remove the butter for this recipe )

Ingredients:

  • 125ml  Liddells Lactose free milk ( or any milk)
  • 25g  sugar
  • 1/4 tsp vanilla paste
  • 30g egg yolks
  • 13g  cornstarch
  1. STEP 1

    In a medium saucepan, combine milk and vanilla paste. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, sugar and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl.

how-to-make-cream-patisserie

Honey Creme Moussseline:

  • 1 quantity of creme patissierre
  • 1 tbsp of honey
  • 100g Western Star unsalted butter, cubed and in room temperature

1)Prepare creme patissiere , remove from heat, transfer into a bowl of an electric mixer.

2)Beat on low speed until reaches room temperature.Add in honey. Mix well.

3)Increase speed to high, slowly add in butter cubes, one by one, until fully incorporated.

4)Pour cream into a piping bag fitted with round nozzle.

creme mousseline

Note:

a)What is creme mousseline?

It is also known as German buttercream which is the combination of creme patissiere/pastry cream with  softened butter. It can be used as filling for macarons and also good for frosting in any desserts or cakes.

b)If you prefer your own made filling, welcome to use it too.

Assemble:

  • some fresh strawberries, cut into small cubes
  • prepared honey creme mousseline

1)Pipe out honey creme mousseline onto one of the macaron shells.

2)Place the cubed strawberries in the middle on the macaron.

3)Sandwich with another macaron shell. Optional:Coat the edges of filling with some pink sugar sprinkle.

4)Refrigerate. Best serve after chill for a day.

DSC_6904

he

 Tips:

  • If you’re not going to consume your macarons immediately, you can store them:(a) Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.(b) Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Different sizes of your macaron with different temperature and baking time:

Macaron

Diameter

Oven Temperature

Baking Time

Mediumsize4 -6cm( 1.5” – 2.5”)

140-150C

14 mins

Dessertsize6 –8cm(2.5” – 3.25”)

160C

15 mins

Cake base16cm or more(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

hazelnut macaron 5

Thanks for visiting and welcome for your comment. ^_^

 

 

Love.

hellosweetdessert

Wholemeal Bun@Potato Croquette ポテトコロッケパン

potato croquette wholemeal bun

wholemeal bun 3

Japanese croquette is a small breadcrumbed fried food roll consisting : mashed potatoes and/ or ground meat(beef,chicken or pork), fish  and vegetables, sometimes with a filling such as  sauteed onions. The croquette is usually shaped into a cylinder, or oval shape,then bring to deep fried and named as one of the Japanese fast food.Japanese also enjoy this snack by putting into a bun.

So I make wholemeal bun with this vegetarian fried croquette. It tastes good when serve hot or cold too.

Hope you enjoy this simple sharing ^_^

Ingredients:

  • 250g bread flour / strong flour/ bakers flour
  • 50g wholemeal flour
  • 1 tbsp instant oats (optional:I love to have some oats into my homemade bun)
  • 30g  Western Star butter ( or any butter)
  • 1 tsp instant yeast
  • 1 egg
  • 210 ml Liddells lactose free milk ( full cream milk )
  • some sesame seeds or some shredded cheese(optional)

Methods:

1)      Mix all ingredients together except butter. ( reserve 20 ml of milk)

2)      Knead all ingredients into a dough,then mix in the butter in 2 additions until it comes together.

3)      Slowly pour in the remaining  milk and continued kneading until a smooth dough formed.

4)      To check if the dough is done, take out some dough, and lightly stretch your dough into a thin skin(membrane) without having any holes form. The thinner of the membrane can be stretched and light can see through, the better the dough.

5)      Once done, take out the dough and give it a good knead into big ball. Spray some water onto dough to prevent drying. Allow to proof to double in size by covering with damp towel.

6)      Once the dough is done, release the air by kneading it. Divide into 8 portion, roll into balls. Rest for 15 minutes by covering  with damp towel.

7)      Using rolling pin, flatten the dough into a long tear drop shape, slowly roll into swiss roll shape. Seal properly become a long sausage bun.

8)      Place onto prepared tray with baking paper. Allow to proof to double size again.

9)      Once done, brush with egg wash and drizzle with sesame seeds and some with shredded cheese.

10)  Bake for 12-15 minutes at 190C until golden brown.

wholemeal bun

wholemeal bun2

wholemeal bun 4

 

 

Potato Croquette:

potato croquette wholemeal bun 1

Ingredients:

  • 2-3 potatoes
  • Half red onion
  • Salt and pepper to taste
  • plain flour
  • Egg, beaten
  • Japanese breadcrumb or panko

Methods:

1)      Peel skin off from potatoes, cut into cubes . Chop the onions.

2)      Place the potatoes into a pot of cold water with some salt into together. Bring to boil until potatoes are cooked through.

3)      Drain the water and place cooked potatoes into a bowl, mash it with fork or masher. Ensure no more chunks.

4)      Sauté the chopped onion with some oil until golden brown.

5)      Add in the onions into mash potatoes, season with salt and pepper. Mix well.

6)      Roll into small little 7-8 round disc.

7)      Roll the potato disc onto plain flour, then coat with some beaten eggs, finally coat with breadcrumb evenly. Repeat to the remaining of potatoes disc.

8)      Deep fry until golden brown.

method

method1

 

Assemble:

1)      Lightly make a small cut in the middle of each bun.

2)      Brush inside bun with some Japanese mayonnaise.

3)      Arrange some lettuce and sliced cucumber inside(any vegetables you like), and finally half the potato croquette into two parts. Place onto the bun. Drizzle with your favourite sauce: mayonnaise, ketchup or chillie sauce. Serve.

 

method2

 

potato croquette wholemeal bun 2

Note:

1)This is one of the japanese snack with the bun.Normally, Japanese loves to make into meat croquette with minced beef or pork, but I try to keep this vegetarian.

2)If the weather in the kitchen is cold, remember to put a cup of warm water into the area where you proof your dough. It helps to speed up the proofing time.

3)The taste of the potato croquette is amazing with the homemade wholemeal bun.

4)Just drizzle with some Japanese mayonnaise with some fresh salad, and there is your first croquette bun,vegetarian style,tastes as good too.

5)Of course, you can sandwich the wholemeal bun with any filling you like such as: ham, chicken,tuna, salmon basically anything you adore.

 

Hope you enjoy this homemade bun.

Thank you fro dropping by and love to hear from your feedback. ^_^

Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?

 

ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray

 

ferrero rocher mousse 4

 

 

 

Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1

 

Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1

 

Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2

 

Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.

 

 

Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3

 

Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4

 

Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5

Note:

(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.

 

ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^

 

 

1517447_815363201857838_3332174337222312350_n

Love,

hellosweetdessert

French Cacao Macaron(Simple and Easy steps)

cacao macaron 1

Merry Christmas everyone~

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

This macaron is easy to make with few little steps that I think it is easier to master.

Love the raw cacao powder is  incorporated in the macaron as well as the buttercream that easy to make.To me, chocolate is my all time  favourite flavour in  all desserts.

Hope you like this sharing too.

Components you need:

  • French Cacao macaron shells
  • Cacao buttercream

cacao macaron 4

French Cacao macaron shells:

  • 60g almond powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • 1 tbsp cacao powder ( or cocoa powder )

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process almond powder and icing sugar together.Sift twice of the almond powder ,cacao powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.

4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will slightly expand in size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6963

Sift in 1 tbsp of cacao powder into almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

Beat egg whites and sugar till stiff peak(Firm peak)

DSC_6964

Fold in meringue into almond mixture in 2 additions

DSC_6965

Remember to fold and press down the mixture to reduce the air pockets

DSC_6967

Final batter should be thick and lava-like

DSC_6968

Pour in batter into piping bag fitted with round nozzle

DSC_6970

Pipe in batter into prepared pan. Rest. Bake

DSC_6977

The macaron is done when you can lift up macaron easily without sticking to parchment paper

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes or more.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

Easy Cacao Buttercream

  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g  icing sugar
  • 1 tbsp cacao powder( can replaced with cocoa powder if can’t find cacao)
  • 2 tbsp Lactose free milk ( or any milk)

1)Beat butter and icing sugar till pale and creamy. Beat in cacao powder to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with cacao buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

raw cacao buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.

•  Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size

4 -6cm

( 1.5” – 2.5”)

140-150C

14 mins

Dessert size

6 –8cm

(2.5” – 3.25”)

160C

15 mins

Cake base

16cm or more

(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

cacao macaron 3

Thanks for visiting and welcome to drop your comments here. ^_^

French Vanilla Macaron (Simple and Easy steps)

Vanilla buttercream 2

Merry Christmas Everyone~

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

This macaron is easy to make with few little steps that I think it is easier to master.

Love vanilla bean paste is incorporated in the macaron shells, as well as in the buttercream.It makes me feel like so vanilla-like.

Hope you like this recipe.

Components you need:

  • French Vanilla macaron shells
  • Vanilla buttercream

Vanilla buttercream 1

French Vanilla macaron shells:

  • 60g almond powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • 1/2 tsp vanilla paste

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process almond powder and icing sugar together.Sift twice of the almond powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.Beat in vanilla paste.

4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will slightly expand in size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

Beat egg whites and sugar till stiff peak(Firm peak)

DSC_6944

Beat in vanilla paste in meringue

step2

Fold in meringue into almond mixture in 2 additions

DSC_6950

Remember to fold and press down the mixture to reduce the air pockets

DSC_6951

Final batter should be thick and lava-like

DSC_6962

Pipe in batter into prepared pan. Rest.Bake

DSC_6974

The macaron is done when you can lift up macaron easily without sticking to parchment paper

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes or more.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

Vanilla Buttercream:

  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g  icing sugar
  • 1 tsp vanilla paste
  • 1/2 tbsp Lactose Free full cream milk ( or any milk)

1)Beat butter and icing sugar till pale and creamy. Beat in vanilla paste and milk to well combined.Pour buttercream into piping bag.

2)Fill up the macaron shells with buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

vanilla buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.

•  Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size

4 -6cm

( 1.5” – 2.5”)

140-150C

14 mins

Dessert size

6 –8cm

(2.5” – 3.25”)

160C

15 mins

Cake base

16cm or more

(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

Vanilla buttercream 3

Thanks for visiting and welcome to drop your comments here. ^_^

French Blueberry Macaron(Simple and Easy steps)

blueberry macaron 3

 Merry Christmas everyone~

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

This macaron is easy to make with few little steps that I think it is easier to master.

Love blueberry puree is incorporated in the buttercream that so easy to make.

Hope you like this sharing too.

Components you need:

  • French macaron shells
  • Blueberry buttercream

blueberry macaron 1

French macaron shells:

  • 60g almond powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • some purple food gel colouring

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process almond powder and icing sugar together.Sift twice of the almond powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites with egg white powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.

4)Add in purple food colouring into meringue.Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will slightly expand in size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

Beat egg whites and sugar till stiff peak(Firm peak)

DSC_6956

DSC_6958

Remember to fold and press down the mixture to reduce the air pockets

DSC_6959

Final batter should be thick and lava-like

DSC_6960

Pour in batter into piping bag fitted with round nozzle

DSC_6961

Pipe in batter into prepared pan. Rest. Bake

DSC_6976

The macaron is done when you can lift up macaron easily without sticking to parchment paper

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes or more.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

Blueberry Buttercream:

  • 40g blueberry puree
  • 1 tsp of lemon juice
  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g icing sugar

1)Process the blueberry into puree, then bring blueberry, lemon juice and 1/2 tbsp water to boil, cook till slightly thicker.Set aside to cool down.

2)Beat butter and icing sugar till pale and creamy. Beat in blueberry puree to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with blueberry buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

blueberry buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.

•  Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size

4 -6cm

( 1.5” – 2.5”)

140-150C

14 mins

Dessert size

6 –8cm

(2.5” – 3.25”)

160C

15 mins

Cake base

16cm or more(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

blueberry macaron 2

Thanks for visiting and welcome to drop your comments here. ^_^