my second try
and it’s still not successful.
i dunno what’s wrong anymore. haha. (:
but i will give it another shot another time!
my shells just not rise like they should!
oh wells. hehe
if u got tips on this please feel free to let me know!
cause I really wanna get it right. hehe
got this recipe from a blog i regularly read (:
Muffins are Ugly Cupcakes
how cute is the name of the blog? hehe
so before trying it for the second time
i read around to see if people could help me not fail. haha
so I microwaved my egg whites for 10sec in a medium heat microwave to get all the water out.
I also toasted the almond meal and the grounded black sesame in the oven at 140 C° for 10mins (:
besides that.
i followed Felicia all the way.
(Thanks for the recipe btw!)
Recipe :
1 cup confectioners’ sugar
3/4 cup ground almonds
1/4 cup finely ground black sesame
6 tablespoons egg whites (I just used 3 egg whites)
Pinch of salt
1/4 cup granulated sugar
i processed the icing sugar to make sure there were no lumps.
then I added the toasted almond meal and black sesame and processed it as well.
I whipped the egg whites and slowly adding the sugar
until you get soft peaks.
Add the dry ingredients to the egg whites and start folding.
I put my dry ingredients half at a time. Makes things easier.
mine seems too thick now (the first attempt. it was too thin haha)
i should have a flow-like-magma consistency.
Pipe the macaron batter onto baking paper.
Top off with some sesame seeds to make it prettier
Bake at 320F (160C) for 12 mins.
and let it cool (:
cause it was a fail attempt
i didn’t make any buttercream to sandwich it with.
I will hold that till I get the perfect shells. hehe
help anyone?
Food Made With Love 
hi dear 🙂
never knew you were my regular reader!
hmmm. try banging your tray on your work surface a few times before baking
that gets rid of the air and does make your shells shine more,
also getting rid of the bump on the shell!
hope that helps!
haha (: yes! i’ve been! been reading it since I chanced upon it a few months ago.
hehe and your blog is awesome btw. hehe
thanks for the tip! i will try making it again hehe
and will keep it in mind.
wondering if it’s cause I over-beat my egg whites? haha
the previous time was under-beating them.
hehe. well practice makes perfect!
and btw lianne! i noticed you used icing sugar mixture.
i think it makes a difference if you use pure icing sugar.
because the mixture contains cornstarch.
yes beating the egg whites is very very impt! 🙂
looks good for a first/second attempt!
look forward to your other macaron posts 😀
oh okie! hehe i shall use pure icing sugar then! hehe (: thanks so much Felicia! hehe
so could I ask, for the egg whites, is it not suppose to be too stiff??
Macarons are such temperamental little things aren’t they! Still they taste great 🙂 All I can suggest is that to dry out the almond meal, age the egg whites and make sure everything is at room temperature 🙂
hehe they sure are! I did dry out the almond meal and age the egg whites. haha i guess i just need to practice practice practice!
hey!
try david lebovitz’s recipe. thats the basic recipe i use for all my macs. =)
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html
and i usually fold the mixture about 50 times. that gives it the magma consistency youre looking for.
and yes. sesame macarons are the bomb. just made them recently. even though i didnt put the recipe up, you might like to check it out on my blog. =)
http://oakburninglilies.blogspot.com/2009/10/who-ordered-take-away.html
hope this helps!
persistence pays off!
Thanks so much Clara! (: it’s awesome tips! hehe
I will definitely persist! and try again soon! hehe
by the way, I’ve added you as a link. hope that’s ok!
haha! sure. no problemo. =)
oh do update on your next mac attempts!
i sure will! (: