Cream Cheese Macarons

Cream Cheese Macarons

Ingredients:

40g egg whites

50g fine sugar

60g almond powder

60g icing sugar

1 packet Taiwan red yeast powder

Fillings:

Philadelphia cream cheese

Icing sugar

Method:

1. Sift almond powder, icing sugar & red yeast powder in a bowl

2. Whisk egg whites until foamy. Gradually add in sugar & whisk until mixture reaches stiff peak. Fold in the dry ingredients until batter is smooth

3. Scrape the batter into a piping bag & pipe rounds onto silpat mat. Rap the baking tray slightly to spread the batter

4. Set it aside for shells to dry up. Bake the macarons at 150C till done

Chocolate Macarons

Chocolate Macarons

Ingredients:
75g egg whites
75g fine sugar
85g almond meal
85g icing sugar
1 Tbsp Valrhona Cocoa powder

Fillings:
Fruttose Raspberry
Chocolate Ganache (50g Anchor Whip Cream +50g Belcolade Dark Chocolate 71%)

Method: 

1. Sift almond meal, cocoa powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until thick & flowy.

4. Pipe the plain batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 150C till done.

8. Remove from oven & let it cool completely before removing from the silpat mat. Decorate as desired & pipe fillings.

 

Do visit www.wheatsg.com for more baking products

Hoji Cha Macarons

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

Ingredients:  
45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    

Method: 

1. Sift almond meal, Hoji cha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.  

3. Fold in all the dry ingredients into the egg whites batter until just combined.  

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  

5. Set it aside for the shells' surface to dry up.  

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    

8. Remove from oven & let it cool completely before removing from the silpat mat.

 

Matcha Macarons 抹茶馬卡龍

Matcha Macarons 抹茶馬卡龍

(recipe adapted from Carol)

Ingredients:

65g almond powder (I grind my own using whole almonds)

60g icing sugar

1 Tbsp good quality matcha powder

45g egg white

50g fine sugar

Method:

1. Sift ground almond, icing sugar & matcha powder in a bowl. 

2. In a clean mixing bowl, whisk the egg whites till frothy & add sugar gradually. Whisk till stiff peak.

3. Add almond mixture in (1) into (2). Use a spatula to mix till the batter is smooth & falls off the spatula in a thin flat ribbon.

4. Pipe the macarons onto a silpat mat. Let the shells dry until the tops are no longer sticky when touch.

5. Bake the macarons according to your oven temp (I follow Carol's temperature & duration).

let the shells cool down after out from oven before sandwich using your favourite fillings *^_^*

抹茶馬卡龍 Matcha Macarons

 

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

Ingredients:

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal    
 
Filling:
Japanese white bean paste

Method:  
1. Sift almond meal, matcha powder & icing sugar together. Set aside for later use. 
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks. 
3. Fold in all the dry ingredients into the egg whites batter until just combined. 
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly. 
5. Set it aside for the shells' surface to dry up. 
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins. 
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.  
8. Remove from oven & let it cool completely before removing from the silpat mat.

Kinako Macarons 黃豆粉馬卡龍

Kinako Macarons 黃豆粉馬卡龍
(recipe adapted from Carol Hu) 

Ingredients:
(A)
45g egg whites
50g fine sugar
 
(B)
15g kinako
50g almond powder (I blend my own roasted almonds with skin)
60g icing sugar
*Sift all ingredients together

Fillings
1 Tbsp kinako
30g Cowhead salted butter, softened
5g icing sugar
*Whisk all ingredients together

Method:
1. Whisk egg whites until foamy, gradually add in sugar. Whisk until the egg white mixture becomes stiff peaks.
2. Fold in the dry ingredients into the egg whites batter until just combined.
3. Pour the batter into a piping bag fitted with a plain nozzle, pipe rounds onto silpat mat.
4. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
5. Set it aside for the shells' surface to dry up for 20mins.
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 140C until completely cooked.

挤好的生面糊在室溫放置30分钟让麵糊表面稍微干

黄豆粉馬卡龍和黃豆奶油夾餡的搭配真的是天衣无缝，慢慢得咀爵就尝到黄豆粉的香。

由于我使用的是有盐奶油，所以马卡龍吃起来不会死甜。

抹茶馬卡龍 Matcha Macarons

 认得出这些家伙了吗？

 去年做了愤怒鸟里面的猪猪面包，现在就来做猪猪馬卡龍 =)

抹茶馬卡龍 Matcha Macarons
(recipe adapted from Carol)

Ingredients:

45g egg whites
50g fine sugar
60g icing sugar
10g matcha powder
50g almond meal      

Method:  
1. Sift almond meal, matcha powder & icing sugar together. Set aside for later use.
2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.   
3. Fold in all the dry ingredients into the egg whites batter until just combined.   
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.   
5. Set it aside for the shells' surface to dry up.   
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.   
8. Remove from oven & let it cool completely before removing from the silpat mat.

 大家都有各自的伴侣

我觉得没画上眼珠的猪猪比较可爱，感觉上它们好像对你微笑似的 =）

咦，仔细瞧，后面有只猪在登着你。凶喔。。。。 =P

喵喵喵，猫来啦！

十只招财猫向你挥挥爪，有没有很可爱啊？

Basic Macarons
(recipe adapted & modify from Carol)

Ingredients:

45g egg whites
50g fine sugar
60g icing sugar
1 tsp purple cabbage powder (optional)
50g almond meal     

Method:  
1. Sift almond meal, purple cabbage powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks. 
3. Fold in all the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  
5. Set it aside for the shells' surface to dry up.  
6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    
8. Remove from oven & let it cool completely before removing from the silpat mat.

 哈囖大家好！

Domo Macarons

这些 Domo (どーも くん Dōmo-kun) 马卡龙可爱吧？ =)

Hoji Cha Macarons
(recipe adapted & modify slightly from Carol)

Ingredients:

45g egg whites
50g fine sugar
60g icing sugar
10g Hoji cha powder
50g almond meal    

Method: 

1. Sift almond meal, Hoji cha powder & icing sugar together. Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.  

3. Fold in all the dry ingredients into the egg whites batter until just combined.  

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.  

5. Set it aside for the shells' surface to dry up.  

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.    

8. Remove from oven & let it cool completely before removing from the silpat mat.

先来找伴侣，配对成双

画上表情再夹奶油霜

 大功告成 !

 忍不住要吃它了呗？ *^_^*