Wednesday, September 21, 2011
Last 2 weeks when I went to KL to meet up with fellow bloggers like Swee San, Reese, Sonia, Ann and Veronica, Swee San brought a box of macarons. She knew my first experience with macarons was a nightmare. When she described in her blog that it was sweet til the roots of my teeth, it was actually understated. The fact was, it was so sweet that it burned my throat. She had been hoping that I would one day change my mind about these sugary UFOs. When I took the ones that she made and ate one, I was surprised that it was a lot more pleasant. It was sweet no doubt, but not that that crazily sweet that I can’t swallow. But after that, it was ok. Macarons are meant to be sweet, so don’t go about finding one that is not sweet, just not crazily sweet.
Then Sonia mentioned that there’s one bakery downstairs (of where we were that day) selling macs for RM3.90 a pair. We went “Woah! So pricey”. Then Swee San told us, it’s not hard to make and she didn’t even rest her macs. Baked them straight away. And that got us interested. Veronica (Quay Po) was the first on the quest for macs, then next came…………. Me! Why I was this quick? Not because I fell in love with macs, but I had some buttercream left over from Lydia’s flower cake.
Swee San quickly got her macarons posted for me and I quickly made it. And now I’m quickly posting it. I wasn’t that confident, and I told her, I’m going to risk my 100gm of almond meal, so here I go.
I used freshly cracked eggs, but not freshly laid eggs. I saw Cynthia of Mumto4Angels had success with fresh eggs which was why I dared to. Come to think of it, in Malaysia how fresh can eggs be. If you leave them in our room temperature for a few days, they’ll water and the yolk spreads like nobody’s business. It’s unlike overseas where their room temp is much cooler, the eggs stays fresher longer. So, just crack up some 4 day old eggs and used them straight away.
I halved her recipe and my egg whites were rather underwhipped before I added in the sugar syrup. So, my meringue was rather slacky. I whacked it for almost 10 minutes, arms were sore, still no peaks formed, nor do they gain any volume. Darn, stop it la! Anyway, I didn’t hope for any success. LOL. I folded it into the almond mixture, got it into the right consistency, piped them on the pan and sprinkled on some coloured sugar.
When it was baking…………… tadah! Feet appeared! But it looks more like petticoat to me, LOL.
I already have a few combinations in my head and let's just see when will I make them into reality.
The Filling Process
Due to my inexperience, I piped the first few too closely. Some became triplets and duplets. Luckily I had a pair of them each, so I can fill them up as triplets and duplets. There was one one quadruplet, but Lydia ripped them off and chomped on them without my consent! I had to stop her from eating more and she was crying for more. Well, I haven't fill them up you see. She loved it. No matter how I tell her, I'm going to put yummy cream in it, she won't listen. So, in the end, I had to show her Swee San's macaron post and asked her ," Do you want it like this or like Swee San Che Che's burger biscuit?" Immediately she said, "I don't want to eat now, eat later like burger". Then she went off for her nap, and got her burger right after she woke up.