This was the second attempt ... Look more like KeroKeropi already?
To do the KeroKeropi design:
1. Draw 2 cicrle using white chocolate and put in the fridge until set
2. Glue the eyes to the macaron shell using the leftover garnache
3. Draw the eyes with dark chocolate
4. And the cheek with pink royal icing.
First time writing recipe with drawing, hope it adds pleasure and fun in the baking operation. Is it easy to understand? Does it add a smile to your face? Do the little ones joining in the fun as well? Share with me :)
I have always find Macaron is a big challenge, therefore I did a lot of youtubing before I started and of cos I failed the first time but fortunately I succeeded the second time. There are quite a number of points to take note and this lady has explained really well in her youtube. Therefore I suggest that you watch it a few times before you start (http://www.youtube.com/watch?v=xJ636Y8N6E8).
And if you fail, check this Macaron Troubleshooting and hopefully you will succeed on your next try.
Let me explain my recipe by drawing and I make some notes.
First, you need to make the Green Tea Garnache.
Second, you need to make the Macaron Shell.
Note:
1. It is really important to ensure that your almond powder is very fine and sifted twice, else you will have ugly shell that is not smooth and will break.
Tips: Break up your nuts in the food processor, add the powder sugar and give it a whir. Pass the mixture through a sifter and re-grind the bigger particles.
1. It is really important to ensure that your almond powder is very fine and sifted twice, else you will have ugly shell that is not smooth and will break.
Tips: Break up your nuts in the food processor, add the powder sugar and give it a whir. Pass the mixture through a sifter and re-grind the bigger particles.
2. It is important that your egg is at room temperature. You may want to separate the egg white one day in advance which is called ageing your egg white so it is easy to whip up, of cos this is optional if you are very confident in your meringue process. Read here for the detailed explannation. (http://foodnouveau.com/2011/12/destinations/europe/france/a-macaron-troubleshooting-guide-useful-tips-and-advice-to-master-the-french-delicacy/#general-03-shortcut-to-aging)
3. Folding the batter, you start from the edge, start folding onto the the centre to incorporate the powders to the egg whites. Keep doing this and flatten the batter slightly. Continue to work the batter until you get a ribbon when the batter drips off the spatula.
4. Once you have done piping out the macaron shell. Allow the macarons to dry for 20 to 30 minutes. If the macaron doesn't stick to your finger when you touch it you can move to the next step and put your macarons in a preheated oven. (I dry them at air condition room because of the humidity of our weather)
This wast the first failed design of KeroKeropi
The Meringue process:
And I store them in the fridge overnight.
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