Sunday, September 29, 2013

Cranberry Jam Macaron

Hello hello :) So sorry for my long absence, I meant to put this write up for weeks now but things were (and still is) a bit crazy at home.

My elder bunny Nestor has been ill for almost a month now (yes again). Despite the hospitalisation, x ray, blood work, we have yet to figure out as why he is not eating. Next week I will book him on teeth and mouth check under anesthesia as the last resort. And meanwhile I have to continue support feeding every few hours to keep his gut going.

So all my apologise for not being able to write sooner. This post was meant to be a summer post and now we are in autumn .... oh dear, my bad.. I am posting it up anyway :) Perhaps for the friends who are on the other side of the hemisphere.

Oh and some updates for Macaron Fetish book, it will soon hit the market before xmas, I will get some copîes soon and will give up a copy for free :) So stay tune and I will post up in the next month to tell you how to win it.

Meanwhile, enjoy :)

For the shells:
* 1 egg white (40g)
* 30g castor sugar

* 50g icing sugar
* 30g almond powder
   (blend together)

* a pinch red powder food colouring
* Corn flower petals
1. Mix almond meal, icing sugar and food colourin together and blend it up in the blender. Sift then set aside.

2. Using electric beater, beat egg white until foamy, then add in half of the castor sugar, continue until the egg white reaches soft peak then add in the remaining sugar, beat until stiff peak.

3. Add the dry ingredient to the meringue. Start folding each batter in each bowl until a smooth shiny batter is obtain. The batter should flow down smoothly and formed a ribbon when it's ready.

4. For details and FAQ on folding please refer to this post

5. Scoop out one tablespoon of the mixture, add more more purple colouring and mix well. Prepare your piping bag and block the tip. Fill it up. Start piping the batter.

6. Sprinkle the some cornflower petals on the shells.

7. Preheat oven to 150 C while the macaron is resting. Bake for 12-14 minutes and let the macaron shells cool down before removing them.

8. Match up the shells by size and get ready to prepare the filling.

Filling :

* 100g cranberry jam (I bought mine in an organic shop)