131119 || Making Macarons In Singapore ||

Firstly, making macarons wasnt always a breeze for me. although I always seem to post like photos of perfect macarons on insta, not eveytime was a success;;

I may have attempted in making macarons in 2011 ?? but it kinda failed cause I didnt have a mixer at that time and I thought macarons were super easy okay not./ having a mixer, I never succeeded at first cause I thought powdered sugar also referred to normal granulated sugar ;; until i googled k. next, I never ever got into the stage where they macaron shells dry out and form 'feet' :(((( those were all my sad and failed times with macarons and no one in hell would eat em and they just sat in the fridge uneaten;;

My first success would maybe when I went to watch a gazillion of youtube videos and found a perfect tutorial ;;
only that I didnt make it kirby and have that rasberry buttercream ! but the steps and recipe is really great and I always use it ^__^



and I found out a method to dry the macarons !! turn on the air condition and let em dry and they do dry real quick !! but I always feel like it is so weird to have the air condition on in the living room and making macarons and not everytime is successful

As Singapore is super humid all year round, it isnt like the states where it is still pretty cooling in summer. It is super difficult to dry macarons.

Until I found this website --> http://www.thebakingbiatch.com/2013/05/nutella-macarons.html

It is a nutella macaron recipe but the steps in drying and baking them really does wonders !!

So this is my fool proof recipe for macaron making in Singapore ;

Plain Macaron Recipe

1 cup almond flour
1/4 cup sugar
3 egg whites
1 3/4 cup icing sugar

1. Sift the almond flour and icing sugar ; it might take a while as almond flour might not be that fine and it will really frustrate you ;;-;;  mix em tgt 
2. Beat the egg whites on medium speed until foamy (around 3 mins) then slowly add in the sugar in small teaspoon portions ; continue to whisk until stiff peaks (around another 5-8 mins) add colouring if you would like !! Add colouring when it is about to reach stiff peaks
3. Add 1/3 of the almond+icing sugar mixture into the meringue and fold it together, do count the number of folds, add the rest of the mixture in 1/3 form . Fold at least 50-60 times. Do not be too rough !!! hahaha
4. Put the batter in a piping bag/ziplock bag and pipe ;)
5. Bang the Tray on the table after piping 6 times
6. Preheat the Oven at 200 degrees celsius for 3-5 mins
7. Off the oven and put the macarons in, without closing the oven door, This will help form the layer where other recipes leave it outside for 20-30 mins !
8. Let it sit in the oven for 3-5 mins and check with a clean finger if the skin is formed , touch the macaron lightly and there should be sort of a shell over it and batter would not be on your finger
9. Take the tray out and preheat the oven to 160 degrees celcius for 5 mins
10. Put the tray in and start timing 14 mins.
11. After 3 mins, if there is no 'feet' formed , raise the temperature to 180 degree celsius until the feet is formed !
12. Turn the temperature back to 160 degree celsius for 3 mins then turn it back to 150 degree celsius for the remaining time , around 8 mins.
13. TADA the macarons are done *_*

I love making a rose buttercream cause I love drinking bandung and there is always rose syrup at home hehe/

Rose Buttercream

1 cup Icing Sugar
112g Butter (softened/room temp)
1 tbsp rose syrup
Red Food Colouring

1. Cream the butter
2. Add the icing Sugar
3. Add the rose syrup 
4. Add food colouring until the colour you like :)))

photos of the macarons I made today :)))

 (the colour does change after baking !! add more colouring to the colour you want)