I was busy lately, you can see that I don’t have time to post recipes (or reply e-mails, if you send me, haha).
I still bake and cook everyday, but there’re nothing new or sometimes I just didn’t have a chance to take a photo -*- . Playing in the kitchen is fun, but too much can make you feel tried, haha.
But I can’t go away from this place, so I keep feeling tried from baking and eating ^^.
Today I just want to make red color macarons (it’s the only reason for me), but I just can’t find the super red food coloring so my red macaron is deep pink than real red. The filling for this macaron is super easy, I use basic one egg buttercream with berry preserves, you can use many kinds of berry, I use half raspberry preserves and half strawberry preserves.
Red berry Macarons
Mix the egg white powder with granulated sugar.
Beat until the mixture holds soft peaks.
Add 1/3 of the almond flour mixture into the meringue and fold to combine.
Add in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).
Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).
Decorate half of the macaron shells with white dragree.
When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.
In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg.
The syrup is ready when it reaches 115°C; pour it over the egg and continue whisking until cold.
Add the salt the cocoa butter, and beat to combine.
When the mixture cool to 34C . Add the butter Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporate.
Beat until smooth.
Add the berry preserves into the bowl and beat until combine.
Sandwich the macaron shells with the Lemon buttercream, refrigerate until set before serving.