 bonjour ~
Hi everyone, let me just talk a little bit about myself.
I'm Jacqueline and I have started baking in 2008 and it has now become my passion and hobbies.
I'm currently studying in NTU
I am blessed to have a wonderful family and a loving boyfriend who will be my food tester.
The reason why I started this blog is because there are many recipe out there but there are some which I find it really awesome and I would like share with everyone.
So enjoy :)
 : Jacqueline Tan .
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Tried and tested: Nut-Free Matcha Macaron
written on Monday, 8 June 2015 @ 2:02 pm ✈
Hi guys! It has been some time since I last posted. I have been trying out different recipes and tested them. Without further a do, let's get started. For people like me, with a sweet tooth, macarons is one that you cannot resist. However, the authentic macarons contains almond meals which some people with nut allergic may not be able to eat them. So I did some research and experiment them. Like I say, this is not authentic but it does taste like and its appearance looks like the real one. More importantly, people with nut allergic can try them out.
This recipe was adapted from 马卡龙- Nut Free Macarons (Macaroons)
and The Baking Biatch (Matcha Macarons)
*I have doubled the recipe and yielded 12 macarons*
Shells
Cake Flour 35g
Icing/Powdered sugar 40g
Caster Sugar 30g
Egg white from 1 egg
2 tsps of green tea powder
Buttercream
Any type of buttercream frosting
Steps:
1. Sift the cake flour, icing sugar and green tea powder together and set aside.
2. Using a clean mixing bowl and whisk the egg white till it starts to have many bubbles and foamy.
3. Subsequently, add the caster sugar gradually till stiff peaks.
4. Take 1/3 portion of the egg white mixture add it to the dry ingredients. (It may look very weird or it doesn't come together when combined but that it is ok.)
5. Pour the combined mixture to your egg whites and fold them. (Cut and fold)
*Do not stir and over mix them, fold them till when you lift up the spatula and the mixture flows down slowly. If the batter is still very sticky, just fold them a few more times.
6. Place them in a piping bag and pipe them either on the silicon baking paper/mat.
(If you do not have all these, you can use a normal baking paper, outline the template and grease some butter or oil on the top of your baking paper. I have tried them and it works too. However, silicon mat is preferred.)
7. After piping, knock the baking tray to release the air bubble. You may also see some bubble on the shells, just use a tooth pick and poke them and fill up the "hole".
8.Preheat the oven at 180 Degree Celsius .
(In the original recipe, it says 140 Degree Celsius, I have tried them but I think that the temperature is too low for the feet to form, however, when I increased it till 180, it starts to form. )
9. Next, dry the macaron shells for 30 mins till they are dry. (When you touch them and they don't stick to your hand.)
10. Placed the baking tray into the oven for 8 minutes to allow the feet to form.
11. Lower the temperature to 150 Degree Celcius for another 7 minutes.
12. Once done, leave the macaron shells to cool completely before adding the buttercream.
13. Chill the macaron and leave it overnight in the fridge.
14. Enjoy:)
*Do not skip any of the steps if you want to enjoy tasty and better looking macarons.*
Labels: baking, desert, Macaron, Macaroon, nut-free
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Tried and tested: Nut-Free Matcha Macaron
written on Monday, 8 June 2015 @ 2:02 pm ✈
Hi guys! It has been some time since I last posted. I have been trying out different recipes and tested them. Without further a do, let's get started. For people like me, with a sweet tooth, macarons is one that you cannot resist. However, the authentic macarons contains almond meals which some people with nut allergic may not be able to eat them. So I did some research and experiment them. Like I say, this is not authentic but it does taste like and its appearance looks like the real one. More importantly, people with nut allergic can try them out.
This recipe was adapted from 马卡龙- Nut Free Macarons (Macaroons)
and The Baking Biatch (Matcha Macarons)
*I have doubled the recipe and yielded 12 macarons*
Shells
Cake Flour 35g
Icing/Powdered sugar 40g
Caster Sugar 30g
Egg white from 1 egg
2 tsps of green tea powder
Buttercream
Any type of buttercream frosting
Steps:
1. Sift the cake flour, icing sugar and green tea powder together and set aside.
2. Using a clean mixing bowl and whisk the egg white till it starts to have many bubbles and foamy.
3. Subsequently, add the caster sugar gradually till stiff peaks.
4. Take 1/3 portion of the egg white mixture add it to the dry ingredients. (It may look very weird or it doesn't come together when combined but that it is ok.)
5. Pour the combined mixture to your egg whites and fold them. (Cut and fold)
*Do not stir and over mix them, fold them till when you lift up the spatula and the mixture flows down slowly. If the batter is still very sticky, just fold them a few more times.
6. Place them in a piping bag and pipe them either on the silicon baking paper/mat.
(If you do not have all these, you can use a normal baking paper, outline the template and grease some butter or oil on the top of your baking paper. I have tried them and it works too. However, silicon mat is preferred.)
7. After piping, knock the baking tray to release the air bubble. You may also see some bubble on the shells, just use a tooth pick and poke them and fill up the "hole".
8.Preheat the oven at 180 Degree Celsius .
(In the original recipe, it says 140 Degree Celsius, I have tried them but I think that the temperature is too low for the feet to form, however, when I increased it till 180, it starts to form. )
9. Next, dry the macaron shells for 30 mins till they are dry. (When you touch them and they don't stick to your hand.)
10. Placed the baking tray into the oven for 8 minutes to allow the feet to form.
11. Lower the temperature to 150 Degree Celcius for another 7 minutes.
12. Once done, leave the macaron shells to cool completely before adding the buttercream.
13. Chill the macaron and leave it overnight in the fridge.
14. Enjoy:)
*Do not skip any of the steps if you want to enjoy tasty and better looking macarons.*
Labels: baking, desert, Macaron, Macaroon, nut-free
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we live under the same sky
“To put away aimlessness and weakness, and to begin to think with purpose, is to enter the ranks of those strong ones who only recognize failure as one of the pathways to attainment; who make all conditions serve them, and who think strongly, attempt fearlessly, and accomplish masterfully.”
- James Allen Quotes
Sometimes I wonder how people see me and what they think of me. It scares me a bit, honestly. I am sure though, that what they think of me,
what they think my life is, is a complete misperception. I have always tried to show myself as a carefree person, as someone who wont get bothered
because of public judgements. I am sure my friend and family think there is nothing going wrong in my life, that I do not worry enough, that
I am always happy. And I am sure they probably somewhat hate me for it because, lets admit it, there is nothing worse than seeing someone
who is life seems so perfect while yours is a complete mess. Truth is, I have become an expert at pretending. I think we are all experts
or at least we are getting there.
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