Strawberry Macaroon with real Silver Flake

Attempt on Macaroons making again.
But this time I am using strawberry ganache as filling
and small piece of real silver flake on the top as decoration :)
Very strawberry ganache filling sandwiched between the 
macaroon shells, sweet enough for the sweet lovers.

The Italian Meringue in pink colour hehe
Smooth and nice consistency  is ready for the next step.

Soft peak texture of my meringue

The ready-to-pipe mixture
Not too thick and not too thin
in consistency, 
perfect for piping as its not gonna gone flat
so much and stay in peaks form.

Busy piping, I got almost 4 trays for 1 batch.

Oppppssss, busy piping :)

Going to the oven soon :)

Violet Addiction Roonsssss

Weeeee, pretty macaroon with yummy cream cheese filling ^^

I am doing 3 type of shell using 1 batch of macaroon mix:
1. Plain shell with purple white chocolate drizzle.
2. Marble effect shell.
3. Purple Shell with dusted icing sugar.

4 trays of shells using one batch of the recipe.
P/S: I am not using any macaroon template, just pipe according to your feeling .
Even you are using the template, you will still get slightly smaller or larger macaroon shells,
so I don't see any point of using the template.
Plus I am using baking paper this time, hope the bottom will cook properly ^^

Finally, I  achieve the marble effect that I want.
It quite tricky though, you need to use smaller amount of the strong color one to mix with the plain one.
Mix thoroughly, don't mix it too much, or else you cant achieve the marble effect.
I am wondering how would they look like when they are out of the oven??? 

Basically, I have no problem with the piping at all.
No problem with the plain shell, you can see that they come out quite perfect with glossy and even appearance.
The only problem is with the one with the coloring, have to pipe in smaller amount as they are wetter and will go flatter.

Into the oven!

They come out, as you can see, some of them are more brownish, uneven color. This is because of the oven!!! Grrrr
This is so obvious on the plain shell, but never mind we gonna cover them with the chocolate drizzle :)


Even I am using the baking paper, it still take very long time to be cooked! 
My poor ovennnn
Please note that if you eat the shells alone, it gonna be too crispy and hard.
Be patient, wait for the filling because when the shell soak up the moisture of the filling, it will go softer and more chewy to be eaten ^^

Then, match the shells in one pair, make sure size are correct in a pair as u might get slightly smaller/bigger shells due the piping skills. No matter how good you are, you cant control it, you cant get a batch of macaroon shells that  perfect and all same-sized!

Piping, piping, piping.......................

Pipe on the filling. I am using start nozzle this time, piping in a circular motion.
I wanna create something in which when you look at the macaroon form the side,
you can see the star nozzle pattern.

.

The cream cheese is of a nice consistency this time, I didnt use any milk, or else its gonna be very runny.
See they are quite thick and creamy, even u put it out at room temperature, they still stay hard but creamy.
Most important, they are easy to be piped!!
Just a bit of lemon juice will neutralize the sweetness of the sugar.
I always wanna put a bit of butter in the filling, but sometimes there are just a little bit of the butter lump in the cream cheese mix. Even I strain it, still there's lump in there.
I will use softened butter next time, beat the butter until its soft and fluffy before put in the cream cheese so that it will be all smooth.

Pretty huh ????????? :) I like the pattern that been created by using start nozzle.
Screw on the other shell on the top.

LASTLY, DUST ON THE ICING, DONE!!!

Attempt on Mcaroonsss again

Pandan Macaroonss with pandan custard.

I guess the custard is too soft as macaroon filling, but I couldnt find any pandan filling for it!

Well, drawing faces on the macaroon shells with icing is so WRONG!!!

I should have used melted chocolate instead of icing because icing will just add more moisture on the shells, not helping at all.

BLUEBERRIES and Red Bean Macaroonssss

Mixture is not too thin or too thick, its very important to get a nice and perfect balance ^^

Out from the oven!!!
Look pretty huh?? But some of them cracked and "zao yong"

First attempt of making Macaroon at my house.

My blueberry and cream cheese macaroon & red bean and cream cheese macaroon (cant see the red bean because its in the middle)

They taste quite nice & pretty ^^
I am happy for the first attempt macaroon outcome :)

But somehow the macaroon cracks and become irregular in shape, I think that's because of the oven. Temperature is not constant and no fan.

Still gonna improve of my piping skills and get more stable and regular & constant shape next time.

Working of various types of Macaroons at work hehehehehe

At work: Attempt on Macaroons Project again! New oven with special settings, they turn out quite well I guess. I am happy with it but still need to fix on the colours and and flavor :)

Chocolate mousse: with chocolate drizzle

Chocolate: half dipped in chocolate and the only one chocolate color shell

Lemon cheesecake: plain

Chocolate Jaffa: With "J" and orange shell

Chocolate Chilli: dusted with chilli powder
Strawberry : Pink shell

Macaroons again, for both cghocolate and Macaroons Loversssss

Stack of Yummy Chocolate Macaroons with chocolate swirl drizzle hehehe...

I take down some pictures in the process of making it, look at those shells before it goes into oven. Nice flat and round with a good consistency requires a not too thin and no too thick macaroon mixture.

Because I'm using silicon mat, So I pipe it abit smaller so that it can cook through the base. For normal size or larger macaroon, I prefer using baking paper or thin silicon mat so that the heat in the oven can penetrate through the sheet and have well-cooked base which will result in a non sticky base and can be taken off the baking paper once its out from the oven.

Not sure about other oven, but my oven is not a great oven for making macaroons. the temperature is so uneven and there's no fan! It makes I have to bake my macaroons in oven for a very long time which annoys me. But, still they come out quite good.

This macaroon shells are sandwich with chocolate ganache, creamy and chocolaty enough ^^

For chocolate lover, you will love this :)