A Quiet Post

To all those having commenting issues, I’m sorry – I have sent your screen shots and messages onto the people managing my blog and hopefully it will be resolved soon! Plug-ins and all can be crazy 😛
Thank you for being so patient though!!

And I actually totally owed you all the final part of my USA Party series, butttt I need some photos from my daddy (who is a seriously awesome amateur photographer… kind of contradictory because how can you be amateur if you are so good?) – so, not that I just buttered him up or anything (:P), hopefully I will be able to write that up soon!

 

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Before I start my usual ramblings in this post, I would like to tell all you wonderful people who mentally sent me down the cold after my rant last post, that it worked! Because right now, it is raining outside with no blue skies for miles around me 😀
Yay! I hope I returned the favour and sent the heat steaming towards you all!

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And if it wasn’t you… then I can only assume Mother Nature is drunk.

Now… this recipe has no story behind it. Only in front of it (coming soon!) – I wrote 3 different headings, wrote 3 different drafts of possible topics but really… I got nothing.

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I wrote over 1000 words overall and still… I just backspaced it all.

So I guess today, there are no usual ramblings. Just food porn extravaganza, with quite a lovely recipe to match. A macaron recipe that will send you soaring towards Taste Town. Flavourville. You know… whichever you prefer 🙂

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Sorry that my creative juices just are not flowing today! Hopefully next post, I will be writing and writing and writing and writing and well… you get my drift 😉

DSC_0535 1Any suggestions of what I should write about? Tell me what you want to hear about (besides Mango Passionfruit Macarons…)

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Passionfruit Macarons w/ Mango Ganache Buttercream

Printable Recipe!!

Passionfruit Macarons:

Adapted from: Delicious Delicious Delicious

Ingredients:

  • 110g icing sugar, sifted (I used icing mixture, in which there is also a slight amount of cornflour – no difference)
  • 50g ground almonds
  • 1 tsp passionfruit extract
  • 2 egg whites (no need to age them, they work fine)
  • 40g caster sugar
  • Food colouring (yellow and red)

Method:

  1. In a large bowl containing the sifted icing sugar, add in the almond meal and mix
  2. In a separate bowl, whisk the egg whites till frothy and then slowly add in the caster sugar, till a meringue mixture forms – to know if you have beaten the meringue enough, when rubbed between the forefinger and thumb, it should not feel gritty. Furthermore, the peaks should be so stiff that if the bowl is upside down, the meringue won’t budge (try it :P)
  3. Beat in the food colouring and passionfruit essence (try keep it yellow-orange-amber, not the red I managed!)
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  4. Add in the almond and sugar mixture into the egg whites. Keep folding till you have a smooth mixture, in which when the batter is lifted on a spatula, it falls back into the bowl slowly, and ‘melts’ back into the mixture – roughly 40 – 50 strokes
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  5. Put the mixture in a piping bag, snip off the end and pipe circles of around 5cm onto a tray covered by baking paper, well spaced apart.
  6. Tap the tray gently to get rid of any bubbles and then let sit for 30 minutes at room temperature till a skin forms on top – you can touch the top of the macaron and it will not be sticky
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  7. Meanwhile, preheat the oven to 150 degrees C
  8. Bake for 10-12 minutes or until it can be carefully lifted off without the bottom sticking to the paper
  9. Let cool on a wire rack before removing using a palette knife
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  10. To assemble, spoon or pipe and small amount of buttercream onto the flat side of one macaron
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  11. Place a similar sized macaron on top of the cream and twist to seal it on top
  12. Repeat the process and store macarons in the fridge (unless you eat them all first!)DSC_0560 1

Notes:

  • My first batch of macarons held their shape while I was piping so they were not mixed enough – my second and third batch worked out to have fine consistency – this batch makes enough for trial and error – just serve the pretty ones 😛

Mango Ganache Buttercream:

Adapted from: The Macaron Diaries

Ingredients:

Mango Ganache:

  • 400g ripe mango flesh, pureed thoroughly (no lumps)
  • 250g white chocolate

Buttercream:

  • 1 cup butter, softened
  • 2 1/2 cups icing mixture/sugar
  • 1/2 cup mango ganache, chilled
  • 1-2 tbs full cream milk (if needed to moisten mixture)

Method:

  1. Ganache: Melt white chocolate over a double boiler till smooth. Heat the mango puree slightly, before pouring over the white chocolate – mix till smooth and allow to come up to room temperature. Pour into a bowl, place plastic wrap over the top before refrigerating overnight
  2. Buttercream: Whip the butter on high speed until light and fluffy. Scrape down and add in the mango ganache, beating till incorporated. Slowly, add in the icing mixture, 1/2 cup at a time, till the frosting is stiff and thick, of piping consistency. If it is too stiff, beat in the milky.

Note:

  • 400g mangoes was equivalent to the flesh of 4 mangoes (medium)
  • I realised that fruit ganaches are not the best to use in macarons as they make the shell quite soggy due to water content – stick to jams and thick butter creams as this ganache  definitely did not thicken enough – even curd is easier
  • Had to turn it into a buttercream – but ganache alone is awesome to use as a spread on cakes etc.

And that is all for today! Sorry it was so short! It was just one of those days 😛

Till later mes cheris!

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86 Comments

  1. Pingback: Star Recipes… For Your Valentine – #Day2 | Foodvisors Blog

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  4. Tammy says:

    Uru you’re so funny. Haha I always think that each posts needs a story…a background…something! …But sometimes a recipe can do all the talking on its own, and that my dear is the case with these macarons. I have never made these before. I think it’s because I always thought they were complicated and I just don’t have what it takes yet. But these sound so exotic with the passion fruit and they look spectacular. I want to try these! 😀

    Toodles,
    Tammy<3

  5. Barb Bamber says:

    How could I give you ideas for posting.. when you’re already posting everything I love! I’m so impressed with your macarons!! I’ve never even had the courage to try making those! Perfect for Valentine’s Day!

  6. Veronica says:

    So jealous of your macarons! They are on my bucket list to make but for some reason I’m so intimidated by them. But you not only made them beautiful, but so fancy too with the unique and wonderful flavors! Go Uru! Who needs words when you have such beautiful photos?

  7. Susan says:

    I’m so glad to hear that you are getting a little break from the heat! Your macarons turned out beautifully, which I know is hard to accomplish. The mango ganache sounds delicious!

  8. These look absolutely wonderful, Uru. I just adore macarons and I too often have very little to say…that’s why we express ourselves in the kitchen through our food so often, I think. Beautiful post!

  9. I Wilkerson says:

    I hope I don’t sound totally dumb, but this is the first time I realized you can make these without a special pan. They turned out gorgeous! (And we all need a few imperfect ones to eat right away anyway right?)

    • Haha I would like to pretend that I deliberately make imperfect ones just to eat them 😛
      And no, not dumb at all, only when I started making them did I realise you could easily pipe out circles without needing a pan 😀

      Cheers
      Choc Chip Uru

  10. Suzanne says:

    You really did good, those are such gorgeous macaron, perfectly developed feet. My first batch were a sad mess, I became so discouraged I didn’t make them again. You inspired me to try again with the recipe you used. Well done!

    • Do not get discouraged, you are a wonderful baker! Getting the feet right for macarons is tough, the key is not to over mix – what you want to do is mix it slowly, and enough so that when a spoonful of batter is lifted, it drops slowly and then melts back into the batter.
      Keep trying, you will definitely get it 😀

      Cheers
      Choc Chip Uru

  11. Pam says:

    These look amazing. Don’t worry about not having a creative lead-in… these stand on their own. We can’t all have something to say every second of every day!

  12. Diane says:

    Oh dear, do you think you could try again to get that warm up to me here? I’ll give you the address but we’ve got a problem – small snowstorm (about 3″ on Monday, medium storm today (about a foot) BUT Sunday they’re predicting a MAJOR storm…so could you hurry?
    Now those little nibblets look very excellent to me & I love those colors.

  13. I do love passionfruit!! And passionfruit & chocolate macaroons are my absolute favorite combo 🙂 These are so sunny and beautiful.

    And gluck sorting out the comments! Now that I’ve moved to self-hosting, I very much understand all the pains and adjustments….

  14. Hi there CCU, these macaroons are so vibrant and lightly flavored and I am sure they melt right in your mouth! I also sometimes get writers block and sometimes I just need to go for a walk and then all is better.

  15. Kathleen Richardson says:

    As they say, a picture is worth a thousand words. Passionfruit! Mango! Uh, yum! CCU, glad it worked and you got cooled off. On the other hand, we’re expecting up to 12″ of snow tomorrow in the Southern Tier of New York State. Yay! I love snow!

  16. Heck, we all enjoy reading about food, so if you don’t have a whole lot to say in a post, just concentrate on the food! As you did here. 😉 I love the looks of macarons (who can resist all those wonderful colors?) but too often their flavor is just kinda meh to me. So I’m glad to see some really interesting fillings for a change! These look wonderful — thanks.

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