MY Kitchen Diary I found my eternal happiness - Love to share my food, my journey and my inspiration in life.
"Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures."
Sunday, 7 September 2014
J'aime Macaron - Red Velvet Macaron
Day for every father! Today we went to Korean BBQ and then fish market to make
some seafood feast for dinner. Weather in Sydney was pretty bad, it starts to
become like London – rain and sunny. Remember last year Father’s Day, I made a
red velvet cheesecake inspired by the Cheesecake Factory for my dad which was
pretty hectic, it took me almost 2 days to make them and use up 6 packs of
Cream Cheese, we ended up need to gave the rest to my friends. And this years,
I was a bit unprepared for it, so this time I transfer this flavour into
macaron for Father’s Day which my dad love it because it not very sweet and he
loves cheese a lot.
(That is the Red Velvet Cheese Cake I made last year Father's Day.)
To be honest,
macaron probably is the most frequent dessert I’ve made ever since I start
baking. It is really a very
creative sweet ever and also very pretty too. It feels really good when I
successfully baked those pretty feet like a lace trim. I know macaron leave a
really strong impression of how sweet they are which is what I thought as well.
Therefore I always tried to find some combination that won’t be as sweet.
I used the
Italian meringue method (e.g. Earl Grey Macaron) in this recipe but you may
also do it in French method (E.g. Pistachio Macaron), I have more detail step-by-step
photo in my previous blog post. I don't have a preference method as they both
end product turn out pretty similar.
Hope you enjoy
100g Almond Meal
100g Icing sugar
5g cocoa Powder
80g Egg white
Drops of red gel colouring
Cream Cheese Butter
Cheese, room temperature
60g Butter, Room temperature
40g icing Sugar
1) Sift the almond
meal, icing sugar and cocoa powder together and well combined.
2) Use half of egg
white and red gel colouring, mix with the dry ingredient until it become thick
3) Put water and
sugar into a pot and heat with medium heat. Use a thermometer; once the sugar
syrup reaches 112C, start beat the egg white until it forms a soft peak.
4) Once the sugar
syrup reach 118C, slowly pour the syrup from the side into egg white while keep
beating at high speed until it forms glossy medium peak meringue. (Be careful
for the hot syrup)
5) Fold in 1/3
meringue with the almond meal paste. Repeat until all the meringue mix in with
the almond paste until the batter can slowly sink in and flatten in 30 seconds.
6) Transfer to
pipping bag and pipe over stencil through baking paper.
7) Let the macaron
air dry for at least 45-60 minutes.
8) Pre heat the oven
to fan forced 150C, 10 minutes before baking.
9) Put macaron at
the bottom rack and bake for 12 minutes. Turn the temperature down to 145C
after 7 minutes. Transfer to rack to cool down. Pair the macaron with similar
10) For cream cheese butter
cream, cream the cream cheese until fluffy and then slowly add in butter and
icing sugar until smooth and fluffy.
11) Transfer the
butter cream into pipping bag and pipe onto the macaron. Sandwich the macaron.