French Macarons with Chocolate Ganache and Marmalade

French Macarons with Chocolate Ganache and Marmalade

• 60g powdered almonds
• 120g powdered sugar
• 60g egg whites
• 1/2 tsp cream of tartar
• 45g granulated sugar
• food coloring of your choice

All I had to do was to blitz the sliced almonds in a food processor/blender until it has become fine powder. To make sure the consistency is good, I passed it through a fine strainer and I processed the big pieces that were left. I didn’t toast the almonds in the oven before I processed it. (My chef instructor told me I shouldn’t have skipped that step so I could have removed the excess moisture in the almonds)
I then mixed the almond meal with the powdered sugar, and then passed it through a strainer again. It’s not so much obsessive as it is necessary to remove the large lumps of sugar. My instructor also told me I could go the extra mile and process the sugar-almond mixture again, which I didn’t do. Is this part necessary? If I would get the chance to make more macarons, I would have done this.
Whisking the egg whites is also another crucial step. Whisking incorporates air into the whites causing it to become white and stiff. Two things can go wrong: either it won’t rise to medium-stiff peaks OR it will be overdone and resemble shampoo foam which is kind of gross. In any case, it is crucial that the egg whites are clean, free from fat in the form of traces of yolk.
I didn’t have a stand mixer so I had to use muscle power and elbow grease to manually whip the whites. This part is physically taxing but it gets the job done. I whisked the egg whites until medium peak. Then I added the sugar and whisked until stiff. Medium peaks is the stage when the whites are whisked until they form peaks whose tips droop. The peaks when stiff are sharp, pointy and well, stiff.
Now that you have your meringue and almond-sugar mixture ready, it’s now time to fold the two together. Folding is more gentle than mixing, and I used my rubber scraper to do this. Folding requires a “lifting” action that gently covers the meringue over the almonds and so on. When it’s folded together, add a drop of food coloring, and fold to distribute. Add more until the desired color is achieved. When you lift the mixture using the rubber scraper, it has to fall in a thick stream, not in clumps. If it’s still clumpy, add a little bit (a drop or two) of egg white and fold again.
I then transferred the mixture to a pastry bag with a round tip (#12), piped it as big as a 5 peso coin and left 2 inches of space in between mounds because it will still spread. It’s important that you allow the macaron to dry and form a skin. This is incredibly temperamental because it depends of the humidity and temperature of the area, which affects the drying time. What worked best for me was to leave the tray in an air conditioned room for two – three hours, or until a skin is felt on the surface when “lightly” felt/poked by the finger.  I had one tray dry at room temperature, roughly the same time length of time received by the ones in the air conditioned room. They also cracked.
The cracked macarons weren’t pretty at all. I probably set the oven temperature too high. They cracked at 180 C. When I set the next batch to bake at around 140 – 150C, then came out just fine, feet and all! I baked them for about 12 – 15 minutes, until they look dry.
The piped a ring of chocolate ganache and filled the center with orange marmalade because the flavor pairing just works so well.

source :  the Hungry Giant

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Champorado

Champorado

1 cup glutinous rice
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated

Cooking Instructions:

1. Wash glutinous rice (malagkit) and drain. 
2. Add cocoa and water then bring to a boil
3. Continue simmering while stirring constantly.
   Add sugar, stir and cook 2 minutes more. Add milk before serving.
4.  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Tsokolate

Tsokolate

3 cups of milk. 

5-6 balls cacao balls 

sugar to taste.  

Cooking Instructions:

 

Place the milk in a pot bring to a boil. Add the cacao balls

Use the batidor by twirling  it between your hands 

source : skip to malou

3 cups of milk. Then add cacao balls (normally 5-6 balls depending on whether  you want to make tsokolate-eh or tsokolate-ah). add sugar to taste.  Use the batidor by twirling  it between your hands like so... - See more at: http://www.skiptomalou.net/2011/12/tsokolate-filipino-hot-chocolate-101.html#sthash.6imVwkOd.dpuf

Nutella Turon

Nutella Turon

• 1 spring roll wrapper
• 1/4 of a banana — slice it as if you were making a plus-sign (+) out of the banana. So slice it in half vertically, then again horizontally
• sprinkle of cinnamon
• dollop of Nutella

Cooking Instructions:

Place 1/4 of a banana on top of a spring roll wrapper. Then sprinkle a little cinnamon on the banana slice. 

Spread Nutella on the banana slice, and begin rolling the turon. 

Add oil in a small pan and put over heat. When hot, fry the turon until browned on both sides. 

Serve with your choice of dessert—we used a dulce de leche ice cream with a Nutella drizzle.

For the Nutella drizzle

Add 2 tablespoons of Nutella and 2 tablespoons of whipping cream in a small, microwave-safe bowl. Microwave for 30 seconds, then mix well. Lightly drizzle over the turon (and possibly other desserts!) for maximum deliciousness.