I know it's been ages since I updated my blog! I have been so busy with assignments and last weekend I went for my first ever diving lesson. It was scary because the water was freezing and inhaling and exhaling only through your mouth was something so unusual. I have been baking over the few weeks that I have been missing but they didn't look pretty to blog about but they were delicious no doubt. I will try to make them again when I am back in Malaysia in June and blog about it. At the moment I am tied down with uni work that I have no time for anything including blogging. It's my final semester and I can't wait to graduate! Anyway yesterday I went over to my aunt's place to do some baking because I don't have a stand mixer here at mum's place. Macarons has been on my bake list since I bought the Mastrad macaron sheets from Victoria Basement for only $ 17! That's a steal! I bought both sizes, the regular small ridges one and the larger size ones suitable for Isphan macarons.Will blog about them and the other things I bought from VB and Kitchenware Direct.com
6 egg whites
155g unsalted butter, melted
2tbsp milk, I used double cream
180g almond meal
240g home-made vanilla icing sugar,sifted ( original recipe is 240 g icing sugar + 1 tsp vanilla extract)
75g self raising flour
12-15 frozen boysenberries or whatever berries you prefer. If small berries you will need more.
almonds for sprinkling on top
vanilla dusting sugar for topping
- Preheat oven at 180 C. Grease friand moulds generously with butter.
- Place egg whites in mixing bowl and whisk until frothy. Add cream/milk, melted butter, extract if using, sifted vanilla icing sugar, almond meal and flour, mix until combined. Scoop batter into individual pan until the mould is filled 3/4 full, top with berries then sprinkle with almond flakes generously.
- Bake for 12-15 mins, remove from oven, let it cool before removing from the moulds carefully.
- Dust with dusting sugar before serving.
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