Wanderlust Macarons

July 12, 2017

wanderlust macarons

wanderlust macarons

"Not all those who wander are lost" 
by J. R. R. Tolkien


These wanderlust macarons are for the travellers at heart, the ones who were born to wander, those who take the roads they've never been on, and the curious explorers who are always in pursuit of their next adventure.

I baked airplanes and vintage suitcases because a traveler doesn't need much apart from a small suitcase of essentials, and a plane ticket to the next destination!

There are those who think the term "wanderlust" might be used too flippantly these days thanks to the romanticisation of travel on social media, and others who judge those who use travel as a means to "escape" life. In my view, travel or moving to another location would not give you a life purpose or eliminate all unhappiness in your life.

What it promises is the chance to stumble upon new discoveries, which might help you to better understand yourself, and thus bring you one step closer to defining the meaning in your life and the path to your happiness. In other words, it's not a one-stop miracle cure, but a process.

wanderlust macarons

wanderlust macarons

I came across this quote that captures the merit of travel... "We travel not to escape life, but for life not to escape us". In all honesty, I cannot say that I'm one of those with wanderlust. I'm perfectly happy staying at home, and exploring the world of baking from my kitchen. But my boyfriend-turned-fiance has pushed me out of my comfort zone to better appreciate the joys of exploring new destinations. He suffers from a serious case of wanderlust, and I'm honoured to be his travel buddy for life! They say love itself is an adventure, and I'm looking forward to more adventures with him.

What about you? Do you have wanderlust? What's your next top destination in mind?


Wanderlust Macarons
by Sumopocky

Yield: ~ 18 macarons

Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Food colouring: Blue, Brown, Red, Yellow

[For Filling]
Click here to fill with your desired flavour!

Directions
[For Macaron Shells] 
1. Make the meringue. In a bowl, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute). Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form. [Basic Macaron Tutorial Video]
2. Sift the almond flour and icing sugar to the meringue.
3. Begin macaronage. Using a spatula, start the macaronage process by folding and lightly scraping the top of the batter. Continue until the wet and dry ingredients just start to combine.
4. Scoop some batter for decoration. Transfer to piping bags with small tips.
Colour of batter
Blue
Red
Yellow
Amount of Batter
1 tablespoon
1 tablespoon
1 tablespoon
Food Colouring
Blue
Red
Yellow
5. Split the remaining batter into 2 equal portions and add food colouring as needed. 
Design
Colour of Batter
Food Colouring
Airplane
White
-
Vintage Suitcase
Brown
Brown
6. Continue the macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags with a small-medium round tip. Do not over mix if not the batter will be too runny and would not hold the shape.
7. Pipe out batter onto parchment paper. Please refer to video above for demonstration. 
8. Let the shells dry in a non humid place or an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
9. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
10. Let shells cool before piping with filling. Enjoy!

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