December 31, 2017

2018 new year macarons

2018 new year macarons

Dear 2017,

Thank you for being so incredibly kind to me for the most part of the year. 

You've given me so many beautiful memories, 
and you've taught me to have faith.
You've strengthened old friendships,
and helped me to forge new ones.

Above all, I was blessed with becoming Mrs Lim. 
(Can't believe I'm a missus now! It's so surreal)

Here's to another year of learning, growing, loving and giving ♥

2018 new year macarons

P.S. To usher in the new year, I baked some gold 2018 macarons! Recipe and instructional video below. Happy new year to all! Thank you for your continuous support for Sumopocky. If only just one person finds my posts helpful, I am already more than humbled. While I'm not too sure how long Sumopocky will last, I sure am not done with baking yet ;) Will continue to update this space in 2018, hope to see you here again!

New Year Macarons
by Sumopocky

Yield: ~ 20 macarons (5 sets of "2018" macarons)

[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar

[For Filling]
Dark Chocolate Ganache

[For Gold Decor]
Edible Gold Dust
Few millilitres of Vodka/Water

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 the macaronage process, until you get a molten-like mixture and drips down like a ribbon when lifted. Do not over mix if not the batter will be too runny and would not hold the shape.
4. Transfer to a piping bag with a small-medium round tip.
5. Pipe out batter onto parchment paper. Please refer to video above for demonstration.
7. Let the shells dry in a non humid place or in an air conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes.
9. Once the shells have cooled, remove from parchment paper. Fill the macarons with dark chocolate ganache and let them chill in the freezer for 5 minutes (for the filling to set).
10. Meanwhile, mix edible gold dust with a few millilitres of Vodka/water (make sure it isn't too watery.) Using a clean brush, paint the shells gold.
11. Enjoy and have a Happy New Year!

2018 new year macarons

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