My life these days are like sitting on a roller coaster. Why so? Well dealing with my teenage son can be a mental and physical challenge. There are days I seriously question why I decided to become a mother or even moments when I doubted myself as a failure being a mother.
Actually I was warned about this phrase of life but I never imagine it to be so difficult. The blessing comes from friends who been through it and gives me encouragement to hang on there. It only takes TWO years for this period to go through, I was told. After that, I can enjoy the fruit of my labour.
Sounded so easy but in reality, I seriously have to put in tons of effort to make this works.
Anyway, I am thankful that the Monday's blue is far away and I am motivated once more to continue my parenting role. Hopefully I can see the light after this dark tunnel in two years’ time.
With two not so successful attempts in the past on macaroons baking, I decided to attempt macaroons again as my boy loves these. He didn’t have enough from our recent blogger’s party so here I am trying it out once more.
As usual, it didn’t turn out beautiful like many bloggers’. Mine though have feet are not quite flat as it should be.
Also because I ran out of extra fine almond meal, I had to substitute half of the required amount with hazelnut meals. Perhaps that explains the not so shiny and smooth top.
Done some in heart shaped but it was a total failure. Although the macaroons are not so pretty macaroons but my son is a happy “man” now and that matters most.
Note: I finally found that I actually had the recipe for this one.
Source: (adapted from Carol 烘焙新手必备的第一本书)
Yield 20 macaroon shells
What you need:
45g egg whites (aged for 2-3 days)
50g castor sugar
1/4 tsp lemon juice
65g almond meal
60g icing sugar
1/2 tsp green tea powder
Combine almond meal, icing sugar and green tea powder in a bowl and lightly whisk to mix, mill the mixture in a food processor until it represent flour or even finer
(this step helps to make your shells top look smoother you can omit this step if you do not have a food processor). Pour the milled mixture into a bowl, set aside.
Whisk egg white until foamy, add in lemon juice and half of the castor sugar and whisk until soft peaks forms, add in remaining castor sugar and whisk until the egg white mixture is shiny and stiff peaks form.
Fold in half of the milled dry ingredients into the egg whites batter until just combined, fold in the remaining milled dry ingredients until thoroughly combined, be careful not to over mix the mixture.
Pour the batter into a piping bag fitted with a plain nozzle, pipe the batter into 3cm circles and space 3cm apart.
Rap the baking pan, around, a few times on the counter top to flatten the macaroons, set it aside to for the shells' surface to dry up around 20-30mins.
Preheat oven to 200C, once preheated slide the tray of dried macaroons into the oven, off the heat immediately and keep the oven door ajar with a thick glove placed in between, for 6mins.
Once the 6mins is up, close the oven door and bake the macaroons at 140C until the macaroons are puffed up and the feet has appear on each and every shell, lower the heat immediately to 120C and bake for 3mins, then lower the heat to 100C for 5mins, then off the heat and let the macaroons sit in the oven to "simmer" for 8mins.
Remove from oven and let it cool completely before removing from the parchment paper.
Fill with fillings of your own choice and keep in airtight containers inside the refrigerator for 1 day before serving.