lizrizmatiz:

juliantalens:

anditslove:

SICK!

….. My mind is blown forever…. i just… woah… THE POSSIBLITIES!!!!!!

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Liam steals a fan’s phone and records on stage

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vocaroo:

the end 

is near

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legendarytruong:

cupcakeson5th:

Macarons

Possibly one of the most intricate desserts to master. I mean it’s hard to get the perfect consistency when you dont even know what is the perfect consistency to begin with. Trust me when i say i’ve had my fair share of fails and i mean it when i say it’s okay to fail because you will not succeed if you dont try.

With the (X) amount of times i’ve attempted, failed, and succeeded in making macarons, i can give you a 90% fail proof recipe. Of course, there are SO many factors that could ruin your macaron, and sometime it’s not the recipes fault but it may be one of the little things you did in the process. 

I’ve taken the famous Pierre Herme’s Pistaico macaron recipe and adapted to my own. after making numerous recipes i’ve found that macarons are seriously too sweet. there was already a large amount of sugar in the shells and usually they have a ganache filling which makes the end product even sweeter. Here i have decided to incorporated blueberries, the juices and acidity will cut through the sweetness, and the Chantilly cream is a more lighter choice then a thick, rich, sweet ganache.

I’m going to call it

Blueberry Cream Chantilly macaron.

For the macaron shells:
150g ground almonds
150g icing sugar
55g liquefied egg whites (see below)
Your desired colour of food colouring, for more pigmented colour i recommend using colour gels
+ 150g caster sugar
35g mineral water
55g liquefied egg whites

Blueberries

Method

Sift together the icing sugar and ground almonds. Stir the colourings into the first portion of liquefied egg whites. Pour them over the mixture of icing sugar and ground almonds but do not stir.

Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks on a medium speed.

When the sugar reaches 118C, pour it over the egg whites. Whisk and allow the meringue to cool down to 50C, then fold it into the almond-sugar mixture. Spoon the batter into a piping bag with a plain nozzle.

Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment.

Rap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.

Preheat the fan oven to 180C, then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the oven door twice during cooking time. Out of the oven, slide the shells on to the work surface.

Chantilly cream take 200ml Pouring cream, approximately 3tb caster sugar and a dash of vanilla essence whip on high speed for 2-3 min or until it resembles whipped cream. Remember if you over whip the cream you will end up making butter! 

Pipe using any desired nozzle into the macaron place 3-4 blueberries and sandwich together with another shell. 

My observations:

• Alot of recipes say to age the eggs whites but i’ve never aged them and i’ve still managed to make them.
• make sure your bowl is oil free when whisking egg whites.
• try to get all the same size macaron they will cook more evenly.
• do not over mix, try to keep it under 50 folds. 
• always sift icing sugar and almond meal
• when the mixture deflates and settles nicely on a plate within 10sec your mixture should be at the correct consistency 
• LET THEM REST FOR AT LEAST 30 MINUTES! they will not turn out correct if you dont rest them. patients is the key.

All the best, feel free to ask any questions. 

OMGGG ALEX, these look freaking beautiful! Aww, I am so proud :D You did an amazing job!