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Monthly Archive: January 2014

Pineapple Tarts

Chinese New Year is here again!

And what better way to celebrate the New Year than with scrumptious New Year delicacies?5272_10151928803996267_904404188_n

Singaporeans love indulging in caloric-filled treats at this time of the year, chugging in anything and everything to fill their mouths as we take part in awkward conversations with relatives that we only meet once a year.

One of my personal favourites is Pineapple Tarts. I remember that when I was around 8, my aunties would come over and spend a whole day making pineapple tarts. The whole house would smell of freshly baked buttery pastry and sweet pineapple jam.

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Technique: Tips for whipping egg whites

Hi everyone!

As you all know, I’m currently overseas on my 6-month exchange programme in Bangkok. I’ll do my travel updates at Midi & Meย and will upload pictures over at Travel, Snap, Smile.

Since I’m unable to bake here (no oven boooo), I decided that I’ll do some technique posts here and there, to the best of my ability.

meringue

Image credits:

Image credits: tsbfashion

Today’s one is on one of our most dreaded things – Egg Whites.

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Vanilla Macarons

Hello everyone!

I’m currently in Bangkok, Thailand, for my student exchange programme. I’ll be here for about 5-6 months so there’ll definitely be less baking ๐Ÿ™ Hopefully I’ll be able to get my hands on an oven or something! Otherwise, I’ll probably just update with the yummy desserts that I get to see around here ๐Ÿ™‚

In other news, I got featured on Top Inspired’sย Top 10 Fluffy Chiffon Cakes.ย Although I’m cooped up in the apartment right now due to demonstrations here, seeing this notification in the morning really made my day!

Image credits: Joanna

Image credits: Joanna

A couple of weeks back, I made about 100 macarons for my family X’mas party, and then another 100 as gifts for some friends & family. I used Pierre Herme’s Macaron shell that I used for the Pandan Coconut Macarons and filled it with my favourite SMBC. Yes, it’s really boring that I keep doing that but it doesn’t get any better than a solid vanilla macaron, does it?

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