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Tagged: egg whites

Pink Guava and Lemon Macarons

Hi everyone, I’m back!

Yes, I know it’s been a really long while since I’ve updated – even after I promised to do so now that I’m back in Singapore for good :/

Truth is, the day after I got back, I started my summer internship. Working full-time hours on the weekdays & trying to spend time for myself on the weekend resulted in me not being able to do much baking. Also, times when I did bake, I didn’t really photograph the food items & just left it for everyone to consumer oopsie daisy!

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Anyway that aside, SCS Dairy (our local butter brand) has recently launched a Star Bakers’ Challenge. Basically the challenge goes for 5 rounds and you need to pass each round to qualify for the next. Needless to say, I decided to join this challenge. It was a little difficult given that the first round was just a ‘free for all’ challenge. Also, I had no idea if they were going to kick anyone out from that first round.

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Thus, I decided to create something a little more challenging – just in case other people put up a very tough challenge (which mind you, they did!). As you all know (if you read my blog enough), I’m pretty much a sadist and like to make life really difficult for myself. Of course, the queen of difficult pastries – Macarons!

These were a little bit more complicated than my usual macarons. Instead of having just one filling, I decided to have the middle filled with a ganache & then the outside with buttercream so that when you bite into half, you get two flavours as well as a pretty cross-section.

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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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