Tuesday, October 20, 2009

Flower Power Macaron

When you master your oven, there is no greater joy in baking macarons, now I can make it fat with a slight crunchy shells (last longer in Jakarta's humid and hot weather) or slightly flatter (the way it's suppose to be). I honestly prefer them to be authentic that is flatter, with flittery feet that doesn't raise up so gigantically. However after taking them out from the fridge they get very soft easily and if I sell them without a cold case, then I'm afraid they'll deformed way too fast. Today though I made really fat macarons, eventhough they look prettier with more hummphf, they're way too crunchy. I still prefer flatter versions.

But hey the look great against the flowery background. Today I made lavender and rose macarons. The passionfruit-chocolate macs were made a few days ago. I couldn't believe what I found today at Kem Chicks, a supermarket in Kemang that sells a lot products from overseas, yep those Monin flavoured syrup, they even have...(shock shock!) chestnut matcha green tea flavoured syrup!!! how Pierre Hermé is that! Unbelievable what products they carry in this tiny totally-underated Jakarta. Even Melbourne does not have that! With a price tag of Rp.147,000, I thought I'll try a few bottles and see how really good they are. So what flavour do I need desperately...umm Rose and Lavender!

I made a Pâte á Bombe Recipe using the leftover egg yolks. It is a french buttercream that takes a bit too long to make, and tasted well...like normal cream, so next time I'm going to just use a ganache based filling with added tpt (tant pour tant, almond and icing sugar mixture). Happy that my oven is working a-ok! Tomorrow I'm starting a new job as PR for Potato Head restaurant...which happens to be owned by my brother and his partners. So good luck to me and I hope I can spread the macaron words!

Sunday, October 18, 2009

le macaron de la nature étrange

The pink painting above is by a very famous almost celebrity painter in the Philipines. His name is Ronald Ventura and his is very talented indeed. He does a lot of etching using black pencils and over the top sculptures as well. That particular pink number sold for US $21,000 last night! Oh goodie oh

My first macaron baking outside of Melbourne did yield a mediocre result, being a perfectionist, I was determined to find a way to break into my oven again (meaning adjusting to a new home oven for the third time in three months). After the fourth batch the macarons turned out pretty good, frilly feet, top shells without the slight burnt and easy to peel bottoms that were cooked almost-perfect. The only downside is that they were still flat compare to my macs I baked in Melbourne chilly weather. Perhaps it was because I didn't refrigerate my egg whites for a week as I was in a hurry to bake 60 macarons for an exhibition at my brother's galerie and just decided that morning that I was going to whip up some hideous magic that somehow I was ready to conquer my oven!

Perhaps from the photos you might think that they look fat and happy macs, but they were still not above my level of satisfaction and although I got rave reviews from everyone, I was sceptical. And not to mention the hideous colours (oops I used the word 'hideous' again)! Surprisingly and well obviously the black sesame were the all time favourite (green) with a tint of green tea. The pink white choc with strawberry flavour using my Lindt white couverture chocs were indeed very nice, a bit sweet but I would definitely used that pink chocolate again. The brown ones were cappuccino caramel and I added tant pour tant (almond and icing sugar mixture) to stabilize the texture. Those were all gone too at the end of the night cos everyone said they loved the chewiness from the almond and caramel bite.

Was having nervous tensions on how to serve my macs, and was searching around my home to see what I could use to create a bit of difference and voila! I nicked my brother's wooden cabinet's shelves, whip them clean and put some tissue for le macaron de la nature étrange. The Strange Nature Macaron...

Wednesday, October 14, 2009

Marmalade & Prune Macaron

Just the way grandma likes it, yup marmalade on toast and prunes for snacks are probably the two most favourite staple food of my late grandma who lives in Vancouver and probably your grandma too! Wait a second, I know my mom loves both snacks so it would go in favour for a lot of mothers too. So why not put the two together? This is how my mom describes it,

"So while you're eating the macaron, I can taste the bits of prunes inside and some people eat prunes for medicinal purposes so in a way you know their healthy for you. And the delicateness of the chocolate gives it just the perfect texture for the prune filling. There was this fresh feeling from the marmalade, a bit of bitterness, naturally, it was just divine!"



Why did I choose hot pink shells? I don't know, perhaps if I go dark purple it would scare off people from eating prunes, and deep down I should've gone for dark orange or pink with a tint of orange. Oh well, I hope a lot of you gets to enjoy my macarons soon.

Saturday, October 10, 2009

List of Flavours Fall 09

Here are the macaron flavours for Fall 09, available in November through to December. Flavours are updated every couple of month so do visit us soon!
xoxo Lady Mac

I've added new flavours such as: black sesame with jasmine, peach ganache, coffee caramel, lemon buttercream, rose and lavender.
Pistachio is currently unavailable from November to December.

Price:
Each: Rp. 12 000
For orders more than 200++ please email me at emmelyn_g@hotmail.com
Please notify me two weeks in advance for a 50+ orders.

Thank you.
email: emmelyn_g@hotmail.com
phone: +628118881133

Thursday, October 8, 2009

Thursday Macaron Bake



Today I found the almost-perfect macaron recipe after trialling the first recipe in the Pierre Hermé Macaron book which I received express from Paris! Le Mogador is a brightly yellow macarons sprinkled with chocolate powder filled with passionfruit infused in dark chocolate ganache. Monsieur Mogador as I prefer it to be a masculine  has many followers around the world in various patisseries, I have seen this often witty flavour in Lindt cafe, in various macarons bakeries in New York, in Sydney and also other noted macaron establishments in Paris. And I say why not, it proved to be a popular signature flavour  and  who would've thought of mixing passionfruit and chocolate. The mogador is filled with thick dark chocolate mix with fresh passionfruit syrup. Even after the first bite, the passionfruit sweet sour taste is very strong.


Though I have not made the filling yet, the shells is as fat and happy as it could be. What amazes me is that I have been following the almost exact macaron recipe with italian method yet a slight difference in the process from the book changes everything. I learned from my macaron class and from another popular bloggist and countless of other web recipes with italian method to mix the first half of the egg whites with the tant pour tant (almond powder and icing sugar mixture) first to make a paste, then proceed to whip the other egg whites with the cooked sugar. However PH showed in his book that he only poured the egg whites to the tpt and left it there until the italian meringue is ready. Everything is folded together at the same time and that process I believe is essential in developing a high feet and fat shells. At the end of it, it does makes sense because when you fold the tpt with the egg white first to make a paste, it sort of deflate the airyness of the tpt and you are folding the batter twice instead of in one go.

I might need to post a mini recipe soon, it's a great feeling when you've achieve something pretty good and it's also great to share it with others and learn that they've succeeded too! Sooon readers :)

Monday, October 5, 2009

Mangez-les! (les macarons bien sûr)



Yes you heard me right, go and eat those macarons! mangez-les! and enjoy the every bit of sweet endorphins that are release from thy brain. But my word of advise to watch that waist from expanding: "I always stop when I have the urge to eat some more" and never ever eat more than one macaron at one sitting time, but then you won't be able to taste the rest of the flavours???!! sure you can, I know it sorta deflate the whole purpose of eating a macaron, but I cut them in tiny bits and let everyone guess what the flavours are. Share them with your friends, family and if you have a ravenous dog 24/7 you can always just give it a tiny weeny crust (like a microscopic size).

Excited super excited I received my book parcel from Paris this morning, I knew it was going to be today. It was like a dream to get the Pierre Hermé macaron book, and it does feel like a gift from God, I know I'm over-exaggerating but I seriously think that any macaron fanatics out there who wants to perfect their baking skills need to get this book pronto. Yes it is in French but google has a really good french-translation and it'll give out as many programs that does it.

So how good is the book? Well the PH macaron recipes are divided into five specific categories, les classiques like rose, dark chocolate, pistachio and caramel then les fetish, basically the sexy mysterious flavours with more than one ingredient combination like the famous ispahan with lychee, rose and raspberry in the ganache. Peach, apricot and safron is also included. Les signatures is his signature styles, the flavours he offer continuously in his macaron boutiques and ones that he created from his genius brain. Les sur mesure is the made-to-measure if we're speaking in the fashion tongue, they're certainly not for everyone like the ketchup flavour David Lebovitz once made, and they are sort of a tribute (or a mock) for famous icons or something/someone, like the macaron au jasmin for Jean Patou, the famous french designer/perfumerie. Quite an entertaining read for someone with barely any french syllabus left in her, since there are some words that I can still assimilate and yes they are funny.

The last of the chapter is les exceptions and it does require a certain amount of $$$ to start with since the ingredients list requires a certain foie gras, caviar, balsamic and truffle but they're great to impress a certain...I don't know president?supermodel?designer?

Well I'm off to a great read tonight and will definitely start testing these recipes soon.

Thursday, October 1, 2009

Pink October Macaron

So good news everybody! I got my PH MACARON book that was previously sold out and out of print early this year and nOOOWWW it's available again through amazon.fr. I was so excited I had to press my enter button a few times, instead of being disponible it was en stock! hurrayyy and on top of that I'll be getting it express by the end of the week (counting my days!!).

Apparently it was just re-printed and came out on the 10th September and I am pretty sure by a few weeks, this book will be out-of-print again. So hurry up macaron afficianados and fans alike, go get it! it was seriously cheap for 28.40EUR plus delivery.

On other news, I did another Ladurée tasting, this time, pistachio, caramel with salted butter (caramel au beurre sounds so much better doesn't it?) and lime (which is cédrat in french and only available in summer). Pistachio has very crunchy pistachio nuts and not at all sweet which is good, PH pistachio is smooth and with a ganache based whereas Ladurée's is buttercream based. I would go with Ladurée's if I to pick one between a pistachio flavour but PH's pistachio with cherry centre is fun to eat!

I've tasted Ladurée's caramel au beurre before and I fell in love. Just perfect saltiness with none of the burnt sugar taste as caramel do often gives.

Lime surprisingly is not that tangy as lemon but I love the ganache cos it has a slight coconut taste, what is with all these hidden coconut in french macaron??? but don't take my word on that coconut cos I still have lots of research to do. Love the disco lime colour though, it's so retro and gosh can't believe I'm eating that!


What I did to my Ladurée box (I put all my macaron colours in there and the dust powder too!)
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