Celebrating Food! Celebrating Life!

Aspiring Bakers #17: March Macaron Madness!!! (March 2012) [ROUND-UP]

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First and foremost, a big Thank You to all our fellow sisters from the Aspiring Bakers’ family who had participated in “March Macaron Madness!!!” All this would only be possible because of you! So give yourselves a big pat on the back yeah?! Some of you could not make it in time for the event due to personal commitments but still made it a point to drop me a note over facebook,  emails or comments on the blog to show your encouragement and support. I’m truly touched and overwhelmed by all the kind words. Seemingly a trivial gesture, but it really meant loads to me! What a fun and funky month it had been!!! Macaron madness all over town!


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Macarons have a nastry reputation of being “fiendishly temperamental” with “super-duper high failure rate”. Yes, I agree that it is not the easiest thing to pick up. Thus it was very very uplifting to see some of our fellow bakers taking up this month’s theme as a personal challenge and made macarons for the first time. Honorable mentions to folks like Hody, Ann, Alice and Lena who managed to make their first macs this month! Boy am I glad to have witnessed their timely “births”. :) And I quote Wendy’s words of encouragement when we first corresponded at the beginning of the month over FB,  that with this theme, we see the true meaning of the intentions behind the conceptualisation of the Aspiring Bakers event by Small Small Baker many months ago, that is to be ASPIRING. And I’m glad it had been for some of you. For those who are still hesitating, take the succesfful of these wonderful ladies as personal encouragement and get started with your first macs too! I’m pretty sure it was frustrating for some as it was fun at the same time! But hey, what’s life without a challenge or two eh?

This month also saw many of our members catching the “castella flu”! It seemed to have spread like wild fire over the blogosphere, with some bloggers churning them so seemingly effortlessly in quick sucessions, all in a matter of a few days! Truth be told, I was also smittened by how beautiful some of the castellas made by fellow bloggers turned out to be. But at the same time,  I couldn’t help but felt a bit worried about the number of entries which I’d received. Alas, the numbers were a lil’ more positive than what I had anticipated. And some of you have been most encouraging, especially to Wendy and Swee San, better to have quality than quantity yeah?

And of course, hosting the event allowed me to get to know more members from the Aspiring Bakers’ family and make many new friends along the way and its always good to know like-minded folks who are interested in baking, especially making macarons! That’s what Aspiring Bakers is all about isn’t it? :)

Enough of my ranting! Without further ado, I bring to you the round up of this month’s Aspiring Bakers #17: March Macaron Madness!!!

01 Bee Bee
(1) Earl Gray Macarons with Passion Fruit Buttercream by BeeBee from HoneyBeeSweets
02 Wendyinkk
(2) Pistachio Macaron with Avocado Cream Cheese Filling by WendyinKK from Table for 2….. or More
03 Hody
(3) Black Sesame Macaron with Cranberry Compote Eggyolk Buttercream by Hody from Cook 4 you & me
04 Peng
(4) Chocolate Macarons with French Buttercream by Peng from Peng’s Kitchen
05 Esther
(5) 黑芝麻马卡龙 (Black Sesame Macarons) by Esther from 爱丝特の烘焙记录
06 Cathy
(6) 柃檬罂粟子马卡龙 by Cathy from Cathy’s Joy
07 Cathy
(7) Chocolate and Cranberry Macarons by Cathy from Cathy’s Joy
08 Cathy
(8) Macarons by Cathy from Cathy’s Joy
09 Quizzine
(9) 72% cacao dark chocolate macarons by Quizzine from Baking on Cloud 9
10 Ann
(10) I SAW FEET! ~ Matcha Macarons by Ann from Anncoo Journal
11 Edith
(11) Vanilla Macaron with Lemon Curd by Edith of pReCiouS MoMentS
12 Li Shuan
(12) Rosewater Macarons With Vanilla Buttercream by Li Shuan from Helena’s Kitchen
13 Peng
(13) Strawberry Macarons with White Chocolate Ganache by Peng from Peng’s Kitchen
14 Peng
(14) Osmanthus Macarons by Peng from Peng’s Kitchen
15 Bee Bee
(15) Hazelnut Opera Cake with Chocolate Hazelnut Macarons by BeeBee from HoneyBeeSweets
16 Jasline
(16) Chocolate Macarons by Jasline from Food Is My Life
17 Janine
(17) Strawberry Milk Macarons from Janine from Not the Kitchen Sink!
18 Janine
(18) Ferrero Macarons from Janine from Not the Kitchen Sink!
19 Alice
(19) My Very First Macarons – Chocolate Macarons by Alice from I Love.I Cook.I Bake
20 Tray
(20) Pandaron by Tray from Baking Tray
21 Matina
(21) Wasabi  & Candied Grapefruit macarons by Matina from delicio8
22 Samantha
(22) Macaron à la Fraise et Crème Chantilly by Samantha from Sweet Samsations
23 Li Shuan
(23) Adriano Zumbo’s Pandan Coconut Macarons by Li Shuan from Helena’s Kitchen
24 Li Shuan
(24) Adriano Zumbo’s Vegemite Macarons by Li Shuan from Helena’s Kitchen
25 Lena
(25) Vanilla Bean Macaron with Passionfruit Curd by Lena of Frozen Wings (with Wendy of WendyinKK from Table for 2….. or More)
26 Wendy
(26) Vanilla Bean Macaron with Passionfruit curd by Wendy of WendyinKK from Table for 2….. or More (with Lena of Frozen Wings)
27 Hankerie
(27) French Pistachio Macarons with Passionfruit cream by Hankerie of Hankerie
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(28) Pierre Hermé’s Macaron Jardin Enchanté – a reconstruction by Alan of Travellingfoodies
29 Veronica
(29) Vanilla Macarons with Kumquat Dark Chocolate and Cointreau Filling by Veronica of Quay Po Cooks
30 Jodi
(30) Green Tea and Chocolate Macarons by Jodi of Biscuits and Bobbins
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(31) Macaron Sanguine -Two-tone Macarons with Blood Orange & Dark Chocolate Ganache with Blood Orange Confiture by by Alan of Travellingfoodies
32 Hankerie
(32) Rapberries Avocado Macarons by Hankerie of Hankerie
33 Jessica FB
(33) Espresso and Cocoa Macarons with a Dash of Green Tea by Jessica (facebook link) for recipe reference please refer below
34 Getrude
(34) Vanilla Fleur De Sel Macarons with Nutella Filling by Getrude of My Kitchen Snippets
35 Bee Bee
(35) Lavender Macarons with Mango Curd Buttercream by BeeBee from HoneyBeeSweets
36 Swee San
(36) Chocolate Macaron by Swee San of the Sweet Spot
37 Swee San
(37) Bacon Macaron with Maple Buttercream by Swee San of the Sweet Spot
38 Hankerie
(38) Love Shaped Macarons by Hankerie of Hankerie
39 Jasline
(39) Lemon Macaron from Jasline of Food Is My Life
40 Petra
(40) 处女之作~原味巧克力马卡龙·Macaron by Petra of Pet猫猫
41 Angel
(41) My Maiden Macaron Attempt – Matcha Macaron by Angel of Cook.Bake.Love
42 Veronica
(42) Vanilla Macarons with Lemon Curd Durian Fillings by Veronica of Quay Po Cooks
43 Lena Crustabakes
(43) Green Tea and Vanilla Bean Macarons by Lina of Crustabakes
44 Jane Chew
(44) Chocolate Macarons by Jane Chew of Jane’s Corner
45 Samantha
(45) Blueberry and Buttercream Macaron by Samantha of Sweet Samsations
46 Hankerie
(46) Mini French Chocolate Macarons with Fresh Raspberries cream by Hankerie of Hankerie
47 Hankerie
(47) Dressing up Macarons by Hankerie of Hankerie
48 Eileen FB
(48) Durian Macaron with Durian Cream Cheese by Eileen from I Love Indulgence (facebook link) for recipe, please refer below

So here you go! 48 beautiful entries from Aspiring Bakers from all around the world! Hope you guys had as much fun with the macarons as I did! I don’t know about you guys, but I sure learnt lots from going through the entries, some of which used techniques and baking tips which are new to me! So be sure to hop over to their blogs with the links provided and view their recipes.

With this, we’d come to the end of this month’s March Macaron Madness!!! Or have we? well, not quite yet! Stay tuned for another upcoming post on the results of the two recipients of the book giveaway! Til then, happy macaroning!

End Note: Kindly email me at travellingfoodies.sg@gmail.com if your submissions did not appear up here, or have been inappropriately presented, i.e. broken website link, wrong photo, wrong information etc. I wold have it amended or rectified immediately. We also welcome any comments and feedback on the Aspiring Bakers’ event. Do let us know how we can make it better for you!

And now if you would please, hop over to Samantha of Sweet Samsations who would be hosting Aspiring Bakers #18: Layers of Love (April 2012). Show some love by baking and making a layered cake and participating in this month’s Aspiring Bakers’ event!

 

 

Recipes from non-blogging Aspiring Bakers

(33) Jessica referred to Helene Dujardin’s recipe for Lemon Verbena Macarons as a base and modified for her Espresso and Cocoa Macarons with a Dash of Green Tea. How clever isn’t it? :)

(47) Durian Macarons with durian cream cheese by I love Indulgence (Eileen)

Main Ingredients (makes about 2 dozens if the circle is big and if it is small it makes about 3 dozens if you used Tandy Sinclair’s macaron template)

  1. 2/3 cup (3 ounces / 85 grams) almond meal (also known as ground almonds)
  2. 1 ½ cups (5.25 ounces / 150 grams) pure (100%) icing sugar (also known as powdered sugar)
  3. 3 large eggs white at room temperature
  4. 4 tablespoons white sugar or granulated sugar
  5. 1 teaspoon durian essence

Steps

  1. Go to this website and print the template for macarons piping      http://tandysinclair.files.wordpress.com/2010/07/macaron-template.pdf
  2. Line the above template into a baking tray and then line another baking paper on top of the template. You might need to adjust the template size according to your baking tray.
  3. In a food processor grind almond meal and icing sugar. Then sift the mixture through a medium mesh sieve twice. Set aside.
  4. Pour the 3 large eggs white that at room temperature into a stainless steel mixing bowl. Beat egg whites on high speed until they are foamy, gradually add white sugar or granulated sugar to the egg whites. Continue beat it for the egg white at least 8 minutes, max 10 minutes as that depend on the beater speed.
  5. Add durian essence and stir lightly.
  6. Add half of the sifted dry ingredients (almond meal and icing) mixture. Fold the mixture with a plastic spactula or a metal spoon in a motion of scooping it up from the bottom of the bowl and fold it in. You need to fold in thoroughly the sifted flour mixture. Fold approximately 20 to 25 times.
  7. Then add the rest of the flour and fold it lightly approximately 18 to 20 times. When you fold the flour make sure you rotate the bowl. No more than 20 times in      folding as that is suffice that all the flour will incorporate with the meringue batter. This process is called Macaronnage.
  8. Macaronner i when the batter becomes nicely firm and drips slowly as you scoop it with a spatulas, that is when your batter is ready to pipe.
  9. Attach a 0.4 inches (1.01 cm) tip to the pastry bag. Or if you can used a disposable piping bag and cut the end of the bag approximately 0.5 cm from the end of the bag after you have the batter in the bag.
  10. Twist the bag to hold the tip tightly. This prevents the batter from leaking out. If you are using the disposable piping bag you need not to do so.
  11. Place the pastry bag, tip down, inside a deep container or glass and pour the batter into the piping bag.
  12.  After pouring the batter into the bag, clip the bag top or use rubber band to prevent the batter from coming out.
  13. Used the line-baking tray as from Step 2 and squeeze out the batter onto the center of the circles.
  14. Tap the tray against a flat surface for at least 3 to 5 times. This helps the macarons hold their rounded shape and helps the pied or little foot to form.
  15. Dry the batter – if you have a dry room and you are sure about that then dry it for 30 minutes or so as you will find a slight crust form on top of the macarons.
  16. If you could not dry in the normal room temperature then used oven to dry it. Put in oven to 50 Celsius for macarons inside the oven to dry for 15 minutes or so till it is dry. Every 5 minute I will check to make sure it is dry. If the batter circles do not stick to your finger when you touch them, the  drying process is complete. Once it is dry, off the oven and let the batter cool down in the oven itself. Reason for so as you do not want it to crack due to the temperature difference instantly from the oven to the room temperature. Once cool down, remove it from the oven.
  17. Preheat the oven to 180 Celsius for fan forced oven for at least 10 minutes or so. If you oven is a very hot fan forced oven bake it at 160 Celsius.
  18. Once the oven is pre heated place the macarons in center of the oven and bake for the first 7 minutes at that temperature, then after that turn the temperature to 140 Celsius but if the oven is very hot one then to 130 Celsius for further 15 minutes.
  19. The macarons are done remove from the oven. Cool for 10 minutes or so on the tray. When the macarons are completely cool, remove them from the baking tray.
  20. Let it completely cool then you can start the gluing (filling) process.

Durian Creamcheese filling (mMakes enough to fill the macarons)

250g cream cheese, softened

1 cup powdered sugar, sifted

Flesh of durian from 9 to 12 seeds of fresh durian

Beat the cream cheese and durian flesh in an electric mixer until smooth. Add the sugar until combined . Pipe a dollop onto one macaron and top with another.

The other important after gluing or filling the macarons for best result you need to make a day in advance as the filling will infuse into the macarons and also to soften the meringue.

“Best consume of macarons within four days from the bake date and need to be stored in the lower part of the fridge in an airtight container. Remove from fridge 30 minutes before serving at room temperature for best taste,

39 responses

  1. BRAVO!!! I have never see so many kinds of macarons before. They are SOO beautiful. KUDOS to all contributors!! You all RAWK! This is a fantastic round-up! Congrats on successful hosting, Alan:D

    April 1, 2012 at 8:49 am

    • Alan (travellingfoodies)

      Veronica! Couldn’t have done it without your support! You didn’t give up on churning beautiful macarons, so I’d better make sure I do a decent job to justify for your hard work! LOL

      April 1, 2012 at 10:54 pm

  2. Awesome macs by all bloggers! Thanks Alan for compiling ;)

    April 1, 2012 at 9:01 am

    • Alan (travellingfoodies)

      Thanks Cathy, for your participation!

      April 1, 2012 at 10:54 pm

  3. Great round up Alan. All of the macarons looks really great and with so many wonderful flavours.

    April 1, 2012 at 9:33 am

    • Alan (travellingfoodies)

      I’m so glad you made it in time, Getrude! Too bad you are so far away! If not I would go over and steal some of your vanilla and fleur de sel macs!

      April 1, 2012 at 10:55 pm

  4. Great roundup! Love all the flavours and combinations out there! I’m aspired to make more macarons in the months to come :) Thanks Alan for hosting such a wonderful Aspiring Bakers! Take care!

    April 1, 2012 at 10:28 am

    • Alan (travellingfoodies)

      hi Jasline! thanks for joining and great to get to know you in the process of hosting this month’s event. Will be keeping a look out at your blog! :)

      April 1, 2012 at 10:56 pm

  5. Great roundup! Those macrons look awesome :)
    Thank you for hosting Aspiring Bakers March 2012, Alan!

    April 1, 2012 at 1:07 pm

    • Alan (travellingfoodies)

      Hi Ann! Thanks for taking the first major step to make your first macarons! And you’d managed it so well. Very impressive indeed!

      April 1, 2012 at 10:56 pm

  6. Pingback: Aspiring Bakers #18: Layers of Love (April 2012) « Sweet Samsations

  7. dont know why not able to view some of the photos up there. so much to learn, truly aspiring! thanks alan!

    April 1, 2012 at 8:38 pm

    • Alan (travellingfoodies)

      Hi Lena, I’d checked the blog page with IE, firefox and Safari. Couldn’t detect any conflict. Perhaps you’d like to refresh the page and try again?

      Yes, a lot of learn indeed, but you’d taken your initiative to make your first mac, so that’s definitely a good start! and you have Wendy as your seefu! So I’m very confident that you are in good hands! LOL

      April 1, 2012 at 10:58 pm

      • i’m able to view it all now..yeah, will try making them someday again. Have a good week, alan.

        April 2, 2012 at 8:17 am

  8. Alan, you done a great job. Thanks for all the effort.

    April 1, 2012 at 9:09 pm

    • Alan (travellingfoodies)

      Hi Edith! Thanks for your contribution! Really appreciate it since you’d been so busy with your new house, your new herb garden and your son! Thanks so much once again! And keep up with the wonderful blog you have.

      April 1, 2012 at 10:59 pm

  9. Alan, thks for being a wonderful host this month :)
    Indeed this event is so aspiring :)
    What a beautiful round up, it’s a feast!
    Have a great week ahead :)

    April 1, 2012 at 9:54 pm

    • Alan (travellingfoodies)

      Hi alice! Hope you had fun making your first macaron! Thanks for your participation! :)

      April 1, 2012 at 11:00 pm

  10. Wow! So many talented macaron makers and such wonderful flavor combinations! I now have lots of macarons to attempt. This was so much fun and I think I’m going to find many new blogs to follow through this challenge. Thank you Alan!

    April 2, 2012 at 6:44 am

    • Alan (travellingfoodies)

      Thanks Matina, for joining us in the event! hope it had inspired you to create better macarons with new flavours! Keep in touch yeah? :)

      April 2, 2012 at 10:06 am

      • Oh for sure! I’m still going to make your Pandan Chiffon cake once my work slows down and I can concentrate on baking again!

        April 2, 2012 at 10:33 am

  11. what a wide arrays of macarons! great round up Alan!

    April 2, 2012 at 10:08 am

  12. Pingback: French Macaroons… A cinnamon and ginger duet. « Chez Chloe

  13. This is truly a beautiful page and I’m going to wait for a quiet moment to really savor it…no pun intended. I made some loverlies on Saturday but just couldn’t get the photos edited and post written the same day. Ya know! But Sunday – long day. Thanks for the fire under my pants. Felt good to make these long lost friends. Next year, I’m all over it.
    This in your honor~
    http://wendyellenthomas.com/2012/04/01/french-macaroons-a-cinnamon-and-ginger-duet/

    April 2, 2012 at 7:10 pm

    • Alan (travellingfoodies)

      thanks for the shout out, Wendy! Yes, we do have to revisit them once in a while yeah?

      April 9, 2012 at 10:45 am

  14. I think we just shared a cyber moment. You liked and I commented. Funny.

    April 2, 2012 at 7:12 pm

    • Alan (travellingfoodies)

      haha yes! coincidences like that do happen yeah? :)

      April 9, 2012 at 10:44 am

  15. Woww all of you are incredibly talented :D

    April 2, 2012 at 9:56 pm

  16. Pingback: Aspiring Bakers #17: March Macaron Madness!!! Giveaway Results « travellingfoodies

  17. Stunning round-up. Great talent home-baker out there to bake these macarons.
    Thanks Alan for organising this.

    April 3, 2012 at 6:53 pm

    • Alan (travellingfoodies)

      Hi Han Ker for your wonderful submissions! Couldn’t have done it without your support!

      April 9, 2012 at 10:40 am

  18. Wah…. why u mention my name there la, LOL.

    Not bad what this month… quite a sum and a lot of them made it the first time.

    April 4, 2012 at 9:41 pm

    • Alan (travellingfoodies)

      haha words of wisdom must share mah!!! :)

      April 9, 2012 at 10:37 am

  19. Pingback: Macarons from Pierre Hermé and Ladurée – a Sneak Preview « travellingfoodies

  20. bernice

    Hi Alan, can I ask if I want to try making macaron(first attempt) one week ahead of the event in case not successful still can do it. But if succeed, how do I store the shells for one week? Will it turn soggy or not as nice? Tia! :)

    November 6, 2012 at 12:23 pm

  21. Pingback: Aspiring Bakers #26 – Creative Christmas Motif Bakes! [ROUND-UP] « travellingfoodies

  22. Many thanks for utilizing time to write “Aspiring Bakers #17: March Macaron Madness!
    !! (March 2012) [ROUND-UP] travellingfoodies”. Many thanks for
    a second time ,Hershel

    January 17, 2013 at 12:51 pm

  23. All the variety of flavors is awesome! The photography is pretty darn cool too. This blog is a great inspiration to macaron bakers everywhere.

    January 22, 2014 at 11:08 pm

    • Alan (travellingfoodies)

      Thanks :)

      January 24, 2014 at 10:52 am

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