Strawberry Macarons with White Chocolate Ganache

Yesterday baked this strawberry flavor macaron shells as I've kept the whites in fridge for 5 days already! Since the weather was quite good in the morning and afraid that the whites will turn bad after so many days, quickly get down in my work :D .....so so happy with this batch, all with feets and no burst, cracking or sticking!!! I've added some strawberry paste to the batter thinking that the colour will be pink after baking, but alas it is so pale and far away being pastel pink @-@ but luckily I managed to salvage it by brushing on some 'blusher' on them' !!! looks so different after touching them up with some pink dust powder!! the powder really works wonder!

Strawberry Macarons Shells ....pale looking

Looks so pinkish after the pink dust powder ^-^

Recipe adapted from Tartelette...

Ingredient (makes approx 24 individual shells)

• 50gm egg whites (aged for 1-2 days)
• 25gm granulated sugar
• 100gm icing sugar
• 55gm ground almonds
• 1.5 tsp strawberry paste
• some pink food colouring
  

Method

1. Grind almonds and icing sugar till fine. Sift and set aside.
2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in strawberry paste & colourings till well blended.
   
3. Fold in almond mixture in batches until well blended.
   
4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for 30mins until dry.
   
5. Baked at preheated oven at 160 deg cel for 12-15mins.
6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
7. Spread some white chocolate ganache on one side of the macaron, top with another shell, press down slightly. Chill slightly before serving.

What's is the other flavor of the yellow coloured macarons?? check out my next posting!!

White Chocolate Ganache
Ingredient

• 200ml whipping cream
• 200gm white chocolate, chopped

Method : Bring whipping cream to a rolling boil. Pour into white chocolate and stir till chocolate is well dissolved. Cool down and chill for 30mins. Using a electric beater, whisk ganache till firm. Ready to be used.

I'm submitting this recipe to Aspiring Bakers #17 – March Macaron Madness! (Mar 2012) hosted by Alan of Travellingfoodies

Roasted Coriander Chicken with Baked Asparagus & Walnut

I usually bake chicken using rosemary or mixed herbs. Found this 'chinese style' bake chicken and find it very refreshing :D ahhhh indeed very tasty with subtle taste of coriander!

Roasted Coriander Chicken
Ingredient

• 1 kampong chicken

(A)

• 50gm coriander, finely chopped
• 1 tsp five spice powder
• 2 tbsp grated ginger
• 1 tsp sugar
• 2 tsp salt
• 2 tbsp chinese wine

(B)

• 2 tbsp light soy sauce
• 1 tbsp chinese wine
• 1 tbsp honey
• 1 tbsp sesame oil

Method

1. Rinse chicken and pat dry with kitchen paper. Combine ingredient (B) and rub some of the mix all over the chicken. Stuff the balance mixture into the cavity of the chicken and seal with bamboo stick and air-dry for 1 hour.
2. Combine ingredient (B) and brush the seasoning over the chicken twice during the air-dry.
3. Put chicken on a baking tray, bake in preheated oven at 200 deg cel for 30mins until golden brown and cooked through. Remove from heat. Cool completely before cutting into pieces.
   

Recipe adapted from Famous Cuisine

Baked Asparagus with Walnuts
Ingredients

• 4 tbsp toasted chopped walnuts
• 300gm asparagus, trimmed and cut into 1/2
• 3 tbsp olive oil
• 1.5 tbsp lemon juice
• salt & pepper to taste

Method

1. Toss asparagus with 1 tbsp olive, salt & pepper to taste. Spread evenly on a baking sheet. Bake in preheated oven at 180 deg cel for 15mins.
2. Whisk olive oil, lemon juice and add salt & pepper to taste. To serve, spoon sauce over asparagus and sprinkle with walnuts.