Tag Archives: macarons
Kaya Macarons (à la sous vide)
It’s been awhile since I’ve had time to cook/bake anything of interest. Truth be told, G and I have been so busy with the baby countdown and personal to-do checklists (buy baby stuff, clean baby clothes, change jobs, more baby stuff) before D(elivery)-Day that we’ve eaten out a bit too much (also on our to-do list: top 10 ramen joints, Andre…). Still, I did find some time last week to try and make a more “local” macaron.
Kaya is a spread (made from coconut milk, egg, sugar, and pandan leaves) that is great with butter on toasted bread. The first time I ever tried it was actually back in SF. G was so excited to find it available at our local Ranch 99. Here in Singapore, there are definitely more varieties of kaya that range in taste and color, from brown to green. I’m not enough of a connoisseur to tell you where to find the best kaya, and so I normally just reach in the fridge and grab whatever is available.
Macaroon 5
I am in misery, there ain’t nobody who can comfort me…
5 frustrating batches later and I’m finally starting to get the hang of making french-style macarons. There’s a longer story to my ongoing fascination that I’ll share another time, but for now let’s just say that I’m enamored by the science behind these temperamental almond biscuits. …And I might have an addiction problem with hazelnut-coffee buttercream.
I’m collecting my lessons learned and will share when I can reliably make “perfect” macarons. So before that time in the distant future, I thought I’d first share a pic of this “milestone” where everything came together, albeit far from perfect. Like an Obama oratory, these macarons appear great on the surface but are sadly hollow on the inside. But at least I’ve narrowed down the number of my issues and have an idea on how to solve them (move somewhere with lower humidity).
For those interested in learning more about making macarons, I highly highly recommend the french macaron how-to guide from Not so Humble Pie.
