Ended up with bandung cookies instead.
In my latest attempt to elevate my culinary goddess status, I have decided to perfect the art of making zee French macarons.
I have watched COUNTLESS videos, read every recipe online, gathered as many tips as I could and yesterday, I decided that the day has arrived - I will show you guys what a true domestic goddess I can be.
Now, let me tell you that baking these babies are EXACTLY like their French ancestry - very dainty, very pretty but extremely finicky.
Everyone - and I really mean, EVERYONE - says that it is impossible to get them right on your first attempt.
But hey, I'm not just anyone.
And let me tell you, for something so bite-sized with such simple ingredients, it is VERY tiring to make them. The amount of precision involved, running stuff through the food processor repeatedly, sifting, folding - you should totally check out my baby biceps now from all that workout.
So anyway, 5 hours and a lot of sweat (that didn't go into the batter, don't worry) later...
I'm proud to announce that...
I made the best bandung flavored cookies in the world.
:joy: :joy: :joy:
Mademoiselle-wannabe I am not, but Singaporean Ah-girl I am. True and true.
But trust me, they are really pretty good. They have a nice crunch on the outside (from the almond meal/ flour) and a soft chewy centre.
In fact, they are so good I think I'll share this accidental recipe with you guys haha.
As verified good by nephew #1
When I launch my YouTube cooking channel, he can be my taste-tester :joy:
Such conviction my boy, such conviction.
And verified again by nephew #2,
Video evidence that even though he already has one in his mouth, he couldn't resist fighting for a second one.
So here's presenting to you,
Flora's Bandung-Flavored Cookies
- 3 egg whites (if you're using large eggs; 4 if you use our smaller local eggs)
- 50g white sugar
- 200g icing sugar
- 120g almond meal (I had purchased the above from the health food section at Cold Storage)
- pinch of salt
- ¼ tsp cream of tartar
- food coloring
- 2 tsp rose flavoring
1) Preheat oven to 150 degrees C
2) Beat egg whites with salt, cream of tartar and white sugar for 8-10 mins until soft peaks form and you get a meringue.
Like that. (Source)
(I think this is where my macarons failed cause my meringue wasn't stiff enough.)
3) Add food coloring. Go 3 to 5 shades darker than your desired outcome cause they will lighten in the baking process. As you can see above, I had intended for a baby pink macaron and my batter was already 2 shades darker but the final outcome was more beige than pink.
4) Add rose flavoring and mix. (Your meringue will smell SO GOOD now.)
5) Mix your almond flour and icing sugar in a food processor.
6) Sift the flour-sugar mixture (very, very tiring) to get a really fine powder mixture.
7) Fold flour/sugar mixture into the egg white mixture.
8) Transfer batter to a pastry bag and pipe out 1 inch circles on a baking sheet. (Or you can just use a plastic bag and cut a small hole at the tip)
9) Let them sit out for 20 min then pop them into the oven for another 20 minutes!
10) Let cool on wire rack and ENJOY!
Though I wouldn't suggest you feed them to your kids before bedtime, cause..
Sugar rush. LOL