What kind of highlights did you have this year? Maybe you got a promotion or did you have a baby? Finish school?
Something as simple as making a new friend is reason to get excited about ending 2013.
My final year of University has just ended , I have achieved my first year of blogging (yay!) and I have somewhat established a home business making cakes for people.
Not bad for finally taking this baking thing seriously.
So a big warm bakers thank you!
You guys have made this blog what it is today, so I can not wait to bring you into another year. I have already got a post ready for the 2nd!
Forget your diet here guys. I am bringing you highlights from my Christmas, Cake and sweets galore!
Now re creating the filling for the raffaello is one of life’s great mysteries. While this may not be a exactly the same, It does have the same qualities of found in the creamy coconut candy.
Some of the ingredient used are not common like cocoa butter but you can use white chocolate if you have to! Simply reduce the icing sugar down to 200 grams and increase milk powder to 40 grams.
FYI; the makers of Raffaello, you need more in variety packs.
Yes I am that obsessed with this candy. So this mac hack is a way better way of sharing the raffaello love among my family and friends.
If you have not tried to make macarons your self; PLEASE TRY IT!! It is not as scary as it seems and the yucky batches as make great cookies in general. It is hard to go wrong when you have nuts and sugar in the mix.
110 grams almond meal
90 grams egg whites
25 grams raw caster sugar
200 grams icing sugar
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream
Place the powdered sugar, nut meg and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F/150C. When ready, bake for 15 to 20 minutes, depending on their size.
Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture.
Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
50g cocoa butter