Creamy Mushroom Beef Stew

One Pot Beef Stew

Back by popular demand is the beef stew I made months ago. This time I came out with a Creamy Mushroom Beef Stew version and had lots of Wows. It needs to be pen down before I forget what I added. Because a huge part of this recipe is based on “ingredients available in the fridge”, estimation and spontaneous tasting, I’ll try to include the measurements best to my ability.

Mushroom and beef stew with cream


If you like a more tomato based stew, try out my Classic Beef Stew. It’s SO GOOD. The thyme elevates the flavor of the dish. I realize with stews that the longer you let it sit, the better it gets. So if you’re inviting guest over, try cooking the stew 1-2 days beforehand to let the flavors become more intense. As you reboil the stew a couple of times, the beef not only gets softer, you get all those flavor sucked into the stew. Yup and so true is the saying “ it gets better as it ages”.

Mushroom and beef shin stew

The creamy mushroom version of this stew leaves out the tomato component. I didn’t add the vegetables as well ( Celery and leek). I wanted the mushrooms to be the star of this dish. During my travels, we had a lot of pasta throughout the trip and many of them involved pancetta and bacon cooked with this lovely pink sauce. Bacon sure does add a little saltiness to the stew so try and cut back on salt and only add them later on in the cooking process. You can rectify a non salty stew but it’s hard to reverse an overly salty stew. If you want the stew more creamy, you can always add a splash of cream ( optional).

Creamy Mushroom gravy for pasta

This Mushroom Beef Stew is best enjoyed with mash as sides, potatoes. You can even eat it with a bowl of steaming white rice or toasted bread. Whatever it is, it’s a real comfort treat during rainy and cold weathers. For mine, I chose to serve it with pasta.

Mushroom and beef pasta

While searching for beef stock, I actually came across this Mushroom soup with beef broth ( Packet by Campbell) so I decided to use this in place of the usual beef stock. Hoping that the stew will become thicker and more mushroomy. Boy was I right so yup sharing with you the recipe below and hope you’ll enjoy it!


Creamy Mushroom Beef Stew (Serves about 5-7pax)


Ingredients


900g of beef shin
3 tbsp of olive oil
2 medium onions, sliced
1 - 2 tsp Garlic powder
1 -2 tsp Onion powder
Salt and black pepper ( to taste)
150g bacon, chopped into squares
80-100g Parmesan cheese
500ml Creamy mushroom soup with beef broth
1.5 cups water ( or more depending on how thick you want your stew)
1 splash of Worcestershire sauce
2 pkt (500g) Swiss brown mushrooms, sliced
1 pkt (110g) Oyster Mushrooms
2-3 tbsp of full cream ( Optional if you want a creamy stew)


Steps


1) Cut the beef shin into small portions and season well with salt and pepper
2) Heat olive oil in a heavy based pan ( I used Le Creuset Cast Iron 24cm Pot)
3) When oil is hot, sear the beef shin on all sides to get that brown color. Remove and set aside
4) With the remaining oil in pan, add onions and bacons and fry till bacon is brown and onions are soft. Remove and set aside
5) Now Fry Mushrooms with garlic powder and onion powder till soft ( Reserve ½  batch to add on at a later stage)
6) Add Bacons and onions back into pot together with half batch of mushrooms.
7) Pour in the mushroom soup with beef broth and 1 cup of water and stir to combine
8) Add in the beef shin. Bring to a boil and skim the surface scum.
9) Turn fire down to low and simmer for 1 hr 15 mins. Check and stir pot so contents won’t stick to the bottom.
10) After 1 hr 15 mins, add in remaining mushrooms, parmesan cheese and more water if stew is too thick.
11) Cook for another 1.5 - 2 hrs or until meat is soft and tender.
12) Once the stew is ready, add a splash of Worcestershire sauce, salt and pepper ( to taste)
13) Serve stew hot with crusty bread or over mashed potatoes or rice :)
14) Stew is excellent the next day as flavors start to develop.


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Raw Blueberry Cheesecake


Raw Blueberry cheesecake with strawberries

When I chanced upon Ana's ( from theawesomegreen) delicious Blueberry raw cheesecake, I couldn't get over how creamy and delicate the cheesecake looked. So I pictured myself by the porch, sipping tea and enjoying a slice of that delicious cake. 

It's amazing how this cake with no cream cheese added could taste so similar to a "cheesecake" in terms of texture. Raw Cashews form the bulk of ingredients that go into the cake. Cashews have a creamy texture to it when it is soaked overnight and blended. 

Vegan Blueberry cheesecake
If you are trying to stay away from cheese, nasty refined sugar, this cake fits the bill. It's well packed with healthy fats, minerals and vitamins and the best part is it satisfies that " cheesecake" cravings. I like to think of this as a lighter snack to keep me going throughout the day. 

I pureed some frozen blueberries that I had left in my freezer and added it to half the cashew mixture. You can see the little speckles of blueberry skin in the photos. Those are the real deal. To the other half of the mixture, I added a little pure hibiscus extract to it. 

I tried eating the cake frozen as well as thawed. Can't pick a favourite. Frozen taste like ice cream and thawed allows the flavor to slowly linger in your mouth. 

Piping frosting on a raw cheesecake
There was a voice in me that said " Pour a little chocolate over the cheesecake". And so I caved in. I melted a little dark chocolate 80% cocoa and drizzled it over the cake. It was spectacular! 

drizzling dark chocolate on a healthy raw cheesecake

Blueberry Raw Cheesecake ( Makes 4-6 rectangular mini cakes) - Adapted from Ana


Ingredients


1 cups / 150g raw cashews, soaked overnight
1/2 lemon, juice only
1/4 cup coconut milk (use homemade for the raw version or full fat for the vegan one)
2 tbsp organic raw honey
1 /2 cup blueberries, fresh or frozen
1 /2 cup dry pitted dates or 90g dried cranberries ( soaked overnight and then drained)
1/4 cup raw almonds


Steps


1) I use a Rectangular Silikomart Mini pan ( This is my ultimate favourite mini pan!! It's so easy to unmold cakes that are both non baked and baked)  to make these cheesecakes.

2) Make the crust first - place the dry pitted dates (or dried cranberries) and almonds in the food processor and pulse to obtain a sticky mixture.

3) Spread the mixture into the rectangular molds and press evenly. Refrigerate while you make the cheesecake filling.

4) Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey. Blend till you obtain a smooth cream.

5) Separate mixture into 3 bowls.

6) Place the blueberries in the food processor and pulse to obtain a puree. Mix puree into 1 bowl. ( This is for the blueberry portion). I added a few drops of blue butterfly pea extract to get a more natural bluish color. In another bowl, add a few drops of hibiscus extract.

7) Pour a little of the original cashew mixture on top of the date/cranberry crust and then a little of the blueberry cashew mixture or hibiscus cashew mixture. Smooth top with the back of a spoon.

8) Freeze for at least 2-3 hours to set the cheesecake.

9) To serve, let it stay at room temperature for about 15 mins till a knife easily slices through the cake


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Dark Chocolate Peanut Butter Cups (Homemade)

Filling chocolate cups with different fruit fillings

Are you a fan of Reese’s peanut butter cups? If you are then you’ll definitely love these homemade peanut butter cups or fruit cups. They are just so so yummy!! It takes just less than 30mins to make. You will be amazed at how fast and FUN to make them yourself or with your kids.

How to make homemade peanut butter chocolate cups

Reese’s Peanut Butter cups can be a little tooo sweet for my liking because of the milk chocolate coating. I decided to use 75% dark chocolate for the chocolate cups. You can use a higher cocoa content if you desire a less sweet treat. The best thing about making your own chocolate cups is that you can fill them up with whatever you have on hand or love.

Filling chocolate cups with apple pie filling and raspberry jam filling
I filled a couple of them with my fav peanut butter filling – I use Mayvers ( an Australian brand) crunchy peanut butter. I also like Pics and Traders Joe but it’s pretty rare to find them here in Singapore. I made 2 other – one with an apple compote and the other with Raspberry jam. I use Bonne Maman Raspberry Preserves filling- it’s seriously the best jam spread!!! It has raspberry seeds which you can bite into. You can also opt for making your own puree/ jam/ compote for the fillings but sometimes when you’re hard on time, store bought stuff seems pretty darn attractive
Cupcake liners

So here's how easy it is to make your own Peanut Butter Chocolate Cups. You'll need cupcake liners. I have 2 different sizes here. Mini and Medium. 



Step by Step instructions on how to make chocolate peanut butter cups

2)  Melt Dark Chocolate 
3) Pour 1 tbsp (small liners) or  2 tbsps ( into medium liner) of melted chocolate into the liners and swirl to coat base and sides. I use the back of a spoon to help me.
4) Refrigerate Chocolate to set for 15mins. Then pour desired filling into the chocolate cup
5) Pour remaining melted chocolate on top of filling and smooth the top and re-set the cups in the fridge.
Homemade chocolate cups filled with raspberry jam filling
I was abit skeptical about how nicely these cups will turn out, but it REALLY does form a nice shape!! Feel free to pour more chocolate over the top! :) 

Homemade Dark Chocolate Cups ( Makes around 6 cups)


Ingredients


- 300g 75% Dark chocolate chips
- Peanut Butter ( Or almond/cashew/pistachio butter)
- Fruit filling ( I use apple and raspberry)
- Cupcake liners ( to set the chocolate cups in)

Steps

1) Melt chocolate in microwave 

2) Pour around 2 tablespoons of melted chocolate into the cupcake liner and swirl to coat the entire cupcake liner until the base and sides are coated. I use the back of a spoon to help me coat

3) Set in fridge for chocolate to harden ( say around 15 mins).

4) Pour desired fruit filling or Nut butter spread into the liner until ¾ full.

5) Cover the filling with remaining chocolate and set in the fridge until chocolate has harden.

6) When chocolate has harden, peel the liner off the sides of the chocolate cups and enjoy!!!

7) For a healthier option, you can always use darker chocolate or homemade fruit compotes.



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Skinny Healthy Double Chocolate Chip Banana Bread

Skinny Double Chocolate Banana Bread

Who's up for some amazing skinny Double Chocolate Chip Banana Bread? It’s the time and age where everyone is looking for healthier food, healthier bakes etc. People all around the world are more aware of the harmful impacts sugar, saturated fats, excessive carbs can do on your waistline and body. Every now and then I try to incorporate healthier ingredients into my bakes. Be it the added flaxseeds, oats that are so nutritious for you or reducing the overall sugar in a dessert.

Healthy Chocolate Banana Bread

I love desserts. Period. This makes absolutely sense since I love to bake at the same time I do enjoy eating what I bake. This wasn’t the case last time. I guess in the past, they didn’t taste tooo yummy hahaa. This SKINNY double chocolate bread adapted from Joyfulhealthyeats is so amazingggg that it will be a sin to keep my mouth shut and not spread the word. It has no refine sugar added. None of those nasty stuff.. The bread's pure sweetness comes from Honey. I used New Zealand’s Manuka Honey in this cake. It smelled wonderful as I took the bread outta the oven. The sweet smell of honey coupled with the chocolate chip and greek yogurt that helps make the cake super moist. It’s like everything was mixed together for a reason.

Healthy Double Chocolate Banana Bread with Melty Chocolate

I love putting greek yogurt in my bakes. They help to moist the batter up. Although sometimes you need to balance the proportions if you don’t want the final product to be tooo sour. I made greek yogurt pancakes that were so fluffy, mama approves.

Adding chocolate chips is your choice. I love to mix dark choc chips ( Healthier and less sweet) into the batter as well as sprinkle some on top for the finishing look. This cake is perfect for tea parties or if you’re trying to wow your guests with something healthier.

Thanks to Krista from Joyfulhealthyeats for sharing her wonderful moist and healthier version of Chocolate Banana Bread recipe.

Skinny Double Chocolate Banana Bread ( Makes 4 mini loaves) 


Ingredients


3 bananas ( Around 220g)
¼ cup of honey ( Around 110g)
1 teaspoon of vanilla extract
⅓ cup of greek yogurt ( Around 110g)
⅓ cup of coconut oil, melted ( Or vegetable oil)
1 egg
2 tablespoons of cocoa powder
1⅔ cup of white whole wheat flour ( All purpose flour/ cake flour)
½ teaspoon of sea salt
1 teaspoon of baking soda
⅓ cup of mini chocolate chips ( or more for sprinkling)


1) Preheat oven to 170 Deg Celsius
2) Line mini loaf pan with baking paper and spray the sides with cooking spray.
3) In a large bowl, mash bananas with a fork
4) Add honey, vanilla extract, greek yogurt, oil and egg. Mix until combined.
5) Add in cocoa powder, flour, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined
6) Fold in the chocolate chips.
7) Fill loaf pan to about 2/3 full
8 ) Bake for 20-25 mins until toothpick inserted comes out clean or with a few crumbs stuck on.

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Chocolate Banana Bread Collage for Pininterest

Chocolate Cake with Passionfruit Apple Filling

Ombre Blue and Yellow cake with fruits


Whenever I made Chocolate Cakes, I always pair them with the standard dark chocolate ganache and either Oreos/ Peanut butter/ Speculoos/ Raspberry ( depending on my mood) but this time round I had loads of apples and Passionfruit in the fridge.

So an idea was born. Or more accurately, a flavor combination was born. Dark Chocolate Cake with Chunky Apple Passionfruit filling and a sweet cream cheese frosting . I used coconut oil in place of the usual oil in the batter and the smell of the cake when taken out of the oven was out of this world.

Chocolate and vanilla cake with passionfruit apple compote

If you have not tried baking with coconut oil, you really should give it a go. It gives baked goods such a nice fragrance. If you’re a fan of coconut, this cake will no doubt sweep you away. I promise.

The Passionfruit filling provides a tangy taste and helps cut back the sweetness of the cake. I find that chocolate goes really well with berries ( Anybody  concur?). My favourite berry to pair with chocolate is hands down raspberries but this time Passionfruit was a refreshing change. The chunky apple bits in the filling was also such a delight to bite into.

Gluten free chocolate cake filled with apple fruit compote

This cake comprises of 2 layers of dark chocolate fudge cake and 1 layer of vanilla cake. The cakes are baked with Bob Red Mill Gluten Free 1-1 baking flour ( The best seriously as it still retains the fluffiness and moistness of cakes). I also had some vanilla cake left so I thought I might switch the cake up a little and have the center layer replaced by a lighter color for contrast. The recipe below is for 3 layers of chocolate cake. No hard and fast rule when it comes to making cakes.

summer chocolate cake with passionfruit filling


What’s your favourite cake or dream cake. Feel free to include them in the comments below. Hope you check out this recipe. It was indeed a delight to eat. 


Dark Chocolate Fudge Cake ( To make 5” Round cake)- Adapted from Sally


Ingredients:


110g Bob's Gluten Free 1-1 Baking flour (For GF option)
150g  castor sugar
30g unsweetened cocoa powder (not dutch processed)
1/2 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
120ml buttermilk ( I use 1/2 cup milk + 1 tsp of white vinegar and let it sit for 5 min)
60ml coconut oil
1 large eggs, at room temperature
120ml freshly brewed strong hot coffee

Steps


1) Preheat oven to 350F degrees.

2)  Butter & flour 3  5 inch round cake pans

3) Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

4) Using a handheld or stand mixer on high speed, mix the milk, oil, room temperature eggs, in a large bowl until combined.

5) Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.

6) Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.


Apple Passionfruit Filling:


2 ½ cups Granny Smith apples (about 2 apples), peeled and chopped into cubes
1 teaspoons lemon juice
¼ cup granulated sugar
¼ cup light brown sugar
2 tablespoons cornstarch
1 cup water
Pinch of salt
Pulp of 1 passionfruit


1) Mix chopped apples with lemon juice and set aside.
2) In a medium saucepan, combine sugar, cornstarch and salt.
3) Add water and stir to combine. Bring to a boil.
4) Once water is boiling, add apples and continue to simmer until apples are soft and tender.
5) Set aside to cool completely ( I usually refrigerate the filling overnight).
6) Mix in the pulp of 1 passionfruit.


Assemble the Cake


1) Place one layer of chocolate cake on a cake board
2) Fill cream cheese into a piping bag with a round circle tip and pipe around the borders of the cake
3) Fill the middle of the cake with the apple and passionfruit filling
4) Use a spatula to spread the filling until its even level with the frosting
5) Add your second layer of cake and repeat steps 3-4
6) Conclude with the last layer.
7) Frost the entire cake with remaining frosting.
8) Set in the fridge to chill for at least 2 hours before slicing.


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Chocolate cake baked for anniversary


Easter Egg Chocolate Nest Cookies

Cookies swirled with Chocolate Ganache nest and topped with easter eggs

Are you still cracking your head over what to make this Easter? Not to fear, these Chocolate Easter Egg Cookie Nest is so easy to make. It takes less than 30 mins ( If you buy Store bought cookies) or just a little less than an hour ( if you make your own Chocolate Chip cookies). In this particular recipe, i use one of my trusty all time favourite Chocolate Chip Cookie ( These cookies are so crispy and addictive you won't be able to stop at 5).

Colorful cadbury easter eggs chocolate

Either way, it’s pretty simple to make. You just need your favourite cookie, Chocolate ganache, Colorful Chocolate Easter eggs and a couple of hands to help you. Kids will love to make these with you. It's such a fun activity for everyone.

For the Chocolate Nest, I use chocolate ganache- a simple mixture of cream and dark chocolate. Boil Cream and pour over chocolate. Let cool till ganache has thicken to piping consistency. I put the entire batch in the fridge to quicken the process. (This method works well if you don't forget to remove them shortly). I made a mistake of letting the ganache sit too long in the fridge, resulting in an almost harden ganache which does not pipe well. Ganache should not be thick, but just soft enough to pipe.

Chocolate Nest Cookies

I use a grass piping tip (Wilton No.233 Decorating Tip, Multi-Opening) to achieve this effect. Just swirl the ganache in circles round the cookie and top with the Easter eggs. In minutes, you will have your very own Easter Egg Chocolate Nest Cookies ready for the big Easter Day Party. 

Chocolate Nest cookies for Easter Day

What are you waiting for? You gotta make some today! 


Chocolate Chip Cookie Recipe ( Adapted from New York Times)

Yield: 1 1/2 dozen 5-inch cookies.

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.


Steps


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 


Chocolate Ganache ( for the chocolate nest)

200g Dark chocolate
75g whipping cream

1) Boil cream

2) Pour cream over chocolate. Stir until well combined and then leave to cool completely until thicken ( piping consistency) 

3) When ganache is ready, pour into piping bag and using a grass tip, slowly swirl the chocolate round the cookie creating a nest like effect. 


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Lemon Curd Recipe for filling Macarons


Lemon Macarons filled with lemon curd filling

I made a Lemon Curd Cake few days ago and had some lemon curd filling left. You know I'm not all about wastage so what did I do with the remaining leftover curd? I made Lemon Macarons of course! 

I couldn't think of a better pairing for the curd and my mind kept going back and forth with the passionfruit tangy macaron I had at Pierre Hermes. Their macarons are undoubtedly one of my favourites because they have many unique varieties that are not too sweet 

Lemon Curd Macarons filled with tangy lemon curd


Italian Meringue macarons are my go too. Macarons made by the Italian method involves boiling a sugar syrup to reach a certain temperature before mixing with the meringue. You have to multi task on this one. But if you have a stand mixer, it will make your job much easier. After doing both the French and Italian macaron methods, I find that the Italian method gives more room for error. And the best thing is you don’t have to age the eggs. The last thing you want happen is insufficient aged eggs if you happen to " spoil or spill some". 

Tangy Lemon Macarons

It's a known fact that macarons are sweet in general. But the trick to cut that sweetness is to balance it with a little tart filling. Filling macarons with this luscious tangy Meyer lemon curd in this case helps to cut off and balance its overall sweetness. You get a burst of flavours in your mouth that will leave you happy for awhile

Best lemon curd for filling macarons


Lemon Curd can be used to make a variety of lemon desserts as well. If you love lemons, check out my other delicious recipes. 


Other Lemon Curd Recipes you might love: 



Lemon Curd Berry Cake ( Click this link for recipe): 

Lemon curd filled with lemon curd and berries


Lemon Curd and Cherry Tart (Click  this link for recipe):

Buttery tart crust filled with lemon curd and fresh cherries


 Lemon Curd is really not that hard to make. This lemon curd recipe is foolproof and goes perfectly in between the layers of cake or macarons. Hope you like it!

Refreshing Lemon Curd


1/4 cup freshly squeezed lemon juice ( About 1 to 2 lemons)
2 tsp of grated lemon zest
42g butter
4 egg yolks
1/3 cup castor sugar

Steps


1) Heat a saucepan of water till simmering
2) Place a bowl on top of the saucepan to create a double boiler
3) Add the above ingredients to the bowl and stir with a whisk until mixture thickens
4) When mixture is able to coat the back of a spoon or if it looks thick enough  like curd, remove from heat and cool in fridge for 1-2 hours
5) When curd has set, place curd in a piping bag and fill the centre of the macarons. Be sure not to overfill as you'll need to press the macarons together so if you fill it too full, the filling might spill over.


Italian Meringue Macarons ( Makes about 60 macaron shell or 30 completed Macarons)



Ingredients:

-150g superfine ground almonds ( I use Phoon Huat's superfine almonds)
-150g powdered sugar
-50g egg whites
-Gel food coloring (blue and yellow- I use Wilton Brand)

Italian Meringue:

-110g granulated sugar ( For boiling) + 10g (For beating with egg whites first)
-55g egg whites
-40g water

1. Sift together ground almonds, powdered sugar into a bowl. If your almonds are not fine enough, you can pulse it in a food processor for a few seconds.

2. Add in 50g of egg whites and mix until well combined. Add in gel coloring of your choice.

3. Place water and 110g sugar into a small saucepan over medium heat and attach a thermometer to it. Boil the sugar mixture.

4. Halfway through boiling the mixture, place 55g of egg whites into the bowl of your stand mixer and beat till frothy. Add in 10g of sugar and continue to beat on low until soft peaks form. If it reaches soft peaks before the sugar mixture reaches 240F, switch off the mixer.

5. When the sugar mixture reaches 240F, take the sugar syrup off the heat and slowly pour it into the egg whites. Continue to beat on medium high for 5-7 mins until the meringue is not hot to touch and the meringue is shiny with stiff peaks.

6. Add in 1/3 of the meringue to the ground almond mixture and mix it to lighten the mixture up. Add in food color at this stage.

7. Add in the rest of the meringue and fold until batter falls from spatula and forms a ribbon like pattern. Consistency should be like lava.

8. Pipe circles onto a non stick baking sheet of Silpat. Tap baking pan on the table top to get rid of air bubbles and flatten the peaks on the macarons. Use a toothpick to burst air bubbles that might form on the piped circle.

9. Let macarons rest and dry for 20-30mins until the macarons are dry to the touch.

10. Preheat oven to 150deg celcius or 300F. Bake for 12-13 minutes.

11. Let macarons cool completely before removing them from the baking paper.

12. If not piping immediately, store macarons in an airtight container at RT until ready to pipe. If you are piping the filling, pipe lemon curd into the centre of the macarons. Sandwich the macarons and let the flavors age in the fridge overnight. Macarons taste best the very next day.


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A collage of the lemon curd macarons for pininterest






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