I am always grateful that I have meet wonderful friends in life and Teri is one of them. She is my partner-in-crime for baking lessons in ABC Cooking Studio. We decided to make it into a monthly event so that both of us gets to meet at least once a month. To just spend some quality time together and making something that will make us feels proud of it. Lol.
We decided to challenge 3 stars difficulty level and pick to make the Macarons. Always wonder why is it so expensive when we are to buy from the shops when these are just like egg whites and sugar? Well, after this class, it changes my mindset. Macarons are honestly very tedious in making as there are sooooooo many steps to make one bite size dessert.
We decided to challenge 3 stars difficulty level and pick to make the Macarons. Always wonder why is it so expensive when we are to buy from the shops when these are just like egg whites and sugar? Well, after this class, it changes my mindset. Macarons are honestly very tedious in making as there are sooooooo many steps to make one bite size dessert.
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The thing I like about ABC cooking studio is that it is fuss free. The ingredients are measure to requirement and we do not need to wash the tools used. This shortens the time taken in class since the class duration is about 2 hours only. First thing, we will need to make the meringue by adding egg white and sugar and whisk together. As the portion is 1:1 (1 portion of egg white : 1 portion of sugar) the whisking time is rather long to achieve the stiff peak forms.
 Whisk to bubbles like beer bubbles, add sugar |  Almost ready, still can whisk a little more. |  Done! turn the whisk and see if there is any kind of light suction feel. |
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 We were provided with a macaron template to place underneath the baking paper. This is especially useful as it gives us a good gauge to pipe the macarons out. On Scientific terms, we are supposed to pipe 3.5cm circles of batter (1 shot) but seriously, who will measure them!!! So these small cheat sheet is awesome! 😊  |    We took the tray and started to knock the tray against our palm many times to ensure that the batter do not have any “nipple” (the sharp pointed edge at the top as we pipe out). |
Our instructor told us that we will need to dry the macarons first before baking them. Suggest drying in an Air-conditioned room for about 1 hour. It is easy to identify if they are dry and it is by touching the edges of the macarons to feel that slightly hard. We were told not to make macarons during raining days (resembles the bread proofing lesson earlier on too) which makes the macarons harder to dry.
