MCDC Meet #10 at the Academy of Pastry Arts Malaysia

No payment for non-attendance Natasha. Hope to see you in the next meet

Hi All,

Sorry for the last minute notice. I sprained my back last night, and I'm unable to drive today.

Thousand apologies!

Big big to the moderators for organising the demo & MCDC Meet #10. done in keeping the club running by organising activities all year round.

Was a first-timer there and I'd still consider myself a newbie among all the sifus at the meet. Learnt some new tips on how to make macarons .... and was delighted to meet the people behind the user names in MCDC. However, apologies for leaving early .... coz hubby was already on his way to whisk me away.

Till the next meet....

Sigh, the meeting was over before we knew it. Thanks to the mods (Ina was her naughty self bringing the house down with her 'er hem' comments) and The Academy of Pastry Arts for a most informative afternoon, not forgetting the lovely refreshment. YUM! Good to know that we have another world class pastry school in our neck of the woods. Yeah!

lsoo_chin wrote:Hi All,

Sorry for the last minute notice. I sprained my back last night, and I'm unable to drive today.

Thousand apologies!

Ouch! I know how painful that can be. Hope you're ok now...

Ladies,
Thank you for coming. I am sure we have learnt a lot from Chef Tan and Chef Lejeune both on pulled sugar and macaron making. It was such a relaxing evening chatting and catching up with all of you. Big thank you to all moderators for making this Meet another success. Look forward to seeing all of you again soon.

am looking fwd to the berita bergambar..
got or not?

Coming soon....the berita bergambar with video sekali. Waiting for Douglas to download from camera. Should be this weekend.

Btw, can we post a video directly here? If can, how do we do it?

Hi Alannia, you need to first post it up on to YouTube then click on the Video button at your reply window. Put in the link and it should work

Thanks, Jo. Will post tonight.

emm hello?

when is the next gathering ya?

very very excited to join all the sifus looking most of the comments here

Sorry for the delay in posting the photos & videos. I will post the photos first as I am still figuring how to join up all the videos and upload it.

Pulled Sugar Demo

Pulling the sugar to make flower petals


Sugar Pieces


Finished - Fantasy Flower

Macaron Demo

Chef Guillaume Lejuene


Beaten Egg Whites


Mixing in of colour


Baked Macaron Shells which was done earlier


Sandwiching the macarons


Finished Product

Can anyone share the macaroon recipe?

Macarons by Academy of Pastry Arts

105g egg white
25g granulated sugar
225g icing sugar
125g ground almond
6g meringue powder

1. Make a meringue with egg whites, granulated sugar and meringue powder.
2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

Has anyone from the meet tried it at home? Jadi tak?

Errrr, yes. Unmitigated disaster!!!!!

Alannia wrote:Macarons by Academy of Pastry Arts

105g egg white
25g granulated sugar
225g icing sugar
125g ground almond
6g meringue powder

1. Make a meringue with egg whites, granulated sugar and meringue powder.
2. When meringue is firm, add icing sugar and ground almond. Mix until the preparation becomes semi liquid and shiny.
3. Use a piping bag to pipe out macarons onto parchment-lined tray. Bake for 10 - 12 mins at 160C.

Thank's Alannia
Do you need to dry the macaron first before baking ?

Hope to see the video soon

Would you believe I made macaroons when I was 11 or 12 years old for Christmas. Haven't done any since. I do remember that it takes forever to bake, cos the oven has to be very low, sort of dries them out instead of baking. Definitel more that an hour just for one batch.

In those days there was no such thing as meringue powder; it was just egg whites, icing sugar and cream of tartar for stabilizing. They came out fine.

I've noticed now that some recipes use a bain-marie when whisking the egg-whites. Anyone tried this?

Just found this site that gives a fairly accurate way of making a perfect meringue.......enjoy
http://www.joyofbaking.com/MeringueCookies.html

Alannia wrote:Has anyone from the meet tried it at home? Jadi tak?

I have made this recipe at home, and I must say it is more reliable than my regular macaron recipe. I think the meringue powder stabilises the whole mixture, so it gives a bit more leeway when you are folding the meringue and icing sugar/almond together; when you are doing the 'macaronage' so to speak. All of my macarons had 'feet' and no volcanic explosions either! So I am very happy with the results.

Jennifer, no need to dry. Chef Lejeune says bake straight away.

Gerry

Thanks, Shimi, for your feed back.

i've tried them out too... ditto shimi's remarks... (dah 3 kali buat, semua jadi)

alannia, i thought i heard him saying let it dry for 20 mins... which i did... (i salah dengar ker? )