Cake Frenzy

After years of macaron baking, lately I have been crazy about those beautiful ombré cake. From romantic pink with natural strawberry powder to something crazily sexy bronze, I have done one after one and I just can’t get enough of them!

Here is the recipe of the “Swiss Meringue Buttercream” recipe that I use. Light, fluffy, velvety and not too sweet for my very Hong Kong palette:

 

Ingredients:

120g egg white (approximately 4 egg white)

200g caster sugar

190g unsalted butter (soften and diced)

75g salted butter (soften and diced)

#enough to cover 4 layer 6 inch cake#

 

Steps:

1.  Egg white + Sugar over a pan of simmering water 

2. Keep whisking the sugar + egg white mixture till it reaches 60 to 65 degrees C

3. Remove from heat and whisk at high speed until it reaches soft peak

4. Cool down to 25 degrees and then start adding the butter to it.

5. Keep whisking at high speed. It may begin to look lumpy and it does look like it goes wrong. Don’t worry. Keep whisking it and it will eventually becomes smooth and silky.

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6. Flavour it with vanilla, melted chocolate or my favourite sea salt caramel/ pecan maple caramel!

Happy baking!

My Favourite Chinese New Year Gift. My Macaron Tangerine Tree!


2015 has been an amazing year for us. Started a passion 6 years ago, then braved into starting a business in Autumn 2014, we cannot wait for more exciting development of our handmade Macarons and see how far we will go in 2016.

We are going to kick off the Year of Monkey with this beautifully handcrafted Macaron Tangerine Tree. 

 

26 Macarons, at 26cm tall, decorated with edible gold foil and chocolate decorations, I will surely be making and giving this lovely gift to my family and my best friends.

Thinking of the same as me? Well they are now up for pre order at our online shop . Don’t hesitate, this is a limited offer. We do not plan to make many of them to ensure we have the best quality Macarons for you.

If you are simply looking a small gift for your loved ones or to munch on the way to visit your friends, we have a 8 macaron gift box on offer and they are equally gorgeous decorated with gold foil and freeze dried berries, and many more goodies.


May I wish you all Weatlh, Health and Happiness in the year of Monkey!

xxx from Little Miss Macarons and everyone from the Little Miss Macarons Family

All I Want For Christmas is MACARON

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ALL I WANT FOR CHRISTMAS IS MACARON!!!!!!

Oh yes I do! This is the very reason why I created “Little Miss Macarons” a year ago to share my passion of macarons in Hong Kong. These little gems are all locally made in small batches by myself and Chris, my business partner, husband and dad of our eight year old boy Eddie.

This year we have braved into the digital world and created an online shopping cart for our Christmas Collection. Pre orders are available until 15th December 2015!

We have given our Macarons a new make over to welcome this wonderful festival!

These festive Macarons will wow you and you guests. All made with from scratch with hearty fillings. What do we have?

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Pre order is available until 15th December at www.littlemissmacarons.oddle.me.

And don’t forget the special offer for the Early Bird offer!

Merry Christmas!

Love from Master Macarons, Mr Macarons and Little Miss Macarons XXX

Gift idea for Chinese New Year? How about a box of handmade Macarons from Hong Kong?

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Yay! Our Chinese New Year Gift Box (12 assorted Macarons) is now available for pre-orders!

And yes they are all handmade locally here in Hong Kong and we are only making 50 boxes.

Red Berries Dark Chocolate (紅莓黑朱古力)
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Mandarin purée, chocolate ganache & candied orange peel (金橘、蜜餞橙皮、黑朱古力)

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Passionfruit (百香果)
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Ginger & Peanut Butter (花生湯圓、薑)

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*Please email us at info@littlemissmacarons.com to reserve your box! Pick up point at Quarry Bay and Central.

HKD 268 – 12 limited edition Macarons

Other sizes are available please get in touch!

#macarons #handmade #hongkong #chinesenewyear #cny #gift #limited #香港 #手造 #馬卡龍 #賀年禮盒

Valentine’s Day Macarons – with ‘hidden message’ from you – handmade in Hong Kong

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Made with love…. Our Valentine’s Day collection Macarons are all handmade locally in Hong Kong. And what’s more – you could ask us to add a ‘hidden message’ on one of the macarons too!

We are only offering 50 boxes so do get in touch with us soon!

– Rose and Vanilla

– Greedy Kiss Tea (organic black tea with red fruits –http://luxdiscret.com/product_text.php?gid=1&id=3&country=hk&lang=en )

– Rose Sangria (fruit wine from Japan –http://www.hkliquorstore.com/fruit -wine/fukuda-farm-rose-sangria.html )

– Raspberry Dark Chocolate

– Smoked Sea Salt Caramel

HKD 220 – 9 assorted macarons and a hidden message)

HKD 300 – 9 assorted macarons with a hidden message and a bottle of Rose Sangri from japan (priced HKD 180)

*Early Bird Discounted Price HKD 198 for the box set and HKD 280 packaged with the Rose Sangria Wine – on and before 8th February 2015 – email us at info@littlemissmacarons.com*

#macarons #hongkong #handmade #love #rose #gift #valentinesday#personalised

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Crispy pizza with merguez and pork sausages – all home made and all gluten free

What else could you make with the gluten free bread recipe? I certainly will go for a crispy pizza with home made merguez and pork sausages!

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The Pizza Base is just a slightly adjusted bread dough that I previously posted. The ingredients are as follows and you can refer to the steps by clicking the link below:

Gluten free bread made easy

Ingredients:

350g water
100g ground golden flaxseeds
100g corn starch
50g potato starch
50g rice flour
1 tsp xanthan gum
20g psyllium husks
15g sugar
10g yeast
1 egg
50g olive oil
7g salt

The tips is to pre bake base at 220 degrees c for 5 to 8 minutes, and then bake again for 10 minutes after you place the toppings onto the pizza.

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Want to make your own sausages to put onto the pizza? That will be reviewed in the next post. Stay tuned!

Let’s kick off with a British Classic – Sticky Toffee Pudding (yes, it is gluten free)

Today is Mother’s Day here in Hong Kong, but also a day of heavy rain and thunderstorm. Oh well, it could have been worse! At least I have a roof over my head, and better, a kitchen full of gadgets and ingredients that I could mess with!

My husband (Haha I know he will read this!) has a sweet tooth and is very fond of classic puddings from his home country. A sticky toffee pudding specially made gluten free for him on a rainy Sunday evening? Well you it wish I have taken a photo of him demolishing the pudding!

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How did I make it? This recipe is adopted from a few recipes I have been through on various cook books, so it is not something new.

The only risk I took was the gluten free flour mix – I went 1/3 corn starch 1/3 sweet potato flour and 1/3 ground almond. I had no idea if it would work…… Glad it did!

**Pre heat your oven to 180 degrees C**

**Grease a dish – 1.5 to 2 inches deep, 4.5 inches x 5.5 inches**

Step 1

40g softened butter
75g unrefined dark brown sugar

Cream the above ingredients until it’s light and fluffy

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Step 2

One egg (room temperature and whisked)

Beat in egg into the butter and sugar mixture (add a little at a time to avoid the mixture curdle)

Step 3

100g boiling water
90g chopped date (finely chopped)

Pour the hot water into he date and left on the side. For smoother texture, you can blend it with a processor.

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Step 4

Once the above is cooled to lukewarm temperature, pour it into the butter/ sugar/ egg mixture and just mix it enough to blend with the mixture.

Step 5

30g corn starch
30g sweet potato flour
30g ground almond
1 tsp baking powder
1/2 tsp xantham gum

Mix the above well in a separate bowl, sieve into the butter/ sugar/ egg/ date/ water mixture and then fold it in.

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Step 6

Pour into the dish or baking tin, and bake in 180 degrees C for 25 to 30 minutes

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Step 7

125g cream
40g unrefined dark brown sugar
40g butter

Boil the above for 3 to 4 minutes so it thickens a little.

Then pour that onto the cooked pudding.

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Serve with home made custard and enjoy!

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Experiment with Whole Grain Buckwheat Flour (another gluten free bread that you can easily make at home)

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Now with better understanding of building structure for gluten free bread and a reliable recipe, I can be a little more adventurous with ingredients that I can lay my hands on.

I had a bag of whole grain buckwheat flour that I need using up and I am particular fond of the bottle of organic maple syrup I have in my fridge. So this round loaf is little experiment that I dare take on.

The recipe is very similar to the one that I previously posted with slight change in the ratio of ingredients to give it a stronger structure. We need that for this bread will not be placed in a baking tin to proof.

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Experiment Recipe – Gluten Free Dairy Free Bread

Ingredients:

100g              ground golden flaxseeds (preferred to brown flaxseeds for a nuttier flavour)

350g              water

130g              whole grain buckwheat flour

120g              corn starch

25g                ground psyllium husks

15g                unrefined brown sugar or cane sugar

15g                organic maple syrup

10g                instant yeast

One                medium size egg (room temperature)

30g                sunflower oil (for it does not affect the taste of the dough)

7g                  sea salt

For more pictures and more information on the steps below, please click here to divert you to my previous post on gluten free bread.

***Pre-heat your oven to 230 degrees C**

Step 1 – Bring the ground flaxseeds with 350g of water to boil, and then transfer to the kitchenaid stand mixer with a dough hook to cool down to hand warm temperature.

Step 2 – Mix the other ingredients, except the egg, maple syrup, sunflower oil and the sea salt, in a separate bowl.

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Step 3 – Once the ground flaxseed mixture is cooled to the desired temperature, pour the dry ingredients into the stand mixer with the egg and the maple syrup. Turn to a very low speed at 1 or 2 and mix the ingredients until the they are all blended well. With mark 2 or 4, it could take as long as 5 to 10 minutes. You will find the dough much wetter than traditional bread. (Optional – You could use 300g of water instead of 350g, but I find the dough not rise as much with less water ratio)

Step 4 – Now add the sunflower oil and patiently let the oil mixed well into the dough. At first, the dough will get separated by the oil and it did not look right. But don’t worry if you give the mixer enough time and at a low speed, the oil will eventually get absorbed into dough. This step is very important as an undermixed dough would not rise.

Step 5 – I tend to add the salt in the last stage of the mixing, so to allow the yeast and sugar work more in the beginning of the process. It should just take a couple of minutes to mix the salt into the dough evenly.

Step 6 – Now you could dust your work surface and your hands with corn starch. Please just put enough of corn starch to allow you to pick up the dough to work with. Excess amount of corn starch will affect the consistency of the dough quality and any destruction of the structure (with psyllium husks and flaxseeds) affect the proofing.

Step 7 – It is a dough that you can shape with but as it is wetter than the normal wheat flour dough and its delicate. Gently shape it into a round ball and place it in a well floured basket for proofing. Cover the dough with a plastic bag (sealed if you could). The dough should rise double in size in half an hour in room temperature or a warm corner in your house.

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Step 8 – Once its risen to the desired volume, turn the dough upside down onto a baking tray, score it the way you prefer and then bake it in 230 degrees C for 40 minutes. You will know when it is cooked through if it sounds hollow when taping the bottom of the bread loaf.

For more pictures and more information on the above steps, please click here to divert you to my previous post on gluten free bread.

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