Monday, March 17, 2008

Groundnuts Macarons with Peanut Butter Cream

Today is my first trial using "Groundnuts" instead of the normal Ground Almonds and Ground Hazelnut....looks a bit on the chubby side. Will continue to experiment..





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29 comments:

Anonymous said...

hi aunty, please hold classes, please please? yr macarons look soooo cute and i would really love to learn from you! you can email me at potato_ass@hotmail.com, thanks so much!

jolene

March 17, 2008 10:54 pm
Aunty Yochana said...

hi jolene,

I'm still thinking...will let you know.

rgds

March 17, 2008 11:05 pm
Anonymous said...

Hi Aunty Yochana, those look like mini burgers! very cute neh~

Huikie

March 17, 2008 11:08 pm
Anonymous said...

Wow, I love your "chubby" macarons.. very nice. I think I prefer them this chubby shape than those skinny ones hehehe

March 18, 2008 1:14 am
Anonymous said...

Dear Yochana, these are perfect looking macaroons! Very lovely, so yummy.

I discovered your blog 2 days ago when I was looking for recipes for a good loaf of white sandwich bread. Yours are the prettiest, absolute winners.

You are very creative, the variety of your baked goods is astonishing. I admire you deeply.

Thanks for sharing your recipes and for visual inspiration, Yochana. Thank you!

March 18, 2008 8:29 am
Anonymous said...

Gd morning aunty Yochana, me too. I also like to join the class. Please hold the class. Thankyou so much. My e-mail is wendytanbb@hotmail.com

March 18, 2008 10:12 am
Aunty Yochana said...

Hi PutuPiring,

Actually I find the chubby ones cute too.... but looks so unprofessional.

Rgds.

March 18, 2008 11:21 am
wombat said...

hi aunty,
i kinda like this chubby ones.. looks cute ! looks so yummmmy

regards

March 18, 2008 2:51 pm
Elizabeth said...

Hello Aunty Yochana,

These macarons relly look lovely !! I like the chubby ones too. Did u use the same recipe as the chocolate macarons ? Pls e mail me at chuigin@gmail.com if u holding classes

Tks, elizabeth

March 18, 2008 3:00 pm
ravenouss11_multifarious said...

Hi, Aunty Yochana
I have tried your chocolate macaroons today...very happy as it's has feet but hor..all out of shape leh.i use pipping bag and cannot get a round shape like yours. Any advise?
(the macaroons just out of oven..have not tried the taste yet.. =) and still wondering will it be easy to remove as i'm using silicon sheet)
Really hope that you give me advise and do keep me inform if you hold classes. clarisocean@yahoo.com.sg

THANKS!!

March 18, 2008 4:34 pm
Anonymous said...

hi aunty, I intend to try experimenting with making lapis. For a start, i intend to try out cake lapis chocolate in your blog.
may i know how does a cake lapis taste like? is it fluffy like sponge? or more like a butter cake?

i wish to cut down on the sugar also. How much sugar should i cut?
if i cut down the sugar? can i omit the condensed milk also?

thanks for spending your precious time reaking this. love you..!!

-li-

March 18, 2008 5:06 pm
Aunty Yochana said...

Hi li,

For a start, you should make the Lapis speckok. The plain one is nice and soft. It has a buttery taste and most ppl like it.

Cut down the sugar to your taste. Don't overdo it. Sugar carmaelize the cake and if sugar is insufficient, it takes a longer time to bake till brown.

Rgds.

March 18, 2008 5:17 pm
Aunty Yochana said...

Hi Clarisocean,

congrats on your macarons. to pipe it round, just press it straight and then lift up the piping bag. Don't slant the bag otherwise you get uneven height.

Rgds

March 18, 2008 5:19 pm
ravenouss11_multifarious said...

Aunty Yochana
thanks for your fast reply. Really appreciate it. The macaroons taste a bit sweet but really crispy on top and chewy inside and is easy to remove even on silicon sheet and baking paper. Here is the pictures of my macaroons on SMH forum.
http://www.singaporemotherhood.com/forumboard/messages/449169/1034152.html?1205832502
Thank you so much! =)

March 18, 2008 5:38 pm
ravenouss11_multifarious said...

Aunty yochana
so sorry to ask one more question. really so happy to see the macaroons. I would like to try it out again tomorrow. if i dont use cocoa powder n would like to have colourful macaroons. should i use normal colouring or emulco and in which steps should i add in the colour. how about the filling if i dont want the chocolate gr..any filling suggestion other than butter cream and this chocolate gr..

sorry that i have so many questions. Thank you so much once again!!

March 18, 2008 5:54 pm
Anonymous said...

chubby nice wat, madbaker ones also chubby hehe. ur macaroons look like hers leh.

March 18, 2008 8:19 pm
Irene said...

aunty lucy ... if got class also let me know leh ... I'd been drooling over your bakes for a long time liao ...

meanwhile ... ever tot of selling your bakes or your macarons? i think i will be your loyal customer !!!

March 18, 2008 10:01 pm
Aunty Yochana said...

Hi Irene,

O.K. I will let everyone know when there is a class.

I can make orders but I don't do delivery.

Hahaha...lazy me...

rgds

March 18, 2008 10:04 pm
Aunty Yochana said...

hi stu,

madbaker is a pro in macarons...I'm just an amateur.

chubby but cute hor?

rgds

March 18, 2008 10:06 pm
Aunty Yochana said...

hi clarisocean,

You can just omit the cocoa powder and can substitute with black sesame seed powder, green tea powder, coffee powder, colouring of your choice...etc etc All to be added when mixing the sugar and the ground almonds.

Filling: up to you to mix and match. Can go for peanut butter or if you're lazy, just take nutella will do...any kind even those with half peanut butter and half jam.

rgds

March 18, 2008 10:14 pm
Aunty Yochana said...

Hi clarisocean,

Mmm..I've seen that kind of macarons before...

There are many factors to such crinkled macarons.

The icing sugar is very important. Some icing sugar has too much cornflour added into it to prevent them from becoming a hard lump. Buy the good brand of icing sugar like CSR (frankly speaking..I didn't manage to get this). I used the icing sugar that I bought from Sun Lik. Ask Mrs Wong for a good one.

If this is your first trial then I must put my hats off to you. My first and second trial has no feet at all and as I practiced I got the feel of it and during mixing you will know roughly know's the texture.

Your egg white - use room temperature egg white.

Have fun practicing and do keep me update.

rgds

March 18, 2008 10:29 pm
Anonymous said...

aunty, thanks for your advice.
really appreaciate it.

u said the lapis spekok is nice and soft and i should try it as a start. But isn't it almost the same as the chocolate lapis?
Why did u encourage me to try lapis spekok? is it because it is easier to make?

and u said that the plain one is nice and soft. But wat about the chocolate lapis? does it come out as nice and soft too?

Thanks for answering my questions,aunty.

-li-

March 18, 2008 11:55 pm
Aunty Yochana said...

Hi li,

It's good to start out with the plain one first and there are ppl who can't achieve the texture. Of course with cocoa powder the texture will be a little different and slightly more difficult to achieve. It's your perogative to use either recipe. It's just my guidance for a start.

Have fun.

rgds

March 19, 2008 12:01 pm
Anonymous said...

aunty, very chubby macaroons you have there.

March 19, 2008 3:59 pm
Anonymous said...

hi aunty, did you substitute only part of the almond powder for the groundnuts powder?

March 19, 2008 10:57 pm
Aunty Yochana said...

Hi pat,

I used 100% groundnut powder.

rgds

March 20, 2008 10:44 am
Anonymous said...

Hi Aunty,

If you're holding classes, please do include me.
My email is angeline_angbc@hotmail.com.


Rgds,
Angeline

March 20, 2008 5:58 pm
Anonymous said...

hi aunty...could you please post the recipe for this? I haven't come across a recipe for macarons that can rise properly with full substitution of other nuts. Thx!

March 21, 2008 5:20 pm
Anonymous said...

Dear aunty yochana,

These macarons look delicious,
may I have the recipe ? My email: tankc68@yahoo.com
thank you.
Md Tan

April 23, 2008 8:47 am

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