If you've been following my blog, I'm sure you already know my Ninang Annapet of The Daily Palette, as she's been mentioned here and here and a lot more. She's aptly called Ninang (godmother) because she paves the way for me to meet people on twitter and on the blogosphere. I've joined blog events because of her too which makes me cherish our friendship.
"I just love making macs" she told me today. "It's my first time to make Italian Meringue and I clinched it right away" she said. I could tell by the tone of her voice and by the pictures that she took that indeed she's so inspired! Making macarons definitely makes her heart skip and her face light up! (and of course her love for gardening too!)
I call her the Queen of Macarons, and why not. She makes these French pastries like a pro. Her being a scientist is very evident with the precision and mastery she puts into making them. And mind you, she even made a macaron template (which I could share with you; just send me your email address so I can email them to you!) I promised her that I will make some macs soon but for now, l am so thrilled to give you Annapet, our guest for STM's Guest Post Wednesday. Aren't we lucky, as she is sharing not one but two recipes. Take it away Annapet...
You have no idea how excited I am for Malou to have me over. These Coffee Macarons are my FIRST Italian Meringue [IM] Macarons, and I am so happy to share these macarons with the readers of Skip To Malou! Thank you so much for the wonderful opportunity!
Making these macarons would not have been possible without the help of Lady Macaron herself! She makes the most exquisite IM Macarons I have ever laid my eyes on. This recipe I am sharing is adapted from her Basic Macaron Recipe. For the Basic Macaron Recipe and Instructions, please click here.
- 150g almond meal (Trader Joe's)
- 144g icing sugar
- 5g ground coffee
- 1g kosher salt
- 55g egg whites
- Italian Meringue
- 150g granulated sugar
- 37g water
- 55 egg whites
and now for an UBE-licious macaron:
- 150g almond meal
- 124g icing sugar
- 1g kosher salt
- 25g ube powder
- 55g egg whites
- 150g granulated sugar
- 37g water
- 55g egg whites
Thank you so much for these dreamy macarons Annapet... You don't know how much long I gazed at your beautiful creations. I wish I had that brown box right now haha. But seriously, I truly appreciate the time you put in to grace my blog. Have a great macaron filled day!
Thanks for having me, G! The pictures look better posted on your blog ;-). So happy I found powdered ube [purple yam not purple sweet potatoes] ube without additional coloring!ReplyDelete
Malou / Annapet - these are AWESOME!!!! I want some :) BTW, the instructions link are just directing to www.blogger.comReplyDelete
Thank you Annapet and Malou for the beautiful macarons and recipes. I'm inspired and will make them with IM asap.:)ReplyDelete
BTW, are the recipes adapted from Michel Suas's book.
Tita Flips, thanks! G, thanks for fixing the link!ReplyDelete
Thanks, Oggi! The recipe is adapted from Lady Macaron's Basic Macaron Recipe; coincidentally, Pierre Herme's proportions are similar...
I was not happy with the Macarons I made a few months ago. It was flat and the texture was kind of chewy at the same time hard. What could the problem be Annapet?ReplyDelete
Thanks Malou for bringing Annapet over. Nakaka inspire to do make macarons again especially for the Holidays
So glad to see Annapet and her gorgeous macs here! Great collaboration girls! The coffee macs look gorgeous!ReplyDelete
What a nice surprise to see Ninang here, and ahe brought over her macarons! I'm going to try both recipes. :)ReplyDelete
I first tried macarons for the first time a few weeks ago and fell in LOVE. i really need to try this recipe...they look perfect and so cute with their little feet!ReplyDelete
Malou-these macarons are absolutely gorgeous...can't believe why I have never tried to make them. I would be afraid that they would flop for me!ReplyDelete
So nice to have a guest post once a week to give you a day off from having to figure out what to post from your own...that's the dilemma I'm in right now! I'll be away in SF and will be thinking of all of you, too bad you couldn't make it!
Malou, my dear, its so nice to read your comment. Just yesterday I saw one of your posts on your FB page & thought to myself that I hadn't checked your blog for a while now. It's so sweet of you to have found me again - thank you so much. In this busy world..we often have many reasons to drift apart, but very few people seek the other - HUGS!! hope u r doing well..will remain in touch henceforth :)ReplyDelete
Annapet: I am so thrilled to have a macaron post in my blog, you don't only know how much I wanted you to guest post haha. thank you so much for the time and work that you put in into this post. Salamat ng marami!ReplyDelete
Tita: Thanks for letting me know, I have now fixed the linky.
Oggi: THanks for dropping by. Annapet sure answered your question already right? I hope your macs will turn out fab!
Jenny: I will ask Annapet. She will definitely know the answer better than I do haha. I will email it to ya!ReplyDelete
An: Great to see you again. I know you've been coming over to see Annapet's post and I'm glad I didn't disappoint you this time hihihi!
Carol: yup and you're next. Can't wait to feature you in my blog. Maybe next month? haha just let me know when you are ready!
Joanne: I have to go check out your Mac post. How come I missed it? I hope you will try these macs esp the Ube one.
Elisabeth: Don't get intimidated. I'm sure you could do it, you are a seasoned chef so there's no reason why right? Happy trip and enjoy Foodbuzz!
Shireen: Yay we found each other again. NO worries, I have followed you and bookmarked! So there's no reason why we should not get in touch now. haha. Have a great day!
These looks so delicious I just may overcome my fear of macarons and make them!ReplyDelete
They look great & I think I may have to make some tonight. Maybe you can check out my pictutorial on French Macs.ReplyDelete
see I told you on twitter yesterday you are the queen of macaroons u should sell them AnnapetReplyDelete
I wasn't aware that Annapet is a scientist! No wonder everything is so in order and very detailed.... Like the macarons lining up here... it's amazing. No mess. I would be dripping everywhere and each circle will have different sizes. Great guest post Annapet! Malou, I enjoy her blog too - thanks for having her here! :-)ReplyDelete
What a great guest post. I don't often make macarons but Annapet has made them sound so easy. I'll have to follow her recipe and advice. I hope you have a great day. Blessings...MaryReplyDelete
Thank you all! Feels great to be welcomed here at Skip To Malou!ReplyDelete
Claudia, there is nothing to fear! Ask away questions you may have. Perhaps try the French Meringue method, too. It skips making syrup!
Thanks, Maggie Mae. Your Hello Kitty Macarons are adorable!
Oh, Rebecca, with you cheering me on always, I might just! I'll keep on practicing in the meantime.
Nami, I left the lab a lifetime ago! My experiments are in the kitchen and garden now! Thank you for stopping by!
Thanks, Mary! Let's make macaron-making like "easy as pie" and it can be!
Hi, Jenny! Could you please share which recipe you used? Thanks. When I started making macarons, I went through a few recipes myself. Over-mixed batter often results to flat macarons since the meringue has been deflated way too much. The marshmallow texture can be compared to the fluffy Brazo De Mercedes.ReplyDelete
I hope that helps! Thanks for stopping by!
Hi Annapet, Wow feeling I know you na! Yes for sure because Malou talks so much about you which makes me jealous LOL!ReplyDelete
Ok I got the recipe herehttp://dhaleb.com/food-type/dessert/macarons-born-blogger/ and tried it and that's how it became. But your answer to my question make sense and yes my brazo failed too. It was flat as well and now I know now what to do.
Thanks so much for answering my question. Ill follow what you said and for sure you will know the results.
These macarons look gorgeous, you have done a great job, Annapet :)!!ReplyDelete
Jenny, the link took me back more links but not the recipe per se, but that's OK! Those are reputable blogs!ReplyDelete
One of my favorite macaron bloggers [and she is Macaron Queen to me] is Rachel, AKA @pleasure_monger on Twitter.
Here's her blog: http://thepleasuremonger.wordpress.com
Hi Malou! I'm one of the followers of your blog and I've been trying my luck on macarons, too. Annapet's macarons are awesome! I am also experimenting on different macaron flavors while trying to avoid artificial food colors. Ngayon may bago akong inspiration sa paggawa ng macarons :-) Salamat for the guest post. 'love your blog :-)ReplyDelete
i love these exquisite macarons and i love annapet! :D where did u find these powdered ube? is there a link to it online?ReplyDelete
ps - that champorado sounds so good! do u have a recipe post?
Hi Annapet, these are just perfection! And the photos, so beautiful :)ReplyDelete
Great guest post Malou :)
Dear Annapet & Skiptomalou, I'm absolutely thrilled to bits that you mentioned me in your guest post - A BIG THANK YOU:) Your macarons look gorgeous and I remember tasting UBE ice-cream when I lived in Hong Kong - yum! I imagine that it make an amazing macaron. Hope to keep in touch. Kind Regards LadyMacaron xxxReplyDelete
cooking gallery: Annapet indeed did a great job! ANd im so grateful to share it with my readers.ReplyDelete
jean: Im so glad you found the time to comment. Try to make them with Lady Macaron's recipe, it will make the difference. Good luck!
Junia: thanks for stopping by and for the kind words. yes i sent you the champorado post, hoping to see you try it soon too... and of course as well as these macs haha. have a great day.
Alisha: Annapet did a wonderful job and it's great to have her as guest post. Thanks again Annapet.
Lady Macaron: wow so honored to have you stop by. You are Annapet's "queen of macarons" haha. thank you for generously sharing your recipes and your skills with us. Annapet will be thrilled to see you stop by!
Annapet: Thanks again so mucho. You are an awesome guest and I hope this won't be the last!