Eat like your fave - Les macarons

[benihime99.livejournal.com]

Let’s face the truth, we can’t have oppa or noona in our bed, but at least we can eat like them.
Yep, you've guessed right: FOOD PORN

The idea is to create a new post category where we can all share recipe, seen in dramas, MVs or traditional Korean food.
Since the idea came up during this post, we had to start with macaron (and not macaroon!!).
So stick with me and let’s make delicious food ^^



Disclaimer: French me only knows how to use kg, sorry

WHAT DO WE NEED?

          - Utensil:
a saucepan
your favorite food processor/mixer
a measuring cup
a plastic spatula
a pastry bag



      -  For the macaron:
Egg whites: 3
Powdered/icing Sugar: 210 g
Almond powder: 125 g
Sugar: 30 g
Food coloring: yellow in this case

        - For the lemon curd:
2 lemons
sugar : 75g
2 eggs
1/2 spoon of flour


LET’S GO:
I like to start by making the lemon curd.
Wash the lemons and zest them. Put the zest in a saucepan.
Squeeze the lemons and put the juice with zest in the pan.
Pour the sugar and flour.
Stir, and start to heat over low heat.
Beat the eggs in a separate bowl.
Pour the beaten eggs in the saucepan, and stir.
Cook over high heat and continue to stir with a whisk.
The mixture will begin to thicken.
Don’t stop stirring (seriously, don’t or it will burn), stir until it has the desired texture, it’s really up to you and how you like it but it usually has to be creamy and smooth.

Now moving on to the macaron
Mix the Powdered/icing sugar and the almond powder with the food processor/mixer, the thinner the better.
Beat the egg whites until stiff, slowly add sugar (while beating the egg whites) when the whites begin to stiffen.
Then add a pinch of food coloring and mix until you obtain a uniform color.
Slowly add that mixture to the stiffed egg whites, and mix with the silicone spatula.
You have to be very careful here cause you don’t want to “break” the stiffed egg whites.

The mixture should be shiny and smooth.
Dress small domes with a pastry bag.
I use a mold, I know that’s “cheating” but it’s working




Let it rest for 20 minutes, at least.
Bake for 15 minutes at 150 ° C. (20 minutes for larger macarons) - no need to preheat the oven
Once baked, let your macarons cool for a few minutes.
Match your macaron shells up in pairs, cover one shell with lemon curd filling and finally place the other shell on top.

ET VOILÀ



I tried something artistic with this one... and failed


Mine are not super pretty but they’re very tasty ^^


What do you think omona? What do you want to eat next?
Don’t be shy, go crazy, ask questions, share pictures or tips
Make a post, share some recipe, we all love food

PS: Many thanks to the lovely gathyou for the idea and the wonderful shanny_w who made this post understandable

Source: my kitchen, gally kyle, gif from this post
The recipe was given to me by a co-worker

Comments

[bunica1990.livejournal.com]

Thank you! I like baking, so I'll definitely try this recipe.

[asnindie.livejournal.com]

Sweet post

[toshi830.livejournal.com]

U so funny

[toshi830.livejournal.com]

Thanks for crediting me and my post even though I got the gifs off tumblr

Sweeeeeet I can make macarons now

[benihime99.livejournal.com]

You're my muse bb, I had to credit you

[p3rk3le.livejournal.com]

[plantbottle.livejournal.com]

OT, but I have such a love-hate relationship with Zoella. She's such a lovely sweetie but I just can't like her videos and I have no idea why. Tanya's adorable too, but she's so....bland at times. it's not even a beauty guru thing, I-I just

anyways, those macarons looked good.

[turdferguson.livejournal.com]

ive only had macarons at la boulange and i thought they were eh. maybe i need to try making my own~ thanks for this post, this is a lovely idea

[the-erotomanic.livejournal.com]

so much sugar involved in making macarons. i'm so sad that my friend who's trying to learn how to make them is going to move to another country soon. i won't be able to taste her rejects (which still taste good).

question, is macaron like climate sensitive? like you have to make sure the room you're making it is not too hot or too cold so it will come out right?

[benihime99.livejournal.com]

It's not like a soufflé if that's what you mean, the baking won't be affected by the room temparature
But when it comes to preservation (that is if you don't eat everything right away) you can keep them for 5 days preferably in your fridge

Take them out 30 min before eating and enjoy ^^

[hellociara.livejournal.com]

i think that this is a great idea! looking forward to more posts! ^^~

[the-erotomanic.livejournal.com]

and ooh, i definitely want to learn more about dishes to make that involves kimchi. i've tried cooking kimchi fried rice before, so i'm hoping to learn what other people have made using kimchi. i'm still trying to figure out how to make kimchi spaghetti.

[benihime99.livejournal.com]

I want to try making kimchi but it's long
From what I understand one should let it rest for 4 to 5 days and the smell is "strong"

[yakuniku-8.livejournal.com]

thanks OP for the recipe ! i have rarely seen homemade macarons that pretty :) i'm gonna try again to make some because last time I tried it was awful. i think i didn't mix the white egg enough ^^ i'm even more ashamed because my 13 years old cousin manages to make them lol anyway merciii beaucoup!

[cakehead21.livejournal.com]

[benihime99.livejournal.com]

that's so cute

[hitsujiga.livejournal.com]

ugh macarons TT_______________TT i love them. thanks for this lovely idea and recipe!
i would like some korean recipes pls!

[1111-am.livejournal.com]

Oooh Tastespotting is probably one of my favorites sites ever so I love posts like these. I'm definitely going to bookmark this page to try making these later sometime.

Also slightly ot, but OP where is your icon of Ryo eating from? I thought Janiben, but idk.

[benihime99.livejournal.com]

I don't really remember
I think it's from Inu o Kau to Iu Koto

I'm pretty sure the original gif is from fuckyeahryocaps (maybe? must be...)

[lenkaxchan.livejournal.com]

idk why but I came here expecting some idol doing Chacarron Macarron lol
I've had macarons once and they were waaaaay too sweet for me
But today I baked a raffaello cake and it's delicious~ *proud*

[lenkaxchan.livejournal.com]

oh also I recommend Joy of Baking on youtube, her recipes always turn out great! Also on joy of baking site there's a Baking Ingredient Substitution Table which really comes in handy http://www.joyofbaking.com/IngredientSubstitution.html

[babyonions.livejournal.com]

This is an awesome idea, I LOVE FOOD AND BAKING <3
They look gorgeous, Beni
But tbh, I'm not the biggest fan of macarons (too sweet for me), but I never made them at home, so I'll try it when I'm finally free

Also, do all French people know each other? lol

/message to gathyou: I didn't forget about you, but I'm in the middle of my finals so I'm mostly trying not to kill myself, I'm totally late with the reply, sorry :(((( /

[benihime99.livejournal.com]

We do, and we're gonna steal your soul and rule the world with wine and cheese


We met on omona actually ^^ (never met irl though)

[frequency.livejournal.com]

i've never tried macarons, but they're so pretty to look at. :3 i may have to try out your recipe one day, OP.

i don't do much baking. i don't have much room to work with in the kitchen, don't have a lot of sweets lately, and it seems like our mixer only has one speed. :|

[oppameansit.livejournal.com]

I make pajeon when I'm hungry but also have the time to fry things

But I make it basic, just the dough and scallions, nothing fancy

[reasontowander.livejournal.com]

I will perfect macarons if its the last thing I do!! I've been meaning to attempt these for awhile, just been lazy about going out and buying the things I need for the recipe.
I want to try to make these as well, seems easy enough:

[opd-devil.livejournal.com]

OMG I LOVE THESE.

[shocko-o.livejournal.com]

Oh god thank you for this! I've failed 3 times at making these at home already.

I don't have the talent for cooking/baking but I love to make new things, like pineapple buns (which takes so. much. effort.) and ice cream mochi.

[in-noctem.livejournal.com]

What a fun post idea! Can we also share favourite food blogs? I love smitten kitchen, pioneer woman, userealbutter, happyolks (the photos are amazing), love and lemons just to name a few.

I'm not a fan of macarons (or most sweets in general) but I admire anyone who can make them tbh. And baking intimidates me, cooking's much more forgiving so I live vicariously through the people on great British bake off.

My sister (are you reading this?) makes great chocolate chip cookies. My mum's made them using the same recipe but it tastes 10000x better when my sister makes it ;_; omona what are some of your best dishes? I'm proud of my tiramisu and non-baked cheesecake. I also make pretty good fried rice (lol) and spring rolls.

[turdferguson.livejournal.com]

what is your non bake cheesecake????

[leopolitan.livejournal.com]

these looks so good but they look like the kind of delicate pastries that egg substitutes wont work in. ;o; i would adore if you ever did a vegan recipe!

[benihime99.livejournal.com]

I've seen a recipe using soja yogurt+flour+sodium bicarbonate instead of egg whites but I don't know how it turns out

[uledy.livejournal.com]

this is the cutest post ever bb!

[10135.livejournal.com]

SO CUTE.

[plantbottle.livejournal.com]

I've always been afraid to try macarons because of the almond powder...I can eat chocolate almonds just fine, but I have no idea if my allergies will kick in. they look so good ;~;

[engraved-16.livejournal.com]

Ohh never thought about using a food processor! Always thought you had to have those electric mixers for everything to be perfect.

Thanks for this!!
i just discovered the amazing-ness that is macaron's just last year (i know, so late)

[dreamerbri.livejournal.com]

i was thinking about making macarons for valentine's day so maybe i'll try this recipe. i made some a long time ago (although they were rose flavored). you guys should make more cooking posts. :)

[mjspice.livejournal.com]

HAHA! This was cute! Thanks OP!