Recipe: Matcha Meringue Kisses
I first picked up baking last year because it always made me feel better whenever I was upset or stressed from schoolwork. Even now that I am taking a break from school, I bake whenever I am troubled or if something is bothering me. Somehow it helps me to clear my mind. Perhaps it’s enjoying what comes out from the oven and eating a tray of it that always cheers me up or just being able to create something beautiful from just really plain and boring raw materials of flour, sugar and oil.
People tell me that they prefer cooking to baking because in the latter, everything has to be precise and exact or it will all fall apart. Cooking on the other hand is more experimental and creative. I beg to differ though. I have made my fair amount of mistakes in the kitchen and somehow even if what comes out of the oven is not what I expect it to be, it isnt a total failure or waste and as long as it is still standing and in one piece, it is still edible and even presentable! I may however, in some circumstances have to change its name to a more appropriate one.
No, I am not justifying for how my Matcha Macarons turned out to be Matcha Meringue Kisses or how my Peanut Butter Whoopie Pies became Peanut Butter Muffin Pies instead. But yes, I guess what I am trying to say is that even in real life, when things dont turn out the way you expect it to, it may not be all bad. You just have to look at it from a different perspective and the glass will appear half full instead of being half empty.
My one year is almost up and I am going to have to make some really tough decisions soon. 4 years ago when I got my letter of acceptance, I really thought I had my life all planned out and I was set. But somehow God’s ways are not our ways and He has taken my life and turned it all upside down. Or maybe it was upside down to begin with and He was turning it back the right way up for me. Whatever it is, whatever the outcome may be, I trust and have faith that He always knows what’s best for me and in His time, He will make all things beautiful again…
Till then, enjoy these green little babies!
Adapted from Anncoojournal
- 37g Ground Almond
- 3g Matcha powder
- 40g Icing sugar
- 30g Egg white
- 40g Icing sugar
- Sieve ground almond, matcha powder and icing sugar twice.
- Beat egg white until foamy and sieve icing sugar in batches then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron.
- Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula.
- Add batter into piping bag
- Then pipe small circles on non-stick baking sheet.
- Once piped use a toothpick to prick any air bubbles that appear.
- Dry the macaron shells for 30 minutes at room temperature.
- Preheat oven at 150 degree for 15-18 minutes. Then bake macaron shells at centre rack. The feet will start to appear in about 3 minutes.
- You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.
- Leave them to cool on the baking tray. You can store them in an airtight container and refrigerate it until you’re ready to use them.
- Pipe cream of your choice onto one macaron shell and sandwich with another half.