57 grams (57 g) egg whites aged overnight in the fridge and brought to room temperature
1/8 teaspoon (1/8 tsp) cream of tartar
28 grams (28 g) granulated sugar
1/2 teaspoon (1/2 tsp) vanilla extract
1 pinch salt
2 ounces heavy cream
2.5 ounces chocolate semisweet, milk or dark
1/2 teaspoon vanilla
1/8 teaspoon salt
For The Chocolate Macarons
Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
Add the vanilla to the meringue during the soft peak stage.
Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until the almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue.
Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
Place parchment paper onto your sheet pan. Pipe small rounds about 1″ in diameter. Use a template if needed
Drop the pan onto the table 5-6 times from about 5″ above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
Allow to dry, uncovered until a crust forms on the surface.
About 30 minutes – 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
Bake at 320ºF for about 14-15 minutes or until lightly browned.
If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
Let cool fully before removing from the parchment and filling with ganache.
For the ganache
Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth.
Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.
This is a classic homemade chocolate macaron with a buttercream frosting in the center
This was my first ever recipe …..it turned out into a disaster that first time …..but with practice and many more trials it is one of my best liked cakes. today Each ingredient is important and plays a special role in making the the recipe.
Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.
It has many functions in food other than providing sweetness. In small amounts, added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough and batter products and may help the baked product to brown. Moisture is retained better in sweetened breads than in unsweetened breads. It is the sugar in cookie dough that causes spreading to occur during baking.
It contains baking soda and cream of tartar, the right amount of acid to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked.
Oil is used in some muffins, breads and cake recipes. Oil pastry is mealy rather than flaky. Substitutes used by many are butter or margarine. If oil is used in place of a solid fat for cake recipes, the texture will be heavier unless the sugar and egg quantities are increased.
Eggs serve many functions in baked goods. They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture.
Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread.
It provides the flavor and the color to the cake.
Chocolate Cake Recipe
Flour – 1 cup
Baking Powder – 1tsp
Cocoa Powder – 2 tbsp
Castor sugar – 3/4 cup
Vegetable oil – 3/4 cup
Milk – 1/4 cup
Eggs – 02 no
Sift together flour, baking powder and cocoa powder together into a bowl.
Whip together sugar and oil until light and fluffy.
Fold in the dry ingredients into the sugar-oil mixture slowly
Add in eggs one by one until all incorporated and smooth.
Add in the milk and mix till a smooth batter is formed.
Pour into a lined 6 inch baking pan.
Bake at 180 C for 30 minutes.
Check using a toothpick, bake for a few more minutes if not clean.
Hey there! I’m Subah the Baker and the writer behind this blog. So good to see you all here.
I was born in Meerut, a town in Western U.P in India, famous for the mutiny of 1857 and for its scissors, sports goods and Gazak ( a special crispy dry sweet made of sesame seeds or peanuts and jaggery). I completed my schooling in Noida in the national capital region of Delhi. My dad is a senior sales professional in the collaboration space and mom is a professor at a top business school….a sweet younger brother completes our family. God has been very kind…blessed to have a loving family who love and support me through and through!!!
I started this blog in 2020 to keep my recipes all in one place rather than in sheets or in different folders. The passion for cooking has always been in the family…..foodies and happiest relishing the flavors of food with people around..specially got this from my dad. I am a trained hospitality professional by education but it all started with a passion for food and cooking as early as when I was 12. Mom tells me I could watch ‘khanna khazana’ for hours as a kid….so in part I owe it to Chef Sanjeev Kapoor. The inspiration continued and moved to following Chef Vikas Khanna…and Master Chef Australia.
I baked my first cake at 14 which didn’t turn out to be so perfect… a failure that pushed me to get a perfect cake. Soon I turned out my first perfect chocolate cake which was a success and was really liked by family and that is how the journey of my baking started.
I worked very happily in the hotel industry for two years and then came 2020..bringing with it the CoVID 19 hitting lives and economies all over the world, the hotel and restaurant industry has been impacted even more severely. What it also did was allowed all of us to slow down and think through… the lock down forced people to manage with what they could cook at home. I observed many of friends craving for bakes and cakes…and that’s how the Indi Baker was born…commenced operations as a neighborhood baker.. homemade safe and hygienic made with love. 💕💕💕💕
I am a professional chef, have completed my graduation in hotel management in 2018 and have experience of working in continental restaurants and bakery over the last two years. I love the smiles when people enjoy something that I baked…and the twinkle in their eyes on looking at a nicely plated dish!! …or when they come back to me for the recipe. From serving specialty desserts at our forever house parties ….to an on-demand baker….to Indi baker..that is who I am.
Thinking, reading and watching food pictures, recipes, chefs, food shows, is what I do when I am not in the kitchen…😋😋