Culinary Hotline - Macarons and Sago Pudding
Get comfortable in the kitchen and try your hand at these macarons or the classic sago pudding.
All recipes by Clement Pedro
Ingredients:
- 55g almond flour
- 80g icing sugar
- 50g egg whites
- 50g granulated sugar
- Gel food colouring of your choice
- To serve:
- White chocolate ganache
How To Make Macarons
- Preheat oven to 150°C and line a baking tray with baking paper or a silicone mat.
- Sift almond flour and icing sugar into a large mixing bowl.
- In a separate bowl, beat the egg whites until foamy, then gradually add the granulated sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- Add in 1 – 2 drops of gel food colouring and gently fold until evenly distributed.
- Add about 1/3 of the almond flour mixture into the meringue and gently fold until just combined, repeat with the remaining almond flour mixture in two additions, be careful not to overmix.
- Transfer the batter into a piping bag fitted with a round nozzle, pipe small circles onto the prepared baking sheet, leaving spaces between each one.
- Tap the baking tray firmly on the counter to release any air bubbles and flatten the macarons.
- Let the piped macarons sit at room temperature for about 15 – 20 minutes, or until a slight skin form on the surface.
- Bake the macarons for 12 – 15 minutes, or until they are set but not brown.
- Remove from the oven and allow it to cool completely before carefully removing them.
- Once cooled, sandwich the macarons together with your desired filling.
Ingredients:
- 4 cups full cream milk
- 1 cup uncooked sago
- 3 tsp ground cinnamon
- 2 tsp vanilla paste or extract
- ¾ cup sugar
- ¼ cup light brown sugar
- 3 Tbsp butter
- pinch of salt
- 4 free range eggs
How To Make Sago Pudding
- Heat the milk over a medium heat to just simmering.
- Rinse the sago with fresh water before adding to the milk along with the cinnamon and vanilla.
- Combine the sugars before adding half to the mixture along with the butter.
- Combine the ingredients and simmer gently until the sago pearls turn translucent.
- Whisk the yolks and add to the sago mixture while continuing to stir so the eggs don’t scramble.
- Add the egg whites to a clean bowl and begin beating, gradually adding the remaining sugar until stiff peaks form.
- Fold the egg whites through the sago mixture before pouring into a baking dish and baking at 160’C for 45 – 50 minutes. For best results bake the dish in a water bath.