I love the colour green but for some reason I've never liked green sweets. If I find one in a bag I'd rather give it away than eat it and funnily enough I'm not too fond of green macarons either. Since I've used shades of pink and mauve with my macarons however, I thought that it was time to use green with my latest creation despite my natural instinct.
After living in London and flying en-route to Australia we decided to take a holiday in Malaysia, staying on the gorgeous island of Langkawi. I never sleep on flights and feeling tired, hot and bothered I remember how wonderful it was to arrive at the hotel only to be greeted with the most delicious drink. I was hesitant at first because the glass that I was handed looked like it was full of frog spawn but a quick sniff revealed a wonderful aroma. The drink turned out to be a concoction of basil seeds and either rose water or rose syrup and after several more the memory of that drink has never left.
Taking Adriano Zumbo's idea of infusing basil into chocolate, I decided to make a ganache using basil, white chocolate, cream and rose essence to try and simulate the drink that I had tasted. Although, my macarons are coloured green the drink actually had a beautiful hue of ruby rose.
The macarons turned out really well and the kids loved the ganache but if you have the recipe for this Malaysian drink let me know because I'd love to try and make it. Can't even remember what it was called and didn't want to include google search results in the event that I got it wrong. I'm crossing my fingers...
Update: I've since found a Thai cooking site with the recipe ilovethaicooking
After living in London and flying en-route to Australia we decided to take a holiday in Malaysia, staying on the gorgeous island of Langkawi. I never sleep on flights and feeling tired, hot and bothered I remember how wonderful it was to arrive at the hotel only to be greeted with the most delicious drink. I was hesitant at first because the glass that I was handed looked like it was full of frog spawn but a quick sniff revealed a wonderful aroma. The drink turned out to be a concoction of basil seeds and either rose water or rose syrup and after several more the memory of that drink has never left.
Taking Adriano Zumbo's idea of infusing basil into chocolate, I decided to make a ganache using basil, white chocolate, cream and rose essence to try and simulate the drink that I had tasted. Although, my macarons are coloured green the drink actually had a beautiful hue of ruby rose.
The macarons turned out really well and the kids loved the ganache but if you have the recipe for this Malaysian drink let me know because I'd love to try and make it. Can't even remember what it was called and didn't want to include google search results in the event that I got it wrong. I'm crossing my fingers...
Update: I've since found a Thai cooking site with the recipe ilovethaicooking
green drink with basil seeds?
ReplyDeletescratching my head (+butt!). I do not think its basil... it could be http://www.trymasak.my/view-glossary.php?GID=TM-4917004074fecf6b458aa9b26e1960d9 and the green stuff with aroma could be pandan..... hope this helps
I do have kembang semangkok with me. will upload picture in a blog post soon..
lol - the drink definitely had basil seeds, was pink and tasted like roses... sorry i confused you with my choice of food colouring for the macarons. not to worry, anyway i bet you could come up with some fab combos. i also love pandan too and have had it in Thai desserts with coconut and corn - yum!
ReplyDeleteI just found a site for a similar drink but it's Thai...
ReplyDeletehttp://ilovethaicooking.wordpress.com/2010/08/17/thai-basil-seed-drink-recipe-nam-mengluck/
Lady Macaron,
ReplyDeleteI probably view your blog everyday to see what wondering creations you have made, and thought that it was about time that I commented. I LOVE everything you do. Full stop!! I am on the beginning my macaron journey on the other side of the world to you (Bristol, UK) I’m 18 and have always loved baking. Having been-and-done the cupcake things too many times, I set myself the challenge of THE macaron.. dun dun duunn. I searched and searched too many blogs and recipe books (spent 30 mins sat on the floor of Selfridges reading macaron books)… classy ☺… and your blog is by FAR the best… two words… GORGEOUS and DROOL-WORTHY! Done about 7 batches so far, and being a perfectionist, I would call them ALL fails! I have tubs and TUBS of these fails in the freezer (mind you, it doesn’t stop me eating them). 2 drawers full now (oops). For me I find the meringue the hardest to make, I just don’t know how stiff I need the egg whites to be before I add the syrup. The fact that I don’t have a digital thermometer doesn’t help either. And then the oven issue…. GRRRR! Temp and time... Clueless… utterly clueless. Basically… destined for FAILURE! Do you bake them on baking parchment by the way or on a silicon thing? And are yours chewy in the middle or ridiculously soft (like Mr hermes)? Also, where would you suggest that I get a digital thermometer… as the only place that I saw a decent one was on an Australian site, that don’t deliver to UK ☹? I hope you don’t mind all these questions! In my opinion, you are the MASTER… simply second to none. Will continue to check out your blog.
Love,
Wannabe Little-Miss-Macaron, your farthest fan! xxx
Ok, got the picture.. of the drink in question I mean! BTW which year was it you visited Langkawi and which hotel.. that info might help!
ReplyDeleteps: my digital scales arrived last night!
Dear Wannabe Little-Miss-Macaron
ReplyDeleteI was absolutely blown away when I read your comment... thank you!!! I was starting to think that I was going to all this trouble for nothing and was wasting my time so I really, really appreciate your comments. I have a personal reason for making macarons and I was determined not to let these little buggers get the best of me. You made me laugh about sitting on the floor in Selfridges, such an attractive look:) Yep, I've done that too but not at Selfridges of course. You know what? The fact that you're a perfectionist is awesome because it means that you've probably got the drive and determination to master them too. I’m a bit of a perfectionist too!
I'll answer your questions now but I'll try and put together a cheat sheet. Firstly, we need to sort out your digital thermometer - it really does help. Secondly, start whipping your aged egg whites when your sugar syrup reaches 115 degrees celsius on medium speed or 4-6 on a KitchenAid. I actually don't monitor the egg-whites any more and just pour the sugar syrup into them when the syrup reaches between 118-119 degrees celsius. I then turn the KitchenAid up to full speed 8-10 and continue whipping until the mixture cools to about 50 degrees celsius but again I don't measure this now as I use my hand as a gauge to feel the bowl. The bowl always feels hotter than the actual temperature of the Italian Meringue so it's probably better to test the temp with your thermometer in the early stages but make sure you turn off your electric mixer first. When I finish whipping the Italian Meringue the mixture is pretty stiff. I use parchment paper but since you're in the UK see if you can get French parchment as the macarons keep their shape better. With your oven, make one batch of macarons just to test the temp and time. Pipe your macarons onto parchment, let them dry then cut for example 4-6 macarons out and start with a temp of about 145 degrees celsius on the second shelf from the top and adjust depending on your results. Cook for about 18-19 minutes to start off with. Write down your results too so that you can remember what you've done. Also, try doubling up your baking trays. Sometimes, the heat from the bottom of the oven is too intense. When I take my macarons out of the oven they're pretty firm and when cool come of the parchment paper easily. Try not to pull them off but to hold the macaron and gently peel the parchment off the back. My shells are hard to start out with but after they have matured in the fridge along with the filling, they are soft and chewy on the inside and almost egg-shell like on the outside.
Wannabe Little Miss Macaron we'll make a QUEEN out of you yet! BTW, I've been to Bristol briefly - JUST LOVE THE UK. In London, I miss Harvey Nics, Harrods, Marks & Sparks, High Street Shopping, Rococco chocolates on Kings Rd and ice-skating at Somerset House at Christmas time. Don't miss peak hour on the tube - squishy squashy & smelly armpits - yuck. OMG - this response is soooooooo long!
I found this site in the UK for digital thermometers: http://www.thermometersdirect.co.uk/acatalog/Digital_Thermometers_Hand_Held.html
ReplyDeleteTry and get one with an alarm - I've set my alarm to go off at 115 degrees celsius so I know when to start whipping my egg whites.
Hi Emily, so cool to hear about your scales.
ReplyDeleteWe stayed at Pelangi Beach Resort in 2004 http://www.pelangilangkawi.com/index.html
woohoo! see whether these links lead you to your quest!
ReplyDeletehttp://homekreation-recipes.blogspot.com/2011/01/soya-lychee-basil-seed-bandung.html
http://homekreation-recipes.blogspot.com/2010/04/bandung-soya-milk-with-basil-seeds.html
http://treatntrick.blogspot.com/2010/12/bandung-rose-syrup-milk-drink.html
Emily you're AWESOME!!! Thanks so much for going to the trouble, whilst checking out the sites you listed I also found a recipe for kuih rose. Although I've not made them I've got one of the special moulds sitting in my kitchen cupboard - it's aluminium not copper but should still do the job. Can't wait to try out some of the drinks... it shouldn't be a problem getting the basil seeds I live near a great Thai grocery store;)
ReplyDeletep.s. i looooooove BUBBLE TEA!!!!!
ReplyDeleteKuih ROSE!!! my fav! I could eat the whole container by my self... in one afternoon lah...
ReplyDeleteps: envy you your kuih rose mould... you have the pie tee mould or not?
ReplyDeletehiyaaaaa sooo goood laaaah - not sure about the pie tee mould but its got a handle that screws into different moulds. I've got a rose mould, a four leaf clover, butterfly and rectangular shaped one.
ReplyDeleteLady Macaron!
ReplyDeleteI just wrote a really long response to your message... and then my internet cut out and it didn't send! So frustrating! I shall try to remember everything I said.
I most definitely remember saying how grateful I was for your very long and extremely useful comment! I think your cheat sheet is a brill idea! Defo do that!!! I’ve already taken detailed noted from your comment!
I'm actually in London at the moment, and decided that if anywhere in the world were to have a digital thermometer, Selfridges would... and thank goodness they didn't let me down!
I also treated myself to a kenwood handheld mixer. There is a genuine valid reason for my splashing out! I don’t have a Kitchenaid but have an equivalent thing. The whisk attachment for it is too wide, so whenever I poured my sugar syrup into the egg whites, it would just hit the side of the whisk and go all over the bowl. When I took my whisk out, it looked like it had been subject to some sort of freak sugar syrup snowstorm accident, with sugar icicles covering the entire thing. So rather than ending up with lovely meringue peaks… I was left with a bowl of totally over whipped egg whites, and a whisk that would look more comfortable in a documentary of ‘Climbing Mt. Everest’ rather then sitting in my kitchen! I then tried with a handheld whisk thing that has just the one whisk attachment so got my egg whites perfect, and then added my syrup, all fine and lovely… but the whisk couldn’t take it, and was too puny and weak to whisk it with the sugar syrup… a load of crap really! So that lead to yet another failure of a batch! So now I am getting very excited to try my next batch, with my state of the art equipment! And if they turn out unedible, I will no longer be able to balme my tools!
They had a Pierre Herme counter in Selfridges, and after spending a good 15 minutes starring at the beauties, I didn’t buy any! After my previous experience (buying and eating 26 in one day), my purse and stomach were very happy with me today! Just waiting to make them myself, while kidding myself that they will be anywhere near as good.
I might have to start a blog of my macarons with pics etc. to log my successes/fails and hopefully my progress! Hopefully my ‘investments’ will pay off and make a difference! We shall see!
Have to admit, that when I read your desription of your macarons, my mouth strayed to the very attractive half open position! HAHA! At least there was no one around to witness that vision of gorgeousness…. (ahem!).
Never been to La Rococco’s chocolates... might have to make a special trip there tomorrow before I leave… mm-mm-mmmm!
Thank you Lady Macaron!
xxx
Dear Wannabe Little-Miss-Macaron
ReplyDeleteI'm sorry that you went to all the trouble to write to me and lost everything, it's very annoying but on the bright side you've made a fantastic come back. London - WOW - how EXCITING! Make the most of it and spoil yourself rotten LOVE IT, LOVE IT, LOVE IT! You can pretty much get everything you need there. Also, if you're going to visit Rococo on Kings Road try and visit the Jane Asher store on Cale Street. You can pick up some lustre dust and other lovely things to decorate your macarons - just hope I'm not too late to catch you before you return home. A big GIGGLE about your sugar snow storm and egg-whites - I can remember doing that too. I'm thrilled to bits that you've splurged and bought yourself a thermometer and mixer - great investments for your new blog! BUT, I can't believe that you didn't buy ANY Pierre Herme macarons. Despite you eating 26 in one day I probably would have lined up again and bought just as many - ate the lot - felt VERY sick but then convinced myself that it was a GOOD SICK! Can't wait to see some of your DROOL-WORTHY macarons! Enjoy the rest of your time in London, have a safe trip home and I'll talk again soon.
Hi, I chanced upon your very beautiful blog looking for macaron recipes and tips and read about your search for the rose syrup drink with the basil seeds. I live in M'sia and I believe I know exactly what you're talking about.
ReplyDeleteThey call it basil seeds but it's actually from a plant of the basil family. In malay it's called "biji selasih", which you might be able to find in a malaysian-owned grocery store or "Subja" seeds in Indian if you have an Indian spice/grocery stores. The drink itself is pretty basic ... soak the seeds in water and when they puff up and turn into gluey-looking frog spawn (sorry) just toss a tablespoon into a glass of ice cold rose syrup cordial + water mix. Enjoy!
Hi Ping, thank you so much for leaving me a comment and going to the trouble of providing me with the recipe for "biji selasih" - I really appreciate it:) If you need any help with making macarons let me know.
ReplyDeleteHi Lady Mac, thanks for the offer of advice. I do need to ask a few....
ReplyDeleteI tried this italian meringue method after a several attempts at the french, simpler one and do find that the shapes are more even and less problematic BUT ... (yeah, there's always a but, sigh) it is sooo very chewy! I have a lot going against me in my kitchen, as in, I'm using an old clunker of a gas oven and humidity (Malaysia, but working in an air conditioned environment, helps some). Maybe the sugar isn't at the right temperature (it was), maybe the macronage, maybe, maybe .... I am about to give up on this method but each time I see your gorgeous pics, I so need to try again. Or maybe it's just me. Sigh.
Hi Ping
ReplyDeleteI really feel for you as I know how much work goes into making macarons and how disappointing it is when they don't turn out. If it's really chewy it sounds like you might need to cook them a little longer or increase the temperature a little. It's hard to tell without seeing them. Also, I know that when I lived in Hong Kong my oven often had humidity in it when I turned it on. Make sure that your oven's fairly dry inside before you start. It's definitely a good idea to keep the air-conditioning on but try not to let the air blow onto your macarons when they're drying. Humidity is problematic but you can get around it. I think that it's great that you haven't given up and have the perseverance. The only other thing I can think of is cook one tray at a time and leave the oven door open just a crack - not too much. But use 2 baking trays because of the heat source. I hope this helps - best of luck.
p.s. Just a thought... how long after making them do you eat them?
Hi, thanks so much for replying to my problems. In answer to your question, I usually leave them in the fridge a day before eating them and have also experimented with longer periods just to see how long and what happens to them. I've found that the filling really makes a lot of difference as well. The ones with fillings that need refrigeration lose their crunch quicker than those with fillings that need no refrigeration .. probably due to water content. I also have tried using insulated baking sheets, silpats and parchment. Maybe I should just get myself an electric oven where the temperature is more regulated? Good excuse for an early mother's day present. :D
ReplyDeleteHi Ping
ReplyDeleteThat sounds ok and I yes I think you're right when you say that the type of filling makes a big difference. Hopefully, we can sort out some of your issues before you get an electric oven because I'd hate for you to spend so much money only to find out that some of the same problems remain. I'm not an expert by any means as I've learnt by trial and error but hopefully I can help out a bit. If an oven is well overdue however, it's lovely being spoilt on mother's day:)