免烤豆腐輕乳酪蛋糕 Tofu Cheesecake

March 16,2014

最近忙上班聚會箍牙，基本上啥也吃不了想吃也吃不下。 在老鄉生日的時候接觸了這個蛋糕真的算是一發不可收拾。 其實很早以前就在cooking with the dog看過做法， 當時覺得這得是個什麼樣的味道。 一直不敢嘗試就是怕自己不愛吃，還好有老鄉的生日當藉口品嘗了一下Jtown很受歡迎的蛋糕。 再回去翻出video一看， 家裡的材料都齊全，只需要買盒plain yogurt。

第一顆其實是按照微博上看來的食譜。和cooking with the dog 食譜對比一下，其實大同小異，就是微博上的食譜是double的量。這次做的是按照cooking with the dog的量，給我的小模具剛剛好~ 而且味道更清爽一切per肥！

This is probably the easiest, most convenient, hassle free, oven free cheesecake you can make in 10 minutes (excluding chilling time). Tofu Cheesecake, whenever I tell someone I made a tofu cheesecake, their expression is usually mixed with confusion and something else... just like when I first heard of tofu cheesecake, they don't seem like the matching type. It taste nothing like tofu!!! in fact, you can't even taste the tofu, I think it's purpose is lighten up the cake so us womenfolk would feel less guilty when stuffing down the deliciousness of the cake (and the amount of sugar, calories and fat that came with it).

Ingredients

Graham Crackers                                   60g
Unsalted Butter                                      30g
Light Cream Cheese                             100g (Room temperature!!!)
*For the mixture to come out silken and smooth, it's best to use room temperature cream cheese
Silken Tofu                                          100g
Plain Yogurt                                        100g
*Depending on how sweet you like, you have permission to use sweeten yogurt like vanilla flavour
Whipping Cream                                  50ml
Sugar                                                   50g
Gelatin Powder                                    1pouch
Hot water                                             50g

Directions:

1: Melted butter in microwave, and mix with the cracker crumbs, then spread in a cake pan with removable bottom (put in fridge to chill)
2: In a blender, pour in whipping cream, plain yogurt, silken tofu, room temp cream cheese, sugar (in this order)
3: blend until smooth
4: mix hot water and gelatin powder quickly until dissolved and pour into the blender and blend everything really well
5: pour the mixture into the cake pan and put in the fridge for 4 hours.

-The End-

抹茶小餅干 Matcha Sugar Cookie

Jan 27, 2014

I feel like today, Monday Jan 27, 2014 is the day to update my blog, haha because I am spontaneously like that...

Past few month has been busy, lots of thinking, not a lot of baking, because I lost track in the middle of thinking and go to a really bad place where I could not get out. But it's all good now, and I will try to bake more goodies~ because that is what I love to do and enjoyed doing.

Today I will share a easy recipe for Matcha Sugar Cookie.

 Ingredients includes Matcha powder, Butter, flour, powered sugar. THATS IT! 

Cannot be simpler than that...

Before getting my Matcha powder, I had the green tea powder I bought from T&T, not saying it's really "cheap stuff" but I tried making "green tea latte" with it and cakes with it. The cake was fine, but making drinks out of that powder was not successful, the colour is awful and it taste awful too no matter how I tried to make it work. Over the weekend, I made a trip to J-Town and picked up the real Matcha powder, they were expensive, but it was so effing worth it!  As you can see from the picture, first the colour is so much more vibrant and "greener". It's not bitter, just a light Matcha flavour which is perfect for my short bread cookie (as my co-workers will call it) because the ingredients are mainly powder sugar and butter (the butter cream nightmares) therefore, the matcha flavour balance out the sweetness. 

Now onto the actual making of the cookie 

Ingredients

Pastry Flour                        70g

Corn Starch                          7g

Powder Sugar                     25g

Butter                                 70g

Matcha Powder                    4g 

Instructions

*Always Preheat Oven* ( 350F)

1: Beat room temperature butter, add in powder sugar and continue to beat until light and fluffy

2: Combine and sift Pastry Flour,Corn Starch, and Matcha Powder. 

3: Combine the above two, use a spatula and combine well until you have a dough

4: Use a piping bag to make whatever shape you like

5: Bake for 12-15 Minutes

-Enjoy-

[Fall/Thanksgiving] Turkish Apple Pumpkin Pie

October 6, 2013

I've been debating really hard on what to make for this tea dessert, because I don't really eat pumpkin, none of my family members really liked pumpkin. But then, because when people say fall dessert, I automatically think about the harvest, and the first thing that comes to mind is pumpkin pie...(Maybe I've been living in this country too long...)

I don't really eat any dessert that is in pie form, nor do I like the western dessert spices "cinnamon" "nutmeg" etc. So in my recipe, I just excluded all the spices. but if you do like those spices, just add them in. 

This recipe will be super easy to make, and I have to say it turned out better than I expected, and the ingredients are so easy to find too. I guess pumpkin is like cheery, the original form of cheery is so delicious and good, however the artificial or the smell of fake cherry is really disgusting. Same as pumpkin, real pumpkin smells so fresh and good, and I really liked mashed pumpkin~ I guess it's only the fake, artificial smell of pumpkin that I hate, or maybe because all the products that has the scent also have cinnamons in them. 

Chá's Turkish apple tea smells soooooo good when I first opened the bag, very fruity and warm, PERFECT for this season. I thought it would be good to just use hot water to get the concentrate and the all the pieces all into the pie to make it really flavourful. However, I do find it after baking, the fruit pieces don't really have any flavours left, but I can taste the flavour in the pie, so I would say use some fresh apples at the bottom of the shell before adding the mixture. 

INGREDIENTS (enough to make 2 9inch 23cm pies): 

PIE SHELL

All purpose flour                   300g
Butter                                   150g(room temp)
Egg                                       1
Salt                                       1 pinch
Sugar                                    70g

1: Flour in a big bowl, add salt and sugar, mix well. 
2: Add room temp butter in small pieces, and mix with hand, when it's all crumble up, add in the egg, mix and roll into a ball
3: Pre heat oven 360 degrees (F)
4: Wrap the dough, and put into fridge for 30 minutes 
5: Use a rolling pin and flatten the dough and put in a pie mould, and use a fork to make little holes at the bottom. 
6: Bake for about 30 minutes.

PUMPKIN MIXTURE

Pumpkin                              600g
Egg                                     4
Milk/Coconut Milk              120cc
Chá Turkish Apple Tea       1 pouch   

1: Steam the pumpkin, use the fork to mash it
2: Beat the egg and add to the mashed pumpkin
3: Add sugar and spices to taste ( I didn't add any because I think the tea was sweeten, and I don't really like to use alot of sugar in my dessert)
4: Add milk, and the turkish apple concentrate juice
            * I use a small container to get the concentrate juice from tea, you can drain the juice and not use the fruit pieces, but in my case, I just throw everything in, and didn't add all the milk because it would be too watery if I add all the milk and the juice.
5: Pour the mixture in the pie shell and bake for 25-30 minutes depending on your oven.

This will be perfect for the fall or thanksgiving dessert~

HAPPY EARLY THANKSGIVING!!!

-The End- 

[FancyAssVegan] 什錦鐵板炒麵Mixed Veggies Stir Fried Noodles

September 21, 2013

It seems like I haven't updated my blog in a long time, and haven't upload any home cooking pictures (SHAME ON ME) but I have been making alot of food recently because I am eating vegan food now, and since my parents cannot live without meat, so I have to prepare my own lunch boxes or dinner sometimes.

Today's recipe is not exactly vegan because I hide the shrimps underneath all the noodles because this one is actually prepared for my dad, but take out the shrimps, it is an vegan dish.

The portion for the noodle is suppose to be for one person, but because I added too much veggie, two people can share too.

Ingredients:

1 pack of Chinese noodle (I used frozen ones, because they are more fresh than dried noodles)
Bell Pepper ( Greeng, Red, Yellow, Orange)
Mushroom            a few
"Chicken Patty"     sliced
* Any other veggies that you like

Sauce: Vegan Oyster sauce, soy sauce, sugar and some hot water

1: Boiled the noodle for about 30 seconds
2: Heat a little bit of oil and quickly transfer the noodle to the pan
3: Add some sake (Japanese cooking wine) and continue to stir
4: Take out the noodles, add a little bit more oil and saute the veggies
5: when the veggies are half cooked, put back the noodles and pour in the sauce
6: once the sauce has been absorbed by the noodles and veggies, it's done
7: heat the terriyaki pan, and pour the noodles on top, you will get a really nice golden brown color at the bottom of the noodle, and the heat will help the dish to stay hot for longer period.

-The End-

韓式辣炒年糕 TteokBokKi

Aug 18, 2013

最近好迷日韓料理， 其實我以前一直就很喜歡做日式料理， 最近也越來越喜歡韓式料理， 不知道是不是因為剛好遇到朋友去韓國， 導致我有不平衡心態， 然後為了彌補自己去不了韓國的這種心態就自己在家做。 哈哈哈

這次做的是辣炒年糕， 其實辣炒年糕做了好幾次， 每次做的味道都不同， 還是最愛吃店裏的 （笑） 我對於中和辣椒醬的習慣都是用番茄醬和糖還有大量的高麗菜。 不過這次家裡沒有高麗菜 o(︶︿︶)o  不過這次去了韩国超市買了我在韓國料理店最愛吃的魚餅 （以前我一直誤會人家是豆腐乾來著) 還拿出我最近很得意的投資之一： 鐵板！

鐵板長這樣~ :-D

 所需材料

年糕
蔥
洋蔥
高麗菜 （我家沒有， 但普通情況下我都會放）
魚餅 （會讓整道菜變得很有深度哦 ）
粉條（optional， 看到我媽在泡就順手抓了一把）

做法：

其實非常簡單， 水燒開了，放進辣椒醬攪拌均勻調整味道， 太辣加糖加水，不夠辣繼續加
然後加入所有的蔬菜和備料以及年糕 （我買的是冷凍的年糕， 我個人會覺得先用白水煮過再放進來煮， 會讓年糕更加軟爛， 因為我發現我直接丟到湯裏煮不夠軟）

什麼時候熟呢， 就把年糕撈出來嘗一下， 它軟爛入味了， 它就熟啦~~~~
把鐵板燒熱， 抹油， 把煮到快要收汁的年糕澆在鐵板上， 聽到 ”噗吱，噗吱”的聲音， 別提多爽了~ 還保溫哦。 再撒上一點cheese。 完成， 上桌。

看著cheese融化， 鐵板噗吱噗吱的， 心裏那個滿足啊~~


-The end-

[FancyAssLunchBox] 海苔茶泡飯 Nori Chazuke

Aug 18, 2013

最近上班越來越大的動力就是“午餐”！ 自從那天在韓國超市發現這個茶泡飯包， 就一直很期待。每次都被同事說 “你帶的午餐好奇怪” 被華人經理說“你帶的午餐有越來越好的趨勢， 怎麼看著都那麼好吃”  （平常喜歡帶泡麵加上各式各樣的配菜現場泡， 香爆lunch room啊）

這次當然不例外啦， 見過連wasabi都自帶的麼！ 就為了吃一碗熱乎乎的茶泡飯啊！！！

茶包長這樣~

這次用的是  “永谷園”的海苔茶泡飯， 裏面有海苔條， 黃色像餅乾一樣脆脆的東西， 還有綠色一顆顆的是茶湯。 我怎麼可能就只甘於這麼簡單的combo的。 雖然家裡沒有魚生可以切碎， 也沒有各種豪華的toppings， 至少我有蒲燒鰻魚和北極貝啊！！！！ 把所有料都擺在熱騰騰的米飯上， 澆上熱水， 擠上wasabi。 攪拌均勻， 那香味， 茶香夾雜著淡淡的wasabi嗆鼻的味道， 真是食欲大振啊！！！！

好喜歡這個茶包， google了一下， 發現人家可是有歷史有名氣啊 （我又孤陋寡聞了） 決定下次去jtown看把其他口味的也都抱回家庫存， 這絕對是我懶人料理新發現啊， 有它多少剩飯都可以三下五除二的解決掉啊~~~ 這也絕對是我對一個人住在外面強推產品之一啊。 省錢省時解決剩菜剩飯好幫手啊~

-The end- 

[FancyAssInstantNoodle] 韓國冷麵Korean Cold Noodle

Aug 4, 2013

I've always loved instant noodles (only the Asian brands), and I think instant noodles runs in my blood. THAT is how much I love my instant noodles. I have developed many ways to eat my instant noodles too. But today, I am going to share a recent favourite of mine, which is Korean cold noodle.

I love cold noodles in the summer, they are refreshing and calming and makes me actually look forward to having a meal. I saw this instant noodle on a random blog when I was researching for actual recipes to make Korean noodle, so when I saw this at the supermarket, I was so excited to try it out. It's a bit pricey compare to other noodle ( A package of 4, $ 5.99 if I remember correctly)

Even though this is "Instant" Noodle, still took me 20 min to make because as you can tell from the picture, I've added the soft boiled egg, chopped up and seasoned cucumbers and veggie meat (Tofu curd?) It takes about same time as I make my Japanese cold noodle from scratch. but then this tastes so good it's worth it~

So, this is what the package looks like, just looking at the picture is making me drool all over my keyboard...

 The content, includes mustard sauce, seasoning flakes ( dried veggies like cucumber, cabbage...) soup base which is made from Korean pear and raddish (website) and of course the noodle

 As for the instruction, I just follow the instruction on the back of the package.
I wanted to achieve the look on the package, so I "had" to boil some egg ( I have to have my soft boiled egg on my noodle) Easiest way is to cook them together  (Don't worry I washed my egg before boiling it with noodle) The noodle takes about 3-5 minutes to cook depending on your taste, soft boiled egg in my experience is between 6-8 minutes. I didn't keep track of time this time, but when my noodles are done, I just left the egg in the remaining hot water for another 2 minutes, while rinsing noodle under cold water.

* Keep moving the egg when boiling so it cooks evenly, or else one side will be easy to peel the other side is not ready and you are going to make a mess.

*To make the flavoured soft boiled egg like the ones in Japanese Ramen shop, just put the peeled soft boiled egg in a zip lock bag filled with seasoning sauce for overnight

 For the cold soup, I added the water below the line of the container and then ice, so that when it melted the soup wont be too diluted

 Then add the mustard sauce

 The package says use room temperature, I say use hot water, when it's done just rince with cold water

 Assemble! Presentation is really important~~~just add your favourite toppings, or whatever is left in the fridge that you want to get ride of (That's what I usually do, and I can't stand eating instant noodle without adding anything to it.)

andddddddddddddddddddddddddd,  pour in the soup and enjoy~

-The End-

[FancyAssLunchBox] 奶油起司燉飯Cream Stew w. Rice

July 30, 2013

Yep, this is my lunch box, this is what I bring to work. I fee like if I have to work hard, I have to eat great. When I don't have time to prepare lunch like this, I will bring Asian instant noodle ( Instant noodle runs in my blood) and I have come up with different ways of eating instant noodles. 

This dish takes about half an hour to prepare, and I just use whatever was left in the fridge, leftover rice, leftover chicken, leftover corn, leftover carrot...

And I love Japanese rice seasonings, this time I tried "Shiso" (紫蘇) the little bits of purple stuff is from rice seasoning. I love this one because it gives the rice a fresh minty flavour which balance out the cream stew. 

Shiso furikake (rice seasoning)

• Furikake is a dried mixed seasoning sprinkled over rice for added flavor
• Shiso, also known as perilla or beefsteak plant, has a distinctively delicious flavor
• Shiso is a relative of the basil and mint families, but has a stronger flavor reminiscent of anise

 Ingredients:

Rice
Rice seasoning
Cheese
Cream Stew:
Chicken                                    diced into little pieces, same size as other ingreidents
Shrimp                                    
Corn
Green bean
Carrots
Whipping Cream                      100ml
Chicken Stock/Water               100ml
Flour                                        2tbsp
Salt +Pepper

1: Cook chicken, shrimp, corn, green bean, carrots until soften
2: Stir in flour then add chicken stock/water, when it comes to a boil, reduce heat to medium
3: add whipping cream, salt and pepper to adjust taste, keep stirring until the mixture thickens

*rice seasoning and cheese are both flavoured, so you don't need alot of salt,
*Flour step came from Food Network when I was learning how to make chicken pot pie, but it works great as thickening agent. haha
* You might also want to separate first and second step, when first step is done, just put it aside, and use butter to cook flour and add in stock/water then stir in the cooked ingredients because it's kind of hard to dissolve the cooked flour when there's not enough oil left in the pan.

Assemble

Microwave for 3 minutes

-The End-

偽韓式烤雞翅 BBQ Chicken Wings

July 19. 2013

This is a easy recipe, didn't require a lot of skills, but definitely a family favourite

I didn't really measure the sauces, I just "dump" whatever I find, mix and taste before I pour over the raw meat. I also used a fork to poke holes on the wings to make it absorb the flavours faster.

Ingredients:

Chicken Wings                      15-20
Korean BBQ sauce               Alot, the base of my bbq sauce
Ketchup                                4 big squeeze around the bowl
Dijon mustard                        2 tbsp
Garlic powder                       1tbsp
Seasoned salt                        1tbsp
Black pepper                        pinch

1: Mix well and taste, adjust the flavour
2: Poke holes on the wings, or use a knife to cut
3: Pour mixture over the wings and let it set for 5-10 minutes, preheat oven to 400
4: On a oven rack, place wings
5: Baking for an hour, flip, sauce, another hour, sauce again, final 5 minutes for the color to set.

-The End-

Here are some of the ingredients I used in this recipe, mustard from Walmart (Costco has those giant ones too), BBQ sauce from Asian Market, Salt from dollar store

              

Lemon Herbal Zen Cheesecake ( w. picture instructions)

May2, 2013

This is a really short and simple entry because this cheesecake is super easy to make. Basically you just mix all the ingredients all together and bake. If you are lazy like me, just buy those pre-made crust from the store, this is actually the first time i made a crust out of crackers, and i have to say, vegetable crackers do not make good crusts.(><) Anyways, whenever I'm feeling lazy, but I have to make something to please, this is my go to recipe, usually I would add a cup of peach yogurt to lighten up the cheesecake. I've also tried black tea, oreo....i have to say, the oreo one turned out super good. oohhhh, and if put in freezer for 20 minutes, it will taste like cheesecake ice cream too. I will stop now....(this is suppose to be a short blog....-_-'')

Ingredients

Cream Cheese      500g (room temp)

Egg                       2

Sugar                    60g

Milk                      3-5 tbsp (more milk, less cracks)

Pastry Flour           2tbsp

Vanilla Extract (Optional): 3-4 drops

As you can see there is a difference in the listed ingredients versus what the picture says. The listed is what I used to use, but because I didn't have time to buy more cream cheese, so I only used what is left and cut down the ingredients, which the cake did not turn out as expected. So use the ingredients listed above for more rich and creamier taste. 

Instructions:

Preheat oven to 350F.

1: Beat softened creamcheese until smooth.

2: Add eggs one at a time, beat until well mixed

3: Add sugar, mix well

4: Add milk, flour, mix well

5: Add vanilla extract (optional)

6: Pour batter onto crust.

Bake 50-55 minutes. Turn off the oven let the cheesecake stay in the oven for ~30 min. (but if you see cracks, then take it out sooner)

Chill for 3-4 hours, and put in the fridge overnight to let the cake set. 

Enjoy...

Orange Blossom Japanese Souffle Cake (Picture instruction included)

April 12, 2013

          I love Japanese style cheesecakes, it's a combination of a light and fluffy spongecake with a creamy and rich cheese flavour. This is the first time I added the tea into my cheesecake, I have to say I am surprised by the hint of orange blossom tea and the orange zest, it was refreshing and it taste exactly like spring~  If you are tired of the traditional cheesecake, this is a must try recipe~ or if you love traditional cheesecake, you should try this recipe because it is SO good! (No exaggeration here) I also decorated a portion of the cake into a standard cake with whipped cream and fruits for a co-worker's birthday, and she loved it!

Let's get started~

Orange Blossom Japanese Cheesecake

Ingredients:

Egg                                                3

Pastry Flour                                   30g

Cream Cheese                              125g

Sugar                                            30g

Honey                                           30g

Veg Oil                                         30g

Orange Blossom Tea (by Cha)      1tsp (+2 tbsp hot water to make concentrate and set it aside until warm)

3 strips of orange peel

Instructions:

NOTE: The egg white is crucial in making a sponge cake, you have to make sure there is absolute no water or oil in the bowl or the mixer. it will affect the the egg white to rise and the cake will not successful. 

*Preheat oven at 300F*

1: Separate egg white and yolk in two separate bowls

2: In the egg yolk bowl, beat the egg yolk for about 10 seconds until mix well

3: add cream cheese continue to beat

4: add honey and the tea concentrate and veg oil, beat until almost white as mayo 

5: whisk in the pastry flour and mix well, set it aside. 

1: Beat the egg white for about 15 seconds until you see rough "fish eye" bubbles (pic2)

2: Add in 1/3 of the sugar, beat for 20 seconds on low speed, you will see the egg white starts to become white and foamy (pic3)

3: Add in the second 1/3 sugar, change to medium speed and continue to beat for another 20 seconds, the egg white will slowly become stiff, but still soft. (pic4)

4: Add in the remaining sugar, change to high speed and beat for 20 seconds then turn to medium speed to beat until it's stiff peak ( pic 5+6)  

5: Add 1/3 of egg white into yolk mixture at a time.  Use "up and down" motion, do not stir in circles it will break the air in the egg white. 

6: Minced the orange peel and combine with the cake mix

7: Pour into a cake pan, I use a Steam-Bake technique so the cake will come out soft and creamy, so in a bigger cake pan, add in hot water, and put in the cake mix pan, put in oven and bake for 1 hour and 30 minutes (depending on your oven temperature, and adjust)

* Remember when its done, cool it down in the fridge overnight for the cheese to settle down. *

-The End-

Red Rose Macaron (Picture Instruction Included)

March 15

I am excited to say that these macaroons came out so perfectly! Of course that is after 3 times of brutal failure, but not to worry, I will be very specific on how I conquer this delicate little dessert!

I personally don't really like macaroon, because it's too sweet for me, and when you see the ingredient list, you will know it's mostly made up with icing sugar, sugar and egg whites. Still a lot of girls are crazy about them, it's delicate, fancy and colorful sometimes. It is also described as crunchy on the outside, and chewy on the inside. Hmm! Even though I've never had macaroons before, I am intrigued to make them because it looks pretty.

The first time I look up macaroon recipes, and saw the ingredient list and the instructions, I was like, phtt, how hard can this be, and soon realize how foolish I was. The first batch came out flat and burned.

I did not give up , the second time, I read the instruction over and over until I could almost memorize it (It's a good way to get yourself familiarize with a recipe) and thought this time it cannot go wrong....this time I felt defeated because I did everything right, but I did not add the environment factor and time.

The third time, I went on Youtube and searched for a video demonstration for macaroon, and tried it, it was half way success because the macaroons came out with cracks....but at least from each failure, I learned something, I improved each time.

How I think it's the best way to master macaroon or any baking desserts is that get really familiar with the recipe you are using, read it over and over until you could imagine yourself doing each steps, watch a video demonstration on the techniques  because for every dessert, there will be some special techniques to it, if you are not using the right skills to beat the egg, it will never come out successful no matter how many times you tried it. After that, tried doing the recipe, if it did not came out as you thought , Google the problem, it would've been the temperature, humidity, etc.

Sorry if I talk too much in this post because I've learned my lesson on underestimating this dessert.

Ingredients 

Ground Almond                 1/2 cup+2 tbsp

Icing sugar                         1cup

Tea of your choice             1tsp

Egg Whites                         2

Sugar                                 5tbsp

Pipping bag (or a large freezer bag)

Spatula

*NOTE: for this recipe, I did not use any coloring, so the macarons came out in their natural color, but the tea flavour was very noticeable too. 

Instruction 

1: Beat the egg whites on low until you see rough bubbles in pic2, add the first 1/3 sugar

2:Continue to beat on low for 20 seconds add the second 1/3 sugar

3: Change to medium speed and continue to beat 20 seconds, add rest of the sugar and turn up to high speed

4: Continue to beat for 20 seconds and change back to medium speed and beat till stiff peak (shown in picture 5)

5: Mix the ground almond, icing sugar and tea leaves well

6:Gradually mix the dry ingredients with the beaten egg whites

7: Use a spatula to mix from bottom up to let out some of the air in the egg white, until the mixture will slowly drip off the spatula like 8 (this is where the video demonstration comes in. you can check when's the perfect time to stop)

8: Put the mixture into a large pipping bag or a freezer bag, cut a little hole at the end before piping

9: Pipe small circles of macaroon mixture on a parchment paper

10: Tap on the counter to let out any air inside the mixture

11: Put it somewhere away from sink or humidity and dry for 15-30 mins 

12: Preheat oven 300F 

13: When you touch the surface, macaroons won't stick on your hand, that means the macaroons have formed a shell and it's ready to be baked. (if you found some of it are still moist, use a hair dryer and dry them manually, that is what I did with mine. ) 

14: Bake about 7-10 mins at about 5 mins, you will see the feet starts to form (the lace around the bottom) 

When the macaroon first came out the oven, how cute is that! some at the back have pointy top because I squeeze in little more at the end, which DON'T DO THAT! 

Spread your favorite jam or add frosting of your choice. I did not made frosting this time because I was lazy.  Next time when I make a cake, I will be sure to post my favorite frosting recipe~ 

-Enjoy-