After a whole week of sulking and pondering, I am ready to try again on those little temperamental cookies again very soon. With 2 dozens of eggs in the fridge, all it takes is another gut feeling to whip up those ever so difficult to master egg whites and make the macaron again.
120g cake flour; 100g softened butter; 120g sugar; 1 tsp baking powder; 2 eggs; 2 tbsp milk; 50g pistachio, processed to fine meal; 50g of mixed fresh raspberry & blackberry.
Lemon glaze: Juice of 1/2 of a lemon; 1 tbsp sugar.
1)Heat oven to 375F. Grease small/medium muffin tin or use paper cup liners.
2)Sift flour & baking powder.
3)Beat the butter and sugar till creamy. Beat the eggs and milk together with a fork before adding to the butter and sugar mixture. Continue to mix.
4)Fold in the pistachio. Squish the berries with a spoon till slightly mushy. Fold into the batter.
5)Lastly, mix in the flour. Fill the muffin tin/paper cup liners till half (1/2) full. Bake for 25 to 30 mins till the cakes are slightly brown. Remove from oven.
6) For the glaze, stir the sugar in the lemon juice till dissolved. Use a teaspoon to drizzle onto the warm cakes.
Makes: 8 medium size cupcakes