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So I have some exciting news to share with all of you...I am moving! My husband and I are relocating to Denver, Colorado and we couldn't be more excited! We have lived in Houston for almost exactly 5 years and next week we will be packing a truck and driving the 18 hours to our new home in Denver!! I know you all understand how busy moving can be and I haven't gotten much baking in lately, but the last thing we decided to pack up was the kitchen. How could I go without baking for that long!?
You’ll be happy to know that I have recovered from my epic kitchen fail , the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting. Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one.
Many of you will already have seen from my earlier blog post , that I've designed a new double sided macaron mat which should make the art of macarons all the same size that bit easier. It has been quite a big project prototyping and getting it right. I'm very thankful that Dr Tim Kinnaird of MacaronsandMore.com gave me some initial help and suggestions during some trials. It's been a secret up until now whilst my design registration was pending, but these WILL be available for sale in around TEN DAYS time. The mat has 25 x 2" / 50mm diameter cells on one side and 64 x 30mm cells on the reverse.
A recipe for the classic chocolate macarons you’ll find in Parisian pâtisseries, adapted from the excellent demo found at Cuisiner en ligne (in French). Fun to make, though they require a bit of practice in order to get them “just right.” The recipe used in the video demo is for a very large quantity of macarons (300). It has been scaled down below to produce a more manageable batch. Preparation time: 15 minutes (for the shells) Baking time: 12-14 minutes per tray Yield: approx. 30 assembled macarons Ingredients
Indulge in sweetness with this classic French treat. Basic macaron batter "Macaron batter is made by mixing ground almonds and meringue, but you can make various types of meringue, depending on the ingredients you use," says author Hisako Ogita. "The following steps are for regular, or French, meringue, which is made by whisking egg whites while gradually adding sugar." Makes about 2 dozen macarons
Blogging about macarons today! Yes I know, I blog a lot about macarons but even with all the information I've posted on the blog, I still get a ton of questions in my email box. An overwhelming number of emails, emails that I don't always have the time to answer punctually, so I felt a need to address the questions in one space on the blog.
50 Decadent Macaron Recipes By Brenda Van Niekerk $ 2.99 Rating: Not yet rated. Published: March 14, 2012 Words: 21,375 (approximate) Language: English ISBN: 9781476453743
50 Decadent Macaron Recipes By Brenda Van Niekerk Published by
My first attempt at macarons. This recipe came out perfect, with feet and all. Other recipes tend to make the whole macarons-making process like mystical alchemy. Try this recipe if you've never made this cookie. by ddjk1556 on 02/23/13 print review with recipe | flag if inappropriate
Macarons in the oven. [ Photograph: Robyn Lee ] I'm ashamed to admit that while I have eaten many macarons, I've never made them on my own. Thankfully, plenty of other people much more skilled in the culinary arts than I am have bravely attempted to make macarons in their home kitchens and have shared their results on that massive virtual brain called the Internet. I'm going to list the most promising recipes I found while aggressively sifting through the web and, from those, pool together a list of tips and tricks for optimum macaron creation. All that info follows after the jump. Clement's recipe at A La Cuisine was the most often cited recipe I found while searching through blogs.
For cookies: Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60–90 seconds.
Make macaroons: Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share simple DIYs for gift giving , happy mail ideas , simple recipes , and more. I also just opened an online chocolate shop, The Ticket Kitchen .
It seems like there’s a wave of macaron questions that are sweeping my way. Unlike les brownies or le gâteau weekend (poundcake), successful macarons are more the result of the technique, rather than following a mere recipe. There’s lots of tips and tricks around the web that will help you out with these little devils, including some interesting recipes, too. You can find my chocolate macaron recipe on the site, but here are a few links and places for further reading that I think are particularly helpful and insightful.