Sweet Swirls

Decided to try the Meringue Swirls from the May 2012 Martha Stewart magazine. They looked pretty but didn't taste so good. I tried the recipe TWICE and wasted all that vanilla bean.

:(

I will try again but with a different recipe.

The little man is keeping us on our toes. Not sleeping through the night anymore so now we look like the exhausted parents of a (almost) 10 month old. He is crawling all over, standing up and sitting down and standing again, and he did take one and a half steps. Not really 'walking' but dang close! He enjoys brushing his one tooth and at his last appointment the doctor told us to 'lay on the butter.' He gets ice cream after every meal now. YAY!

Macs

The following recipe was given out at the Sur La Table class that I took and I think she mentioned that it is tested for the altitude that we are currently at here in Salt Lake City. I do recommend the book by Chef Gordon. As she points out, there are many ways to make macarons and her method is only one way. Try it, it might work for you! I also hope folks will find a copy of her book so that you can try the fillings out that she puts together in her book. They are very tasty. I think my favorite one so far is the passion fruit white chocolate ganache!  

Macarons (recipe by Chef Kathryn Gordon)

Yield: Makes approximately 40 sandwiches, 1-inch (80 halves)

Ingredients:

1 packed cups (165 grams) almond flour Pinch of fine sea salt 1 packed cup (165 grams) confectioners' sugar 1/2 cup (115 grams) aged egg whites (from 4 eggs): divide into 2 equal parts

1/3 cup (38 grams) water 5/8 cup (125 grams) granulated sugar 1 tablespoon (5 grams) powdered egg white 4 drops (gel) or 6 drops (liquid) food coloring (optional)

Directions:

1.	Preheat the oven to 325°F.
2.	Pulse almond flour, salt and confectioners' sugar in the bowl of a food processor 4 times for 4 seconds each time. Sift with powdered egg white.
3.	Stir in 1/4 cup (57 grams) of aged egg whites to form a paste.
4.	Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.

5.	Heat the granulated sugar and water in a small saucepan over medium-high heat and cook until the sugar reaches beginning of soft ball stage (test by removing a drop on a heat-proof spatula).

6.	Put the remaining 1/4 cup (58 grams) egg whites in mixer with whisk. Whisk the egg whites on medium speed until soft peaks form.

7.	Pour the syrup down the side of the mixer bowl at medium speed. Continue whisking until the meringue forms medium peaks, about 5 minutes.

8.

Fold the meringue into the dry ingredient paste in thirds, to gradually lighten it and make a smooth batter (and add food coloring, if using it, when the dry ingredients appear to be just incorporated). It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in a continuous drip.

9.	Pipe the macarons 1 1/2 inches apart on a silicon baking sheet lined sheetpan. Slam the baking sheet down to remove excess air (slam up to 6 times, from 6" above the table).

10.	Let dry at room temperature at least 1/2 hour, until a skin/crust forms.

11.

Bake on a sheetpan for 12-13 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. Cool completely before removing and filling.

YAY!

 

Back to school

We'll, back to a class, not so much school. In an effort to meet people I decided to sign up for a macaron making class at Sur La Table. I've experience making them already, just wanted something easy and fun to do. I am glad I went. The ideas for fillings alone was worth it. Getting there was another story, traffic was a nightmare and I got confused in the parking lot so I went the wrong way to the store and was even later in my arrival.

:)

Anyway, here are some pictures from the class. I highly recommend the book, Les Petits Macarons, the recipes for the fillings are great! If you get a chance to take a class from Kathryn Gordon you should. It is worth it to see the process first hand. I'll post a recipe soon.

Mint soaking in the milk for mint ganache

Crusting

After baking

After baking

Our take home treats!
The green were almond flour with a mint ganache, the beige were pecan flour with cinnamon ganache, the orange were coconut flour with passion fruit ganache, the pink were almond flour and early grey tea ganache, and the purple were almond flour with blackberry ganache.