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Category Archives: Macarons
I followed the same recipe as in attempt no. 42, baking at 250° F for 20 minutes, rotating the tray, and then another 10 minutes. The first tray was underdone, so I added 90 seconds of baking time to the … Continue reading
With all of the experience I now have under my belt, both figuratively and literally, I decided to go back nearly full circle to attempt no. 2 and finally perfect my lemon macaron. Admittedly, I’ve become a bit more casual … Continue reading
Chocolate and chili go well together – think of Max Brenner’s Spicy Mexican Hot Chocolate, with red chili, nutmeg, cinnamon and pepper – so, fresh off the success of the bergamot and Sichuan black pepper macaron, I figured I’d try … Continue reading
It’s Thanksgiving, so it’s time to make a macaron with traditional Thanksgiving flavors: bergamot and Sichuan black pepper! Bergamot is an oil extract from the dwarf variety of the Seville orange, commonly used to flavor Earl Grey tea. Having just … Continue reading
Halfway through making the meringue, I realize that I have put in 80 grams more egg whites than the recipe called for! Can I rescue the batter?
The chefs at Cooking with Class told me a half-recipe does not work, for some reason; I have to use the full recipe, so double the quantities used in Attempt no. 38. “What about Attempt no. 39?” you ask. “Why … Continue reading
Last week, Smackie and I went to Paris to learn how to make macarons from the experts at Cook’n with Class. Let’s see if it made any difference!