So life is busy and this is probably going to be like sweetly monthly rather than sweetly weekly due to college/work/social life.
Anyways this week is about macarons. Forewarning - these are not for the easily discouraged you can almost guarantee a few failures when learning to master these jerks.
I am catering a wedding rehearsal dinner with my roommate Marissa in May and committed to making these for dessert. Let's just say, it's a good thing I started practicing in March. They are serious business.
I did some research and found a pretty solid recipe and am still working on perfection, but today is the closest I've come so far so I took some pictures for you to see due to my excitement of mild success.
This is the recipe I used and let me just say you have to do everrrrrrrything right. EVERYTHING or bad things will happen. These guys are as temperamental as they come. I promise. Don't let the sugar syrup go past 230 - you will have a sticky mess
Don't forget to use two pans and don't overheat your oven or you will have as explosions.
Don't overmix or you will have midget macarons w/ no feet.
Make sure your pans are level or you will have deformed macarons.
If you are up to the challenge, give it a try but pay attention to detail. This is my advice to you.
Okay now that I'm done rambling it's picture timeeeeee.
http://notsohumblepie.blogspot.com/2010/02/macaron-101-italian-meringue-part-2.html <--- this is a link to the recipe I used.
Don't compare us hers are much prettier and better than mine. But she gives lots of tips about them.
Also don't judge my photographs I know nothing about photography but my lovely roommate let me borrow her camera to take some shots.
And the filling is an espresso frosting that I made up and don't remember the exact measurements to be honest but something like -
1 stick softened butter
2 cups powdered sugar
1 tsp of instant espresso powder
3 Tbsp of half & half
1 tsp vanilla
-microwave the half&half and espresso powder together for about 10 seconds, set aside
-cream butter and powdered sugar
add vanilla and espresso mixture and beat on high until creamy
that should be about right.