Life is still very complicated for me and I've decided that for now, I can't maintain a blog the way I wanted to, sharing recipes with you. I'm going to share picture of what I experiment with, for the sake of keeping track since I'm always playing in the kitchen and I love taking pictures of all the food. I have been pretty lazy lately though, I made an apple tart with caramel sauce
for grandma's birthday that I didn't take pictures of, as well as a chocolate marquise with whipped cream and berries for mom's that I only have a phone picture of (which wasn't even taken by me) and a Mocha cake which was a little weird for dad's birthday. My family's made a huge effort to take pics of everything as it's about to be eaten though, family members included in the photos, so I'll have to look for those and post cropped cake pictures if the quality allows.( Collapse )
And now...now I'm experimenting with macarons. I only made one batch and, as expected, it royally failed. I was mentally prepared for it, because I know how tricky they can be, but I'm determined to keep trying, this didn't discourage me in the least. These first ones turned out to be flat and full of burst bubbles. After reading multiple blog posts on macarons, I came to the conclusion that I overmixed the preparation and it was too thin to grow feet and hold its shape. I might have also failed to beat my egg whites and meringue long enough, mostly because the recipe told me an exact beating time (but then mom pointed out that mixing by hand, with a hand-held mixer or with a standing mixer for the same amount of time gives very different results!). Oh, and I added more whites than I was supposed to just because I got confused when converting the amount in my head, silly me, I should do this beforehand, but I'm so stubborn I do it as I go 99% of the time.
For my next batch, of caramel and vanilla macarons (first was chocolate, this is determined by leftovers...caramel sauce from the apple tart, pastry cream from some kiwi and peach mini tarts I'm hoping to take pics of tomorrow), I'm going to keep in mind the hardcore meringue beating, the delicate macaronage to avoid super thin batter and I'll also toast my almonds and mix them with powdered sugar to ground to avoid the oily paste I was so close to getting and to reduce the humidity that will surely be my enemy on this quest. I'm hoping that this time my macarons will develop that thin crust, against all odds in this weather, before baking.