Hi, Welcome to my first Blog post :) not that i feel its not gona make a huge demographically impact on the worlds day to day running of things. BUT :) there is always a but!! i might just reach someone out there with the same dilemmas or that have an idea that sees the same interest. So with no further adue lets BLOG Baby!!
So for the last few months i been like a lab rat in the kitchen prancing up and down on wanting to make these Macarons that i always see in the beautiful french pastry shops. They always look so delicate and seems the creator took extreme precision and care to create these colorful beauties.
I started to feed my ceuriosity by searching the web for recipes, spending endless hours in the World of Books store...looking...hoping to find a solid workable recipe
You would think this step to be easy< i mean there must be literly hundreds of recipes out there, well there is..but all of them dont always work. Plus i was probably just a little picky :)
So i finaly came acros some workable ones and started to plan my dayview with the Macaron :)
First lets talk equipment, what you will need to pull this off is:
Planetary Mixer (like a Kitchen Aid or similar)
baking trays
non stick baking paper (can also use a Silpad, its a silicone matt you can buy add cookery supply shops)
cake spatula
rubber spatula
medium size whisk
medium size sieve
3 medium size mixing bowls
food color ( i use the wilton gel versions, easy to work with)
Oven (convection or standard)
Piping bag
#6 size wilton piping nozzle, plain round
Now for the basic recipes:
Basic Macaron:
140gr Almond flour
200gr Icing sugar
40gr white sugar
100g egg whites
pinch of Cream of Tartar
2gr egg white powder - Optional
wilton has a product like this. Its only optional to add to the recipe. I find it gives it a better and stronger crust)
Food color: Purple
For this recipe we will use a dark chocolate ganache
Ganache:100gr dark chocolate 60% cocoa (i used Callebout)
100gr double cream
1tsp of Butter
