Don’t let the looks fool you. Yeah they are good looking. Heck they are even edible. But I didn’t like them. They were too chewy/dense flat for me. Yes I will try again. But this was my first try. I am determined to get these right. I eat them too much, to not know how to make them myself. And at two dollars EACH, it’s worth knowing how to make it with my own resources right? My batter (if that’s what you called it) made exactly a dozen macarons. That would be like $24.90 if I bought at a shop (that included taxes).
Instead of trying to start with a basic french macaron recipe, I went straight in for the kill. I made hazelnut macarons with a nutella filling. Maybe I should have learned how to make a basic macaron first. Oh well. I live dangerously. If you were to buy almond flour, it would pretty much cost about $1- $2 an ounce. I got a bag of blanched almonds, 8 oz for $3.99 and only needed 6oz for this recipe (because I made up the rest in hazelnut flour). I ground it myself with my new toy, Cuisinart Spice and Nut Grinder and it worked out fine. Everything was working out the way it should.
I aged the eggs for a day. At room temperature. Because someone said so. Is that why there was a slightly funky taste? Or was that just my nuts not meshing well together. Hm.
I had all the right tools needed. (Silpats are the best way to go, you get perfect bottoms)
and cute little feet. It all looked good. I made them a little too big though. The boo liked it, he pretty much ate them all himself.
I will try to make the basic chocolate one next. And then move on to pistachio. Once I get the technique then I can adjust the taste, right? Yeah that sounds like the best way to go!
Until then I will eat Michel Patisserie Macarons to get the right flavors in my head.
This happened, at about 11:40pm. My dear little brother was craving funnel cakes so bad, that he was starting to barter for me to make them. I don’t even remember the last time I had funnel cake. I prefer my deep fried and sugar powdered goodness to come in the form of a beignet. When I think of funnel cakes, I think of my summer with a theme park season pass.
Anyhooo. I was a little daunted with the idea of making it though. Funnel cakes, there’s got to be some kind of difficulty to it right? Or else people would make it everyday instead of eating it only at county fairs and carnivals? Wrong. Wrong. Wrong.
I had everything to make it with in my cupboards. So simple, and quick! Whisk together your wet and dry ingredients, put it in a squeeze bottle, squirt into a design in hot oil…
..et voila! You have funnel cake. Dry on paper towels and sprinkle on powdered sugar. Enjoy while hot!
The big debate. Laduree or Pierre Herme. Let me just say this…its pretty much your preference, classic or modern. Maybe I don’t have the advanced palate for these delicate treats but neither of them were like, “OH MY GOD WOW I LOVE IT’. Just me. I actually prefer the ones I get at home from Michel Patisserie *gasp*.
Laduree is a cute, old style place. You can come and have a dainty tea time with your girlfriends (pinky up of course).
Pierre Herme is definitely “cooler”. Fancy fusion of flavors, some of the macarons even sparkle!
But between the two, which do I prefer?
What can I say? I prefer the classic flavors!
Creme brûlée. I love it. However I was bound to just having it at restaurants because of my fear for torches. I really really had a taste for it, so I was like ehhh, why not? So I searched the interwebs and found a recipe that sounded good, and had at it. Equipped with World Market Ramekins and a pen torch from a friend.. I set out on my journey. Continue reading
Everyone loves crepes. They are so versatile, sweet, savory you could pretty much do anything to it and it’s yummy. Well, I decided I was going to learn how to do it. And you know what? It’s a lot easier than expected. No fancy equipment. I managed to get the job done with a skillet and a ladle!
- 2 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
Whisk the eggs and milk together, then add the rest of the ingredients, set aside for 30 minutes. Stir it again with a ladle right before you cook it. In a non stick pan that you could make omelets in, spray some Pam, and heat it to medium. Ladle some batter into the pan and use the bottom of the ladle to spread in a circular motion to get that perfect shape. Picture yourself spreading tomato sauce on pizza dough. That’s the best way I can describe it because since this cooks fairly quickly, I couldn’t take pictures and cook at the same time!
Once it browns, flip and do the other side. Remove from heat, fill it and top it with what you want and you are good to go! I chose to fill mine with Nutella and topped it with confectioners sugar
Disclaimer: This blog is not intended to give out recipes, its just a place for me to write about my cooking adventures. If you try to make it and it sucks, don’t blame me. I don’t have specified measurements, its all touch and go.