Saturday, November 22, 2008
- 1 ¼ cups confectioner's sugar
- 4 oz pistachios
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup sugar
- 1 1/2 oz pistachios
- 1 c confectioner's sugar
- 6 tbs softened butter
- 1/2 tsp vanilla extract
Preheat your oven to 350F. Line 2 baking sheets with parchment paper.
Process the pistachios with powdered sugar until you get fine pistachio flour. (I processed for 3 1-minute intervals mixing with a spatula between each.)
In a greaseless bowl, combine the egg whites with the pinch of salt. Beat on medium power until soft peaks start to form. Increase the speed, gradually beat in the sugar and continue to whip until stiff and firm peaks form, about 2 minutes. Sieve the pistachio flour and fold it into the egg whites in two batches, mixing with a spatula just until no streaks remain. This will seem to be a lot of pistachio flour for the amount of egg whites you have, but it will work out.
Scrape the batter into a pastry bag with a round tip. Pipe 1" circles of macaron batter about 1" apart on parchment lined baking sheets. Rap the baking sheets firmly on the table to remove air bubbles. Let rest for about an hour until the macarons develop a skin. Bake for 10 minutes.
For the filling, process the pistachios and the confectioner's sugar just like you did for the macaron batter. Cream this with the softened butter until uniformly mixed.
Cool the macarons completely before you remove them from the parchment. Pair similar sized ones and glue them with some pistachio filling. I feel that the macarons benefit from an overnight rest in the refrigerator, but they can be enjoyed immediately, too.
and while ours did not look as good as the ones on the website; i still think they turned out pretty good for our first try. they were also awesome.
(this is what the macarons look like when they are in the resting stage)
(and these are the complete macarons... slightly more golden-brown than i was going for)
Friday, November 21, 2008
Wednesday, November 5, 2008
that's a sonic blast(reese's), chilli-cheese fries, mozz sticks and a diet coke. all of which i immediately regretted.
i miss you. especially your decision making.
Sunday, November 2, 2008
12 ounces dark chocolate
2 tbsp shortening
1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.
4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful—it will foam up a great deal!
5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:
7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.