i've been thinking about Macarons a lot lately. i found a few places online where i can buy them in large quantities. on our last jaunt to Philly we went to a little place called Miel Patisserie and i purchased a whole box of cookies!
i've not just been thinking about eating them though. i've been thinking of *dun dun dun* making them!
macarons are a sort of bench mark baked good. once you've made macarons (good ones), you've MADE IT in the baking world. (okay, so at least in my little ol' opinion anyway, and that of some fellow foodie type bloggers out there).
i'm nervous about making these little cookies as i've not even attempted straight meringues yet. but saturday is Jour De Macaron, and what better day to attempt making my first batch of macarons that Macaron Day!?
no better day, i say. so saturday i will be attempting my first batch of macarons.
the first step to making macarons is RESEARCH. and so, i've been reading up on the delicious little delights. below are the three sights that have detailed guides; all of which can become a bit overwhelming, but at least i'll know where to look when my cookies come out all wonky or sticky and figure out exactly what i did wrong.
Not So Humble Pie: Mararon 101
Sytup and Tang: La Macaronicité
and La Cuisine De Mercotte
i don't have all the tools i really should. i don't have silicon mats for my cookie sheets. i don't have a stainless steal mixing bowl. i don't have an oven thermometer. but i do have a great oven, a nice scale (thanks mum!), and patience enough not to be put off if my first batch comes out terrible.
so far i've seperated some eggs (which, erm, i made a huge mess while doing) i'll measure out two 50g portions of whites saturday before baking (this could be a really bad idea, don't know. i've never aged egg whites before).
i've got almond meal (which i intend on drying out tomorrow night) and i'll probably whip up the buttercream tomorrow night too.
updates as they come ^__^ and yeah, there'll be pictures!
i've not just been thinking about eating them though. i've been thinking of *dun dun dun* making them!
macarons are a sort of bench mark baked good. once you've made macarons (good ones), you've MADE IT in the baking world. (okay, so at least in my little ol' opinion anyway, and that of some fellow foodie type bloggers out there).
i'm nervous about making these little cookies as i've not even attempted straight meringues yet. but saturday is Jour De Macaron, and what better day to attempt making my first batch of macarons that Macaron Day!?
no better day, i say. so saturday i will be attempting my first batch of macarons.
the first step to making macarons is RESEARCH. and so, i've been reading up on the delicious little delights. below are the three sights that have detailed guides; all of which can become a bit overwhelming, but at least i'll know where to look when my cookies come out all wonky or sticky and figure out exactly what i did wrong.
Not So Humble Pie: Mararon 101
Sytup and Tang: La Macaronicité
and La Cuisine De Mercotte
i don't have all the tools i really should. i don't have silicon mats for my cookie sheets. i don't have a stainless steal mixing bowl. i don't have an oven thermometer. but i do have a great oven, a nice scale (thanks mum!), and patience enough not to be put off if my first batch comes out terrible.
so far i've seperated some eggs (which, erm, i made a huge mess while doing) i'll measure out two 50g portions of whites saturday before baking (this could be a really bad idea, don't know. i've never aged egg whites before).
i've got almond meal (which i intend on drying out tomorrow night) and i'll probably whip up the buttercream tomorrow night too.
updates as they come ^__^ and yeah, there'll be pictures!
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