i made these today, while reese battled a medium-low fever and watched spiderman 2 --or was it 3??-- as i kept him drinking liquids.
i have to say, i kinda like our nearly-vintage kitchenaid. [i joke, i joke. it's only as old as my parent's marriage....or something like that. what's the difference between a 26-yr-old kitchenaid and one bought for a birthday or anniversary a few years later? psh, nada.]
but once the fine sugar is added to the egg whites, the progression to stiff batter is a long one . . . unless i was doing something wrong. :D
original macaron fetish recipe.
coffee and sugar, both finely blended with the vita-mix.i encourage you to pour yourself a mug of milk or black coffee. i had milk to wash it down. er, should i say them . . . they can be a bit addicting. and overwhelmingly good. i suggest milk instead of coffee to finish off this dessert.
i laughed at the video in the link above . . . just how his french flows together. i guess i should look up an italian how-to recipe video and do the same.
the sugar and coffee mixed with ground almonds.also, the translation of the recipe was amusing. it seems they switched it from french to english, or someone french typed it out in english 98% good. haha. "Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming."
feets? is that some sort of french baking vocabulary?? or a translation mistake?
anyhow, here's the making of:
1 room temperatured egg white(39-40g) x 5 1 =5
50g icing sugar x 5 250 =8.81oz
30g ground almond x 5 =5.29oz
30g castor [fine] sugar x 5 =5.29oz
1/2 teaspoon of cacao powder or ground coffee in this recipe 2 1/2 tsp
preheat the oven to 302 degrees.
then....go back and copy and print off the words describing what they call the method: assembling of the batter, etcetera. :D it's invaluable. and fun. the folding it in part, i mean. just when you think you should've held back on the dry ingredients, the egg whites swallow it up and start looking pretty and moist again. . . . i took that as a sign that i should dump the rest of the dry stuff in; i'll confess, i was worried that my translation had left the portions out of proportion. el oh el. it all turned out good in the end, though.
no one else wants to eat anymore, and i'm done in for the next 6 months.
but wait, what would lemon macarons taste like? or peppermint ones? hmmmmm.
note: bottom rack works best; the pan that resided there for baking time was done perfectly.
i'll probably make these only twice a year. hah. unless i learn some moderation . . .
When baking, follow directions. When cooking, go by your own taste.