Pierre Hermé's recipe. The French king of macarons.
He makes it with a Suisse meringue. I had to change the oven temp and timings because he has professional ovens and I am but a mortal home cook with a temperamental creature in lieu of an oven... I use a big metal plate (pizza stone made of steel) on the lowest rack of my oven, as a heat stabilizer to keep everything more consistent temperature wise. Then bake the macarons on the middle rack at 150C for 18 min (open de door for 3 sec at 6 min mark to evacuate any steam build up, by then the foot should have formed).
Now be warned, I failed many times before getting my technique just right for my home kitchen. My first batch was... Not as impressive.
It took me about 14 tries before I thought I understood things. Then I proceeded to fail a couple more times in between good batches. It's a long learning curve, but I'm stubborn.
If I add anything to the coque dough it's for colour (only powder colorants). If the colourant happens to impart flavour (cocoa, freeze dried fruit powder...) yay, but I dont chasse flavour in that part of the recipe.
I have decided for myself to just focus on the filling and get that to really carry the flavour.
From Mom: "You don't deserve any praise for your good grades. You already speak the languages in those classes so it's expected you do well."
From Dad: "Why did you only get 99%?"
Context: I grew up in a household where we spoke many languages. In highschool I had an easy time getting good grades in all the foreign language lessons but struggled with Maths or Science classes. The parents couldn't fathom I could have a failing grade because I didn't need to study for some classes (which should have given me more time to study for other classes, amarit?).
I honest to God thought "wow that's luxury bird food" for a full 10 seconds because of the bird feeder in the back.
Looks great! Enjoy.
Keep us posted. I'm curious now. 😉
Pierre Hermé's recipe. The French king of macarons.
He makes it with a Suisse meringue. I had to change the oven temp and timings because he has professional ovens and I am but a mortal home cook with a temperamental creature in lieu of an oven... I use a big metal plate (pizza stone made of steel) on the lowest rack of my oven, as a heat stabilizer to keep everything more consistent temperature wise. Then bake the macarons on the middle rack at 150C for 18 min (open de door for 3 sec at 6 min mark to evacuate any steam build up, by then the foot should have formed).
Now be warned, I failed many times before getting my technique just right for my home kitchen. My first batch was... Not as impressive.
It took me about 14 tries before I thought I understood things. Then I proceeded to fail a couple more times in between good batches. It's a long learning curve, but I'm stubborn.
First time:
I wonder why you would risk it?
If I add anything to the coque dough it's for colour (only powder colorants). If the colourant happens to impart flavour (cocoa, freeze dried fruit powder...) yay, but I dont chasse flavour in that part of the recipe.
I have decided for myself to just focus on the filling and get that to really carry the flavour.
Well done! You have excellent tension regularity for a first time project. I foresee many more lovely projects in your future. Welcome to the hobby!
I've been frustrated with my work last week and listening to this one song from Rammstein non-stop.
Youtube Music link to the song
Can't relate. I find them depressing.
Eurovision approves.
Somebody has to do it.
Well done!
Baking. Sudoku. Embroidery. A good night's sleep.
Mayonaise + Sambal Bajak = spicy mayo with amazing depth. If you're feeling fancy frate in half a clove of garlic.
Don't sub Sambal Bajak for Sambal Oelek. It is NOT the same thing.
Hanlon's Razor adage: "Never attribute to malice that which is adequately explained by stupidity."
I thought French toast was "pain perdu". Is it "croque-monsieur" now?
Ans the affect / effect outbreak....
A friend of mine uses "generally" instead of "genuinely" and it requires all of my self control not to correct them every time.
The wookie
How soon after this lunch did you feel hunger again?
From Mom: "You don't deserve any praise for your good grades. You already speak the languages in those classes so it's expected you do well."
From Dad: "Why did you only get 99%?"
Context: I grew up in a household where we spoke many languages. In highschool I had an easy time getting good grades in all the foreign language lessons but struggled with Maths or Science classes. The parents couldn't fathom I could have a failing grade because I didn't need to study for some classes (which should have given me more time to study for other classes, amarit?).
https://youtu.be/zqtT_Tws_3g
My Introduction into the Bossa Nova Musical genre.