Thursday, April 15, 2010
No recipes to post today. Sometimes I spend my time in the kitchen experimenting. Like today, with french meringue macaron ratios.
Though 'Eleventybillion' is a bit of an exaggeration, sometimes it doesn't feel that way.
For the last two months I've been baking the occasional batch of french meringue macs and experimenting with the variables. I got caught up with another couple batches today and never got around to the dessert I was going to make for the blog today.
I blame the macarons. I ate six and now I don't feel so well. (How do people eat dozens of these in a sitting anyway?!)
Anyway, today one of the things I was experimenting with was grinding my own almond meal. The result: slivered blanched almonds ground with powdered sugar is the easiest way to go.
Weigh out the portion of almond meal and powdered sugar called for in the recipe and grind them together in your food processor for 2-3 minutes. Sift with a medium mesh sieve and repeat until everything slips through.
Perfect. Now I can make macarons...
Bittersweet chocolate, raspberry, rose water, if you're curious.
They were good... a little too good. Now I need a nap.