Temperamental Twats: The Macaron.

Yes, this is yet another post about macarons. If you haven't noticed (minus my last two recipes) I hadn't blogged in a while. Why not? Well whilst I did do some making and baking, which I quite frankly, was too lazy to type up, I was busy perfecting my 'macaronage'. Or trying to anyway.

As I mentioned in my post 'Macaron Madness', these have become as popular as the teenage obsession with Zayn Malik's hair. (I'm not going to lie, I think he is gorgeous!) They're like a little French delicacy I guess. Existing in a variety of flavours, fillings and colours, there's just something about them that I cannot get enough of. 

I am obsessed.

They're pricey and they're scarce where I live, so I thought I'd rise up to the challenge and make them myself.

Now let me tell you this straight mate. Unless you have magic hands or an enormous stroke of good luck and chance by your side, you will NOT get these right the first time. Like the title of this suggests, these idiots are far too temperamental. Do mind my language, I only use such terms when I'm annoyed. And oh boyyy have these buggers frustrated the hell out of me!

So in my recent trials, I've had around one fail. One okay. One awesome-oh-my-god-I-am-a-baking-queen and one good attempt (in that order.)

It takes practise, patience and persistence to get these right. Each time you make a mistake, you learn and you know better for the next time, so don't be disheartened. I mean, if you're an emotional lass like me, I actually got rather disappointed. BUT I WILL KEEP MAKING THEM UNTIL I CONSISTENTLY GET THEM TO BE AWESOME. *Breathes* Let's start with the recipe perhaps…

Oh, before we begin, I used the Italian meringue for this (that's what produced the awesome and good batches) as the French one's didn't work quite as well for me. Apparently they create more consistent results as you don't end up over-whipping the macaron mixture. The italian meringue involves heating sugar to a controlled temperature, whereas the French version doesn't. [Thank you BakerSt Cakes for this tip :) Do check out his lovely baked goods guys!]

As my macaron book (Macarons by Annie Rigg) uses only the French method I decided to google an Italian version. This lead me to annies-eats: How to Make Macarons Step by Step, (thank you annie-eats), which I then took and adapted.

Ingredients

215g almond powder

215g icing sugar 

82g and 90g egg whites, divided 

236g normal granulated sugar, plus a pinch 

158g water

Makes around 140 shells. Bear in mind not all batches will come out perfect if it's your first time!

Method:

• In a food processor, process away the icing sugar and almond powder, to make sure they are combined and extra fine.
• Sift this into a large mixing bowl and make a well in the centre (we don't want any lumps 'n' bumps folks!)
• Pour in the 82g of egg whites and mix until it is pastey and thick. This may take some strength to do, or maybe I'm just weak, whatever..

• Place the granulated sugar in a saucepan with the water on medium heat along with a sugar thermometer. When the temperature reaches around 200˚F - okay fine you can cheat and start a bit earlier like I did, I can get impatient sometimes - take another clean bowl and whip the other portion of egg whites, adding a pinch of sugar.

• Continue with the egg whites until they reach soft peaks, whilst checking on the sugar. When the sugar reaches 248˚ F take it off the heat.

• Pour this sugar syrup down the side of the bowl while whip-whip-whipping away on a higher speed until they are stiff and glossy! My mixture wasn't as stiff as it could have been, but they turned out fine so don't worry.
• This is the time to get creative. If you want to colour your macarons. Do it NOW. For these I added red food colouring gel to achieve a dark pinky colour. I use a cocktail stick to do this. I also added freeze dried raspberry pieces/powder to give it a bit of flavour. 
• Fold in the meringue with the almond paste, being careful not to over-mix.

• Pop the mixture into a piping bag with a plain round nozzle and pipe small rounds on baking paper on a baking tray. To help you get perfect circles draw small rounds on the paper and flip the paper on the other side. Conversely, you could buy a silicon mat! If the mixture is too thick it will stay the size you've piped, too thin and it will spread too much. You want it in between.

Bang the mat/tray on the table to let out air bubbles.

• Annie's version says you don't have to let them rest, but it is important that you do let them rest until a skin forms at the top and they are not wet to touch. This is to avoid cracks as the air will then escape from the bottom 'feet' of the macarons. Again another tip from BakerSt Cakes!
• Now you're supposed to put them in a preheated oven and then turn it down to 160degrees C. I didn't do this as my macarons ended up cracking. Instead I switched on the fan oven to 150 and placed them in straightaway. They took longer to bake, 15-25 minutes, but it meant that they wouldn't crack and I wouldn't have to waste my efforts and end up sulking at a failed batch. I say you just keep experimenting with your oven. If you can put it higher then go for it, I'm not a fan of waiting around for too long to be honest.
• Keep a close watch on them though, they are unpredictable fools.

• And there ya go me lovlies. They should come out smoooth, shiny with risen feet. You can fill em up with whatever you like! I used white chocolate and dark chocolate ganache (separately): Simply melt 200g of choccy in a bowl over simmering heat, add 150ml double cream, 5 tbsps butter and whisk away! Then pipe them on a shell and leave to set.

 

The end product: Raspberry and Chocolate Macarons.

They're just one of the best things I have tasted and created! They should be crisp on the outside yet soft on the inside. Ideally, you should put them in the fridge for a day for the flavours to mature.

I then tried making these again but in more flavours. Mango with a mango crème filling. Peanut butter with a peanut butter and choccy filling and strawberry with chocolate ganache.

I'm going to have to admit, not all of these worked as well as I hoped. I had to keep them in the oven for agess and they ended up being more crisp than expected. Nonetheless, they were still devoured!

Boxed up for friends!

So have a go! They're dainty, yet fab. I'm still going to be perfecting my technique and trying out other recipes until I get them to be constantly immaculate. The next time you hear from me, I may complain that I have gone half bald..

I guess they really are 'bad boys.'

Au revoir mes amis.

Dainty Cook x

Get Loose: Chocolate and Honeycomb Mousse

A chocoholics paradise, this decadent mousse packed with rich honeycomb pieces will surely drive you and your taste buds wild!

Cooling, chocolate fixing, 'I want more' you will be gagging.

I love choccy mousse. I can't even tell you why. It's just so mmmmmmm *slowly sinks down on the sofa and licks lips* The smooth texture, the rich taste, the sweet fusion of the crunchy honeycomb. It's just overly seductive for the tongue. Can you get these in the supermarkets? No. 

Having to buy appetising products that are only 'suitable for vegetarians' is difficult. Chocolate mousse is a rare breed in this category, particularly one that screams a good consistency and explodes with flavour in your mouth as you eat it. The rest are just plain, limp and hardly chocolatey at all. 

So guys, have a try at this lucious little recipe. You won't regret it and it's a bitta fun!

Serves 6

Honeycomb Ingredients:

5 tbsps granulated sugar

2 tbsps golden syrup

1tsp bicarbonate of soda

Bit of sunflower oil to grease.

Method:

 

• On some greasproof paper/baking sheet spread oil all over to grease and set aside on top of a chopping board.
• Meanwhile, place the sugar and syrup in a saucepan and heat until the sugar has dissolved and the mixture turns a golden caramel colour.
• Lastly, to make it foam up, quickly whisk in the bicarbonate of soda and pour it onto the paper, leaving it too cool for at least 10 mins.

Mousse Ingredients:

200g plain dark chocolate (or milk chocolate if you prefer a less sweeter/rich taste)

200ml double cream

4 eggs, separated

Method:

• Heat the dark chocolate in a heatproof bowl over a pan of simmering water and leave to cool slightly.
• Stir in the egg yolks.

• In another bowl, with a hand held whisk, lightly whip the cream achieving soft peaks and fold into the chocolate mixture. Don't worry if it melts in, it's supposed to do that.

• Whisk the egg whites in a large clean bowl, reaching stiff peaks. Fold this into the chocolate cream.
• THE BEST BIT: grab your honeycomb slab and smash it into small chunks with a back end of a wooden spoon! (At this point, think about someone who you really hate or annoys you. TRUST me, it's very therapeutic!)

• Fold the honeycomb into the mousse, leaving some for decoration (and some to nibble on in the meantime of course!) Fill 6 glasses or bowls with the mousse and leave it in the fridge for 10 mins or until set.

• Sprinkle the leftover honeycomb on top just before you serve it. If you leave it too long in the heat it does tend to melt.

And voila! You have yourselves a sweet tooth's dream dessert!

[For those who love mousse, but prefer something less sweet, try milk chocolate or do without the honeycomb - although I think it gives it more bite and makes it less boring!]

What do lot you think of this recipe? 

The Dainty Cook x

Simply Strawberry Gelato (and a bit of Italy).

Simply Strawberry gelato.

When I think of gelato I instantaneously refer back to my lovely memories of Italy. Prior to my first visit in 2009, I heard a great deal about their gelatos by many who had been there. My dad would go every year for business and would always return praising their food, particularly their creamy confections.

Growing up with an absolute love for ice cream, this was music to my ears. I had to see what the fuss was all about. It was a must.

Daddy agreed to take the family and off we went, planning to visit various cities in Italia! Everyone was excited as we decided to head off to Venice, Rome, Florence and Pisa, thinking about all the things we were going to see and do. Yet there was a slightly younger me, who as thrilled as I was on the concept of an amazing holiday: could only ponder on whether my frozen friend would live up to my expectations over there. I mean you know, people exaggerate and have different tastes...and hey I love my ice cream!

Strolling along the Venetian streets, the gelato was one of the first things I ate. The initial verdict? Very tasty, but it lacked the 'wow factor' I believed I would experience.

We then went to another gelateria.

Yup. It was like I stepped right into heaven. Uber creamy, super flavoursome, extremely nom. My taste buds went frantic, a huge smile appeared on my face and my heart was content. Could it get any better than that?!

Throughout that trip we visited various gelaterias each day. We learnt that some places were good and others were OUTSTANDING. It was a matter of finding the right places, identified by the huge flavours some had. Just looking at the vast array of these was like staring at a colourful painting. Mesmerising.

Gelateria in Rome.

Anyway, enough about my trip. The reason why I thought I'd add that anecdote is because, sadly, English ice cream does not live up to that standard. This is why I make my own!

So what is the difference between 'gelato' and 'ice cream' or is it the same thing?! Well yes and no. While the word gelato is used by Italians for ice cream, there are diversities. Gelato has less fat, (so more milk than cream compared to ice creams) and less air, so it doesn't crystallise while frozen. I'll explain that better later, but for now, the recipe!

Ingredients:
300g hulled strawberries
2 tbsp icing sugar
1 tsp lemon juice
200ml whole milk
100ml double cream

Method:

•  Remove the strawberry stems and chop them in half or quarters.

• Place them in a blender or food processor adding the icing sugar and lemon juice and blend until it has turned into a red purée. I'd check the sweetness here, if it needs more icing sugar feel free to add some more as sweet as you'd like it.

• Get your ice cream machine out* -- I own a Magimix Gelato Chef 2200. Amazing machine with a built in freezer so you can practically eat it straightaway! Churn the purée until think, being careful not to over churn it.

• Slowly add in the milk while the machine is on and then add the cream and churn until a thick gelato consistency.

* If you don't have a machine, don't worry you can still make ice-cream! Instead, freeze the purée until thick (not frozen) and mix in the milk. Then whip the cream, fold it into the purée mix and freeze to a gelato like consitency. To stop it from crystallising and turning icy, after every hour or so, keep folding or whipping the mixture to let out air and break the particles.

Another difference between the two is that Gelato is served at a slightly warmer temperature and isn't so watery as it melts. This is crucial. I froze mine for too long so ended up being like ice cream, but all you need to do is leave it out. I on the other hand, couldn't wait to eat it in this super hot weather! Also, I think next time I'd use a lot more strawberries to get more flavour and colour. Nonetheless, it was still delicious and refreshing :)

The finished product!

I put mine in wine glasses, added fresh strawberries and a chocolate piece (made from ganache) to give that 'showstopper' feel!

How can you not resist to make some in this current heatwave? 

I went back to Italy last year and I really could not get enough of this stuff. Who else agrees that they are a-may-zinggg?! Lemme know folks!

Ciao!

The Dainty Cook x