Ugly Yet Delicious

Well, I decided to take a stab at chocolate macarons. I did not take into account the extra oil it would introduce into the batter and I absolutely used way too much cocoa powder. The result was wrinkly macarons.

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Had I not gone crazy with the cocoa powder, I think they may have turned out better. The batter was extremely thick as well, I thought for sure that they wouldn’t bake up. At least they still had feet.

I made a cream cheese buttercream for the filling. They tasted delicious, like tiny little brownies.

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I love the colors brown and blue together, so I used sky blue icing gel dye by Wilton. The beauty of a messed up French macaron is that they’re still delicious so no wasted cookies!

Macaron Free Weekend

It was not my intention to skip this weekend. In fact, my baking sheets are still lined with parchment paper right now. But, when your sister asks to bake with you then cancels Sunday night at 8 p.m., you just have to forgo it for the week. Sigh

Instead of macarons, I premade some garlic bread for my mom. She absolutely loves garlic bread in the morning with coffee so once every couple of weeks, I make and freeze a batch for her.

Recipe
Half a stick of butter softened
1 loaf French bread
4 cloves crushed garlic
2 tbsp olive oil
1 tsp oregano
Salt and pepper to taste

Mix all ingredients together in a bowl. Cut bread lengthwise, and spread with garlic butter.

If I were serving the bread, I’d bake it at 350°F, then I finish it off under the broiler until golden brown. But for my mom, I cut them into smaller servings.

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Then I sandwich them back together.

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This gets wrapped in foil and placed in a ziploc bag for freezing.

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And that’s my non macaron baking weekend!

Durian Macarons

I promised my mom that I’d make her durian flavored macarons once I perfected the cookie.  So naturally, this weekend was dedicated to durian.

If you don’t know what durian is, it is not for the faint of heart.  It is nicknamed the king of fruit, with a hard, spiky rind.  It bears a pungent and potent scent, and its taste is incomparable to anything you’ve ever had.  Its texture is soft, almost yogurt or butter like.

I’d been saving some fresh ones in my freezer for this endeavor, but fearing that I wouldn’t have enough, I ran out to the store and purchased some pre-packaged ones as well.

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I’m actually still fiddling with oven temperatures this week.  Although last week seemed perfect, this week the cookies browned too fast.  I’m sure the coloring I used had a huge affect on it, but someday I’ll figure it out.  My cookies were still (almost) perfect though, feet and no hollows.

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Quite delicious if you’re a durian lover.  My brother loved them.  My boyfriend, having never even seen durian, did not.  I’m just happy to not have hollow cookies anymore.

On an unrelated note, we made king crab eggs Benedict for breakfast and it was pretty amazing.  I kinda love poaching eggs now, I think I just enjoy seeing a perfect yolk when I cut into it.  We served it on top of fresh baked biscuits.

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Time to figure out what flavor macarons to bake next weekend!