Skip to main content

Happy Feet


Macarons? That's something I had written off as "not in this lifetime" recipe after two failures in the past year. But then daring bakers came up with macarons as the October challenge. Partly because you can't miss two challenges in a row, and possibly because I just finished reading Dan Brown's The Lost Symbol, I had visions of Lisa and Ivonne in full regalia pointing at me. "You there, you are banished from the daring bakers kingdom forever".

So I dutifully aged one egg white for two days, ground some almonds and sifted them with icing sugar. The next part is tough. You beat the egg white to stiff peaks and then fold in the almond/sugar combo. Practically every possibility - underfolding, overfolding, even breathing - can result in your macarons coming out flat and without the coveted "feet".

Macaron gods must be looking over me this morning for when I looked in 2 minutes before end of baking time, my plain vanilla macarons had developed at least some skirts around them if not real feet. They did stick to the parchment though. Here's where our macaron guru Helen comes to rescue. She always says to sprinkle a drop of water below the parchment and the macarons come out clean.

I sandwiched them with some ganache (equal quantities of cream and dark chocolate melted in the microwave) and now I'm off to heaven to celebrate. I think it must be the sugar rush.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Comments

suvi said…
love that title! I've never made macarons and don't plan to either. Just too intimidated by those feet.
Priya Suresh said…
Macarons looks pretty dear!
kitchen queen said…
You have a nice blog.You can visit my blog and give ur comments.
CurryLeaf said…
Looks lovely,I have given them up even before attempting.Hows the 'Lost symbol'. Did you get Bread Alone,I am yet to see it here!
prasu said…
Macarons are lovely and yummy....
notyet100 said…
drooling here,..;-)
Suganya said…
Looks so good. Nice try. YUM!
Rachel said…
very elegant looking macarons.
Parita said…
Macs have come out perfect!
Bharti said…
Congrats...that's some feat you pulled off (pun intended)!
AWESOME! You got feet! Rejoice, rejoice, rejoice!
Kanchan said…
Macarons...Macarons everywhere :)

Love to watch the Daring bakers more so for wonderful snaps around.

BTW, Congrats dear!! I have shared “The Presentation Award” with your wonderfully presented blog, Please drop by my blog to collect it!

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…