All posts tagged: Macaron

Milk Chocolate Macarons

If ever I have to choose between milk and dark chocolate, I will 99% of the time choose milk chocolate. I don’t mind the more bitter taste of the dark chocolate, but I want something to melt in my mouth and be able to taste a creaminess along with my chocolate. That said, when I bake I tend to use dark or semi-sweet chocolate because of all the added sugar that goes into cakes and buttercreams. Last week though, as you may have read in my post about Raspberry Macarons, I was baking on commission, and my client was looking for raspberry macarons and milk chocolate macarons. So I stepped out of my realm of baking with dark chocolate and used milk chocolate in every element of this macaron–which I was somehow skeptical of even though I am a total milk chocolate person. I was worried that the added sweetness and creaminess of the milk chocolate would lead to problems in my macaron shell and an overwhelming sweetness in my buttercream. But to be honest …

Raspberry Macarons

I love baking for other people. I love knowing that something that I have made with my own two hands has brought a smile to someones face and a happy moment to their day. But I also like these moments of giving baked goods to be spontaneous, because up to this point in my life I only bake when I am in the mood or I randomly change the path of what the end result will be mid way through the baking process. So while I would love to bake on commission and take orders for cakes and things, I am always hesitant to do so. I have yet to have an actual bad experience with baking on commission, but since I bake to make myself and the people around me happy, I live in fear of the promise of cake that never works out. A couple weeks ago a friend of mine told me how much her coworker loved the pictures of all my cakes and how she was really hoping that she could …

Mocha Macarons

I think I’m improving in the macaron department. I’m no longer abjectly terrified that something is going to go wrong in one of the many seemingly simple and yet completely complex stages of the recipe. I’ve scaled all the way back to just slightly nervous and questioning of my decisions while still taking *minimal* risks. While macaron batter is portrayed as this delicate flower that will be destroyed at the littlest wrong move, I did some reading and it turns out that while the egg whites still need to be whipped to stiff peaks and the carefully ground and sifted almond flour needs to be folded in, after this and before piping the macaron shells the batter actually wants to be roughly folded/mixed upwards of 60 times before it is ready to pipe. For these delightful macarons (seriously they turned out so much more even and normal looking than my previous batches) are comprised of a dark chocolate shell, recipe courtesy the Korean edition of the Laduree cookbook, and an espresso buttercream, recipe courtesy yours …

Raspberry and Lychee Macarons

Making these macarons was….nothing short of disastrous. I am sharing the recipes because in the end it mostly worked out and also so that I can share some of the things that I think went wrong–and how you can do it better. (Also if sometime in the future I have the time to come back to these flavors I will do my best to update the recipe with one that will undoubtably work). First of all, with relatively little experience in making macarons, I went ahead and played around with a recipe that I had found successful in the past. That was mistake number one–why didn’t I just look up new recipes to match my new flavors?! I ended up adding the wrong kind of food coloring at the wrong time, two much of one ingredient, didn’t mix long enough, didn’t wait long enough…. In short I was trying to be creative and ended up just being impatient and short sighted. But the macarons taste fantastic, and I think if you actually follow the recipe …

Raspberry Lychee Macaron Cake

This whole cake happened because I had half of a can of lychees sitting in my refrigerator and I was sad that they might go to waste. Somehow this cake was imagined from that sad half can of lychees. What is wrong with me. The cake may look impressive and cheerful now, but let me tell you, despite the rush of imagination that allowed me to think up all of the recipes, making this cake was a struggle. After the first batch of macarons failed my expectations and I had to run to the store to get more almond flour and I took my second batch of macarons out of the oven only to find that they had browned incredibly on the top….. I simply laid down on the *dirty* kitchen floor and took a moment of self pity before moving on and figuring out a way to mask the gross brown spots (powdered freeze dried raspberries). So while the cake is AMAZINGLY delicious and in the end I literally dug in to the cake …

초콜릿 라즈베리 마카롱 Chocolate Raspberry Macarons

왠지 모르겠지만 라뒤레 마카롱 레시피 책을 샀을 때, 한국어 책을 우연히 샀어요. 영어 레시피 책인줄 알아는데, 다 한국어로 써고있어요. 미국에서 사서 정말 깜짝 놀랐는데 다행히 한국어를 조금 알아서 괜찮죠? 이 레시피는 한국말로 쓰고 있어서, 저도 이 블로그는 노력해보고 한국어로 쓸거예요. (실수 많이 할거예요…. 미안해요 ㅠㅠ 여러분 이해할수있도록 노력할게요!) 지난주에 카라멜 마카롱도 차이 마카롱도 만들어서, 이번주 다른 맛과 색깔을 쓰고 싶어서 라뒤레의 초콜릿 라즈베리 마카롱 레시피를 썼어요. 레시피는 이름부터 요리법까지 다 한국어로 썼어 만들기전에 잘 읽었어요. 한국어는 저한테 아직도 좀 힘들어서 레시피에 쓴 단어를 다 이해할수없는건 잘 알고, 읽을때 그냥 필요했던 포인트를 찾았어요. 예를 들면 재료는 언제 넣는지 얼마동안 기다려야하는지 다 레시피에 찾았고  밑줄을 쳤어요. 읽는게 완성하고 바로 만들기 시작했다. 얼마나 무서운지 몰라요!! 저는 완벽주의자라서 다시 레시피를 읽고 싶었고 모르는 단어를 다 사전에 찾고 싶었어요. 하지만 그런것은 시간이 많이 걸리고 지금 제가 모르는 단어는 아주 중요하지 않는것같아요. 마카롱을 만든중에 한두번 좀 걱정됐는데, 끝에서는 괜찮게 되어서 괜히 걱정했다. 마카롱셀은 좀 바삭바삭하고 라즈베리맛은 별로 느끼지못하는데 아직도 맛있고 아주 에쁘게 생긴것같아요! Okay wow that took way longer to write than it should have…I have fallen into the pattern of …