Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Your Daily Sweets (2005-2012)


Recommended Posts

those look perfect!  do you have a preferred recipe?  or do you find that the italian or french method works better for you?   i still have problems...with both methods!  either they don't puff up, or they do and they're hollow, or i dont get good feet....uggg....any thoughts? :)

If I had to pick one that I really liked, its the French meringue recipe in Chocolate Desserts by Pierre Herme. In terms of appearance, they are not the greatest -- they tend to develop irregularities on the surface -- but, they taste great, have a great texture IMHO (never that chalky, sugar crust overload), a great chocolate flavor, and in my experience are totally reliable. I make them just like the recipe says, except that I use aged whites and let them dry for ~30 mins before baking. This is how they turn out for me:

gallery_23736_355_33326.jpg

I have also had a good experience with the Italian meringue recipe Nicole Kaplan posted on the demo thread, scaled down to a home kitchen scale.

thanks patrick :) those look perfect to me!!! i have pierre's book, but haven't made it to that recipe yet (especially since macarons scare the crap out of me!) (Sure like to eat them though...)

but i'll give it a try when i have a moment....

have you tried it with non-chocolate macarons? do you add extra almond flour to compensate for taking out cocoa?

thanks!!!!!

Link to post
Share on other sites
thanks patrick :)  those look perfect to me!!!  i have pierre's book, but haven't made it to that recipe yet (especially since macarons scare the crap out of me!)  (Sure like to eat them though...)

but i'll give it a try when i have a moment....

have you tried it with non-chocolate macarons?  do you add extra almond flour to compensate for taking out cocoa?

thanks!!!!!

I have tried that before, and visually they turned out fine, but they were really delicate. Here's what they looked like (from waaay back in 2004):

gallery_23736_355_1100528323.jpg

I would recommend instead trying a different recipe though for non-chocolate macs. There are some good recipes that work so that you dont have to adapt anything.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites

More macarons -- chocolate french meringue macarons with sea salted caramel filling:

gallery_23736_355_38183.jpg

Also made some italian meringue strawberry macarons that turned out really well,

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites

More macarons. These were made with an italian meringue and are filled with a white chocolate ganache flavored with powdered dehydrated strawberries.

gallery_23736_355_17532.jpg

gallery_23736_355_12350.jpg

gallery_23736_355_7327.jpg

gallery_23736_355_13297.jpg

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

Link to post
Share on other sites
More macarons. These were made with an italian meringue and are filled with a white chocolate ganache flavored with powdered dehydrated strawberries.

gallery_23736_355_13297.jpg

Sad to say I have never tasted a macaron and indeed had never even heard of them until recently, but I have to say that you do make the most exquisite macarons. They are so perfect. :wub: Someday, maybe...

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites

Dude! (Yeah, I know... "80's-dude-alert". Can't help it, those were my teen years. :biggrin:) You've got the macs down to an art. Very nice.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

Wonderful Macarons! Would you mind sharing your recipe for the coconut/passionfruit and/or your strawberry/vanilla macs? Please?

Cheers

Hi folks! I hope everyone is well -- its been a long time since I've logged in, but I still check the threads from time to time. I've been on a macaron kick lately. One I did was a coconut macaron (using half almond-half coconut), with a passion fruit white chocolate ganache filling. I took great pains to make the coconut very fine - grinding and regrinding it, and them seiving it to remove the bits that refused to be broken down. The filling took some adjustment. I started with a passion fruit curd, but it was too thin to stand up to the cookies. So I made a wc ganache and added some of the curd to that, and it worked fine.

gallery_23736_355_39059.jpg

I also made a strawberry macaron with vanilla mousseline buttercream. I actually used fine ground dried strawberries in the cookies, and was pleasantly surprised by the flavor -- nice, strong strawberry flavor and aroma. Will try to post some pics at some point.

Link to post
Share on other sites

Lemme add my macarons to the mix,

orange flavoured using Angostura Orange bitters,

Italian meringue for me, being lazy I made a whipped up vanilla cream cheese filling.

The coconut powder is a good idea, its used a lot with curries etc and is natural.

I'm gonna try it soon.

gallery_43859_4156_99080.jpg

gallery_43859_4156_115584.jpg

gallery_43859_4156_31746.jpg

Edited by lennyk (log)
Link to post
Share on other sites
Orange Praline Chocolate Torte

http://www.flickr.com/photos/gluucose/

I took a look at your work and they look so wonderful, simply fantastic. Any chance you could share the recipe and the chestnut sour cherry? I know it would create a,"wow, you made that?" at my work place.

oli,

My recipes are at work but will send soon, thanks

You made all these incredibly beautiful desserts at your work place? I wish you worked near where we live! :wub: Is it a major restaurant or pastry store or catering outfit?

Edited by Darienne (log)

Darienne

 

learn, learn, learn...

 

Life in the Meadows and Rivers

Cheers & Chocolates

Link to post
Share on other sites
I see! And it goes with sweet? Is the filling sweet? I think it was an extremely elegant looking plate. Thanks for the answer!

It wasnt the best combo but it was for a theme dinner, more fun then anything. The rice was sweet..

Link to post
Share on other sites
Orange Praline Chocolate Torte

http://www.flickr.com/photos/gluucose/

I took a look at your work and they look so wonderful, simply fantastic. Any chance you could share the recipe and the chestnut sour cherry? I know it would create a,"wow, you made that?" at my work place.

oli,

My recipes are at work but will send soon, thanks

You made all these incredibly beautiful desserts at your work place? I wish you worked near where we live! :wub: Is it a major restaurant or pastry store or catering outfit?

A restaurant in manhattan, nyc..

Link to post
Share on other sites
it's red currant season, and being very tart they offset sweet things quite nicely...

gallery_8512_4054_31005.jpg

vanilla butter cake with red currants and elderflower creme anglaise

(i found a bottle of elderflower concentrate at Ikea and it makes things delicious)

gallery_8512_4054_1070.jpg

individual pavlovas w vanilla whipped cream and white chocolate currant leaves

gallery_8512_4054_3380.jpg

all butter pastry crust, pastry cream flavored with physalis eau de vie

OMG-Beautiful!

Link to post
Share on other sites
Some of the recent desserts in Nami-Nami kitchen:  :raz:

Tarte aux Myrtilles aka French Blueberry/Bilberry Tart:

gallery_43137_2974_95132.jpg

Estonian Strawberry Roulade:

gallery_43137_2974_61249.jpg

Strawberries with Amaretto cream and crushed meringues:

gallery_43137_2974_58219.jpg

Strawberries with Elderflower Zabaglione:

gallery_43137_2974_7539.jpg

Strawberries in Cointreau syrup:

gallery_43137_2974_68247.jpg

Just gorgeous, not to mention the eye watering pictures.

I like your name, the same as what the fellow students useto call my mother.

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...