"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 10-31-2011, 11:32 PM   #4131
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by chocotuile View Post
the egg whites are finally done curing so i'm making macarons all this week! Started off with foie gras macarons~ foie gras and strawberry jam sandwiched with pistachio macarons.

Attachment 12309
__________________

__________________
PattY1 is offline  
Old 10-31-2011, 11:33 PM   #4132
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by babetoo View Post
i made a stiff crisco butter flavor frosting. colored small amounts. it was stiff enough that i used my finger and toothpicks only. i frost the designs on the different bugs. spot on beetle and lines on snails and so on. did use some sprinkles. they are really cut. i call them a success. we will see what the kids think.
They sound cute. I wish you could post pictures.
__________________

__________________
PattY1 is offline  
Old 11-01-2011, 06:53 PM   #4133
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45


PattY1, hope you enjoy the picture! :) Aged egg whites whip better than fresh, which is why I was curing them.
__________________
chocotuile is offline  
Old 11-02-2011, 04:39 AM   #4134
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Those look fantastic!
__________________
Aunt Bea is offline  
Old 11-02-2011, 06:18 AM   #4135
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Those look interesting. How do you cure egg whites? What's the purpose of doing that? I've never heard of that--I know how to cure yolks, but not whites.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline  
Old 11-02-2011, 01:36 PM   #4136
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by CWS4322 View Post
Those look interesting. How do you cure egg whites? What's the purpose of doing that? I've never heard of that--I know how to cure yolks, but not whites.
I am in the dark about curing both.
__________________
PattY1 is offline  
Old 11-02-2011, 02:28 PM   #4137
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
My bad, I guess using the word "curing" was a misnomer. I just wrote a post today regarding how I'm completely butchering the English language, so sorry if I offend!
I simply meant that I was waiting for the egg whites to age in the refrigerator. I waited over a month this time 'round, so I got super excited when writing the post!
Here's a hibiscus macaron picture in hopes I'll be forgiven!
__________________
chocotuile is offline  
Old 11-03-2011, 10:19 AM   #4138
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Thanks, Chocotuile. Your English was fine--I just couldn't figure out how you could make meringue from the cured egg whites if you cured them like egg yolks. This explains a simple process to do so better than I can (Cured Egg Yolk | From Belly to Bacon). Next question, were your eggs farm fresh? I haven't made anything requiring whipped egg whites from my farm fresh eggs yet. I know that if they sit in the fridge for 3 weeks, they peel easier if you make hardboiled eggs (but 3T of salt in the water does the same thing).

Would you pretty share the recipe for the hibiscus ones? Please!!!! The look lovely.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline  
Old 11-03-2011, 11:15 AM   #4139
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Baking gingerbread cookies today!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline  
Old 11-03-2011, 02:49 PM   #4140
Assistant Cook
 
Join Date: Oct 2011
Location: Bay Area, CA
Posts: 45
CWS4322, sadly I'm not located anywhere remotely near a farm so no, they weren't farm fresh eggs. They sat in the fridge for 1-1.5 months. Here's the recipe. Have fun!
Hibiscus Macaron

Yield: 30 medium size cookies
Ingredients:

200 gr Powdered sugar, sifted

125 gr Blanched almonds, ground and sifted

90 gr Egg Whites, room temperature and aged

25 gr Powdered sugar, sifted

3-4 drops Red Food Color
Hibiscus Ganache

2 Tbsp Hibiscus powder (you can find this in ethnic grocery stores)

100 gr Heavy Cream

100 gr White Chocolate, chopped

Directions:
1. Line baking sheets with parchment paper.
2. Finely sift together 200 grams of powdered sugar and ground almonds. I sifted 3 times so itíd look like fluffy powdered snow. Add in food color.
3. In clean bowl, whip egg whites until foamy. Slowly and gradually add in the remaining powdered sugar. Whip on high speed until stiff peak.
4. Gently fold egg whites into nut mixture. The final batter should have the texture of magma (Iíve never seen magma in person, have you?), which means slightly viscous but still a bit runny.
5. Spoon batter into piping bag. Pipe 3/4 inch circles (you can make them smaller if you want a more delicate-looking macaron; I like Ďem big!) onto baking sheet.
6. Bang baking sheet against counter EVENLY. Iíve unevenly banged them before, and they donít end up as circles as a result! Rest at least Ĺ hour.
7. Preheat oven 325 degrees. Bang baking sheet against counter again.
8. Bake 12-15 minutes, rotating halfway through, if needed. I'd prefer not opening the oven at all, but oven hot spots make it so that one side inevitably browns and I don't want them browning at all!
9. Immediately after removing from oven, pour hot water between parchment paper and baking pan, making sure the hot water reaches each macaron. The steam from the baking pan and hot water causes the macaron to release itself from the parchment paper; otherwise, youíd have a hard time lifting them off the parchment! Wait 30 seconds, then use an offset spatula to transfer macarons to a wire rack to cool.
10. Ganache: Put white chocolate in a tall container.
11. Put hibiscus powder in a separate bowl. Pour in heavy cream. Microwave until boiling. Infuse (leave at room temperature) for Ĺ hour, then microwave until it boils again.
12. Immediately pour hibiscus cream over the white chocolate. Let sit 1-2 minutes for the chocolate to melt somewhat.
13. Use immersion blender to blend until evenly mixed. Tall containers work best for immersion blenders, so it doesnít whip all over the place. If you donít have an immersion blender, use a large bowl and a spatula to mix well. Try not to add too much air into the ganache.
14. Cover the surface of the ganache with plastic and refrigerate 1 hour. When the ganache is soft enough to pipe, but hard enough that it isnít runny, spoon into a piping bag.
15. Upturn half of the macaron shells. Pipe desired amount of ganache on this half. Some people like more ganache (me) and some people like less (Mom!), so she was hovering next to me, saying "Not that much! Not that much!" Place a shell on top to sandwich the ganache.
16. Fridge overnight in airtight container. Enjoy at room temperature.
I copied/paste from my blog so sorry if there's too many words/steps and the formatting isn't pretty!
__________________

__________________
chocotuile is offline  
Closed Thread

Tags
rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:52 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.