Tonight the Lakers win game 3 of the 2010 NBA finals. I am more than happy. Today before the game, I decided to make something to represent the Lakers. I have this belief that if I wear purple clothing or make something that symbolizes the Lakers, they will win the game. So, today I made some macarons.
And they won!
Recipe adapted from UseRealButter
110 grams blanched almonds or almond meal
200 grams powdered sugar
40 grams sugar
3 egg whites (100 grams), room temp,
Age egg whites in a loosely covered bowl at room temperature for 24 hours.
Place the powdered sugar and almonds in a food processor and pulse until the nuts are finely ground. Sift a couple times to remove bits and pieces.
Whisk egg white to a foam, gradually add sugar until you obtain a glossy texture.
Add the nut and powdered sugar mixture in three batches to egg whites. After each addition, give it a quick fold to break some of the air and then fold the mass carefully. The batter should fall back on itself after counting to 10. Give quick stroke at first to break the mass and slow down. The whole process should take no more than 50 strokes.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds(1.5 inches in diameter) onto parchment paper. Let the macarons rest for about an hour or until the shells form a skin.
Preheat oven to 300 degrees. Bake for about 8 to 10 mins. Let macarons cool a bit before removing from parchment paper. To teste if macarons are done baking, they should easily come off parchment paper easily.
Match up macarons to similar sizes and pipe filling on one side and sandwich the cookies together. It is best to refrigerate the cookies overnight before eating. Store macs in an airtight container for about 3-5 days.
Wednesday, June 2, 2010
Eversince I tried the sesame macarons and cream puffs at Chantilly's, I've been on the lookout for recipes with sesame. I was able to find some ground black sesame at an Asian food market called Freshia. Every night before bed, I usually go on the internet and look for new posts on Foodgawker or Tastespotting. I found this recipe for Sesame Madeleines. I had to make them and wondered how they would taste and plus, I had all the ingredients necessary for the recipe.
The recipe is from this website.
70 grams all purpose flour
3 1/2 Tbsp black sesame powder
1/2 tsp baking powder
90 grams sugar
Pinch of salt (I used Kosher)
2 Large eggs (room temp.)
100 grams unsalted butter (the recipe calls for softened butter, I melted the butter and let it cool before adding)
1. Sift flour, sesame powder, and baking powder together and set aside.
2. Using a whisk, beat eggs with sugar and salt and mix until well blended.
3. Add butter to egg mixture and beat until well distributed.
4. At low speed, add flour mixture, stirring enough to blend the flour with butter mixture.
5. Cover batter with plastic wrap and refrigerate over night.
6. Preheat oven to 200C.
7. Butter and flour the madeleine molds.
8. I used a medium sized ice cream scoop to fill the molds.
9. Bake for 15 mins. or when edges turn lightly brown.
If you like the taste of sesame, then you should give this a try. It's not your typical madeleine cookie. It has it's savory yet not too buttery flavor and it's very light. Hope you enjoy!