Macaron Adventures Part Deux

Okay, so... I made a new batch using a different recipe. Feet formed beautifully, but the tops were warped! I've never had this happen to me before! I saw pictures of warped macarons (wavy tops) before, and I thought, "Nah, that's never happened in any of my batches, so it'll never happen" .. it happened. I looked into it, and after reading several blogs, I realized I more than likely overmixed. I thought maybe it was because I was using too low of a temperature (understandably due to previous cracked macarons).. but I increased the temperature of the oven for the second baking sheet, yet they were still warped. Nope, wasn't the heat.. Definitely overmixed. Ugh. Back to the drawing board!

I've come to the conclusion that I'm really going to have to look into the ratio of the ingredients. I've obtained a few from several sources. Once I use them, I'll let you guys know! I feel like I'm getting closer though :) I really don't remember struggling this much when I made them before. I'm taking this way too seriously than I did before I guess, haha.


Until next time!


xoxo

French Macarons!

Macarons. Or French macaroons. Whatever. Dainty pastries that have a filling sandwiched between two delicate meringues. One of the best things I've ever had. Mind you, I've never been to France (yet) but the ones I've tried have shown me what a good macaron is. Flavourful, not hollow, not hard, and not too small! I've had macarons that were a bit blah (I don't even know how that happens with all that sugar), too small, and pretty hard (like cardboard).

I tried my hand at making macarons by compiling information from various sources. I made a few batches, which I barely have any photos of.

My first batch was pistachio - I mistakenly didn't add enough sugar so the ratio was so off, they were flat cookies. No feet, no rising. Just flat failures lol. But delicious failures nonetheless. 

My second batch - I added enough sugar but my oven was too hot. They formed feet but unevenly.

My other batches - I always piped them too close together. So they were monster macarons. They had feet though! And they were the closest thing to perfect macarons. My very last batch was chocolate macarons with chocolate ganache. 

I stopped making macarons for months simply because I didn't like using my electric hand mixer. I finally got a KitchenAid (hallelujah!).. So I started making them again.

The first batch I made after a hiatus was a failure lol. I don't know what it was. I tried a recipe I used to use with techniques I gathered elsewhere. Everything seemed to go well until feet didn't form. The oven was too hot, I think? Oh, and I screwed up my filling. Too watery. Sigh, one failure after another!

The second batch I made, some formed feet, and some didn't. And a lot of them cracked. Oven too hot. I don't remember my oven being this annoying before!!! Maybe it's me, lol. 

The third batch I made... they cracked, even with lower oven temperatures, and a wooden spoon keeping the door open!!! Ugh. But they did form tiiiiny feet. Not good enough, lol. I think despite what I've read telling me not to let the piped macarons rest, I probably should :(. But I'm so impatient!!

 Please stop cracking! :(

~

The macarons I've made all tasted the way they were supposed to, but aesthetically, it's not what I want. As long as they're eaten, I know, but the perfectionist in me wants to get this right. I have all of the tools I need! I just need to figure everything else out. I may look at the egg:almond flour:sugar ratios as well.


I've compiled information from the following (so far that I can recall)...
bravetart.com
foodnouveau.com 

notsohumblepie.blogspot.ca

WISH ME LUCK!!

OYSTER MOTOYAKI

I love oysters. I tried oyster motoyaki for the first time when I was out west. I was too scared to try it myself. I mean... Shucking oysters?? Myself?!

Alas, I gave in to my craving. I hauled my butt to the grocery store and purchased oysters. Smaller ones to eat raw (hehe) and larger ones for baking. 

You can honestly just bake Japanese mayo on top of the shucked oysters, but I wanted more than that. Here's the recipe I used..

6 large oysters 

1 cup Japanese mayo

1tbsp red miso paste

1/4 cup chopped mushrooms 

1/4 cup onions

1 tsp of butter

1 tsp ground pepper

1 tsp of cayenne pepper

1. Preheat oven to 400°F

2. Whisk together Japanese mayo, miso paste, and peppers

3. Sauté mushrooms and onions with butter

4. Make sure oysters are separated from shell. You can cut the meat in half if it's too big. Spread a thin layer of the mayo mixture on the shell.

5. Place oysters back on shells. Top with the mushrooms and onions.

6. Top oysters with the mayo mixture.

7. Bake oysters on baking sheet for 15-20min.
8. Serve warm!

Me

I love food. I love to laugh. And I love to learn. I'm easy to please and easy to entertain. If it were up to me, I'd clone myself just so I can be at various places at once.

I love baking and cooking. If I love something a restaurant, I'll try and make my own version until I'm sick of it. I know, it's a problem. But better than craving it ;)

I love eating. Hopefully I can take enough pictures to keep this blog entertaining!!

This blog is dedicated to things I like.. And hopefully I can update this quite a bit! Talk to you soon. Xoxo