Here are the pics from my macaron attempt last night, I made chocolate macarons with a salted caramel filling. 🙂
Macarons are the new craze. Forget about cupcakes and cake pops, I want a macaron!!! I lived in LA and that’s where I heard about them first. Paulette’s Macarons in Beverly Hills introduced these sweet Parisian treats to California. Last year when I was residing in San Francisco, I discovered Miette, which is the cutest little cake and macaron shop in Hayes Valley. Closest thing I could get to a ‘lette’s macaron. Here in Sacramento, there is only one place that I would consider getting this delicious cookie, Ginger Elizabeth in downtown. Ginger Elizabeth is a chocolatier that also happens to sell macarons and a delicious salted caramel macaron ice cream sandwich. Anyway, these tiny little cookie sandwiches are quite expensive. Average price for one: $1.75.
So you can see why I would want to make them myself. When I was still living in San Francisco I attempted to bake a batch. I tried blanching sliced almonds and grinding them myself. I had no idea how much you had to process them. I also did not beat the egg whites enough so the dough/batter (whatever you wanna call it) was extremely runny. I tried baking them anyway, no bueno.
After that massive failure, I googled, googled and googled. I then found a recipe with great directions. I tried last week. Although it’s not the prettiest attempt, they at least tasted good and had decent texture. I’m pretty sure I know how to fix what I did wrong.
I am going to attempt another batch today, wish me luck. I’ll be posting pics later tonight.
Okay… Last time I made banh bo, it tasted good, but it came out flat. I tried baking it again, same problem. I did some major research… and I figured it out, the recipes I had been using call for a convection oven. I don’t know about you, but I had no idea there was that much of a difference between con-VEC-tion and con-VEN-tion ovens. Once I figured this out, I asked others if they knew of the difference, no one knew! Because I had to explain to a few different people, I thought I should also share this with all of you, just in case.
Here’s a convection oven:
Notice anything? It’s got a freaking fan in the back of the oven. If your oven does not have a fan it is a conventional oven. So if you’re trying this recipe, you have to up the temperature from 350˚F to 375˚F.
Here I am at it again:
Preheat the oven to 350˚F for convection or 375˚F for convention ovens. Brush vegetable oil on the bottom portion of the baking pan and heat it in the oven. Sift the flour, baking powder and optional salt together. In a large bowl, gently stir the eggs, sugar, coconut milk, pandan and vanilla with a whisk or a fork so that no bubbles form. Remember to stir just enough to homogenize the whites and yolks. Over stirring the eggs can cause the cake to be flat. Use a strainer to strain the mixture into another bowl and use a spoon to help break the lumps up.