| 02 November 2007 |
| Breaking the Curfew |
Okay, so technically, I'm supposed to be on hiatus.
But oh, what the hell! Here's the lowdown of what's been going on recently. My once not so amazing kitchen is now really really out of this world. Well, at least to me, it is.
We re-furbished the kitchen, got rid of everything that was malevolent, installed new built-in cabinets, another new oven, new hobs, a new sink, and practically new everything!
Finally, I have a constructive work triangle, which doesnt make me just want to scream in rage everytime I cook or bake something. As you guys know, I am supposed to be on hiatus, studying for my examinations and all that jazz. However, since the exams will be over by next week, I decided to test out my new oven! I could be compared to a child, yearning for a kaleidoscopic lolly, hung right in front of her face, but just far enough for her to not be able to grab it and lick away. My father told me last night, "Do NOT make anything till the exams are over!!".....But hey, he's at work, and he'd never know, right?
I just had to use my new oven. I just HAD to. I had to "consummate" it. Anyway, as evident in the photo above, you've probably realized that the macarons are a little flat, and have baby feet, as my friend Stefanie likes to consolably say. Was it the oven? Or was it just a case of an overmixed macaron batter? Rather puzzling. The bottoms of the macaron shells were also much softer, compared to the ones made in another oven. Perhaps they need a little extra time in this new oven?
The only time I actually ended up with baby feet and soft bottoms was when I accidentally overmixed a Lemon Macaron batter a couple of months ago. However, I'm pretty sure I achieved perfect macaronage today. So was it the fault of the oven? Perhaps I'll just have to try again. There's always an excuse to make more macarons, mind you.
Onto the flavor now...The macaron shells were flavored with just a tad of strawberry extract. As for the filling, it is a concoction of carefully proportioned ratios of buttercream and Strawberry Vodka Jam, which was a gift from Stefanie. She makes great jam! Still, the buttercream was lacking a booze factor. So I added a generous splash of Absolut Raspberri. Heavenly.
As for now, it's just a matter of me trying to perfect my macarons yet again, in this new oven. Wasn't perfecting them once in a different oven enough? I guess not. I'll probably have 2 methods of macaron making now...One for the ancient oven, and another for the brand spanking new one. My only worry now is that my father sees the macarons in the chiller. Oh well, what's done is done! |
posted by Amrita @ 3:11 PM  |
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| 15 Comments: |
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I'd blame the oven especially if there isn't a thermometer IN the oven.
Of course I could blame the recipe, too, since you refuse to post it, I can just blame the recipe out of principle.
I will say that after switching to an italian meringue macaron, I no longer had any problems with feet or cracked tops. (and no more archaic 'drying times') Macaronage->Pipe->Bake, it's that simple.
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hi jef!
I did use an oven thermometer...it's a "staple" in my oven, if you want to put it that way
I'd love love love to post the recipe, but the problem is that I sell these lil critters and it would be kinda strange for me to post the recipe!!
They turned out perfect in the oven, using the same recipe...so its probably either a case of overmixing or just the oven.
You don't let the macs dry? Wow...no matter which method I use, if I do not let them dry, they'll crack up on me!! :( So I'd rather just let them dry...better to be safe than sorry!
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sometimes you gotta get the element or thermostat adjusted in the oven. though they look pretty darn good to me! good luck on your tests.
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hey k&s!
yeah, i think its all just a matter of getting used to, no?
Its a new fancy shmancy one, so it'll take a little while! Thanks for dropping by!
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With my jam and your macs.....it is a handsome coupling!!
*wink wink*
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I'm sure it's just getting used to a new oven - but I've never made macarons before! They still look really tasty!
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Hi Deborah!
Yeah, its trial and error, and a LOT of patience, which is something I need to work on!! Thanks for the compliments though! They are indeed divine :D
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I wouldn't think it was that strange to post the recipe. Just check the blogspere on all the people that can't seem to get them right with a recipe in the first place. Your trade secret would be safe.
Since switching over my recipe I never Never NEVER let them dry. It's amazing how much more consistent the product is now, too.
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Hey Jef.......
Maybe I should try baking them without letting them dry..hey if it works, then it will save a LOT of time on my part!!!
Stef, homies united! Your jam is BERRY-LICIOUS!
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Ahhh...they made my day today.... *smack smack*
Fantastic!!
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wow wow...nice blog n macs.. envy envy...i oso still on my way to perfect my macs outlook too..c-ing yours...hmm i got more to improve..you have good jam i suppose it's complement your mac?
=0) regards- Ivy
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hey ivy
there's no need to envy! you're on your way to perfect macaron-ism!!! thanks for visiting!
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wow... its partyyyyy time
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It's always love-hate with a new oven. When I changed mine to a supposedly high-end model one and couldn't turn out my beloved roast chicken recipe - I was ready to cry bloody murder. But after a few adjustments in temperature - all was fine in the test kitchen.
I'm so excited for you for your refurbished kitchen - I know how that feels.
Your macarons look lovely - baby feet and all :)!
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hi there,..your bake really beautiful stuff, and you're only 16! was wondering if you could share your berry buttercream recipe? thanks=)
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I'd blame the oven especially if there isn't a thermometer IN the oven.
Of course I could blame the recipe, too, since you refuse to post it, I can just blame the recipe out of principle.
I will say that after switching to an italian meringue macaron, I no longer had any problems with feet or cracked tops. (and no more archaic 'drying times') Macaronage->Pipe->Bake, it's that simple.