Thursday, December 08, 2011
Dessert Day Raspberry "Macarons" and Vanilla Bean Ice Cream
Yesterday, I had the pleasure of baking with the delightful Melbourne on My Mind (MoMM) from A Quick Succession of Busy Nothings. A couple of weeks ago she posted about making Macarons and I immediately was like "you're so brave" and then I posted about making ice cream she was like "I've never tried that!" and so Dessert Day was born. The day that you try making desserts that are intimidating for whatever reason (in my case Macarons = scary egg whites).
And also we're both unemployed.
(And care not for fabulous food presentation - but for yumminess)
So when MoMM suggested that we make these Raspberry and Chocolate macarons, I was on board. First of all they are naturally gluten free, which is ALWAYS a bonus.
I met MoMM at the train station because I'm terrible at giving directions to my apartment. As I walked to meet her, I noticed three Oxfam street fundraisers standing on the corner talking to each other and somewhere deep in my gut (maybe it was Jorge?) told me we were going to meet again. Soon (Foreshadowing?).
As we walked back to my apartment chatting about all things inane, and Oxfam fundraiser named Scott tried to pull us over on the sidewalk. I've been Scott. I've done street fundraising and I know deep down that they aren't particularly injured when you just brush by them or say no thank you. And I know that the Scotts of the street fundraising world ask questions like "what's your name" and "what are you doing today" because they are profitable ways for them to meet their quotas. But it doesn't make me like it any more. So when he asked me what my name is, I replied:
"No time! We've got important things to do! It's DESSERT DAY!"
And then we giggled (which by the way, you can check out MoMM's post about Dessert Day here.)
I knew that MoMM and I would be great baking buddies because when she sent me the recipe she was like "we'll make this, but instead of jam we'll use raspberry essence. And instead of white chocolate we'll use dark."
And they were delicious.
But as you can see less Macaron-y and more Meringue-y with chocolate smooshed between them. And when has that ever been a bad idea? Never.
I'm not sure what went awry. Did we beat the eggs too long? With our skills - I doubt it. Does the recipe have some errors in it - I don't want to diss the recipe writer...but maybe.
What would you make if you weren't intimidated by baking?
Also, if you're keeping track at home (and I know you are) this is recipe 13 on my life list.