It has been a hectic week so far. Just a kind word of advise – be nice to the people taking care of accounts at your work. Sometimes you get the grumpy rude accounts people, but it’s not really a smooth sailing job.
I still have one of my training wheels on when it comes to the business reporting that I have to do. Today – was BAS day, and my wise teacher decided a week ago that she wouldn’t be coming in any more to help.
So I was in a bit of a panic attack all weekend, decided to distract myself with baking! Perfectly normal if you ask me.
I did quite a bit of baking, at the top though was macaroons.
I have a real interest in macarons and macaroons.
As of a few weeks back with our visit to Adriano Zumbo’s Pattisere in Manly, I’ve now sampled gorgeous macarons. I’m not quite game enough to attempt to make macarons myself, so I’ll go for macaroons. As the two so often get confused with one another in the world, I thought trying macaroons would be a good idea.
My only pickle here, was that my OH had tried coconut macaroons before, according to him they were amazing. So I’ve put a bit of pressure on myself here to make these absolutely mouthwatering.
Turns out that even with an oven that doesn’t quite close, has a blown light, and is smaller then the average oven which means cookie trays don’t quite fit except on the very top rung which shouldn’t be used – making perfect looking macaroons is possible.
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconut
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut.
Cover and refrigerate for about two hours, or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.
Bake for about 15 to 20 minutes or until golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
They got the all clear by the way by my other half. It gives me a very smitten feeling when I cook something that satisfies completely.
Now I won’t bore you with boring accounting blargle, but everything went smooth and I now feel confident to do my whole job with no training wheels whatsoever.
I must be honest though. this week has been a bit busier then normal because the game Portal 2 was released yesterday. I do enjoy my computer games, and so far this game is living up to expectations.
But as I won’t be at work, or playing Portal 2 on the weekend because we’re visiting my OH’s family for the Easter long weekend, the only thing left to do is cook!
I’m already thinking of the great things I can experiment with and try.
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