Gives approx. 2 cups of buttercream and is used in my Mojito macarons. Ingredients: One big handfull of mint leaves 5 eggwhites (170 g) 2 tbsp dark rum 2 tbsp lime juice 3/4 cup – 5 1/4 oz – 17o g of canesugar 2 sticks+1 spsk./250 g unsaltet butter (soft) a pinch cream of tartar Fremgangsmåde: 1. Put mint leaves and canesugar in a bowl that can withstand water bath. 2. Prepare a water bath. 3. Add lime juice to the mint leaves and cane sugar, mash the mixture lightly with a spoon. (Not too much, will result in small pieces of mint leaves in the butter cream) 4. Add the egg whites and rum to mint mixture. 5. Set the bowl over a water bath until the sugar is completely dissolved and mixture bubbles lightly. 6. Strain the mixture through a fine sieve and into a medium bowl. Add the creme of tartar. 7. Beat on medium-high speed until the meringue is shiny and medium-stiff peaks form. 8. Add butter 1-2 tablespoons at a time until all the butter is incorporated. NOTE: If the butter cream splits, heat it gently in the microwave for 10 seconds. Beat it on […]
Mojito Macarons
These mojito macarons are zingy, creamy, sweet and fresh. They have a subtle taste of the cocktail “Mojito”, which is known for the taste of mint, cane sugar, rum and lime. As everyone else, I’m a big fan of this cocktail and with a past as a bartender, it did not take long to mix it all up into a little flavorful macaron As you can see the shells did not come ou as nice as my other macaron recipes. “They look like small mushrooms” my boyfriend said. After I had gambled with the addition of fruit color just before they were piped out, instead of adding it as soon as the meringue was stiff. I would give it a try making a green marbling on the shells, in stead of being completely green. I was well aware that it would cause trouble, but I learn through mistakes, so I did it anyway and now I understand macarons a lot better. It was worth it. When I add food coloring to the dough that late in the process it creates a wet layer on top of the macaron. This causes the part of the macaron shell without color to dry up befor the […]
Salted Caramel Macarons
I LOVE caramel and I love macarons even more. Therefore, salted caramel macarons is one of the best things in my life. When I first tasted Katrines macarons with salted caramel, it was very difficult to stop eating. Unfortunately I had waited to get my caramel macarons for almost 2 months since I first told Katrine I was craving caramel macarons and if she perhaps would make me some. She have just started a new job, more chores in general and many more cake orders. All these new duties also hurt the blog a little and not just my craving. Because she is so busy Katrine right now has 38 recipes lying ready to type them in, but no time to get them written. However, she has decided that there will be no more baking until all of the 38 recipes are posted. I do not know if she believes that she can keep the agreement. But im sure that I don’t, i think in 1 week she is back in the kitchen making th pile of recipes to type in even bigger. Finally it was my turn, to eat salted caramel macarons and I write this with a crowded […]
Homemade pistachio paste
Today’s mission: [orange-skrift]Create recipe for perfect pistachiopaste.[/orange-skrift] I have searched a long time online for a good recipe for the perfect pistachiopaste, and the perfect pistachio buttercream, but without success. I have found recipes that are looking great, but which used artificial flavoring and/or coloring, and I just find it to taste wrong. And in general, I am very serious that my raw materials are in order. So true pistachio or no pistachio. If I have to have cake, it must be good cake. And good ingredients ensure that. Well, then, I went into the kitchen with 400 g pistachios (without the hard shell), 300g butter and 250g icing sugar, and got started. 1.5 hours later I came out with this recipe: Ingredients: 210 g shelled pistachios (without shells, completely green and cleaned) 40 g icing sugar Boil 4 cups water in a small pot and put in the pistachios (without the hard shell). Heat the oven to 170 ° C and place baking paper on a baking sheet. When pistachios have cooked for approx. 2 min, pour them into a strainer and drip off. Peel pistachios, likes it was almonds, and place them on the baking sheet. Dry the nuts in […]