60 Posts and Macarons To Celebrate!

About 10 posts ago, on my 50th, JZ asked me if there would be anything special. "Oh no!"After  BMFK's number 50 had just been typed and published? "Was I supposed to?",  I asked, lost as to how  to make things right. And with the landmark passing, I figured another 10 to go, and I could usher in a day 60 celebration, instead. Genius, right?

Sure enough, here with post 60 I've come with resolute payback for your loyal reading. Indeed, this recipe writing just could not, would not have happened without you. Wherein the price you paid to get to the one recipe was in going through my long drawn out web drafts. I appreciate and applaud you, friends.

At 41,000 hits, and pictures being pinned by those lovely pinteresters, it is more than surreal. The support and friendships forged here have been so humbling and at the same stretch, most exhilarating. You see, for me, any day past Update Number 10  has been miraculous and cause for jubilee.

With that being said, our toast shall be to the dazzling French macarons. Refuting theories of being the most difficult thing in the world, we shall rightly see they can be the one of the easiest, next to whipping an egg.

They require a due amount of diligence and strict adherence to correct meringue making. The cookies need egg whites and the older the are, the better they whip up. When beaten, they should only reach a  glossy in a soft meringue hold. A manual beating of 50 strokes once you combine all the ingredients, should give you accurate batter consistency. Finally, raw macarons need to wait at least a half hour, in order to form a skin before they enter the oven.

So there you go. It really is a fantastic destiny for egg whites that double up in volume and blend with the ground almonds into a batter that finalizes into a crisp, chewy cookie. Sandwich two of these beauties with a complementing cream and you've taken them from totally awesomeness into the wide world of scandalous.

(If it's your first macaron attempt, check out this video and Tartlette blog.

Macaron~

Ingredients:

• *¾ c finely ground almonds
• 1 c confectioner's sugar
• 2 large egg whites
• 4 tbsp granulated sugar

Directions:

• Pulse  ground almonds and confectioner's sugar in a food processor until well combined. Sift the mixture well.
• Using an electric mixer with a whisk attachment, whisk egg whites on medium speed until foamy. Slowly increase speed and add in sugar, a tablespoon at a time. Continue whisking until firm glossy peaks form, about 4-5 minutes, being careful not to beat to overstiffness.
• Add almond mixture over whites and gently fold all ingredients until smooth and well combined, about 40-50 folds.
• At this point, if needed divide batter in different bowls and add your food coloring(s).
• Spoon into piping bag(s) with round tip or fill a large plastic sandwich bag with mixture and snip off ¼ inch from the tip.
• While keeping the top of the bag tight, squeeze out ½ inch rounds on to parchment lined baking tray(s).
• Let these rest for 20 minutes after being piped, so that a "skin" is formed and it is slightly firm to the touch.
• Preheat oven to 300° F in the meantime.
• When ready to bake, bake one sheet at a time and reduce oven temperature to 285° F when placing the trays in the oven.
• Bake for 16 minutes, rotating halfway through. To test if they are done, tops should be crisp and firm, no browning at all.
• Let macaroons cool on the baking sheets for 3-4 minutes. Then transfer to wire rack.
• Make sure before each batch is set to bake you increase oven temp to 300°F, and once preheated, reduce to 285° F when it actually goes in.

• Allow to cool before sandwiching.
• Pipe or spoon filling of choice onto one macaroon and pair up with a similar sized one to top.

Those fringed bottoms are called feet, something that comes about from the 20 or so minute sitting on the counter prior to baking.

Notes:
I grind slivered almonds in my food processor, with a few spoons of the confectioner's sugar I will be using, until it gets to a fine consistency. I pushed the flour through a sieve and grind the larger pieces once again.

Sidenote~
They say macarons need to rest in the fridge a few hours upto a couple of days to be at their best, flavor wise and consistency wise. This said in all hopes you have a stronger willpower than I do to make it happen.

Strawberry Buttercream~

Ingredients:

•  2 strawberries, hulled and sliced in half
• 1 tsp vanilla extract
• ¼ c unsalted butter( room temperature)
• 1 ½ c powdered sugar
• 1-2 tbsp milk or cream

Full figured and buxom, aren't they gorgeous?

Directions:

• Pulse strawberries with vanilla extract in a food processor until pulped and slightly chunky.
• Add in butter and process until smooth and combined.
• Add in powdered sugar by half cupfuls and pulse until the contents becomes fluffy and all elements are evenly distributed.
• Pour in milk and continue to pulse, using a rubber spatula to stir at intervals to aid in blending, until it is combined well and a smooth fluffy frosting results.

The occasion draws on the need to thank a special person. Della, who has touched my heart through her encouraging comments and detailed critiques of my recipes and posts, a colleague of JZ's, whom I have never actually once met, though her supportive voice and kindful acts are more than familiar to me. In fact, many of the beautiful "props" (including the gold container in the topmost picture) used in this blog came as a result of her generosity. Thank you sweet Della, truly grateful to call you friend.

Double Chocolate Ganache~

Ingredients:

• ½ c heavy cream
• ¼ c good quality semisweet chocolate chips (room temperature)
• ¼ c milk chocolate chips (room temp)

Directions:

• Heat cream in deep heat safe bowl microwave set at 80% power for 30 second intervals until it reaches simmer stage.
• Put in the chocolate and allow the pieces to immerse in hot cream. After a minute, stir the contents. If contents is not melted through, place in microwave at 40% power at 10 second intervals, until chocolate is smooth and mixes well with cream to a shiny thick consistency.
• Refrigerate for 15 minutes until mixture becomes a thick, spoon able consistency.

I don't mention as much the role of my better half in my blog pixelled life, who, at this moment, is situated on the sofa right next to me, waiting for my endless typing to be done. This man who has never missed reading a post I am truly and ever so grateful for. He is the voice of courage to my many a wimpy moment. JZ possesses the interesting destiny of midnight channel surfing and eventual proof reading for the rest of my good life. His weighty voice conveys the promises God has set in each and both our lives and helps me to hit the keyboard when all I want to do is sleep. I thank the Lord for my still strong man and the resulting two minis that live with us, themselves filled with commendable patience as their meals lay subject to many a photo shoot.

It is only through God's supernatural overflow that I am able to do what I do. He has enabled me in more ways than one, pushing me on, sparking my mind to think, create and make all this possible.

In this way, know that In Him all things are made possible. He is good and forever to be praised.

So here goes, post # 60 dedicated to you, lovely readers, the family and friends who have supported me by and through, my Three Heartbeats, and above all the Giver of life, Himself, Jesus Christ.

*Update*I am linking this post to Beantown Baker's Power Of Pink challenge.

Thanks Jen for the inspiring initiative, in raising awareness and understanding for breast cancer. To learn more about the invasive nature of the disease and recent statistics, click here.

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"Consider it pure joy, my brothers and sisters, whenever you face trials of many kinds, because you know that the testing of your faith produces perseverance. Let perseverance finish its work so that you may be mature and complete, not lacking anything." James 1:2-4