Tag Archives: Alice Medrich

One egg, two recipes: lemon curd and fabulous macaroons

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*When this post hits the blogosphere, and Fiesta Friday 21, I’ll be travelling. Since internet will be sporadic, I may not see your comments (or visit your blogs) for a while, but look forward to catching up when I’m back!*

Of eggs and introductions

How does one introduce a recipe? I’ve been wondering about this while scribbling up this post. And to double the trouble, how does one introduce two recipes that together use the whole egg? Chronologically? Alphabetically? Punningly?

I’ll go from the outside, starting at the eggwhite, finishing with the egg yolk.

The eggwhite

I’ve posted about the macaroons before, under the moniker ‘multi-tasking macaroons’. But these macaroons weren’t exactly the same. These, made with coconut chips rather than desiccated/shredded coconuts, were so pretty. This time, the coconut flakes looked like brown-tipped wings. The texture was different somehow, chewy in the middle, crispy on the outside, not too sweet, each coconut flake standing to attention. These, dear reader, were what Alice Medrich intended in her recipe.

But I took a shortcut. I mixed the coconut and egg whites, without half-cooking them as Ms Medrich instructs. These were a tad stickier, and maybe took a tad longer to cook, but they worked well with a fraction of the effort.

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And then, I dolloped rum-spiked dark chocolate ganache. And finished by sprinkling over flaky sea salt…

These macaroons were ready in about an hour, but they could have been eaten in much, much less time. Especially when I piled a few together and let the chocolate ganache pour over them. That was…well, fun, and decadent.

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Wanted: one egg, for an almond plum tart

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The egg went AWOL while I made a plum almond tart.

The egg rolled under a bunch of herbs, apparently under the impression we were playing hide and seek. It didn’t make a sound while I whizzed the almond mixture together, or while I pressed it into a tart base. It was only after the tart became gloriously golden and puffed in the oven that the egg peeked around some parsley leaves with a discreet Jeeves-like cough.

Oh hello baker, did you want me 40 minutes ago?

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We didn’t take the almond tart to a picnic (I made some muffins instead, wholemeal, with banana-date jam, chocolate chips, peanut butter). But it seemed a pity to have a tart go to waste, so with suitably gallic shrugs, we dug into it that night.

The tart was … surprisingly good. Loose, moist, messy crumbs clinging to sweet, tart, squishy plums. A marriage of shortbread and almond torte. A concoction of ground roasted almonds, raw sugar, cocoa nibs, cardamom, rose water and lime zest.

I’m not advocating that you leave the egg out of pastry from now on, but I may have found a new favourite crumble topping.

I made the tart again last night with pluots, and remembered to add the egg (woot!). The resulting tart looked much more like an almond torte or a simple frangipane, and still had those deep dimples where the plums / pluots sank into the almond mixture. Work colleagues ate all of it within 2-3 hours – so I don’t have a photo of the real tart (and didn’t get a slice myself, hrmph), but I think that means the tart was a success.

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Multi-tasking macaroons

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Do you remember when ‘multi-tasking’ became all the rage at work? The word appeared one day, and the human race has never looked back. Suddenly, it wasn’t enough to do one thing well, we had to be able to do several things at once. You know, like someone playing on their blackberry or iphone while not paying attention in a meeting.

Bleh.

But.

Last week, I used the word ‘multi-tasking’ for macaroons. Let me explain.

At 9pm, I began baking for a morning tea. There will be a couple of people who are gluten-free, and a couple who were observing Passover. Of course, I made macaroons (the American coconut macaroons, with two “o”, rather than the French almond macarons, with one “o”). Something that is gluten free and Passover-compliant*, is a cinch to make, and still gets wows from everyone? Now that’s what I call multi-tasking.

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