my fingers are itching to make another batch of macarons, I ate the last one this afternoon after opening the fridge about ten times and telling myself NO! I could resist no longer and nibbled at it whilst watching the football, and my gods they are not kidding when they say they are better after being in the fridge for 24 hours.
So I got cracking , ha ha ! and separated some eggs ready for tomorrow, and they are busy 'ageing' in the kitchen for tomorrow. I have trawled the internet all day for hints and tips and think I have found the explanations for the failures in batter consistency in the first attempt, we shall see.
I am going to go for plain vanilla shells for this attempt so that I can practice without wasting too many ingredients.
meanwhile, on the ice cream front, I made David's Chocolate Sherbet to which I added 1 egg white whisked to a meringue consistency which has given it a smashing mousse quality, I combined this with a Pear and White Wine sorbet, in little plastic shot glasses as moulds.
The idea of the plastic cups is not so much as a mould but to create individual portions, the boys have been doing serious damage to the ice cream tubs, and this way they can just pull out a portion of the flavour they like , rather than partially defrosting a whole tub each time.I did however have to take a photo of how pretty this looked . The flavours go well together, however the pear flavour is very subtle and could do with intensifying.
Having picked up a bunch of over ripe bananas at the greengrocers cheap, I then proceeded to make a batch of Banana & Brown Sugar ice cream, very sweet, but totally delicious.
Surely this has to stop!!
But no....I have lychees for sorbet, and peaches for ice cream still to do, although I may set a peach or two aside for a macaron filling .