A box of teeny-tiny French macarons, expertly prepared by the Duchess Bake Shop. A perfect quick outing to break up the workday.
I needed something nice to go with Easter dinner; something that would go with the roast chicken we’d done for when our friend came over. I decided that these little cakes would be a good thing to try; they weren’t too hard, and they looked sufficiently decadent so as to be a grown-up version of Easter chocolate.
Boy howdy were they good.
For a change, I followed the recipe to the letter, so I have nothing to add other than I can highly recommend using a bar of 70% dark Rittersport as your chocolate. You’ll get a gooey, velvety, rich and dark cake that looks like you spent ages getting the batter just so, when really it only takes about 20 minutes from start to finish.
Well, these were odd. My friend made amazingly light and fluffy marshmallows from scratch several months ago, so I decided to give them a shot using this recipe. Mine, though very nice to look at and fairly tasty, are pretty dense. I think where I went wrong was in not letting the whole mixture whip as long as it should have. My error here seems to be a lack of air. I already have an idea for a new flavour, so after a bit of shopping tonight I’m going to have another stab at this.
Edit: Upon further discussion and reflection, we came to the conclusion that these are in fact more of a “utility-mallow:” excellent for dipping in chocolate, making s’mores with, cutting up for adding to desserts, etc. Good for snacking on, but not as good as my friend’s, which I later discovered had had egg whites in them, and thus the much lighter texture. Hers are more of a “snacking-mallow:” better eaten on their own without any adulteration.