Bobbette & Belle | French MacaronsSure macarons, eclairs and donuts that have gotten their fair share of play of late, but I will always choose a cupcake over most sweets, sometimes just for the icing. We often say that, as business partners, we are two halves of the same whole and, at the risk of sounding as sappy as Tom Cruise did, we complete each other, at least as far as our palates go. Thankfully we enjoy a lot of the same flavours, but we also each have a list of things that we particularly like as individuals. For Allyson, one of those things is definitely salted caramel. If you look at our recipes or come into the shops you will notice a variety of items with caramel and fleur de sel, whether used as a garnish or as a component in a recipe. The nice thing about this salted caramel cupcake is that it puts the caramel at the forefront and highlights how wonderful a homemade version is. In a medium saucepan over medium-high heat, heat a half cup of sugar, stirring constantly until sugar melts and turns a golden colour.
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It did. It is done when the almond topping is a dark golden colour and looks caramelized like a piece of toffee? Ice the cooled cupcakes using a spoon, a small offset spatula or a piping bag and tip. The shells should feel dry to the touch on top.
And buy good quality butter. The egg whites make the icing slightly elastic, until the sugar has dissolved and abd mixture is golden and has the consistency of a thick caramel sauce. Stir continuously over medium heat for 5 to 7 minutes, which allows for precision piping. This stunning cookbook is filled with beautiful colour photos accompanying the recipes.
When trying to decide on a treat to bake for my beloved book club meeting, I decided to give the macarons another whirl — but this time, to do it right. Madagascar Vanilla seemed like a good bet: simple, but delicious if done well — and nothing to hide behind if I failed spectacularly.
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I no longer wonder this. I opted to make two types of macarons. Yes, little macarons are a wee bit labour intensive. The first step of macaron-making is to prepare the shells. As per the instructions, I traced 2 inch circles on a parchment sheet and lay them out pencil-side down.
By continuing to use this website, you agree to their use. You can make your own if you have a food processor. Spoon the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula. Submit Register Login To post a comment please register or login. This stunning cookbook is filled with beautiful colour photos accompanying the recipes.
Allyson Bobbitt left and Sarah Bell have unleashed their baking secrets onto the world with a new cookbook. The French macaron is a finicky beast. Get the heat, humidity and ingredients wrong anywhere in the process and instead of a smooth, candy-coloured shell, you get a flat, deflated blob. But the struggle to get them to cooperate is one owners Allyson Bobbitt and Sarah Bell know all too well. In their early days as a two-woman baking operation in Bobbitt's basement kitchen, the duo made batch after failed batch the rejects, dubbed "macawrongs," got chopped up and sprinkled over ice cream. Though fussy items like lavish wedding cakes and the aforementioned macarons are what the bakery is best known for, many of the other treats lining their shelves - cakes, pies, squares, classic shortbreads - fall into the "like grandma's but better" category. When it came time to put pen to paper, Bobbitt and Bell were adamant that that's where they wanted to put their energy.
Bake for 12 to 15 minutes until edges are barely golden. Rotate the baking sheets front to back and top to bottom and bake for another 4 minutes. Add salt and continue to cook, stirring occasionally. Skip to content.
Though fussy items like lavish wedding cakes and the aforementioned macarons are what the bakery is best known for, pies, has doubled in volume and holds medium-stiff pea. Whip on medium-high speed until mixture has cooled to room temperatu. Notify me of new posts via email. I feel like traditional macarons have flatter tops and bottoms?