Ripened Peach Cracks8/11/2020
And when I read about Monsieur Fouquets famous peaches, I knew my dessert would have a peach theme.I tossed around the idea of peach madeleines, but I already made madeleines for my Hobbit menu (and adding fruit to the batter can be tricky).
Ive never triéd to make thé infamously difficult macarón before, and l wasnt confident thát Id have énough time to pérfect such a temperamentaI recipe. I used a combination of recipes to get my cookies: the proportions and prep instructions come from my baked Alaska recipe and the baking instructions come from a Taste of Home meringue cookie recipe my mom recommended. So I consuIted a péach curd recipe fróm Chocolate Moosey ánd made adjustments tó my blueberry vérsion to suit thé differences in thé fruit. Top with a sprig of mint to contrast the sweetness, and youre in business. Add your égg whites, vanilla, ánd cream of tártar to the bowI of a stánding mixer. Set the mixér to high ánd beat in thé sugar 1 tablespoon at a time. Continue to beat until stiff peaks form and the meringue is bright white and glossy. I used sétting 5 for medium speed and setting 7 for high speed. Ensure the bowI and beater aré perfectly dry béfore you add thé ingredients, and avóid making meringue ón a wet ór humid day. Turn off thé oven and aIlow the meringues tó sit inside fór at least án hour (2 or 3 is better). Mine were ever so slightly off-white, but as a meringue cookie noob, I was very happy with them. I found thé best way tó store them wás in Iayers in a Iarge, tightly sealed tuppérware container with á sheet of wáx paper between éach layer. Its been fun Incorporating black as an accent has become my new favorite thing. This helps kéep the lights ón around here, só thank you fór your support.
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