Flat Macarons again

Foodies - I'm at a loss. I tried to make the macarons again for the 2nd time. I got a new little egg beater thing to make sure I beat the eggs to peaks. And again everything seemed to be going well - in fact the little macarons were definitely rising in the oven! I have a picture to prove it!!


See? Rising macarons!!



But low and behold - when I took them out of the oven - collapse! They went back to being flat as coins (again I have a picture to prove it!)

See - FLAT macarons. :(


Any help? Advice? Suggestions? Has this happened to you? If you know anything about meringue and how it's supposed to crust over and not collapse - help would really be appreciated.

Slow cooked salmon

A co-worker pointed me to this exciting concept, slow cooked salmon. The idea is to brush and bed a beautiful piece of salmon and then cook it in an oven at just around 100 degrees for 30 minutes. The result - beautiful tender and juicy salmon that is moist and flavoursome - delicious!

http://steamykitchen.com/96-tropical-island-salmon.html

We started with a brush of olive oil, salt, pepper and ground coriander. We then threw the salmon skin side down in skillet to crisp it up a bit.

For the bed, we used caramelised onions quickly sauted in a fry pan with some fine white wine and a few chunks of navel oranges. Lay the salmon, skin up, on the bed and top each fish with a slice of orange. Cook in oven at 100 degrees for 30 minutes.

Ground some macadamia nuts and chillis and roast in pan to release flavour. Mix nut mixture with some finely chopped mint. Remove salmon from oven and top with nut and mint. Serve.

Too easy!

When life gives you flat macarons - make cookies!

Inspired by Adriano Zumbo's macaron tower, I really wanted to try making macarons myself. I checked a number of recipes including from Poh's kitchen. I sieved almond meal and icing sugar to grainy fineness, whipped egg whites to peaked perfection, and folded everything together to that magma like consistency that all the experts harp on about - well, given my first hand familiarity with magma.

The macarons flat as a pancake - literallly the size and thickness of a 20 cent piece.

I'm not sure what I did wrong - maybe my egg whites weren't separated early enough (I left them for the day instead of overnight) maybe my 15 year old oven can't cope with pre-heating to 200 and then turning it bakc DOWN to 160. Macarons, I'm sure, are just temperamental things that take awhile to master...

The challenge for me was what to do with the 2 cups of sensational blueberry ganache I had made for the macaron filling...

Make sugar cookies. :)

Sugar cookies with blueberry white chocolate ganache

Ingredients:

Cookies:

2.5 cups flour
1 cup butter
1.5 cups white sugar
1 egg
1 tsp vanilla essence
1 tbs baking powder.

Ganache:

300 mL thick cream
1 can blueberry pie filling or 1 cup fresh blueberries
1 bar (280 g) white chocolate, chopped roughly

Method:

Start with the ganache. In a saucepan, bring cream and blueberry puree to gentle boil. Remove from heat. Stir in white chocolate and mix gently until smooth.

Spoon out mixture into large tray and let set at room temperature for one hour.

For the cookies, preheat oven to 190 degrees. Mix butter and sugar until creamy. Add egg, flour, vanilla and baking powder and work the mixture into a soft dough.

Spoon out the dough in round circles about the size of a 20 cent piece and bake for 8-10 minutes until just brown along the edges. Allow to cool.

Sandwich ganache between two cookies to finish it off!