the-lazy-cook.blogspot.com

The Lazy Cook

I did it. I finally did it. I finally got my macaroons to work - just as I wanted them to! There are a couple of secrets that I have discovered:. You MUST keep mixing even after it is combined if the mixture is too thick. This will loosen up the egg whites and give you that lovely crispy shell. Keep mixing until small peaks in the mixture relax and settle out. Preheat your oven to 220 C. Then as soon as the macaroons go in, turn it down to 180 C. The recipe is exactly the same as this post. Instead of do...

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I did it. I finally did it. I finally got my macaroons to work - just as I wanted them to! There are a couple of secrets that I have discovered:. You MUST keep mixing even after it is combined if the mixture is too thick. This will loosen up the egg whites and give you that lovely crispy shell. Keep mixing until small peaks in the mixture relax and settle out. Preheat your oven to 220 C. Then as soon as the macaroons go in, turn it down to 180 C. The recipe is exactly the same as this post. Instead of do...

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The Lazy Cook | the-lazy-cook.blogspot.com Reviews

https://the-lazy-cook.blogspot.com

I did it. I finally did it. I finally got my macaroons to work - just as I wanted them to! There are a couple of secrets that I have discovered:. You MUST keep mixing even after it is combined if the mixture is too thick. This will loosen up the egg whites and give you that lovely crispy shell. Keep mixing until small peaks in the mixture relax and settle out. Preheat your oven to 220 C. Then as soon as the macaroons go in, turn it down to 180 C. The recipe is exactly the same as this post. Instead of do...

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The Lazy Cook: January 2010

http://the-lazy-cook.blogspot.com/2010_01_01_archive.html

Sweet Potato and Pumpkin Salad. Sweet Potato and Pumpkin Salad. 2 Tbsp Extra Virgin Olive Oil. 3 Tbsp vinegar (we used white wine - but you can use balsamic, red wine - or even lemon juice). 250 g cashew nuts. 500 g sweet potato. 200 g green beans. 100g thinly sliced prosciutto. Chop feta into 1 cm cubes. Mix olive oil, vinegar, cashews, feta and honey in a small bowl. (This can be done the night before.) Seal and refrigerate - the marinade is best if allowed to sit overnight. Preheat oven to 180 C.

2

The Lazy Cook: May 2010

http://the-lazy-cook.blogspot.com/2010_05_01_archive.html

Unfortunately, as you may have gathered from my ranting in earlier posts, my house is not in a good state at the moment. Earlier this week, it went from bad to worse, and I am totally without power or hot water - and have had to move in with my sister. (The power surge also killed my much loved electric mixer! So there will be no cupcakes for a while - however, I will be back with dessert-y goodness once my house is back in some semblance of working order. You can see the air bubbles in there! 110 g (1 C...

3

The Lazy Cook: Lime Macaroons

http://the-lazy-cook.blogspot.com/2010/05/lime-macaroons.html

My friend's just turned 30 - so, for her birthday, I decided to make (read: attempt) her favourite sweets in the world - macaroons. Since limes are in season, I decided to make them lime flavoured - but you could make them any flavour, really. I used Bakerella's. Recipe for the macaroons and the filling is my own (not particularly creative) recipe. You can see the air bubbles in there! 3 'aged' egg whites from 59 g eggs (to age - leave them loosely covered overnight). 2 Tbsp caster sugar. Zest of 2 limes.

4

The Lazy Cook: Food as Fashion

http://the-lazy-cook.blogspot.com/2010/05/food-as-fashion.html

I'm not normally too fussed with the presentation of food - but I'm always blown away by those who can weave magic with a camera and food. Fulvio Bonavia really takes it to a whole new level. In case you haven't already seen their amazing work, you can check it out here. Subscribe to: Post Comments (Atom). Laws of the Kitchen. No One Puts Cupcake in a Corner mkecupcakequeen. Sugarbloom Cupcakes and Macarons - Perth WA. Buzz in the kitchen - Mummy B in action. Gluten-Free Girl and the Chef.

5

The Lazy Cook: Salted Caramel Macaroons

http://the-lazy-cook.blogspot.com/2010/06/salted-caramel-macaroons.html

After 3 weeks, numerous visits from tradies, a great deal of stress and about $10,000 - I finally have my kitchen back! To celebrate, I decided to attempt macaroons again. Not wanting to repeat the absolute rock-hard debacle of the lime macaroons. I decided to have another go at the recipe. But this time, I actually weighed my ingredients! Turns out, this was a good idea - it's very hard to accurately measure almond meal by volume! 2 Tbsp caster sugar. 200 g icing sugar. 110 g almond meal. Allow to sit f...

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The Lazy Cook

I did it. I finally did it. I finally got my macaroons to work - just as I wanted them to! There are a couple of secrets that I have discovered:. You MUST keep mixing even after it is combined if the mixture is too thick. This will loosen up the egg whites and give you that lovely crispy shell. Keep mixing until small peaks in the mixture relax and settle out. Preheat your oven to 220 C. Then as soon as the macaroons go in, turn it down to 180 C. The recipe is exactly the same as this post. Instead of do...

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