Macaroon two

My first room temp eggs  went liqidy so I used some I separated last night

Whip three egg whites unitl soft peaks form
With 1/4 cream of tarter as a stabilization
1/4 cup ground fine sugar gradually pour into whites whip until stiff shiny peaks form

In separate bowl sift 1 cup pondered.sugar
3/4 cup ground almonds or almond flour
Add. Color to whites now before turning.in flour mixture
Fold only 50 stirs until a ribbon forms.when.dripping.off the spatula
I read let sit.for an hour to crust ill try that sometime but.today they went into a piping bag and piped.onto parchment in a cookie sheet
Heat oven to 325
I burnt mine in 17 min so I checked them after 10 min turned the pan ans put 5 more min

French bread by Janelle

She followed the emeril recipe

First attempt at macaroon

I've been reading about macaroons and have several.blogs to give credit.for building my confidence to try it . I for sure would like to try with half pistachio next
So.I left my eggs sit.in the shell for 24 hours at room temp
This.is key I hear there are so Manu factors
I am making my own almond meal since.I had to before when I made almond milk for my daughter during.her.no.idodine diet when she was going for her radio active iodine treatment.for thyroid.cancer.
I'm ok.with blanching raw almonds.in boiling water a few minutes to loosen the skin and pop them out.
Then.I.roasted as low as I could at 170 for ten to fifteen minutes drying them out.
Now to pulse them. Beats 10.99 for almond flour hope.its.fine enough. I also am making fine sugar in my blender because caster sugar is expensive.
I'm reading sprinkle bakes blog because the measurement arnt in grams. Lol
Then she sent me to givers log.com
And they suggest Martha Stewart recipe

Starting with swiss meringue buttercream.is easy for me.I've made.it a lot for cake givers talks about making their own almond flour so I'm starting there
I should have bought slivered almonds o think
They seemed to stick to the side of my processor  I think was moist
I sifted 3/4 c flour my almond
With one cup powdered sugar
While separating my egg white 3 then whipping with. Cream of tarter just a dash
I didn't add lemon or.salt this time
I read kitchen musings.com the macaron chronicles part 2
About aging eggs
So hopefully my.

24 hours was enough
I whipped my egg white until white peaks form then added 1/4 cup of my fine sugar I blended
The egg white and sugar mixture whipped for another few minutes until shiny . Stiff peaks . I can see how cooking the sugar and making italian meringue would make a better meringue.
I sifted in the egg white meringue the almond and sugar powder mixture
This.seemed to be important to fold the powder into the egg  whites only 50 folds I read. The real test is to let it fall off the spatula and it will make a ribbon if its ready. One part I read was if it drips like the egg white lost their fluffyniess it will drip out of a piping bag and I guess won't work so . I counted my folds
Made a ribbon when it drips
I out.into a piping bag and piped onto parchment using a fill techniqueletting it bury into the pile to fill about an inch and a.half in size then stop squezzing and pull off to cut.off any top it.may create.
I read how to color.not.using a food coloring that is liquid but  a gel is recommended. I used red thinking of red white and blue for the fourth of July.
Once I added the gel I had to stir again I think it was over mixed once I did that ans began to drip. Out of the piping bag .
I let.it sit on the parchment paper for an.hour to get a.crust as.I read on a blog
Preheat oven to 375
Place in oven then reduce heat to 325 cook for 18 to 20 min look for the foot
Let sit.on the par hment

Prague frosting and lickety split cake

Prague frosting with Lickety Split Easy moist chocolate cake

The cake reminds me alot the Lickety Split recipe in my Hersheys cookbook

Its so easy and quick if you dont have eggs. but you will need yolks for the  frosting 

It so fluffy and light!!

I came across Natashas recipe while looking through cupcake recipes 

natashaskitchen.com prague-frosting

The cake 

preheat oven to 350 brew esspresso!

add cupcake liners to your cupcake pan or grease a cake pan like I made.

sift together 1 and 1/2 cups of flour

1/3 cup cocoa powder I  used hersheys

1tsp baking soda

1/2 tsp salt

1 cup sugar

 in separate bowl:

1 cup brewed esspresso I used starbucks

1/3 cup canola oil

1 tablspoon of vinegar

 stir then poured into sifted dry ingredients whisk together it starts to bubble.

scoop with 1/3 c measure into cupcake liners or greeased pan. bake 18 minutes its very moist looks wet but a steak knife poke in leaves an imprint and doesnt come off dooughy thats how I knew it was done let cool\\

Than make the wonderful frosting mmmmm

in a saucepan add 

3 egg yolks

1/3 cup sweetened condensed milk Ill use the rest to make carmel

 1/4 cup water

stir with a whisk over low heat constantly whisking slowly increase heat a little until steaming not boiling

remove from heat and add

2 oz of semi sweet chocolate chips or a 1/3 cup

 stir to melt you can put in a separate bowl to cool in the fridge or to room temp

I whipped 2 cubes softened butter room temp or 1 cup

 then blend in cooled yolk chocolate mixture

This is where the magic happens!! whip for 3 minutes!! it fluffs up so nice

yum!!