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rainbow·squares::cookies·by·stephanie
1. This is rad!
2. How did I not know there was a tumblr called rainbowdesserts!?!?!!?
(via queercandy)
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Live in NYS? Hit up our Boys of Summer tour pride events and make sure you grab a sweet chocolate mustache pop!
Friends….this is so excellent.
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![pumpernickelandcoal:
Blue Flowers Earl Gray Tea Macaron.
Makes 45 finished macarons
chocolate macaron
340g confectioners sugar
190g almond flour
170g aged egg whites [5-6 egg whites that have been separated and left out at room temperature for two days]
45g sugar
7g egg white powder
25g cocoa powder
Sift the almond powder and confectioners sugar, and add the cocoa powder.
Whisk the egg whites, sugar and egg white powder until it forms stiff peaks.
Fold the dry ingredients into the egg whites. Fold until the mixture becomes shiny and somewhat loose (you should have to squeeze the mixture from the piping bag, not let in run).
On a Silpat, pipe disks with 4 centimeters in diameter and let rest for 20 minutes to form a crust.
Bake in the convection over at 150 degrees C/300 degrees F for twelve minutes.
Let cool and freeze immediately.
Blue Flowers Earl Grey ganache
290g Heavy cream (plus a little more)
15g Blue Flowers Earl grey tea [if you can’t find this, any good earl grey tea will do]
270g Chocolate (at least 58% cocoa)
50g Chocolate (at least 38% cocoa)
50g Unsalted butter
Bring the cream to a simmer. Add the tea and cover and let steep for 5 minutes.
Strain the cream/tea mixture.
Add more cream to infusion to bring weight back to 290g and simmer again.
Pour the cream over half dark and milk chocolate.
Add the room temperature butter and mix to combine.
Fill the macarons with ganache and close.
Wow wow wow wow wow](http://25.media.tumblr.com/tumblr_m4lfnhGn8q1rt0ua4o1_500.jpg)
Blue Flowers Earl Gray Tea Macaron.
Makes 45 finished macarons
chocolate macaron
- 340g confectioners sugar
- 190g almond flour
- 170g aged egg whites [5-6 egg whites that have been separated and left out at room temperature for two days]
- 45g sugar
- 7g egg white powder
- 25g cocoa powder
- Sift the almond powder and confectioners sugar, and add the cocoa powder.
- Whisk the egg whites, sugar and egg white powder until it forms stiff peaks.
- Fold the dry ingredients into the egg whites. Fold until the mixture becomes shiny and somewhat loose (you should have to squeeze the mixture from the piping bag, not let in run).
- On a Silpat, pipe disks with 4 centimeters in diameter and let rest for 20 minutes to form a crust.
- Bake in the convection over at 150 degrees C/300 degrees F for twelve minutes.
- Let cool and freeze immediately.
Blue Flowers Earl Grey ganache
- 290g Heavy cream (plus a little more)
- 15g Blue Flowers Earl grey tea [if you can’t find this, any good earl grey tea will do]
- 270g Chocolate (at least 58% cocoa)
- 50g Chocolate (at least 38% cocoa)
- 50g Unsalted butter
- Bring the cream to a simmer. Add the tea and cover and let steep for 5 minutes.
- Strain the cream/tea mixture.
- Add more cream to infusion to bring weight back to 290g and simmer again.
- Pour the cream over half dark and milk chocolate.
- Add the room temperature butter and mix to combine.
- Fill the macarons with ganache and close.
Wow wow wow wow wow
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So the second layer of the cake I made was apparently not cooked enough, so then this happened…SURPRISE
Doberge Torte
The pans are definitely the right size…I don’t know what is going on. I cooked the other one only ten mins extra and it seemed cooked but definitely wasn’t, as evidenced by what happened when I flipped it over :(I’m making the Doberge Torte and it has been in the oven almost 1 hour and 40 mins (supposed to be in there 1hr) and it STILL is not done cooking in the center!
What’s going wrong?!
The only thing I can think of is that you filled the pans too much or used the wrong size pan.
Doberge Torte
I’m making the Doberge Torte and it has been in the oven almost 1 hour and 40 mins (supposed to be in there 1hr) and it STILL is not done cooking in the center!
What’s going wrong?!
