Skip to main content

Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and  a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch.

We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the final product. Fortunately, there weren't very many that were messed up and the successful ones were delicious. We finished up the cooking and decorated our macaroons to our liking. This was one of the most difficult foods I've made and is generally challenging, but we all enjoyed ourselves.

Comments

Post a Comment

Popular posts from this blog

Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers Chef Jessica demonstrating how the batter should look when it's finished Tyler piping the macaroon batter into perfect circles Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do David painting his macaroons with edible glitter Finished macaroons!
Post a Comment
Read more

Day 2: Steaks for Days

The history of people eating red meat has been around ever since the first modern men had wandered out of caves and forests onto the plains of Africa. The art of cooking red meat, or more specifically a portion of red meat from a cow known as " steak ", was honed at the turn of the century in 1900 at New York steakhouses, where the first modern steakhouses appeared. They offered potatoes, cheesecake, beer, and of course steak. The steaks we made were tenderloin filet mignons, and were all cooked to a perfect medium rare. We paired the tender meats with baked asparagus gently coated in olive oil and mashed potatoes with compound butter. Finally, we coated everything in a magnificent mushroom sauce, that was savory and light. So far, this has easily been my favorite meal, and will be a top contender for the A-Term.
Post a Comment
Read more