![\"IMG_0007\"](\"http:\/\/www.salvagesisters.co.uk\/wp-content\/uploads\/2013\/08\/IMG_0007.jpg\")
<\/a><\/p>\nSadly, day 2 wasn’t such a merry affair, with these lime and basil macarons from Ottolenghi demonstrating all the classic flaws: cracked tops, lack of feet or ‘pieds’ (the little bubbly bits at the bottom of each half – very important), and a notably dry texture. They should be light and chewy to the taste, ‘melt in the mouth’, not the crisp sweetness of a classic meringue, though the\u00a0ingredients\u00a0only differ by one, namely the addition of finely sieved ground almonds. But let us not be\u00a0deceived;\u00a0the secret of the macaron lies not in the mere components, but the skill of the patissier at the helm.\u00a0 Macarons come in many fantastical flavours, and\u00a0traditionally\u00a0with a buttercream filling. I find the additional sweetness a little overpowering so i have taken to adopting a chocolate ganache filling in preference, which can be laced with alcohol of your choosing. Macarons also provide a welcome opportunity for some very pretty photography subjects.\u00a0 But what to do with all those pesky egg yolks? There’s only so much eggs benedict one can eat, though in this house we may be attempting to break some kind of world record. This calls for another culinary creative outlet: home-made ice cream.<\/p>\n My most recent macaron batch, mocha, was perhaps my favourite. A bit bumpy on the outside, but chewy and just enough coffee and chocolate to bring about a nice flavour blend.<\/p>\n July wasn’t an easy month, and with that i felt the need to mark some of the difficult days with some beauty. And what could be more delicately gorgeous than french macarons, made famous by the Parisian\u00a0patisserie\u00a0Laduree, but now sweeping … Continue reading <\/a> <\/a><\/p>\n
\n<\/a> <\/a><\/p>\n<\/a> <\/p>\nI perused and subsequently bought this lovely book in Waterstones last week. I have found there aren’t many reliable ice cream recipes online, so this was a welcome addition to my expanding cook book collection. This guy has been making ice cream for the family business in the Cotswolds for years. Intriguing flavours include sloe gin and damson, earl grey tea, and chocolate chilli rosemary. I made a start with coffee choc chip.
\n<\/span><\/a><\/a><\/p>\n<\/a>The macaron challenge ended on day 4, but i like to think that’s because i have mastered the art perfectly….<\/p>\n","protected":false},"excerpt":{"rendered":"