Things that went into making this video:
- one script
- Two separate attempts
- one trip to Sur la Table
- three trips to the grocery store
- one bag of almond meal
- two bottles of wine
- three cartons of eggs
- one egg white covered car seat
- one red food coloring spotted car seat
- two video cameras
- two laptops
- half a pound of sugar
- two hamburgers
- an order of fries
- three loads of dishes
- five tripods
- four and a half cups of coffee
- six hours of shooting
- seven hours editting
- the sanctity of my mind
- the sanctity of my relationship
- a whole lotta bloopers
Voting for Challenge 7 begins tomorrow! Thank you guys so much for all of your amazing support! And, a huge thank you to Almanzo…who put up with me through all the kicking-and-screaming-and-macaroon throwing, as well as that one time I laid down in front of the oven and proclaimed I could not get up.
Oh…and there may or may not be a special “off the record” remix video coming…….stay tuned.
Raspberry Rose Macaroons
adapted from David Lebovitz
makes about 18 petit cookies
1 cup powdered sugar
1/2 cup ground almonds
2 egg whites, room temperature
5 T granulated sugar
1 tsp rose extract
1 drop red food coloring
for the white chocolate raspberry ganache:
4 ounces white chocolate chips
1/4 cup half and half or cream
2 T raspberry jam (I use Bonne Maman)
Combine the powdered sugar and ground almonds in a bowl and mix well to combine. Using a Kitchen Aid (or by hand if you’re a) very brave and b) ready to work your triceps) whip the egg whites until foamy.
Add the granulated sugar, food coloring and rose extract and continue to whip until stiff glossy peaks form.
In two batches, fold in the powdered sugar and almond mixture.
Scrape the batter into a pastry bag with a 1/4 inch pastry tip and pipe out little mounds onto a lined baking sheet.
Bake at 350 for 12 minutes. Let cool for a few moments and then peel macaroons off baking sheet. When totally cool, sandwich together with white chocolate raspberry ganache.
To make the ganache filling, melt the white chocolate and cream using a double boiler (or, like I do with a metal bowl set over a pot of simmering water). Whisk together so that there are no lumps. Add the jam and stir well. Push ganache through a fine mesh strainer (I use a sifter) to get rid of the raspberry seeds. Let the ganache cool for at least two hours at room temperature before using. It will thicken up as it cools.