Tag Archives: Rosenwasser

February 5th, 2017

Macaron Rosé

Macaron Rose (1)Sometimes, we have some crazy ideas! And when a friend and I tested different Macaron recipes last march we got such a crazy idea: baking macarons as give away for her wedding. We just found the perfect recipe (from the faboulous Pierre Hermé) and already had an idea how the Macarons should look like. And the filling should be flavoured with rosewater to fit to the rose bud on top the macaron.

In the next month, we test baked several rounds. The shells worked perfectly with the first try, adding rose buds on top of a shell prior to baking works like a charm. But the filling caused more problems.

 

Continue reading

December 18th, 2016

Marzipan

Marzipan

An ugly flu hit me and so my baking plans (Lusekatter, Kletzenbrot and rye flat bread) are nothing more then dreams at the moment. My stock of unposted bread recipes ran dry as well. Only a nice marzipan recipe – which fits well with Christmas – is left.

During the autumn holidays I was shopping in the “Stuttgarter Markthallen” and bought a small parcel of bitter apricot kernels. Bitter apricot kernels and bitter almonds contain hydrocyanic acid and just a few can endanger very small kids – so please store them out of children reach and not together with sweet almonds! The dangerous dosage are one bitter almond per kilogram body weight. So two for 200g Marzipan is no problem at all but if you feel unwell with using them you can use bitter almond extract instead, too.

The marzipan is easy to make with a food processor and so a good last minute Christmas present.

Continue reading

October 20th, 2016

Rosewater Raspberry Macarons

Rosenwasser-Himbeer-Macarons (1)When I read about the “Törtchen-Törtchen book on tour”-Challenge I was hooked. I love baking Mousse-Cakes (Törtchen) and I like Matthias Ludwigs recipes for them. They work well both as whole as you can see here with the Apple tartlets as well as in parts like the sponge here in this Peach recioe.

The sobering came when the book arrived. I had to pick from four: a cupcake (too much buttercream and finding fresh apricots in October would be a  mission impossible),  a brownie filled with fruits (even the picture in the book was not appealing), pecan caramel tartlet (means shortcrust filled with nuts and caramel, sweet and boring) and Macaron lollies (why to put a macaron on a stick?). So I send a mail asking if I could maybe get another recipe, but the answer was short and clear: It had to be one of these four.

Sighed. So Macarons it will be… Continue reading