About the ingredients
- What size of egg whites should I use?
- What is the average weight of a large egg white?
- Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?
- If I can’t use egg beaters, what do I do with all the leftover egg yolks?
- What type of food coloring should I use?
- Is the use of cream of tartar necessary?
- Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?
- What about powdered sugar, do all brands work? Is it ok if it contains cornstarch?
- What is almond meal? Is it the same as almond flour?
- My almond meal/flour looks wet/oily. Can I still use it?
- Can I use nuts other than almond to make macarons?
- Can I grind my own almonds/nuts?
- What if I’m allergic to nuts? Can I still make macarons?
About the equipement
- Parchment paper or Silpats?
- Can I use butter instead of parchment paper?
- Can I use wax paper / aluminum foil?
- Which pastry tip is best?
- What pastry bags do you use?
- Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?
- But, won’t my electric beater scratch the stainless steel bowl?
- What kind of baking sheet is best? Do I need to buy an expensive one?
- Why do I need to double the baking sheets?
General macaron-making questions
- There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?
- What does “aging egg whites” mean?
- Is there a shortcut to aging egg whites?
- What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step?
- Can I make macarons even if it’s raining/really hot/humid outside?
- What is the size of the “perfect” macaron?
- How can I make sure my macaron shells are all the same size?
- How is the flavor incorporated into macarons?
- Making macarons seems so time-consuming! How long does it really take to make them?
- What should the beaten egg whites look like?
- I’ve overbeaten my egg whites. Help!
- My meringue stays loose, it won’t become firm. Why?
- How delicately/vigorously should I fold the almond/sugar mixture into the meringue?
- When should I add food coloring or flavorings?
- What is the right batter consistency?
- My batter is too thin/runny. What happened/what should I do?
- What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?
- My batter becomes watery or runny during the resting period. Why?
- My macarons are spreading unevenly / are not round / are not equal in size. Why?
- Can I skip the resting period to make my macarons more quickly?
- The shells remain pointy after piping. Why?
Aesthetic problems after baking
- No feet / crown
- Uneven feet / Feet bursting
- Hollow shells
- Cracked shells
- Thin shells (thin cap with feet)
- Shells that puff, then deflate
- Warped / uneven shells
- Bumpy / lumpy shells
- Shells are too soft
- Shells seem too dry or crunchy
- Shells look greasy or “wet”
- Brown or dark shells
- Sticky on the bottom
- Uncooked insides
- Inconsistent batch (some are perfect, others are not)
- My shells are not cooked through even after 15 minutes in the oven. What should I do?
****Click the main link above for FULL details (there is a lot more info!)
Smoky Sweet Potato Burgers with Roasted Garlic Cream & Avocado by How Sweet It Is
So adorable and bite sized so you can DINE ON MY FURY!
Today is national pie day (1/23/13)!!!!!!
Recipes for Pies and Tarts! (recipes)
- All-American Apple Pie
- Apple and Pear Pie
- Apple Caramel Cheesecake Piewith Toasted Pecans
- Apple Cider Pie
- Apple Galette
- Apple Tarte Tatin
- Apricot Pie
- Autumn Pumpkin Cheesecake Pie
- Blueberries ‘n Cream Pie
- Blueberry LatticePie
- Blueberry-Almond Tart
- Blueberry-Apple StreuselPie
- Blueberry-Peach Galettes
- Buttermilk Pie
- Caramel Apple Pie
- Cherry Pie
- Cherry Pie with Cream Cheese Pastry Crust
- Chocolate Buttermilk Pie
- Chocolate Cream Pie
- Chocolate Meringue Pie
- Chocolate Raspberry Cheesecake Pie
- Coconut & Lime Cream Cheese Pie
- Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
- Coconut Pie
- Creamy Lemon Meringue Pie
- Decadent Chocolate Ganache Pie
- Dutch Apricot Pie
- Early American Buttermilk Pie
- Easy Lemon Meringue Pie
- Egg Custard Pie
- French Apple Tart
- Fresh Blueberry Pie
- Fresh Cherry Cobbler
- Fresh Lemon Curd Tart
- Fresh Lemon Meringue Pie
- Fresh Raspberry Tart with Lemon Filling
- Fresh Strawberry Pie
- Grandma’s Rhubarb Pie
- Grandma’s Fresh Cherry Pie
- Grape Pie
- Individual Nectarine Tarts
- Innkeeper Pie
- Key Lime Pie
- Key West Key Lime Pie
- Lattice Cherry Pie
- Latticed Peach Pie with Peach Brandy
- Lattice-Top Mulberry or Blackberry Pie
- Lemon Apple Chess Pie
- Lemon Tart with a Lemon Pecan Crust
- Lemon-Buttermilk Meringue Pie
- Lime Custard Tart
- L’orange and Citron Cream Cheese Tarte
- Macadamia Nut Pineapple Tart
- Margarita Key Lime Pie
- Microwave Sour Cream Lemon Pie
- Milky Way Tarts
- Mississippi Mud Pie
- No-Bake Lemon Cream Tart
- Old Fashion Fresh Apricot Pie
- Old Time Chess Pie
- Old-Fashion Apple Pie
- Old-Fashion Blueberry Pie
- Old-Fashion Fruit Tart
- Old-Fashion Pecan Pie
- Old-Fashion Strawberry-Rhubarb Pie
- Old-Fashioned English Custard Tart
- Oven Fried Apple Pies
- Peach Custard Pie
- Pear and Almond Cream Tart
- Pear and Almond Tart
- Pear Praline Pie
- Pear Tarte Tatin
- Pecan Streusel Apricot Pie
- Plum Galette
- Plum Pie Augusto
- Puff Pastry Apple Tart
- Raspberry Sour Cream Tart
- Recipe for Cookie Crumb Crust
- Rum Raisin Apple Pie
- Rustic Chocolate Raspberry Heart Tart
- Scrumptious Strawberry Tart
- Shoofly Pie
- Sour Cream Raisin Pie
- Southern Fried Fruit Pies
- Spiced Peach Galettes
- Strawberry Almond Chocolate Tart
- Strawberry Hazelnut Tart
- Strawberry S’More Tart
- Summer Cherry Pie
- Summer Tart
- Sweet Potato Pie
- Very Lemon Pie
- Vinegar Pie
- Walnut Chocolate Chip Pie
- Walnut Fudge Pie
- White Chocolate and Blueberry Tart
- Worlds Best Apple Pie
This legitimately upsets me.
… Y’see, now, y’see, I’m looking at this, thinking, squares fit together better than circles, so, say, if you wanted a box of donuts, a full box, you could probably fit more square donuts in than circle donuts if the circumference of the circle touched the each of the corners of the square donut.
So you might end up with more donuts.
But then I also think… Does the square or round donut have a greater donut volume? Is the number of donuts better than the entire donut mass as a whole?
A round donut with radius R1 occupies the same space as a square donut with side 2R1. If the center circle of a round donut has a radius R2 and the hole of a square donut has a side 2R2, then the area of a round donut is πR12 - πr22. The area of a square donut would be then 4R12 - 4R22. This doesn’t say much, but in general and throwing numbers, a full box of square donuts has more donut per donut than a full box of round donuts.
The interesting thing is knowing exactly how much more donut per donut we have. Assuming first a small center hole (R2 = R1/4) and replacing in the proper expressions, we have a 27,6% more donut in the square one (Round: 15πR12/16 ≃ 2,94R12, square: 15R12/4 = 3,75R12). Now, assuming a large center hole (R2 = 3R1/4) we have a 27,7% more donut in the square one (Round: 7πR12/16 ≃ 1,37R12, square: 7R12/4 = 1,75R12). This tells us that, approximately, we’ll have a 27% bigger donut if it’s square than if it’s round.
tl;dr: Square donuts have a 27% more donut per donut in the same space as a round one.
god i love this site
I ACCIDENTALLY MADE THE CUTEST COOKIE IN THE WHOLE WORLD YESTERDAY.
I just made the tastiest healthiest mini meal… BROCCOLI FRITTERS.
Here’s how ya do it.
3 cups chopped broccoli (1/4 inch cubes, steamed till tender)
1 egg (beaten)
1/2 cup flour (I used bread crumbs as a substitute)
1/3 cup parmasean cheese
1 small clove garlic
1/2 tsp salt
Pinch of red pepper flakes
2 tbsp oil
Prepare, combine, and lightly mash ingredients. (except the oil)
Oil pan and put on moderate heat. (Flick with water to see if it’s ready… It’ll sizzle)
Plop mixture into 3” rounds, lightly flatten with spatula
Cook for 1-2 mins per side
I just made these for dinner
SO GOOD (but don’t forget to mash it up a little or else it’ll end being just fried broccoli x)
I make these alllllllllll the time!
TheCakeBar’s Fall Coffee Recipes Roundup
I’ve decided to make a new series of posts that will highlight what’s trending @TheCakeBar!!!
I’m trying to add new twists to the blog and make it more interesting for you guys!
So….above are pictures that I’ve collected recently or over the years from wonderful blogs all over the internet with fantastic coffee related recipes!
These are all perfect for chilly fall nights, rainy days, indoor get-togethers, movie nights@home etc!
Click the links below to get the rebloggable link/and resource links to all recipes and tutorials!
Stay tuned for other ‘themed’ trends posts.I’ll have them all tagged here
- Salted Caramel Coffee Creamer
- Nespresso Coffee Recipes (Many Recipes) (part 1 and 2)
- Irish Coffee Recipe
- Homemade Pumpkin Pie Coffee Creamer
- Light and Creamy Pumpkin Coffee
- Cuban Coffee Tutorials - Cortadito, Cafe con Leche, Colada
- Barbagliata Recipe (Coffee/Hot Chocolate Hybrid)
- Healthy Way to Do Starbucks (a help guide)
- Organic Coffee Creamers (several recipes)