estro: little blue imp (lil imp icon)
([personal profile] estro May. 18th, 2015 07:50 pm)
I am putting this here so I can close the damned tab*: Excellent lemon ricotta pancake recipe

This I am posting for the all of you (as I have it in an actual paper cookbook):Brown Sugar Kitchen's cornmeal waffles

Ages ago I was doing thrice a year posts listing all of the new recipes I had tried. Part of me wants to return to that documenting; part of me is sheepish about publicly displaying just how often I make sweets. (That being said, I now have an ice-cream maker so my meringue game has gotten really good).

*Sadly, over a decade's worth of unsorted and unsearchable bookmarks made a tagged LJ post the more reliable option for saving links.
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From: [identity profile] randomdreams.livejournal.com


Wait, meringue in ice cream makers?

Cornmeal waffles sound pretty good.

From: [identity profile] blue-estro.livejournal.com

Knitting a yak-wool sweater?


If yak-shearing is what happens before the intended act, what is the word for the equivalently not directly related tasks that happen after one has succeeded? Because that is what making meringues is.

While I do have one (as yet untried) ice-cream recipe that wants meringues, they are really just a more appealing use of the left-over egg whites than omelets. French macarons are next on my try to make list, but they are slightly fussier than meringues.

If you like light, crispy waffles, the BSK recipe is kinda amazeballs. The only note is that they probably require the deep-pocket (non eggo) style of waffle iron.

From: [identity profile] randomdreams.livejournal.com

Re: Knitting a yak-wool sweater?


I'm not very much of a cook: I'd previously thought of meringues as being what you put on top of a lemon meringue pie.

From: [identity profile] blue-estro.livejournal.com

Re: Knitting a yak-wool sweater?


Yep, it is the same meringue as on the pie (egg whites whipped with sugar and a pinch of salt. Occasionally a bit of cream of tartar). Where the stuff on pies is baked at a higher temperature for a shorter period, meringues in the confection/cookie form are baked at a low temperature for a longer period of time. On a pie it is soft and fluffy; in confection form it is equally light, but crispy. Adding things like Nutella or instant coffee varies the flavor.

I am not a huge fan of them as I dislike the texture (like large cereal marshmallows), but there are enough folks about who love them that I haven't had difficulty foisting them off.

From: [identity profile] randomdreams.livejournal.com

Re: Knitting a yak-wool sweater?


Now that you mention it, I dredged up memories of making meringue and folding it into waffle batter, many years ago, but I hadn't thought about this in a long time.

From: [identity profile] blue-estro.livejournal.com

Re: Knitting a yak-wool sweater?


Separating the eggs and beating the whites separately is a good way to make non-yeasted waffles less dense. Same trick works for making fluffier pancakes.
falnfenix: (Default)

From: [personal profile] falnfenix


you may make a lot of sweets, but i'll make the same recipe over and over and over to ensure i have mastered it.

last year's mastery included baklava. this year, once it cools down (since i lack central AC and i live in a land of sweltering heat from mid-may through late September/early October), i will tackle macarons...not the coconut cookie, the French sandwich cookie. i've always wanted to make them, and now that i've tried real ones i *need* to tackle them.

From: [identity profile] blue-estro.livejournal.com


Yeah, French Macaron's are on my to-do list, but have just enough of an effort overhead that I haven't managed it yet.

Sooooon though!
falnfenix: (Default)

From: [personal profile] falnfenix


that's sorta the same reason i've held off. but this winter there will be no major events being planned, so i'll have the time. :)

From: [identity profile] lyssabard.livejournal.com


Oh gods, don't be embarrassed! I love reading new recipes and folks' experiences making them.

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