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macaroon | Velbekomme

18 Apr 2010

Posts tagged with macaroon

Recipe Tryout: Chocolate Puddle Cookies from 101 Cookbooks

Ahh Sunday. With the laziness and the stained sweat pants and the greasy hair stowed away in a knot. Gotta love it. That and the fact that you actually have time to fool around in the kitchen (not with your sex partner but with a spatula. Sorry, just realised that it might be potato-potaaartow to some people…), anyway, found this amazing looking but not quite as sexy sounding recipe on one of my favourite foodie blogs called 101 Cookbooks (maybe it’s a tiny bit because the blogger is also called Heidi).

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4 Mar 2010

Posts tagged with macaroon

Recipe Tryout: Chocolate Macaroons from Cannelle et Vanille

Whenever I’m travelling, this blog works as my cookbook. So imagine my surprise when I wanted to suggest a nice chocolate recipe for my niece’s baptism in Stockholm and I couldn’t find one single chocolate recipe here! And it’s not like I haven’t been yapping on about the endless pleasures of the cocoa persuasion, but somehow I’ve managed to avoid actually putting that into action. So sorry! Luckily I’ve found just the right recipe to make amends with on a very pretty sister blog called Cannelle et Vanille: French Chocolate Macaroons.

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12 Aug 2007

Posts tagged with macaroon

Heureka!

I wish this recipe were my invention, I really do, but sadly this stroke of genius happened to someone else. Apple and macaroon cake with almond slices. The crushed macaroons in the mixture render the cake perfectly chewy and the surface lovely and golden. Here are ten (a nice number however incorrect it may turn out to be) easy steps to making this delight:

Apple-Macaroon Cake

  • 4 egg whites
  • 50 grams sugar
  • 250 grams macaroons (in Denmark: the Karen Volf kind)
  • 75 grams flour
  • 125 grams butter,  melted
  • 2-3 thinly sliced apples
  • Almond slivers 

Beat the egg whites and add the sugar just before they become completely stiff (meringue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the meringue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn’t stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.

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