Thursday, 16 September 2010

Krabby Patties

My wonderful cousin Janina came to visit me in the big smoke, and of course, what better way for cousins to spend their spare time in London than to make French macaroons??

The recipe is fairly straightforward - if not heart attack/artery clog inducing - so we thought we would give it a try.

I have to tell you though, I know this is not an original concept because everyone and their mother is - but I am OBSESSED with macaroons. I am pretty much known to my closest friends as the 'macaroon girl' (good thing? bad thing?) Anyway. But I have never ventured into actually making these wonderful, wonderful treats of heaven in your mouth desserts - until now.

Too bad they ended up looking like brown mini-hamburgers.

I probably should've not started this post out with those photos because my end results will now seem anticlimactic. But should you want to make delicious sweet krabby patties at home, minus the lettuce, read on.

(This is from David Lebovitz, by the way)
1 cup powdered sugar
3 tablespoons Dutch process Coco powder( unsweetened)
5 tablespoons granulated sugar
½ cup powdered almonds
2 large egg whites

For the Chocolate Filling:

4 ounces finely chopped chocolates (bittersweet or semisweet)
1 tablespoon butter ( small pieces)
½ cup heavy cream
2 teaspoons light corn syrup

So, preheat the oven to 180. Then mix all the powdered sugar, coco powder and almonds together like so:

Apparently, it helps to grind everything up if you use an actual grinder - or whatever this thing is (I ended up having this, and an electric beater in my flat, that I totally forgot about. I think this is because I went through a baking phase that I blocked out of my mind when I ended up making cupcakes that tasted like cornbread muffins). Anyway, mix mix mix until everything is brown, basically.

In another bowl, beat the egg whites until they form a stiff peak. Stiff peak means they should look like this:

While you're doing that, add the granulated sugar too.

Here's Nani working away.

I don't know how eggs can expand to 918023 times their size, but they do.

When that's done, you slowly fold the dry ingredients into the wet ones. Just until everything is mixed together - but only just. Because apparently you're not supposed to overdo it.

This is when we decided to use a flimsy sandwich bag as a piping bag. No.

This is what it looked like out of the oven. Fail.

Eventually, we decided a spoon would be a good substitute. So go ahead and spoon that batter onto the baking tray.

Here is where we went wrong. Crucial point. The recipe said to "Rap the baking tray, then place it in the oven for 15 minutes." We both looked at each other and said, "So what does 'rap' mean?'" We didn't know, so we just put it in the oven.

Basically 'rapping' means, bang the tray against the counter. This supposedly gives the macaroon its little 'foot' - thus avoiding the whole krabby patty aesthetic - unless you're going for that, then hey.

Also, you can leave the batter out for 15-30 minutes before putting it in the oven. This apparently gives the macaroon its hard shell and little foot as well.

I say APPARENTLY and SUPPOSEDLY because I tried this all again including this step, and NOTHING. Not one difference, but there could be other factors. I used 'fruisana' instead of regular sugar in an attempt to cut some sugar out of the recipe. Never attempt to make a macaroon 'healthier' - you'll fail.

Anyway, after 15 minutes, your macaroons should look like this. Or if you waited 15 minutes before putting it in the oven or understood what rapping a tray meant, you should have some feet on those things.

Leave them aside.

Next step, the ganache.

To make the chocolate filling, start by heating the cream and the corn syrup combined in a sauce pan. When the mixture begins to boil at the edges remove from the flame and add the chocolate. Let it stay for one minute before stirring it into a smooth mixture. Finally mix in the butter and let the mixture cool completely before using it.
(Sorry, no pictures)

Anyway, when that's done, spread the filling onto the macaroons and complete your mini-burger!

Told you it was anti-climactic. Yes, they are pretty ugly, but they taste absolutely delicious. If you are patient, leave them in the fridge overnight to let all the flavours blend together. It's so worth it, even if it is really hard to do.

Mari x


Anonymous said...

that looks disgustingly yummy


Amber said...

Thanks for posting this! I have been looking for a recipe and will track this on my blog for reference.

Please stop by mine and subscribe.

Greatly appreciated,


Amber said...

Thanks for posting this! I have been looking for a recipe and will track this on my blog for reference.

Please stop by mine and subscribe.

Greatly appreciated,