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Head chef at home

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the best parties are in my kitchen

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We all have our own personal cooking styles. Personally I like to inject as much fun into the kitchen as possible, as it can get quite stressful at times trying to get everything ready together and following new recipes, so if I make it a laugh, it makes the whole process easier! Have a look at me in my kitchen – and yes – that is a disco ball! I had it installed when we remodelled the kitchen so my environment could be fun and entertaining. It was my way of reclaiming the kitchen so I could be the head chef at home!

the best parties are in my kitchen

Me enjoying my kitchen!

Belling believes that being in the kitchen is a great way to express your creativity and they have produced some recipes to help any home cook create something amazing. I wanted to share their recipe for macaroons as they are so pretty to look at and feel like quite an achievement to make! I actually went to a cookery class once when I was on holiday where I learned to make macaroons. Mine weren’t quite as pretty as the ones Belling has made but you can read about my experience here.

This is Bellings’ recipe for macaroons:

Macaroons recipe Belling

In case you can’t quite read this, the ingredients are as follows:
125g icing sugar; 125g ground almonds; 90g egg whites free range; 2 tbsp water; 110g caster sugar; 150ml cream – double or whipped; food colouring of your choice; piping bag with 1cm nozzle.

Here is the method:

  • Preheat oven at 170 degrees / gas mark 3 and line a baking sheet with parchment
  • Mix icing sugar, almonds and 40g of the egg whites in a bowl until it makes a paste
  • Put water and caster sugar in a pan and heat until the sugar is melted. Turn the heat up more and boil the mixture until it starts to form a thick syrup
  • Whisk the remaining 50g of egg whites in a bowl until medium stiff peaks form. Then add the sugar syrup and continue to whisk until the mixture is stiff and shiny. Then add a couple of drops of food colouring
  • Transfer the mixture into a piping bag. Hold the bag vertically and pipe flat circles onto the baking tray. Each circle should be 4cm in size and 2cm apart. If your piping leaves a ‘tip’ on each one, gently tap the tray on the surface to flatten them. Leave to stand for 30 minutes
  • Place the tray in the oven and bake for 12-15 minutes leaving the door slightly ajar
  • Remove from the oven, take the paper off the tray and leave to cool
  • Once cooled, sandwich the macaroons together with the whipped cream in the middle and enjoy!
  • This dessert is a real treat for the tastebuds and will wow any guests you might make them for!

    Speaking of guests, writing this post made me remember another fun moment I had in the kitchen a few years ago when I worked as a kitchen tools sales consultant. The guests that day loved my cooking but I think they loved the view even more! You’ve got to have fun in the kitchen, I believe that the fun then goes into your food and the dish tastes better!

    Do let me know if you decide to try making the macaroons, I’d love to hear how you get on!

    This post was written in association with Belling.

    Article Categories:
    Food · Sponsored Content

    Comments to Head chef at home

    • Hahaha! Love the picture of you and the disco ball!

      I go through phases of macroon love and hate. They are delicious but so fiddly to make.

      Mumonthebrink 8th May 2017 10:38 am Reply
      • Yes – very fiddly but I found that I felt such an achievement making them even though mine weren’t pretty!!!

        Nadine Hill 8th May 2017 1:13 pm Reply
    • i keep meaning to have a go at making macroons!

      Polly Davies 8th May 2017 11:11 am Reply
      • Good luck!

        Nadine Hill 8th May 2017 1:13 pm Reply
    • They look yummy! I don’t think I have ever tried a macaroon, I really need to change that! They always look so impressive x

      Sonia 8th May 2017 11:28 am Reply
      • Yes they do! I love the idea of giving them as gifts too.

        Nadine Hill 8th May 2017 1:14 pm Reply

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