macaron and hollandaise sauce?
now why would i combine the two??
simply because the macaron recipe i tried needed 3 egg whites and hollandaise sauce needs 3 egg yolks =p
it was my first attempt making both. and while my macarons looked nothing like macarons, i guess i can say im quite happy with the results :D
although the macarons were not smooth and looked more like cookes than macarons, at least they tasted very much like macarons! so considering that macaron making has a high failure rate, i shall be glad that at least mine taste great =p
as for the hollandaise sauce, i googled "what to do with egg yolks" and out popped the recipe. so i tried it as sauce over my salmon. it tasted ok, not really my kind of thing, but im pretty sure it was a success because it tasted the way it was supposed to (i tried this sauce before), just that i dont generally like many types of sauces =p
so im quite proud of myself for trying out two new recipes today. *pats self on back*
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