uTry.it turns one today! Woohoo! It’s amazing looking back to the past 365 days. 365 days of happy memories because of you, every single one of you, my dear readers and food blog friends.
When I wrote my very first blog post a year ago, I’ve never expected I would gain so much from writing a food blog (besides gaining the weights from testing out recipes, hahaha…). I’ve made so many news friends and fellow bloggers. I truly cherish all of your friendship, comments, supports, feedbacks and kindness. It’s overwhelming, but in a very positive way.
Did you know, the post that received the most comments and feedbacks in the past year was The Culinary Smackdown Battle-Cookies. It was such a fun event/contest. I really love to see all those scrumptious cookie recipes that you shared on my blog. Maybe I’ll host another similar event again in the near future. What do you think?
Speaking of cookies, the French Macaron was the type of cookie that got the most recipe posts in the past year from the cookie category. Probably because it’s a plain canvas that I can create so many different flavor combinations in these little cuties. What can I say, they are absolutely addictive. If you haven’t make these cuties before, here’s the post for some basic Macaron making tips.
To extend my appreciation for your supports of my blog, I’m hosting a Giveaway on uTry.it’s Birthday. The prizes from the giveaway will help you to a step closer to making these Macarons as well. That is, if you haven’t make them before.
This Giveaway is now Closed. Thank you for everyone who participated.
Prize #1: Silpat Non-Stick Silicone Mat 11 1/2-by-16 1/2-inch. It fits perfectly on my 12 by 17-inch baking sheets. A must have for Macaron making. Of course, you can use the Silpat when you make any other cookies, breads, meringues, etc.
Product image from AmazonPrize #2: Bourbon Vanilla Powder 2.5 oz. by Nielsen-Massey Vanillas. A key ingredient for Macaron making. Adding lots of flavor but not moisture, which is essential for successful Macaron making.
Product image from Amazon
Rules for the Giveaway:
This giveaway is open to anyone, anywhere in the world. 1 winner will be selected using Random.org and the winner will get both prizes. Must be a uTry.it public follower/member through Google Friends Connect to participate. (See the right hand side bar under “Follower” with the button “Join this site”). You have until Wednesday, August 31st, 12 midnight PST to enter this giveaway. Winner will be contact via email shortly after the giveaway is closed.
Leave a comment and tell me what kind/type of recipes you would like to see more on my blog. Is it desserts,entrée, or entertaining appetizers? Do you like Chinese, Asian, French, Italian or whatever you can think of?
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Meyer Lemon Macarons with Blueberry Buttercream and Meyer Lemon Curd:
Makes about 30-35 filled macarons
For the shells:
110 gram egg white (3 large eggs), age the egg whites in the fridge for 2-3 day
30 gram granulated sugar
185 gram powdered sugar
110 gram almonds
1 teaspoon vanilla powder
1 tablespoon of finely grated Meyer Lemon Zest
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Then, add the lemon zest and vanilla powder until well combined.
In a food processor, process the almonds and powdered sugar until the almonds are fine. Pour into a large mixing bowl and whisk to break any lumps.
Add the meringue into the almond mixture and fold carefully until you obtain a batter that flows like magma or a thick ribbon. The whole folding process should be around 40 to 50 strokes.
Test a small amount on a plate. If the tops flattens on its own after 10 seconds, you are good to go. If there is a small beak, give the batter a couple more turns. Fill a pastry bag fitted with a large plain tip with the batter and pipe small round (about 1.5 inches) onto baking sheets lined with a Silpat.
Let the macarons sit out for an hour to harden their shells a bit. Preheat the oven to 280F and bake for 15-20 minutes, depending on their size. Let cool completely.
For the Blueberry Buttercream:1/2 cup sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1/2 teaspoon Vanilla Extract
Zest of 1/2 a Meyer Lemon
2 tablespoons of Meyer lemon juice
1/4 cup blueberry preserves
In a large heatproof bowl over a saucepan of simmering water, whisk the sugar and egg whites constantly until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, add the vanilla extract, lemon zest, lemon juice, and blueberry jam, beat the buttercream on medium-high speed until it is thick and very smooth, about 6-10 minutes. Transfer to a pastry bag fitted with a medium plain tip.
For the Meyer Lemon Curd, please see recipe here.
Spoon a dollop of Meyer lemon curd in the middle of a Macaron shell, pipe blueberry buttercream around the lemon curd and top with another Macaron shell. Enjoy.
This recipe is shared with:
Sweets for Saturday
Fresh Food Friday
Fat Camp Friday
On The Menu Monday
Melt in Your Mouth Monday
Full Plate Thursday
These Chicks Cooked
I'm Lovin It
Sweet Tooth Friday