Thursday, July 22, 2010

mochi and macarons

For my friend's birthday I decided to make mochi and macarons. 
Traditional mochi is much fancier and more difficult than what I ended up doing, but the final product tasted right. I followed this recipe, which uses the microwave and mochiko (glutinous rice flour) as opposed to $200 mochi makers or a mallet and bowl to mash rice into paste. I divided the mixture and used food coloring to make the green and pink ones.

This was the first time I've had semi-success with making macarons. The recipe I used was sort of a mixture of things from the book "I Love Macarons" by Hisako Ogita and this recipe. They ended up more meringue-y than I would have liked, but still pretty tasty. The middle is a buttercream recipe also from the "Macarons" book. It was almost too sweet, though. I'm going to keep experimenting with different macaron recipes until I finally get it right!


  1. I LOVE MACAROONS. i just went to this website a few minutes ago and it is torture. these are the best macaroons in the world did you go there when you were in paris? we need to explore the options of new york. buchon has pretty good ones. i should try making them too.

  2. wow they are so meringue-y. the ones in that recipe are so shiny / smooth! mine are always pretty texture-y cause i don't use almond flour and i use ground almonds which never really get that fine / i food process them so much that they turn into almond butter oops.

    also i went to the market today and i saw that almond flour is $11 dollars WHAT