m&m

made mudslide cookies and macaroons today.

the mudslide cookie recipe came from the american book, and are so named because the batter for the cookies is very soft, almost pourable.
it involves a lot of chocolate. it's been a really long time since i took out the double boiler to melt chocolate.
the recipe also uses a phenomenal amount of sugar and eggs. whisked from yellow to thick and white. then the chocolate is blended in, and everything turns brown.
as promised, the batter was very wet, but not fluid. just sticky and viscous.
the cookies came out looking nothing like the photos in the book =( they were supposed to look smooth and cracked on the surface, but mine were all bubbly. they were also very cakey, and tended to break. this whole plate of cookies were the rejects.
only the last two cookies had some semblance of the ones in the book.

then i made macaroons, using a recipe i jotted down from nigella's how to eat. of course, i didn't expect them to turn out like the bought ones. but these came out looking like the most un-macaroonish macaroons...
the macaroon dough. used a lot of sugar and ground almonds in this. now, in retrospect, i think the ground almonds were too wasted. the macaroons spread a lot, both outside and inside the oven.
this looks like a butt. and they were all so very sweet, very grainy. absolutely not like macaroons. but i'll try the recipe again; think i'm too flustered today.