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21 January, 2012

The Handmade Loaf by Dan Lepard to be MellowBakers.com’s next project

The Handmade Loaf by Dan Lepard to be MellowBakers.com’s next project
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The Handmade Loaf becomes our Group Baking focus With Jeffrey Hamelman’s wonderful “” now completed, the Mellow Bakers have chosen to set their collective sights on Dan Lepard’s highly praised book, The Handmade Loaf . Elsewhere, it is available as  “” and in Spain, a translated version titled “”.      

30 December, 2011

Making Macarons: Can it be truly easy?

Making Macarons: Can it be truly easy?
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At last, we’ve gathered up the courage to make macarons, these delightful little meringue-based almond cookies that are currently extremely de rigeur in the classiest of places. Reading up on them, however, may made you a little daunted because of the aura of finickiness that seems to be placed around their construction. Fear not, for there are
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30 December, 2011

Make Your Own Almond Flour

Make Your Own Almond Flour
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In this second phase of our Macaron process, we pick up a neat little money saving tip (who doesn’t like to save a little money, raise your hand… and send it to me). You have an urge to make macarons but have no ready source for almond flour or you’ve seen it on the store shelf
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30 December, 2011

Swiss Meringue Buttercream

Swiss Meringue Buttercream
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Whether used for cakes or cookies, this Swiss Meringue Buttercream is light, not too sweet and pretty straight forward to make. Swiss Meringue differs from Italian Meringue by the fact the egg and sugar are heated up together (145ºF minimum) before whipping, where Italian Meringue cooks the beaten eggs whites by adding very hot (245ºF) sugar syrup.
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