Noir et Blanc / Black and White

Separated and questioned, a couple gave us all the details about the effects that food blog has on their everyday life

-Stephanie: Eric was so happy that I made those chocolate and coconut macaroons. They are his favorite.

-Eric: I came home and the first thing I hear is: “aren’t they gorgeous! This time they are going to freak out!”

-Stephanie: Since he saw them at an Italian bakery, he has been so eager to try them.

-Eric: Don’t get me wrong, the macaroons were delicious but did she forget that I am on a diet? Can’t she stop tempting me with those never ending sweets?

-Stephanie: I usually don’t eat a lot of cookies. It is mostly for him that I baked these goodies. His f-a-v-o-r-i-t-e!

-Eric: I try not to eat a lot of sweets. I mean, come on! I gained four pounds since the beginning of her blog and she’s lost six.

-Stephanie: He has been so supportive since the launching of my food blog. Sometimes, he even gives me some advices on food styling and photography.

-Eric: It was fun, in the beginning. I am as much passionate about food as she is; but now, I just wanna have an enjoyable meal without constantly talking about the new recipes she is planning to explore or about the difference between flan, crème caramel and custard!


Chocolate and Coconut Macaroons

Recipe: adapted from Ina Garten’s coconut macaroons

- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 tsp vanilla extract
- 2 extra large eggs, at room temperature
- ¼ tsp salt
- For the chocolate glaze:
- 8 ounces semi-sweet chocolate
- ¾ cup heavy cream

In a bowl, mix the coconut with the condensed milk and the vanilla. Set aside. Whip the egg whites and salt until medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Line a baking sheet with parchment paper and drop the batter using an ice cream scoop or simply too teaspoons.
Bake for 25 to 30 min in a preheated 325F until they are golden brown. Let cool on a wire rack.
In the meantime, place the chocolate in a bowl. Heat the cream until bubbles form around the edges. Pour it over the chocolate and whisk until the chocolate has melted. Dip the bottom of the coconut macaroons in the chocolate and put it on a large plate lined with parchment paper. Chill for about 2 hours or until the chocolate sets. Store the macaroons in an airtight container and refrigerate.

Tips: You will have some chocolate glaze left. If you don’t use it immediately, freeze it. When you will need it, just thaw it overnight and melt it on a pan of simmering water (bain marie)

Macarons a la Noix de Coco et Chocolat

In francais please: Inspiree des macarons a la noix de coco d’Ina Garten

- 400g de noix de coco, sucree
- 400ml de lait concentre, sucre
- 1c.c de vanille
- 2 gros oeufs
- ¼ c.c de sel
- Pour le glacage au chocolat:
- 226g de chocolat noir
- 175g de crème liquide

Dans un bol, melanger la noix de coco, la vanille et le lait concentre. Dans un autre bol, mettre le sel et les blancs d’oeufs et battre en neige. Incorporer les blancs delicatement au melange de noix de coco. Garnir un grand plat allant au four avec du papier sulfurise et prechauffer votre four a 160C. A l’aide d’une cuillere a crème glacee ou de deux cuil a café, former des petites boules de la pate et mettre sur le plat. Faire cuire pendant 25- 30 min jusqu’a ce que la surface des macarons soit doree. Laisser refroidir sur une plaque a patisserie. Entre temps, mettre le chocolat dans un bol. Faites chauffer la crème liquide et enlever du feu juste avant l’ebulition. Verser doucement sur le chocolat et melanger a l’aide d’un fouet jusqu’a ce que le chocolat soit fondu. Tremper les macarons dans le chocolat et les poser ensuite sur une assiette garnie de papier sulfurise. Mettre au frais pendant 2 heures ou jusqu’a ce que le chocolat durcit. Ranger ensuite les mavcarons dans une boite hermetique et mettre au frigo.

Petites astuces: Il vous restera surement beaucoup du glacage au chocolat. Si vous n’allez pas l’utiliser tout de suite congeler-le et quand vous voudriez l’utiliser, sortez-le du freezer la veille et le jour venue le faire fondre au bain-marie.