Second celebration, I finished baking through Rose's Heavenly Cakes. Yes. Finished! 94 cakes plus 1 wedding cake.
I AM DONE! Are you reading this Marie? Rose?
And we are going to celebrate next week. Hubby is taking me to my favorite restaurant.
(As a clarification, I finished baking through the book. I have not finished blogging and hosting it. I still have 5 cakes to blog about).
Back to these ingots.
They were really easy to make and it gave me the opportunity to use my cute flower silicone pan.
Like any other ingots, it calls for toasting some unblanched almonds and making beurre noisette. The toasted almonds were processed in the food processor with powdered sugar. Next, pulse in the flour.
Then beat the egg whites until foamy. Add the almond flour mixture until incorporated.
Drizzle in the beurre noisette while mixing on medium-low speed. And finally, add in the peanut butter and mix until incorporated.
It is now official. We really do not like ingots. The one that's at least okay and not bad were the plum ingots. These peanut butter ones were okay. Edible but really nothing special. I know this is not a very exciting review. I'm glad I made so little of them. I ate them as a mid-afternoon snacks and they served their purpose well there. Unfortunately, I'd have to say that after 4 different ingots recipe, I would not make ingots again.
An interesting side effect from making these ingots is now I kinda like peanut butter. I bought a jar of them (they were on sale), had a lot leftover and since I don't like throwing food away I've been eating them for breakfast on toasted bread. It took me a while to finish the jar as I don't eat them every day but now that I have finished it I just bought myself another jar of peanut butter :).