Susan G. Komen fought breast cancer with her heart, body and soul. Throughout her diagnosis, treatments, and endless days in the hospital, she spent her time thinking of ways to make life better for other women battling breast cancer instead of worrying about her own situation. That concern for others continued even as Susan neared the end of her fight. Moved by Susan’s compassion for others and committed to making a difference, Nancy G. Brinker promised her sister that she would do everything in her power to end breast cancer forever.
That promise is now Susan G. Komen for the Cure®, the global leader of the breast cancer movement, having invested nearly $1.5 billion since inception in 1982. As the world’s largest grassroots network of breast cancer survivors and activists, we’re working together to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Susan G. Komen Race for the Cure®, and generous contributions from our partners, sponsors and fellow supporters, we have become the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. [Source]
Today was 2010 Komen Austin Race for the Cure at the Domain. I didn’t run this year but I did volunteer the early shift at 5 am. My friends and I got assigned to move bags of ice to different locations in the race. Everything was perfectly organized and the turnout of volunteers was massive. It was exciting to see this many people and sponsors to come together for a great cause.
If you slept in for the race, donate here.
Or text the word IMPACT to 50555 from now until November 30, 2010, you will donate $10 to the Komen Austin Race for the Cure.
For more information on the Austin branch go here.
2/3 cup ground almonds
1 1/2 cups powdered sugar
3 large egg whites, at room temperature
5 tbsp granulated sugar
1 tsp vanilla extract
- Combine grounded almonds and powdered sugar together through a medium-mesh sieve twice. Set aside.
- In a stainless-steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites.Beat the mixture on high speed until they reach stiff, glossy pearks, about one minute. You can use a hand mixer or a stand mixer.
- Add vanilla and stir lightly.
- When the meringue is stiff, firm, nad has a glossy texture, it is done.
- Add half of the sifted flour mixture. Stir it with a spatula while scooping it up from the bottom of the bowl.
- Add the rest of the flour and mix ti lightly in a circular motion.
- When you run out of flour, press and spread out the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down. Repeated this process about 15 times.
- When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
- Pour the batter into a pastry bag and seeze out the batter onto the baking sheet. Make small circles since the batter tends to spread out after being squeezed.
- Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
- Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the macarons. If the batter circles do not stick to you finger when you touch them, the drying process is complete.
- Place oven racks in the center of the oven. Preheat the oven to 375F. Bake for 15 to 18 minutes until slightly crisp and cracked on top.
- To bake the macarons evenly, rotate the tray so that macarons at the rear come up front and vice versa.
Tip: Fill the vanilla macarons with your favorite icing or buttercream. I opted for a white chocolate cream.