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Macaron Adventures

I've been failing at making a perfect macaron for years, and took a class last week on them which seems to have lifted the veil!

I made a batch of raspberry flavor, vanilla flavor, and my all time favorite rose flavor! It was so exciting to finally get a perfectly round, soft yummy macaron at last! I hope to be able to make some violet ones next maybe? My tips for success are...
1: Wait! Definitely leave the whites out at room temp for the 3 days recommended, and let the macarons rest for the full 15 mins before baking them, and wait till the next day to eat them. I could never cope with all that waiting before but it really pays off!
2: to get multiple flavors from one batch, make a classic french butter cream to fill them, separate it into as many containers as you want flavors and flavor and dye each batch separately.
3: Remember art school! If doing say 3 flavors, pipe the first set plain white, the second add a little pink dye before adding to the piping bag, the second a little blue or yellow to make lilac or orange colors. You'll be able to get so many combos from one batch and really make a splash when you serve so many varieties for the same work as one!



( 5 comments — Leave a comment )
Aug. 17th, 2010 10:57 pm (UTC)
This is awesome! They look perfect!!

As a response to #1- I have to eat Gluten-Free, so I make a lot of my own bread, and thus work with yeast a lot. Eggs must be room temp to get the best rise and tooth out of the bread, so my little trick is this: I put the eggs to be used in a cup or bowl, and run not too warm water over them for 10 minutes, and then I let them sit for an other 20. It wont cook them at all, but it will get them in good shape for a whipping! I've used this method when making meringues and mousse, as well, and it works beautifully.
Aug. 18th, 2010 01:39 am (UTC)
I know how you feel! Lucky it took me 3 weeks and a good bit of research before the perfect batch came out.

Another tip: When you mix everything together do it in the least possible strokes. (That’s why had mine turning brown the first few times)
Aug. 18th, 2010 03:07 am (UTC)
i read that if macarons are browning, it either has to do with them being too close to the top of the oven, and/or the top burners being on. you can put an empty pan face-down on the top rack to "shield" them from heat :>

otherwise, they look fantastic!! i want a bite *0*
Aug. 18th, 2010 04:26 am (UTC)
they look gorgeous - simply delectable! what great tips, too! maybe i'll try my hand sooner than later^^
Aug. 18th, 2010 08:32 am (UTC)
My goodness they look wonderful. I don't think I would ever have the patience to make those things.
( 5 comments — Leave a comment )