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I made it!

November 19, 2010

Passion Fruit Macaron

A drumroll moment… Successful macarons with the prettiest feet and smoothest tops! Yep, I finally did it.

Macarons have got quite the reputation of being tempramental cookies (macarons from this very batch cracked on the tops!), and if you’ve been here long enough you probably know that previous attempts have been far from desired. After a lot of reading, testing and troubleshooting I got a batch of very delicious passionfruit macarons – they were so good, I had eight at one go. No kidding.

I used this recipe for making the macarons, and filled it with a passion fruit ganache. I’ve been putting together notes from all that I’ve learned and will share that with you soon after I’ve made the macarons a few more times (more experience! more pointers!)

That’s one more thing checked off my 2010 list. Phew!


No Macarons Here

October 27, 2009

Photos courtesy: Kiris’

Here for the Daring Bakers challenge? Sorry, but I didn’t quite make it through.

This month’s challenge was French Macarons – something I’ve wanted to try for a long, long time. My heart would skip a beat when I’d see photos of Macarons at Ladurée or Pierre Hermé. So what if I couldn’t go France, I could surely try and make these at home, couldn’t I? Or so I thought. But that’s just one part of it. For when I did decide to make them a few month ago, I’d hear horror stories about how complex the technique is and how macaron making is almost close to impossible.

I wanted to conquer my macaron-making fear, but I knew the one way that I truly would – a Daring Bakers challenge.

So when I learned that Macarons would be the challenge for the month, I was ecstatic. I read the recipe over, decided on my flavor (hazelnut, but of course), did my fair share of research and video watching and set aside an entire Sunday to make macarons – from the very scratch, mind you – right from making the almond+hazelnut flour. I had a good time through this, especially because I was in la-la land dreaming away of the perfect macarons. I really did.

Little did I know things would be drastically different a few hours down the line. Let’s not go on, but instead just snap off the band-aid (mostly for myself) and say it as it is – my macarons didn’t have feet. Flat, limp, lifeless masses of egg, sugar and nuts. A total waste of ingredients – my heart cried.

I’m not sure where I messed up. Did I not whip the egg whites enough? Well, of course I did – I even held the bowl over my head with the egg whites – that’s how stiff they were. Did I not use eggs at room temperature? Yes, I did. They sat out overnight just so that I was certain they’d be at room temperature when I’d bake with them. How about leaving the piped macarons to sit on the counter for 30 minutes before baking? Did that too, and not just 30 minutes but a good 3 hours.

Now, I can either wonder what went wrong or strive to make these again. I’m going to chose option number two. I didn’t have time to give these a second shot. But I sure as hell am, and will look to Tartelette for inspiration (who else?!).

Before I stop rambling, you have got to see this adorable artwork! These aren’t macarons but they are made of clay! And the entire box is smaller than a matchstick. Don’t believe me? Check this photo: I’ve never seen human fingers look this gigantic.

fake macarons
Photo courtesy:PetitPlat by SK

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.