February 19, 2013

Mastering le Macaron

Going into this project I knew noooothing could compare to the macaron goodness that I experienced on my last trip to Paris. But who doesn't love a good experiment! I followed this recipe and made some minor adjustments and let me just say- I was pleasantly surprised! Look at those pieds! They were definitely crisp on the outside and chewy on the inside. I found the buttercream icing recipe a tad bit sweet so next time I will be substituting it with another. And yes, there will be a next time! I am already envisioning an array of lavender and yellow babies for Easter! In the meantime here are some of my tips: 
  • Make sure you don't add in other ingredients until the egg white mixture is glossy and forms white peaks when you lift batters. I didn't think my eggs would do this, but after testing multiple times it was obvious when the peaks actually formed! Took me 8-10 minutes to form this texture.
  • Make sure you tap the tray a few times to get out excess air and let them dry for at least 15 minutes. I was so anxious to just pop them in the oven that I almost forgot this crucial step!
  • Try and find two trays that are the same thickness. One of my trays was thicker than the other so the macarons on the heavier tray did not fully cook. It was a sad moment when I pulled them off the tray to find the bottoms were stuck! 
Even though people say they are very finicky and stubborn, I thoroughly enjoyed making them, and at the end of the day they were delicious! Isn't that all that matters?


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