Macarons

The Goal: Delicate, flavorful French macarons, with a light, crisp shell.

The Source: Classic French Macarons

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I would like to take a moment to express my deepest thanks to my parents, who just purchased me a beautiful new rolling pin, and a glorious KitchenAid stand mixer. It’s opened up a whole new world of possibilities for me, and I couldn’t be happier. I love you guys!

To celebrate my new capabilities, I’ve decided to whip up some egg whites and make macarons. I found the whole recipe again, actually fairly simple as far as method and ingredients, but difficult to get exactly right. First, I whipped up the egg whites to soft peaks, then added the sugar slowly and continued whipping to stiff peaks.

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Soft peaks
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Stiff peaks, before adding vanilla.
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My beautiful new mixer! And the completed egg whites, with vanilla and sugar.
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Then I gently folded in a sifted mixture of powdered sugar and ground almonds.

At this point, the batter was complete, still light and foamy from the egg whites, but well mixed. I didn’t have a piping bag, so I just cut a hole in the tip of a Ziploc bag and it seems to work fine, though the shapes won’t be quite as perfect. 

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The first two batches of macarons ended up having a very similar texture and taste, though in one I used vanilla, and in the other I didn’t. I did prefer the one with vanilla, but both were delicious, crisp, and impossibly light. I thought they were amazing, with a perfect texture, but there was a slight issue with an air pocket. You can see a few of them are a bit cracked, and were hollow inside. Still delicious, but not as perfect as I would have liked to achieve.

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I asked a chef friend for her opinion on what had gone wrong, and she said I probably took the meringue too far past stiff peaks. Either that, or there was an issue with baking temperatures and times. However, I did give it one additional attempt with a looser meringue, and I still had a small air pocket in the finished product.

It’s definitely a recipe I’ll keep working on until I get it right, but I don’t want to subject you all to eighteen different batches of the same thing! I really enjoyed the process, and still produced some delicious cookies, so I’ll call it a… semi-success.

Some things you just can’t accomplish in one week. When I do get some picture perfect ones, I’ll be sure to share the secret… Until then, au revoir my lovelies!

 

2 thoughts on “Macarons

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