I thought I'd take advantage of the long Easter weekend to do a bit of catching up with friends, so Kimba and I nominated Easter Monday as our day of baking macaroons. I had had a very yummy one from Laurent when I went up to Sydney last week but it was a reminder that regardedless of where you are, if you want to eat a good macaroon, it's going to cost, so I thought it'd be great if we could just bake them up at home.
I had heard that making macaroons wasn't difficult *YAY* but making good macaroons was *eep*. Armed with that bit of information, we went into it knowing that at the very least, we'd have something edible!
Kimba found a couple of recipes online and printed them out, and with a bit of guidance from our own personal masterchef Cindy, we decided to combine the recipes and go with 2 batches - chocolate and vanilla - partly because they are generally liked flavours but mainly because we didn't have the ingredients to make orange or raspberry ones (we're maybe not so great with the forward planning).
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The frothy peaks of whipped egg whites... so shiny!
As we progressed, we had some surprise visitors drop in so our group of 2 bakers and masterchef doubled in size - perfect timing to help with the various stirring, mixing and piping jobs that were available. No work no food!
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Sifting the almond meal
Following the instructions, we piped out our macaroon mix to a 1.5cm ball size, expecting them to expand.
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Masterful piping
They did not.
As they were baking and not expanding we decided to take sizing into our own hands and piped out the next lot into (rather large) escargot shapes which once baked, looked a lot like... well escargot shaped baked goods.
After the macaroons had cooled and we had whipped up the butter icing for the vanilla macaroons and the ganache for the chocolate ones, assembly began. As you can see from the pictures, visually our mini-macaroons looked almost like the real things but they were a little over-baked (I suspect due to their small size they baked a lot quicked than we expected), so they weren't too chewy on the inside.
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Our pretty mini-macaroons. Almost perfect!
Our giant escargot-style macaroons were very goo-ey, but pretty much went the other way and didn't have the firm, slightly crunchy outside that we were hoping for, but they sure tasted good!
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Our escargot macaroons. It was pointed out that the chocolate ones bore a rather strong resemblance to something stinky...
Considering it was a first time effort, we were pretty happy with how they turned out, especially since we pretty much had no idea what we were doing. Lots of lessons learned for next time - and lots of happy full tummies in the meantime.
I had heard that making macaroons wasn't difficult *YAY* but making good macaroons was *eep*. Armed with that bit of information, we went into it knowing that at the very least, we'd have something edible!
Kimba found a couple of recipes online and printed them out, and with a bit of guidance from our own personal masterchef Cindy, we decided to combine the recipes and go with 2 batches - chocolate and vanilla - partly because they are generally liked flavours but mainly because we didn't have the ingredients to make orange or raspberry ones (we're maybe not so great with the forward planning).
.jpg)
As we progressed, we had some surprise visitors drop in so our group of 2 bakers and masterchef doubled in size - perfect timing to help with the various stirring, mixing and piping jobs that were available. No work no food!
.jpg)
Following the instructions, we piped out our macaroon mix to a 1.5cm ball size, expecting them to expand.
.jpg)
They did not.
As they were baking and not expanding we decided to take sizing into our own hands and piped out the next lot into (rather large) escargot shapes which once baked, looked a lot like... well escargot shaped baked goods.
After the macaroons had cooled and we had whipped up the butter icing for the vanilla macaroons and the ganache for the chocolate ones, assembly began. As you can see from the pictures, visually our mini-macaroons looked almost like the real things but they were a little over-baked (I suspect due to their small size they baked a lot quicked than we expected), so they weren't too chewy on the inside.
.jpg)
Our giant escargot-style macaroons were very goo-ey, but pretty much went the other way and didn't have the firm, slightly crunchy outside that we were hoping for, but they sure tasted good!
.jpg)
Considering it was a first time effort, we were pretty happy with how they turned out, especially since we pretty much had no idea what we were doing. Lots of lessons learned for next time - and lots of happy full tummies in the meantime.
3 comments:
Nice work, blog author Suboo... with your formidable sewing and increasing culinary skills, you will make a fine wife for an often hungry and accident prone man constantly requiring mending of his clothes.
Aunty Su, Mom says good job with the macaroons. As she is a slacker she could never make anything like that. She buys Betty Crocker fudge brownie mix from the supermarket, pour water, cracks and egg and voila, fudge brownies that ALMOST taste like mrs fields.
Thanks guys although I have to say that this time round it was a case of too many cooks making the broth a lot better! It would've been pretty challenging doing it on my own :)
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