Monday, November 2, 2009

Macaron Chacaron

I decided I'd split the macaron post into 2 in case you didn't care about the long process to find the ingredients and just wanted to read the long process it took the make the macarons (macaron chacaron *does dance*....dammit!)

So I got all my ingredients together and took a deep breath. From all my reading I knew I was in for a long process, but I attempted pumpkin whoopie pies earlier (they were aight...made me realise for me personally,a cookie should be a cookie and a cake should be a cake....) and the filling melted before I could get a good shot.....damn you Florida.

Macarons were then the only thing left on my October to-bake list. And would you believe it, it's also the October Daring Baker's Challenge...I had to redeem myself....

Using MyFoodGeek's Almost Foolproof macaron recipe (hahaha I couldn't resist with that name) and looking at Canelle et Vanille's blog for inspiration, I began.
I sifted out my almond flour and icing sugar. Then I tried to make a meringue. Imagine my surprise when my maniacal pan to avoid cracking eggs ended when i read on the back of the egg-whites-in-a-box "Not for use in meringues". Awesome.
I tried it anyway, and it fluffed a little but not enough for me to experiment with my $9.99 a pound flour on it so I threw it out. My new plan? Meringue powder! I didn't even make the link between meringue powder and meringue in cooking until that moment. I mixed it up according to the directions and got great super fluffy results when I poured my syrup in. I read somewhere online that they should be stiff enough that a whisk shaped puff off meringue should stay in the whisk attachement when taken out. I then carefully folded the almond flour mixture in using the "macaroner" procedure ( has it's own named if thats not intimidating I dont know what is)
I read also that under-folding folds turn the macaron into a whole different cookie; ironically named the "success" cookie and overfolding results in no ruffly feet. So I made sure to slowly fold my mixture until it "flowed like magma" and got ready to pipe.
So far so good. I piped my little macaron circles and the settled beautifully, but not too much.
I found every pan I had that could fit into my tiny oven and piped all and left them to dry for 40 minutes.

Then I baked them off.....this was the crunch time. I did the whole shebang, timed it to a tee, didnt open the door to peep, put a wedge in the door 2/3 through and you know macarons had feet! I've heard those are the hardest part to acheive so I was so excited. I sent this image to my sister

They have feet!
She responded, I'm guessing that's good?
LOL....yes it is. :)

I was so excited! and after learning a lesson on waiting for macarons to cool before lifting them off the pan (nom nom nom cracked rejects) I ended up with some sweet lookin little french sandwiches if I may say so myself:

hon hon hon macarons! you er not so tuff now eh?? (my very poor french accent sorry)

but you er yummy!

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