Macarons: 4 Nic Cooks: 0
A Macaron update. Although the last batch were edible, they were not the perfect round, smooth Macarons I had in mind. Once I discovered the error of my ways, I foolishly thought that the baking of a perfect Macaron would be easy. How wrong I was (again). I followed the recipe to the letter, including the timings for beating and the correct number of folds but not being a baker, I wasn’t really sure what constituted a fold. I piped most of the batter onto the baking tray, but it wasn’t long before I realised the batter was too stiff. Rather than forming perfect, smooth circles, I was piping perfect little peaks. I rapped the trays on the work surface as instructed, but I didn’t lose the peak.
While the first batch were cooking, I realised that maybe the mixture hadn’t reached it’s optimum consistency. Being quite familiar with making meringue, it feels really unnatural to stir until all the air has been removed, but I continued to stir and piped another half tray of Macarons. That was more like it. No more stiff peaks, in fact I was convinced it was an over beat.
With the first batch cooling, I held my breath as I removed the second tray from the oven. I had done it! In amongst the twenty or so rejects was one perfectly smooth, perfectly round Macaron. It hadn’t quite risen enough to form the perfect foot, but it was a significant improvement on the previous attempts.
One problem though, one good Macaron isn’t enough, you need a pair to seal the deal. After I had carefully sliced off the peaks of half of them so that I could stand them up to fill them, I had one Macaron filled with dark chocolate ganache that looked good from the right angle and ten or so more that tasted nice but wouldn’t win any prizes. They beat me again. But it’s not over until the fat lady sings…
Posted: June 11th, 2011 under Uncategorized.