Sunday, December 19, 2010
Sound the trumpets, alert the authorities! Last night, with the use of many tools, we successfully made macarons! After 5 failed attempts, we have macarons with (1) feet, (2) crunchy outsides, and (3) chewy insides. Rather than flavor the cookies, we played it safe with plain macarons and the usual bittersweet chocolate ganache filling:
Chocolate Ganache Filling Recipe
|Ingredients||Instructions||~3/4c heavy cream (maybe less)|
1c chocolate chips (I've used bittersweet or dark chocolate before)
Look! They even have feet! Even the monstrous-sized macarons that had to be baked twice had beautiful feet. We used up all my table space, and all my baking plates, so improvisation was necessary.
The recipe comes from Britt Horrocks Culey of Coquette Patisserie. Not sure of its shareability, but we used the Italian method (as evidenced by the candy thermometer), fresh eggs, and let the shaped cookies sit for an hour or two before baking.
|250g ground almonds|
250g powdered sugar
90g egg whites
125g egg whites
1/2" Icing Tip
Mixing Bowls, etc.
All the baking sheets in the world
They're such effort-ful cookies, it's nice to have finally achieved some success.