Macarons, Revisited
Liz was working on some more macarons tonight. I have to tell you, this was one pastry that I had never encountered until a few months ago, and it’s fast becoming my favorite thing ever.
Related:
Liz Makes Macarons (Which Are NOT the Same as Macaroons)
YUM!! So aqua… what flavor would that be? pistacio? key lime?
Jane (August 26, 2009 at 1:17 pm)Heh. It’s actually vanilla-bean flavored. But I would love some suggestions for the filling. :)
Liz (August 26, 2009 at 2:33 pm)Your timing on this post couldn’t be more perfect, Felix! Liz!! You have to help me. I usually can bake/make anything. Even if I don’t get it right on say, the first batch of cookies, by the second batch, I’m good, you know? But I just recently made macarons again (that was my second time, with about 3 batches each time) and they STILL didn’t turn out right. I have no idea what the problem is, but I think it’s the recipe I’m using, which I got at epicurious. The first time around it told me to cook them for 20-23 minutes or some business like that, and they burned. Then I did some looking around and saw that most recipes say anywhere from 10-15 minutes, but none except this one say 20-23. Makes no sense. Anyway, after tweaking this recipe a bunch, and still having bad results, I’m in dire need of a macaron makeover. Would you mind posting or emailing me your recipe? It’s actually killing me I can’t make these damn cookies! That’s how nutso with food/cooking I am. : O ) I want mine to look like yours. They’re perfect. Also, the recipe I was going to make I had a raspberry accented chocolate ganache filling with half of a raspberry squished in the middle. Soooo yummy!
Marty J. (August 29, 2009 at 11:04 pm)Those sound amazing! How about this? I help you with the macaron you help me with ganache?!The two main sites I visit for Macarons (and other deliciousness) is Tartelette and Cannelle et Vanille. I think I favor Cannelle’s a bit more, but these two sites are amazing.http://cannelle-vanille.blogspot.com/http://www.mytartelette.com/Reading your post is exactly what happened to me… I found a recipe or two and baked them at 20 minutes on a lowish setting (275 or 300). My first batch of macaron came out 100% perfect, I was so happy. But I couldn’t recreate that success until 6 batches later. It was very frustrating, but I was determined.If it’s baking times that is the issue, I bake mine at 350 for 3-4 minutes, reduce the heat to 300, and open the over door a crack (3-4 inches?) using a silicone spatula and bake them at 10 minutes like this, with rotating the pan once at the 5 minute mark. And then they’re done. :) To test, they should “give reluctantly” when pushed with your finger.I do want to warn you, I thought my trouble for a while was the baking times/temps, but it wasn’t. I was over mixing mine without knowing. And when I baked them at all different temperatures and times, none of them came out right. They were either to crispy, hollow, or not enough feet. If this is what is happening to you, it may be over/under stirring.I hope this helps. If you want, we can get together sometime and make a batch. I just made two batches of each vanilla bean and hazelnut. I may make a batch or two more if you want to come over and see how I make mine… If you’re interested I can email you when I’m making my next batch. Otherwise I can come to you (make after the wedding) and help you with yours.Oh, and ganache… where did you find your recipe. I couldn’t make mine work last time (and first time) I tried.
Liz Holder (August 31, 2009 at 10:48 am)Oh my gosh! First of all, that sounds like fun! Second of all, seeing as how I’m such a visual learner, I think I would benefit from seeing a pro make them (that’s right…you’re a pro!). So, yes, I will take you up on your offer to get together and bake some macarons! : O ) Email me next time you’re making a batch, or when the wedding/honeymoon madness is over. I get the feeling we don’t live that far away from one another either. I’m near Logan Square, which Felix always talks about, so…Okay, the ganache. I totally stole that recipe from Use Real Butter. Have you been to that blog? If you like Tartelette and Cannelle and Vanille, you’ll like Use Real Butter. They’re actually all buddies, I think. They all do that daring bakers challenge, it seems. Here’s the link:http://userealbutter.com/2009/03/08/chocolate-raspberry-macarons-recipe/I didn’t add almond extract, because I don’t particularly love nuts, and the flavor of the macarons is enough almond for me. I just used vanilla, but you might also want to put in raspberry extract OR a bit of chambord or some other raspberry liqueur. Also, the ganache will seem SUPER liquidy at first. I make mine first, stick it in a pastry/plastic bag and put it in the fridge and then when I’m ready to fill my FLAT macarons, I take it out for a few minutes and let it warm up just a bit.Hope that helps! Shoot me an email if any problems arise.
Marty J. (September 1, 2009 at 5:09 pm)