Oct 27, 2009

French Macaron

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

I'm thoroughly disappointed in myself with these macarons. I didn't get the little cute macaron feet nor did I accomplish the beautiful smooth tops. I should really learn to trust my instincts. Before putting it in the oven, I told myself that I need to let the macarons rest in order for the smooth skin to develop..but I thought..I should follow the recipe...right?!

The results otherwise? I don't think I'm a good judge...I don't really like French macarons..*gasp*. I know...everyone seems to love them..but I find them way too sweet!! These are the same...they are toothachingly sweet. I chose to make hazelnut macarons with a chocolate ganache. Maybe that was my problem..I should've used almond. Here's the recipe with my adapation.

Hazelnut macaron

2 1/4 cups Confectioners’sugar
2 cups finely ground hazelnuts
2 tbsp granulated sugar
5 Egg whites

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.

5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.

7. Cool on a rack before filling.


Anonymous said...

wow!! everything looks sooo yummy!! and i must add.. very pretty plates and background you use. :) -t

kk said...

thank you, t! =P


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