This is what I have been doing lately. I am learning how to make French Macarons.
I was hopeful to get it this time. So far, so good....
Blending the almond flour just right...
Piping and resting..... then into the oven for 15 minutes.....
Blending the almond flour just right...
Piping and resting..... then into the oven for 15 minutes.....
Nope. Too wet, and no feet. This is the third attempt, but who's counting?
Let me go back to reading Ms. Humbles post , again.....
Hi! I've been reading your blog for some time now and I think I know the solution for your macarons' problem. I've made this before and have encountered the same problem: too wet.
ReplyDeleteThis might be the solution. I did 2 or 3 different things from Ms. Humbles.
1. My oven was set at 185F
2. Because the oven was at 185F, therefore my cooking time was a little bit longer. Around 2.5-3 hours. hahaha!
3. Once the macarons are pale golden brown and dry to the touch, turn off your oven and let your macarons rest in the oven for up to 12 hours. It tends to act like a desiccant when taken out immediately after baking.
This might be nothing but, I also used cream of tartar so that it lifts more during the baking process.
Hope these will help you.
~lloyd
Let me know when you've gotten it figured out. Sharon fell in love with these at a bakery in Nashville and I was thinking of making them for her Senior Recital reception in June, but it would be a whole lot easier to hire YOU to do it!
ReplyDeleteLiz
Ahhhh! You are far better than me, I am so afraid to even try! You will get there, the color looks beautiful!
ReplyDeleteI know how frustrating it can be, Kay! Been there, done that:) Hang in there, I'm sure you'll find success!
ReplyDeleteI have never tryed to make them, but have readed mush about making them.
ReplyDeleteHere is a linkt to an PDF file made of Helen Dujardin, it`s so great ;)
http://sarahmeyerwalsh.files.wordpress.com/2010/02/demystifying-macarons-desserts-magazine.pdf
Go you good thing. There is an art to the Macaron, you know I've never made one, I watched Adriano Zumbo make them at the end of last year and it was then I decided there was actually a trick to them.
ReplyDeleteThe colour of yours look beautiful. Im impressed your sticking at it. Best of luck for attempt number 4! :)
My blogger friend, Cathy, has perfected the macarons. You might enjoy reading her experience with the little darlings here...
ReplyDeletehttp://thewiveswithknives.blogspot.com/search/label/Macarons
Kay, I love that you photographed and posted "a failure." How refreshing and real, and encouraging. Thank you.
ReplyDeleteHi Kay - Don't be discouraged. I think I made at least 6 batches before those elusive little feet started to appear. It's a trial and error thing until you get the feel of the batter. Folding ingredients together is the critical part. You will be so happy when it all comes together that you will be jumping up and down with joy.
ReplyDeleteI say congrats on even attempting macarons! I found them very intimidating for a long, long time before I gave them a try. At first, mine came out on the soft side, too. In the past, I've usually found that I have to bake them longer than the recipe says for them to harden up and get those cute "feet." Good luck on your next try!! :)
ReplyDeletei tried to make meringue cookies and they didn't work for me... so i'm never even gonna bother with macarons.
ReplyDeleteAlthough I rarely chime in regarding macarons on other blogs, I do follow you, so I'm going to give my 2 cents. :)
ReplyDeleteBatter looks too thin, which is probably because the meringue looks too soft. The more air in the meringue, the more wiggle room you have when mixing. As each stroke to fold in the almond meal and sugar deflates the batter. Not enough volume in the meringue to start and by the time the batter is combined, all the air that gives these cookies their rise and feet is gone.
Best of luck on batch #4!
I have not even atttempted these because I dont want to waste ingredients! Keep trying.
ReplyDeleteThank you so much, dear friends for your encouragements and tips!! Batch #4, here I come!
ReplyDeleteCathy has posted a few of her beautiful macarons, with great tips. I have yet to make them, as I haven't built up the courage. You'll get it! I have no doubt-- and I'll be waiting to see you post the perfect photos.
ReplyDeleteYeah, my one attempt at macarons (for a baby shower many years ago) was a dismal failure. But with your kitchen know-how and perseverance, I'm sure you'll figure it out! Then, of course, you have to come back and share all your macaron secrets with us. =)
ReplyDeleteAw... I know you'll get it right. Hopefully the 4th time is the charm for you!
ReplyDeleteI have been thinking about attempting these as well - I can't buy them anywhere here. So I'll be waiting to see how this turns out - good luck with the next batch!
ReplyDeleteKay, you'll eventually get the knack. Jamie, who writes A Movable Feast and writes for the Huffington Post has done a lot of work with these elusive wonders. You might want to try her blog. If she can't help with the macarons her facility with language and ability to tell a story will enthrall you. This is my first visit to your blog and I've spent some time browsing through your earlier entries. I'm so glad I did. I really like the food and recipes you share with your readers. I'll definitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteThank you, Debbie,Jenna,So So's mom, Jessica, & Mary!
ReplyDelete@Jessica, I am wondering how the Bangkok's humidity will affect these fickle sweets?
Awesome! You make me hungry. Everything is beautiful here. Keri
ReplyDeleteI love macarons. And I've never attempted making them but I give you a lottt of credit because I know they're very fussy. They look beautiful to me, even if they're not perfect.
ReplyDeleteThank you, Keri & Trish! Thanks to Ms. Humble's advice, the 4th batch turned out perfectly. I have made pink & green ones so far and will use it for Picnic Tea @ Williamsburg next week. Stay tuned..... :)
ReplyDeleteWow. My hat is off to you. I love macarons but know how difficult they can be to prepare. You are on your way to mastering macarons.
ReplyDeleteCheers.
Velva
Macaroons are sooo hard, I'm afraid to try to make them.
ReplyDeleteI made a whoopie pie recipe that looked much like a macaroon that was simple enough... The hard part was making the cakey cookies the right size, not too big and not too small.
I can't wait to see what ends up being the perfect recipe, cook time, and process!
I absolutely love macarons but have always been terrified to try making them in case I develop some sort of frustration for them and never ever will like them ever again... LOL. At least you're trying!! And don't be discouraged I am sure you have far more patience than me and therefore you will definitely get it right really soon!!! Good luck xoxo
ReplyDeleteHi Kim-Don't be discouraged, you are on your way perfecting the macaroons. They are not easy to make, I know "firsthand" I am my worst "critique" when it comes to baking, that's why I would much rather cook than bake. Baking takes a lot more patience than cooking, and more of a messy "cleanup"
ReplyDeleteCompliments to you, for having such patience!
xoxo
hey, at least you're trying--i haven't even been able to bring myself to read the instructions. i just look at everyone else's pretty, colorful work. :)
ReplyDelete