Sunday, July 27, 2014

baking fail: french macarons

A friend had given me this macaron cookbook years ago and I had kept it stored away. I never really got on with piping icing so I didn't think making cooking that needed to be piped would be my thing. This past weekend I made a point to finally try and make these cookies since they are quite pricy to buy. If by magic I was good at making them I was going to spend the whole weekend stocking up my freezer ooh how things didn't work out!
Obviously I completely suck as piping things! I traced out circle on the parchment but as you can tell it was a hot mess. My batter was off, not quite sure what happened it looked exactly like the pictures until I tried piping it and that is when it got very wet.... I think that may have been my fault I tried to go gourmet too soon and maybe added to much liquid flavoring, the cookies were sticky at the bottom so I am sure the exact I used was not meant for macarons. That aside I still couldn't pipe a circle to save my life no need to try that again.
Filters make them look not that bad but they were inedible, fluffy but sticky on the bottom. I did learn a few things that I will share for anyone who wants to attempt these.

What would I do better next time?
* Watch a video on youtube on how to beat eggs into a meringue. I followed the wording in the book and it was too vague, it told me to use whisk attachment and then showed a picture of egg beaters...I think a bit more of visual research would have done me good.
* Don't be ghetto and not use a proper pastry tip. I used the raw edge of the bag which I think was fine but if you are planning on making gourmet cookie go all out, also buy a big pastry bag. I used a medium sized one and the batter squished over the top.
* Go smaller with your cookies the book I used said 2 inches but that was a big cookie I think you would get your cookie to look better and more fluffy with a slightly smaller circle.

Overall I really don't think I will try these again. I still have almond flour but I really did not like the piping aspect of these cookies as all, not for me let me tell you. So I will allow myself to buy these with no guilt from now on!
Anyone had luck making their own french macarons?

4 comments:

  1. I've never tried because they look so tedious to make - you're spot on with the guilt-free buying from now on!

    ReplyDelete
  2. Don't feel bad, macarons are not the easiest things to have come out looking picture perfect right off the bat in the slightest. I've had a lot of luck with mine over the years, including the vegan version for myself that I've been making since developing a serious egg allergy a few years ago (macarons are typically GF right off the bat, so I was safe there, but needed to find egg free ones, too, as they're one of my fave desserts!).

    My tips are to, yes, invest in a piping bag (t helps a lot for sure and makes it easier to control the size and evenness of the cookies), make sure the egg white are exceedingly stiff, use gel food colouring (not liquid), if your oven isn't 100% even in terms of heating (and maybe if it is, too) rotate your pan/pans of cookies about half way through baking, and let the cookies sit on the tray for a few minutes both before and after you put them in and then pull them from the oven once they're done. If you haven't seen it already, this is a thorough link on macaron trouble shooting (I bookmarked it a while back after seeing it mentioned elsewhere): http://foodnouveau.com/2011/12/destinations/europe/france/a-macaron-troubleshooting-guide-useful-tips-and-advice-to-master-the-french-delicacy

    If you did give it a try again, I wish you the best of luck!

    ♥ Jessica

    ReplyDelete
  3. nope.. never tried making macarons yet. but from a friend who actually knows how to bake, she tells me that it is really an art/science to make them perfect the first time. :)

    Animated Confessions

    ReplyDelete
  4. My mom has made macarons with limited success. She said the size of the eggs make a difference (medium, large etc..), so follow your recipe closely. Otherwise I have no insights. I'd rather eat macrons than make them lol!!

    Lisa.

    ReplyDelete