Wednesday, April 2, 2014

Macarons, Macaruined

Last week on one of my days off I made the most of my down time by reading through a few back issues of Martha.
One of which was the issue with macarons on the cover.
My two friends (who conveniently share the name Danielle) have both been making these aesthetically pleasing cookies for a little while and I've always been tempted to try.
The only negative being that the recipe calls for ground almonds which I can't eat.
So, my readiness to get into the kitchen emboldened by the Martha recipe, I gave it a whirl, substituting ground almond for ground coconut as my friend had once suggested I try.
Where Martha's macarons looked perfect, mine....were another story.

(Recpipe from Martha Stewart)
  • Preheat oven to 350.
  • In a food processor or a blender, ground 2/3 cup coconut very finely. 
  • Add in 1 cup of confectioners/icing sugar and ground again until very fine.
  • Pass the mixture through a sieve, put remaining mixture back into processor until no more than 2 tbsp remain left behind in the sieve.
  • Whisk by hand 2 large egg whites with 1/4 cup granulated sugar to combine.
  • Using an electric mixer, beat on medium speed for 2 minutes, then medium-high for 2 minutes, then on high for 2 minutes. The egg whites should hold stiff glossy peaks.
  • Add in colouring or flavouring (I added in a few drops of cherry flavouring) then beat on highest speed for 30 seconds.
  • Add dry ingredients all at once, folding from bottom of bowl upward with a spatula until the mixture flows like lava (about 35-40 complete strokes).
  • Line a baking sheet with parchment paper. Transfer batter into a piping bag with a 3/8-inch round tip.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

This was the one macaron that almost was. 
Mine were macaruined appearance-wise. They still tasted amazing. 
The cherry-coconut flavour was wonderful.
If you want to try making your own, be ready for disappointment. Cause they are a notoriously tricky cookie to master.
My advice is to try one of these tested and approved recipes from either of the Danielles:
One can be found here at the Sweet & Splendid Bakeshop
The other can be found here at This is Ginger Rose.

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