Those darling little sandwich cookies up there are called macarons. Not macaroons as in little piles of coconut, but French-style macaroons. Macarons. (Even better with a French accent.)
I was excited about this challenge because I've noticed these cuties popping up all over the online foodie community, and they're supposedly going to dethrone the cupcake as THE trendy baked good. They're tricky, though. And mine failed miserably. . .
Although my macaron halves are dry, cracked, and mangled, they're actually delicious. I added some cinnamon to my batter and they tasted like cinnamon toast.
I know exactly what (many things) went wrong, but because the extra time I have to bake is so rare and precious, I couldn't try again. And I didn't make any filling for them. I hope I don't get booted from the Daring Baker community.
After doing a little research online (something I should have done before my attempt), I feel more confident and have lots of ideas for flavor combos. This won't be the last time you hear about macarons from me.
Hopefully it'll be the last time you see macaron casualties, though.
I know exactly what (many things) went wrong, but because the extra time I have to bake is so rare and precious, I couldn't try again. And I didn't make any filling for them. I hope I don't get booted from the Daring Baker community.
After doing a little research online (something I should have done before my attempt), I feel more confident and have lots of ideas for flavor combos. This won't be the last time you hear about macarons from me.
Hopefully it'll be the last time you see macaron casualties, though.
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5 comments:
Those look interesting. I've seen them around also, but never tried them. You could always say you were going for a Halloween version!
Haha yeah.... zombie macarons ;)
Like you mine didn't turn out well and I only had the one chance.
Don't worry the Daring Bakers is about the journey not so much as the result. Yes Halloween is oming close beautiful for that time of year. Cheers from Audax in Australia.
My macarons weren't really part of the Daring Baker's Challenge (because I didn't know about the challenge) but also because they require that you use that particular recipe. I don't think that recipe is necessarily the best.
Macarons seem to be tempermental AND affected by both altitude and humidity. I followed the instructions and recipe from Food Geek initially but have incorporated suggestions from tons of websites.
Macarons are just something to be made using trial and error. It took me a good 4-5 batches to get mine totally right. I think the only reason I've been able to get good at them is because my kids are in school all day and I have the time/ quiet in which to focus. Not sure I could have done it with little ones underfoot. They are hard!
If you do want to try them again- look up posts/recipes by Tartelette and Syrup & Tang. Those two sites were helpful for me and I think Tartelette is from a similar climate to you.
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