My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/
Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?
Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).
oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.
hello madame mercotte, I've been browsing through your website and I'm absolutely impressed with your talents! I can't seem to open the link that you gave us here though.. I'd really love to try baking these wonderful macarons.. i just finished two small boxes of them that my husband bought for me from his business trip to Japan! I'm desperately looking for some more but I cant find them here in my country :(
Ok.... I have way too many egg whites left!! I am going to try this!!! Hopefully it'll turn out!!
Got some question, how do I do different flavor Macarons? I was searching around.... and would I be correct to say that you subsititue the granulated sugar for what ever flavor you want? ie cocoa powder.
As for the filling, is there a special name for it when I goggle for different flavors? Or would you by chance have those recipies too?
My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/
Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?
Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).
Hello Pixienix again !!
A new post in english for macarons !!!
http://www.mercotte.fr/wp-content/uploads/files/pdf/synthese%20des%20macarons%20en%20anglais.pdf
@avantassell: I'm glad to hear you made the macarons! And with feet/poofyness..that's awesome!
You're right, I think lava would've been a better description than...hot, liquidy magma, haha. ;_; It oozes a bit...would probably be more helpful if I made a video of someone making the batter. (rubs chin)
As for the size, poker chip sounds good to me. (I'm trying to envision a poker chip, haha.) I mean, the size is flexible...1.5-2 inches in diameter, maybe? My macarons tasted better on the second day, although they were also sweeter than I would've liked. Ahh, so hard to get the right ratio of ingredients down...
First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).
It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?
In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).
Again, thank you for all your help--I hope to perfect them by Christmas! :P
oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.
hello Pixienix ! I'm sorry here is the right link !!
Hope you are going to cook good macarons !!
http://www.mercotte.fr/2008/03/20/desperatly-seeking-macarons/
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