My Delicious Messy French Macaron!! =)
If at first you don't succeed, Try Try Again!! Yup! On a whim, I decided to attempt french macarons AGAIN and it was a complete success! Here was my attempt: HERE. I measured out the ingredients precisely, followed the recipe to a T, and had patience...Patience was really the key! I'm so proud of myself for following through and not giving up!!
I bought real Almond Flour...it was misplaced in my supermarket, but I found it and $8.49 later it came home with me. It makes all the difference with these complex little things. The recipe calls for Almond Flour...Just buy the almond flour, honestly. Last time I tried to make Almond Flour - I chopped up almonds & even sifted them like the recipe called for, but I couldn't quite get the mixture fine enough. This time...I didn't feel like my arm was going to fall off, sifting the confectionary sugar with the almond flour. It was easy and smooth...
Last time due to a "Folding" Error...I had macaron soup. This time, I folded the almond flour/powdered sugar mixture in with the egg white/fine sugar meringue. What is Folding you may ask? After you have made the hard peaks for the meringue you fold the almond flour mixture over and over again with a spatula. YOU DO NOT USE THE MIXER TO FOLD!! It will deflate your egg whites and create the soup. My macaron batter had weight to it and fluff. It was ready to be piped onto the parchment paper covered cookie sheet.
Quick Tip: A way to tell if you've "Folded" the batter enough is to place a dollop on a plate and the dollop should smooth out...if it stays in the shape of the dollop you need to fold some more. I learned this from the talented lady at this Youtube video: HERE.
The Key to getting the "Feet" of a macaron is letting the pipped macaroons sit out for at least 15 minutes before you put them in the oven. The top of the pipped macarons will form a "skin". Do a small thumbprint test and then your good to go!
When I looked into the oven and saw them rising nicely I was jumping up and down with joy! I did overcook the bottoms a little bit, but all in all it was a complete success and I can say now that I can make french macarons! =)
So yummy!! If I make them again I think I'm going to raise the oven rack so it will be cooked more on top, but I'm still so happy!!! I'm not sure if these lil things are something I will be making frequently, but it was so much fun to try out something new...
The hardest part in the end was matching up the sizes. Ironically I found a soul mate for each. =)
I used the recipe from Chevrons & Eclairs...
Oh and btw...I bought the Bear from my last post!