I have a love-hate relationship with macarons. I love it because it is so beautiful and yummy, but I also hate it because it is so finicky to make. It took me more than 10 times to get it right and give me consistent results. If you ask 10 bakers what is the most challenging or difficult thing to bake, I bet 9 of them would say: macaron. It is made up of 3 simple ingredients: almond flour, egg white and sugar. But it is hard to conquer. Cracked tops, no "feet", hollow shells...and there are so many factors affecting the outcome, like quality of egg white, almond flour, humidity of the kitchen, over beating or under beating, over folding or under folding, baking temperature...Long story short, just before declaring defeat, my son said, "Don't quit, mom! They are so good." I said, "Ok, one last try."
Thank God for making me a mother. I learn so much from raising my two lovely kids. Patience is the number one lesson. I wrote in my first blog post that I'm not a procrastinator because I'm always on a fast track, but at the same time, it means I have no patience and just quit when I hit a roadblock. Making macarons not just teaches me a culinary lesson but most importantly a life lesson.
|macarons with dark chocolate ganache|
|lemon cream macarons|
90g egg whites (use eggs whites that have been preferably left 3-5 days in the fridge, covered or 24-36hrs at room temperature, covered)
25g granulated sugar
200g powdered sugar
110g almonds, finely ground
1) Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground.
4) Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. 5) Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. It should feel dry when touched.
7) Let cool comletely before removing if you use a Silpat. If you use parchment paper, remove them and cool on a rack.
Recipe modified from: Tartelette
Dark Chocolate Ganache Filling