November 09, 2012

Finally, macaron


Finally, I did it! After long long years of bad luck, today I could manage to bake a few decent looking macarons. Well, I know that they could be even nicer, but I am totally satisfied right now, infact I broke out in a small celebration dance when I first saw them.

I seriously started to think that I was cursed or be under a bad macaron spell, but today I broke this spell. Not that I like them so much, but once  in a while I am happy to nibble on some Laduree or Sprüngli treats, and when they are done right, then they are really a delicacy. 

Unfortunately the closest Laduree shop is in Zürich and the Sprüngli is also not around the corner. So if I want to quite my inner macaron fan, I had to figure out how to make them. For the past couple of years, I tried to bake them several times, and I failed miserably every time. The key to the success lies in the precise measuring, and I was never a huge fan of following rules. The thing is that my sister is crazy about them and for Christmas I would love to give her a huge pack of macarons. So I woke up today and dedicated the afternoon for macaron baking to know if I am capable of mastering the secret to the macarons. Fortunately the latest recipe I got from a friend worked miracles, and also had time to snap some shots of these little beauties. 



Macaron with salted caramel ganache


Ingredients:
80 g aged egg whites
25 g sugar
100 g almond flour
100 g icing sugar
100 g sugar
35 g water

Salted caramel ganache
250g heavy cream
320g cane sugar
1 flat Tbsp Fleur de Sel
350g Butter

Beat 40 g egg whites with 25 g of sugar until it soft peaks form. Meanwhile make the syrup, bring 100g sugar with 35g water to boil and when it reached 110°C remove it from the heat and add it to the beaten egg whites in a thin stream while beating constantly. Continue to process the egg whites until the meringue cools down (about 10 minutes)  Stir the remaining egg whites, unbeaten to the sieved almond-icing sugar mixture. Preheat the oven to 150°C. Pipe macarons onto a silicon sheet or a baking paper covered baking sheet. Bake macarons for 18-20 minutes, depending on the oven.

For the caramel filling, heat up the heavy cream with the cane sugar until the cream thickens and sugar caramelizes. Remove the pan from the heat and stir in Fleur de Sel and the chopped butter. Pour the ganache  into a shallow container and let it cool in the refrigerator. 



10 comments:

  1. Congrats!! I'm still awaiting my success at macarons... one day!

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    1. Thanks Jenn. I'm sure that you will also have success with them one day :)

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  2. They look awesome! I know the feeling. I still remember my "happy" dance when I first got them right. :)
    Its been a while, I think I need to try making them again.

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    1. Happy to hear I'm not the only one ;) I really need to get them right for Xmas though

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  3. Wow! They look perfectly fine for me! In fact, I am drooling now. Hahaha yum! :P

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    1. Thanks Debbie! True, they were delicious, but I could still work on their look :)

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  4. These look great & I am officially drooling!

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  5. They look beautiful but if you're open to tips I think they might be slightly overmixed. I know the IM method is supposed to be more stable, but I find the French meringue works fairly consistently if enough sugar is used. Happy to discuss if you ever wanna try these out again :)

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    1. Of course I+m open for suggestions Xiaolu :) I know there are nicer ones out there, but I'm utterly satisfied with my first batch :) Practice makes perfect, I'll try yours next time :)

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  6. Your feet are bursting. Try baking at a lower temp

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