Three hours in the kitchen = $45 (and that’s being generous…)
Ingredients to make 3 batches of macarons = $10
TWO edible macarons out of all that time and effort = priceless (and not in a good way!)
Third time, not bad either:
So I thought it was time to hone my skills a little bit and what better way to do that than participate in MACTWEETS, a group of bloggers all intent on making the perfect macaron.
I followed David Lebovitz’s recipe as I had in the past. So here goes my recap with pictures, though given the results you might just want to ignore my advice!!!! David’s recipe has worked beautifully in the past for me – and I know that perfect macaron-making depends a lot on the humidity in the air and the egg white temperatures etc… Clearly the odds were stacked against me today.
Chocolate Macarons Makes about fifteen cookies Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Preheat oven to 375 degrees F (180 degrees C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
(First I had to grind the almonds)
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
At this stage, I was pretty fed up. I had lowered the temperature on the oven, kept a careful eye on them and it just wasn’t working. But like my adventures in bread baking and because of the Taurus in me, I kept on at it. I made one more batch:
And nearly three hours later, I managed TWO edible macarons. No feet or anything, barely any rising but edible nonetheless. And you know, beggars can’t be choosers, right? I used a little Ficoco spread to sandwich them and it was delicious.
Thankfully on December 23rd, I will be attending a macaron-making workshop at the Pavillion Elysée Lenôtre in Paris. I know THEY won’t let me walk away with crappy macarons so tune in later this month to see some proper ones.
MACTWEETS ladies – so sorry to let you down….