The Diva of the Kitchen

13 Jun

Last night was a cold, wintery night here in Sydney, and after having our lovely friends Vanessa and Marcus over for lunch (see Vanessa’s fab blog here http://vanessajanephotography.wordpress.com) Mark and I found ourselves with a quiet night ahead! While Mark was happy playing PS3, I decided to tackle what I like to call the Diva of the Kitchen, the macaroon.

Now, to be honest, I didn’t find her to be too much of a prima-donna, but she definitely has that reputation, so I learned whilst pouring over the hundreds of recipes on the internet! There were basic recipes, variants on basic recipes, lists of what to do, lists of what NOT to do, discussions on how long to age egg whites, how long to let rest before baking, what special mats to bake them on – I got tired of reading – so I just decided to give it a go!

My friend Tamara came over and helped me with my mission (see Tamara’s pretty blog here http://tamarabell11.wordpress.com) When we returned from Woolworths with the ingredients, I realised that I had made the same mistake I always make – I had not read the recipe from start to finish before beginning to bake! I learned that I should have separated my egg whites and had them resting at room temperature DAYS AGO, and I needed to have at least 3 hours up my sleeve for resting time! I had not aged my egg whites, nor did I have hours up my sleeve – and they still worked! So don’t be scared, fellow bakers, just give them a go!

 

French Almond Macaroons

Ingredients
  • 225g icing sugar
  • 125g almond meal
  • 110g egg whites aged overnight or longer, at room temperature
  • 30g white sugar
  • Pinch of salt
Method
  • Use a pencil to draw golf-ball sized circles about 4cm apart onto a piece of baking paper. 

(Note: You only have to draw circles on the baking paper if you want absolutely even-sized macaroons. If you’re skilled with piping and don’t mind eyeballing the amount of batter per biscuit, skip this step).

  • Double sift almond meal and icing sugar. Mix the almond meal and icing sugar in a bowl and set aside.
  • In a large, clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip until stiff, firm and shiny peaks form.

(Note: If you choose to colour your macaroons, add food colouring at this stage. Take care not to over-beat eggs and lose the peaks in the process).

  • With a flexible spatula, gently fold in almond and icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
  • Using a piping bag, pipe the batter onto the baking sheets onto the previously drawn circles. Tap the underside of the baking sheet to remove any air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

(Note: When making these myself, I baked half of the biscuits straight away, and let half of them rest for one hour. They both worked, and tasted fabulous, although the ones that I allowed to rest, definitely had better ‘feet’).

  • Bake in a 160’C fan forced oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
  • Remove macaroons from oven and transfer on the baking paper to a cooling rack. When cool, slide a knife underneath the macaroon to carefully remove from paper.
  • Pair macaroons of similar size, and pipe your filling of choice onto one of the macarons. Sandwich macaroons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.
A Few Tips
  •  Sift your dry ingredients at least twice – multiple times if necessary. You want your ground nuts to be powdery, no lumps. Almond meal and icing sugar mixture may be pulsed in a food processor to make finer.
  • Use old egg whites. Everywhere I read said to leave them out for three days at room temperature if you don’t mind waiting for that long. Using fresh egg whites is more likely to result in macaroons that are too fragile and flat.

(Note: My egg whites were fresh, and I bought them that night straight out of the fridge at Woolies. I brought them down in temperature by letting them sit in a bowl of tepid water for 10 minutes to remove the chill of the fridge).

  • The final macaron batter should have the consistency of magma. What’s the consistency of magma? Not too liquidy, nor too stiff. If you form a peak, it should slowly and completely sink back into the batter.
  • If the cookies form peaks on their tops after piping, flatten them with a wet fingertip.
  • Prevent your macarons from burning by using a double layered baking sheet (stack two sheets on top of each other) and by propping the oven door open with a wooden spoon for the entire baking period.

I ran out of time to make a proper ganache filling – I must admit that! I used Betty Crocker frosting – which was nice, but WAY too sweet for my liking. There are a million ganache filling recipes online that I am dying to try. The first one being white chocolate and raspberry! But that will come – another day, another blog post!

 Here are my pretty macaroons, photographed by my beautiful husband!

 

Advertisements

7 Responses to “The Diva of the Kitchen”

  1. Clansi June 13, 2010 at 9:04 pm #

    Nice!
    I tried adapting a recipe tonight for dinner with DISASTROUS results…so glad that you had good fortune from the baking gods 🙂

  2. ericaaitken June 13, 2010 at 9:34 pm #

    What did you cook Clansi?

  3. Jen June 14, 2010 at 4:36 am #

    Well done darling They look exactly like the ones that dad and I have had our eyes on in Paris I love you Eky xxx

  4. Clansi June 14, 2010 at 9:50 am #

    jamie oliver recipe – Broad bean fritters.
    I’ve made them before with garden fresh broad beans, and they were great. But tried it out with dried beans…and watched them disintegrate in the oil before my very eyes.
    So demoralising!

  5. linzi June 14, 2010 at 9:46 pm #

    Ecky you are so clever! And I feel like the cat that got the cream having actually sampled your delicious Macarons yesterday…mmm so yummy.

  6. Rachael June 17, 2010 at 4:31 pm #

    They’re everywhere! Macaroons really are the darling of the baking world right now..I don’t think I have enough time on my hands at the moment to try baking them myself..Well done to you, yours look gorgeous! Your blog is lovely too..Rachaelxx

  7. linzi July 27, 2010 at 1:45 pm #

    Ecky, I used this recipe to make Macarons for our christmas in July lunch. I didn’t get feet but the taste was sensational. On re-reading the recipe, and finding the same recipe online I realise that I didn’t make the connection that ‘white’ sugar and ‘granulated’ sugar is what I know as ‘caster’ sugar. I completely missed adding the caster sugar to the egg whites – I blame baby brain! – which is why my macarons were very soft and did not get firm.
    However, they were still successful according to those who partook! Thanks for sharing this easy recipe! xo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: