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Tuesday, October 27, 2009

Daring Baker's Macaron

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern.

Dear Fellow Daring Bakers,
it was down to the wire for me. i baked these little suckers sunday night, with a wallop of a hang over. add to that mix, not much enthusiasm. i think the reason why i did this challenge so last minute is because i'm not a fan of macarons. i don't even know if i'm pronouncing it properly. is it "mack-a-RON" like the guy's name or "mack-a-roooooon" like how i think it should be pronounced, even tho it is missing an "O". actually. a macaroon is an entirely different sweet. this just proves my point that macarons are the devil.

they did not come out fluffy, more flat than anything and entirely too sweet for my palate. further, i was annoyed as shit when it had two bake temperatures! waiting for temps to go up and down, not my idea of how to nurse a hang over. so my results don't have the cute little feets and bodies that everyone else will, but that's ok.

003

till next month, keep those ovens HOT!
Angry Asian
check out what the rest of the daring bakers came up with on the blogroll.

macaron
Ingredients:

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.

4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.

5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).

6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.

7. Cool on a rack before filling.

9 comments:

  1. At least you've made them! I'm still on the sidelines, admiring everyone else's work. Note to self, courtesy of Angry Asian: do not attempt macarons while hungover.

    I would totally eat these, missing feet and all.

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  2. lol so much rage! oh the poor macarons. they need your love to grow their little feet :)

    here's an excellent guide to ease you into macaron land:

    http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/

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  3. Cute little fellas these.I'm going to take you on board our next mac attack twitter challenge & help you on your feet! They really are devilish creatures...but we'll get to the bottom of them! xo

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  4. I'm too scared to attempt these. I'm a cook, not a baker.

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  5. These look great! I love the shape you got, even if it wasn't the one you'd hoped for.

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  6. Feet are so OVERRATED. Flat macarons for everyone!

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  7. Tangled Noodle - i need to remember that note. :)

    Ahmad - haha, thank you!

    deeba - you're always so encouraging, i fear i won't try to make these again for some time...

    WC - i would say it's nothing to it and try to be encouraging... but alas, you'd know i was lying. let's just hit the bakery, yeah?

    Lauren - thank you.

    Carter - as always you say the right things.

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  8. These look great! I love the shape you got, even if it wasn't the one you'd hoped for.

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  9. At least you've made them! I'm still on the sidelines, admiring everyone else's work. Note to self, courtesy of Angry Asian: do not attempt macarons while hungover.

    I would totally eat these, missing feet and all.

    ReplyDelete