She makes them like I make coffee everyday, with such ease , variety of tastes , colours and filling you will see in her place.
I on the other hand only got to know about Macroons really good from her place, have seen them here in the bakers, but have never bought them.
So every time she post a Macaron in her place, I was like I do wish I could make them too.
But I never dared to try them as I have read so much horror story from lots of other bloggers ,that I was like I am sure not trying them.
Few days back when i was in a shop I bought a silcone mat saying now i will have to make them.
I don't think you need one, i used both, baking paper and silcon mat.
Both of them worked very well, except I might say in the silcon mat they came out much easier.
So in the end I gathered all my courage and ddecided to make them.
You should have seen my delight when i saw them baking in the oven and they were looking really nice, I with pure joy , really I did this, jumped up and down and clapped my hands.
Can you imagine a 40 year old doing ( well I hit 40 this May) and that just because her macarons were looking really good while they were baking.
I was glad hubby and daughter were not home otherwise hubby would have thought his wife was getting nuts and daughter, who really think as her mom who just got 40 and is on the way to old home, have in the end cracke up.
She really thinks 40 is old, for her mom, her father is much older than me but she thinks he is young and cool. I think daughters always sides with their dad.
I don't mind, i Love that fahter and daughter is having such a wonderful relation. For my daughter her dad is like god.
I guess i drifted for a moment from my Macarons :-)
Tartlette filled them with butter cream, but I was lazy to make them and did whipped cream with strawberry sauce.
Which was really light and yumm, but i woudn't do that next time, as you keep them for few hours they will get soggy.
So next time I am listening to Tartlette and make butter cream.
Must admitt I am really proud of my first macroons which I have made. It can get better in more practise, which I am sure going to do.
This is my entry for , you want to join in click away
Makes between 30 to 40 macaronsFor the macarons shells:
90 gr egg whites (about 3)
30 gr granulated
sugar200 gr powdered sugar
110 gr ground almonds
2 tablespoons red colour
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.
Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down.
The whole process should not take more than 50 strokes.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip ,with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F.
Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool.
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.