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Hi all, You must have seen lot of Daring Bakers posting their challenges on Macarons, with lovely fillings, as I am in the challenge, I also did with this, but I just couldn't do it well !!, I just couldn't get the feet which they said but I just put my feet up and sat down and cried...., That is all I could do...., Now i feel like crying again, but my kids and hubby assured me that they were absolutely delicious to eat and they finished it off too !!
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 as the challenge recipe.
FRENCH MACARONS:
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.
The above is the original recipe from the Daring Baker's you must visit other Daring Baker's for their tips and methods of baking a good macaron.
My verdict: I did twice, I was not happy with my achievement, I have planed to do it again, as I did not get the feet what they kept saying, I just had to put my feet up and cried my best..., I thought I must quit baking,
For the filling: I did not try any thing, as I was quite upset, as I did not achieve the results, I used
2 tbsp of poppy seeds
4 tbsp of dessicated coconut
1/4 tsp of cardamom powder
2 tbsp of roasted pistachio
1/2 and 1/2 of butter and sugar
I roasted all the ingridients except coconut powdered them and mixed with the butter and sugar cream and filled them.
well, children said it was quite nice and have finished them, that is all I could say.
