Macarons with Vanilla Buttercream

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

About sixteen months ago I made my most favourite treat macarons for the first time and the result were less than favourable in my eyes, sure they looked like macs, but they had this pebbled texture. I consider myself a macaron connoisseur as I know way too much about macs and have tasted then all around Toronto and compare and take notes at each visit (yes I have a small addiction lol). After all this time my piping skills have improved tremendously and yet I still can’t make a beautiful macaron.

Yield/Serving: 40
Prep Time: 20 min.
Cook Time: 14 min.
Difficulty level is: Technical

From: Eat Live Travel Write

Ingredients
Macaron
• 4oz (115g) ground almonds
• 8oz (230g) confectioners’ sugar
• 5oz (144g) egg whites, at room temperature
• 2.5oz (72g) granulated sugar
• 2 tsp food colouring powder
Buttercream Frosting
• ½ cup butter, room temperature
• 1 cup confectioners’ sugar
• 1 tbsp milk
• 1 tsp vanilla extract

Assembly
Macaron
1. Ensure the egg whites are at room temperature.
2. Line two baking sheet with parchment paper.
3. Prepare a piping bag using the circular tip and set aside.
4. Combine almond flour and confectioners’ sugar in a food processor and pulse about 10 times for a few seconds, until combined. Using a fine sieve sift ingredients into a large bowl twice.
5. Using an electric mixer beat the egg whites and sugar at a low speed (Kitchen Aid 4) for two minutes, medium speeds (Kitchen Aid 6) for two minutes, and high speed (Kitchen Aid 8) for two minutes.
6. The egg whites will be large mass at this point and now add the coloured powder and mix for one minute at the highest speed (Kitchen Aid 10).
7. Add in the dry ingredients and fold the mixture while pressing the mixture against the sides of the bowl for about forty passes (counting single strokes) **Stop every couple strokes after twenty-five passes to check the consistency. It should be flowing in ribbons off the spatula**
8. Fill the piping bag and pipe you macarons.
9. Ensure to pipe at an angle to the baking sheet about 3cm in diameter as they will spread while baking. (Make sure to quickly remove the tip when piping making a comma shape.)
10. Bang the tray four times on the countertop to remove any air bubbles.
11. Let the macarons rest for thirty minutes.
12. Pre-heat oven to 300°F.
13. Bake for 16-18 minutes and turn tray around halfway through.
14. Remove from oven and let sit for a few minutes and then remove parchment paper from the tray and place on a wire rack to cool completely.
15. Remove from the parchment paper.
16. Pair up the macarons with similar shaped shells.
17. Once completely cooled pipe the buttercream filling.
18. Best enjoyed 24 hours after filling.
Buttercream Frosting
1. In a medium-sized bowl, cream together the butter until smooth
2. Slowly add in the confectioners’ sugar until combined.
3. Stir in the milk and vanilla extract until the frosting consistency is achieved.
4. Pour into a piping bag and decorate once cupcakes have cooled.

Tips
• I used Gel food colouring as I only have gel or the regular food colouring on hand.

Please Enjoy

My thoughts
Looking at my macarons I can tell that even though my cupcake piping skills are getting better, I am still having a hard time piping macarons and the batter kept flowing out of the bag as I tried to pipe. The skin and foot on most of my macs weren’t terrible but they all had tails on the tops as I lack that piping finesse and I believe I almost didn’t properly slam the baking sheets enough to remove all the air bubbles even though I thought I had. I made two batches one using the mastard macaron mat again and one by hand. Once again the mat made more circular macs but I the insides were hollow yet when I piped by hand the macs were cooked through properly but non circular and started to brown a tad more on the edges. I also have tails showing on top as my comma technique is also lacking. This recipe is said to virtually no-fail; but I find making these at home too hard and time-consuming. Even though I find them overpriced I will gladly pay whatever the price until I can achieve a proper homemade macaron.

As for the taste these actually tasted like the store bought they are just sadly misshapen with some hollowness in some. The shells we still hard to the touch yet crumbled when bitten into, which are the characteristics you need to look for in a macaron. I will next time add less filling as the buttercream oozed out a little too much for my liking.

I think I will give this one more try or two until my almond flour runs out and just make smaller batches. If by then I still haven’t succeeded I will take a macaron making class to see where I am going wrong. I will be ditching my mastard macaron mat and using my silpat.

Now I know I am being a little overly critical of myself as this is my second attempt and they tasted great and looked half decent, but the perfectionist in me is just saying not good at all and when I look at my picture of these odd, deficient and ill-formed macs I just want to sigh and shake my head.

Macarons with Vanilla Buttercream - Candy Coated Culinista

Macarons with Vanilla Buttercream – Candy Coated Culinista

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Macaron Diaries: Nadege Patisserie

Macaron Diaries: Nadege Patisserie - Candy Coated Culinista

Macaron Diaries: Nadege Patisserie – Candy Coated Culinista

Location: 120 Adelaide Street West (The PATH) – Richmond & Adelaide Centre
Hours: Monday – Friday 7:30 am – 6:30 pm

While walking in the PATH back in 2014 on a lunch break exploring I saw a sign that Nadege Patisserie would be opening a location soon. I said finally as I still hadn’t managed to make it out to their Trinity Bellwoods location in over 3 years. Friday being Macaron Day I decided to celebrate by visiting here. Of all the patisseries giving back a portion of their sales Nadege topped them all by giving 50% of all their macaron sales to the Sick Kids Hospital for Macaron Day.

Today I purchased 12 macarons and also a box of their marshmallows. The flavours I got were: passion fruit milk chocolate, olive oil, Guinness (the last day to catch these from St. Patty’s Day), coconut lime, grapefruit cayenne, banana chocolate, orange zest, bacon maple, camembert, mojito, cotton candy, cappuccino and gin & tonic flavoured marshmallows. Twelve macarons cost $27.50 and the marshmallows were $6.

I found a lot of the fillings tasted the same to me even though the flavours were different. I think the flavours could be bumped up a touch so they could shine more. The grapefruit cayenne was my favourite of them all and I could taste both flavours and there was a slow after kick of the cayenne. The savoury flavours tasted like any other macs and I was expecting a distinct taste of cheese or olive oil which didn’t happen. As for the macarons themselves they had spaces in the shells so they crumbled on the first bite and didn’t retain their structure.

These aren’t in my top three for macarons in the city I think, but I will visit when I am in the area and they have the most selection of macarons on a given day. I am happy to finally have tasted from this patisserie after all this time.

Macaron Diaries: AG Macarons

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Location: 709 The Queensway, Etobicoke , Ontario, 647-977-3030
Hours: Mon: Closed, Tues & Wed: 12 – 7pm, Thurs & Fri: 12-8pm Sat: 11-6pm, Sub: 11-4pm

I have seen and tried AG Macarons at the Delicious Food Show and the Christmas Pop up Shop near Yonge Dundas Square. I have enjoyed there macs oh let’s face it I wouldn’t be on my third testing if I didn’t right. When I was walking on the Queensway I saw a French Macaron Tower in the window and realized I had found the bricks & mortar storefront and I made a quick detour.

I went in and looked at some of their other offerings before I went in today for the main show. Meringues, Belgian and dark chocolate fused chocolate candy, Aprons, boxed gourmet teas and cards were also for sale here. If I needed a quick last minute hostess gift or an impromptu present this would be the perfect spot. Everything you need is right there. After a quick look around I went to the macs and the flavours we tested were Salted Caramel, Blackberry Cassis, Chocolate Peanut butter, Mint Chocolate, Birthday Cake, Red Velvet and Cinnamon Heart as the Flavour of the Month. A box of 6 will cost $13 and the only downside is that only types tender they take are cash or credit is. Thank goodness I had a twenty on me or I would have had to change my order as I’m not one to use a credit card for things so tiny like this, especially when it’s a treat. That aside the macs tasted the same as every time I have encountered them, which shows some consistency which I like to see.
I tasted the Mint chocolate – I wasn’t a fan of the chocolate inside as it was a bit too hard for my liking, but the birthday cake, salted caramel and the February Valentines Themed Cinnamon heart tasted as it should. The shell was hard when I tapped it but once I bit into it, it crumbled and the feet on the macs were perfect. Mr. C. of course enjoyed his three; but these aren’t in my top three I would say in Toronto – my top 4 for sure. French Macaron classes are also offered and if my next attempt turns out poorly I may just consider enrolling in the class.

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: AG Macarons - Candy Coated Culinista

Macaron Diaries: AG Macarons – Candy Coated Culinista

Macaron Diaries: Aren’t We Sweet Chocolate

Macaron Diaries: Aren’t We Sweet Chocolate - Candy Coated Culinista

Macaron Diaries: Aren’t We Sweet Chocolate – Candy Coated Culinista

I managed to find my favourite candy; Haribo Orangina locally, instead of ordering them from Europe. I went in to Aren’t We Sweet Chocolate in St. Lawrence Market to pick up five packages of my expensive candy. I was told by the French owner “you really love the orangina” to which I agreed and I grabbed two macarons to taste test.

Place: (St. Lawrence Market) South Market- Lower Level)
Location: 95 Front Street East, Toronto, Ontario, M5E 1N1

I purchased today Rose and Red Velvet macarons. The selections they had on hand were:
Black Currant, Mango , Red Velvet , Pistachio, Vanilla, Raspberry, Lemon Rosemary, Rose, Caramel Sea Salt, Coconut, Mocha Coffee, Dark Chocolate.

Upon tasting them Mr. C. concurred that these weren’t the best macarons we ever had. There was no shininess to the shells; which gave me the impression they would be soft and they were. Also Mr. C. didn’t like the rose flavoured macaron at all. “Yeah don’t ever by the rose flavour again.” He was not a fan of these at all, it tasted like he was eating a bouquet.

Macaron & Cookie Diaries – Petite & Sweet Bakes

Petite & Sweet - Candy Coated Culinista

Petite & Sweet – Candy Coated Culinista

Place: Petite & Sweet Bakes
Location: 718 Queen Street East, Toronto, Ontario, M4M 2H5 (647-748-7704)
Hours: Monday: Closed; Tuesday- Thursday: 11am – 8pm; Friday & Saturday: 11am – 10pm; Sunday: 11am – 7pm
Website: http://www.petiteandsweet.ca
Prices: Macarons: $2.50 each; Cookies: $2.75 each.

I was on the way to the gym and I took a different streetcar which forced me to start walking from Broadview & Queen or wait for the next streetcar. It was a nice evening so I decided to take a walk. I made it all of 10 steps from the corner when I was greeted by Macarons. Needless to say my next few steps found me in the Petite & Sweet Bakes shop. This tiny storefront is done up in a luxe, upscale motif, with little tiny & adorable decorations throughout with pops of colours with a high gloss shine. I went to the case and saw the offerings: French Macarons, Cake Pops, Mini Cupcakes, Truffles, Turkish Delights, Brownies, Meringues, Cakes, Cookies and finally Speciality Coffee’s. When I was looking through I noticed some of the cookies I was eyeing looked strangely familiar. You see, even though I have never had the pleasure of tasting one of these cookies before, I knew them from their distinct look. “They are selling Moo Milk Bar Cookies!” Moo Milk Bar is on my Quest list to go visit but getting out to Queen Street East & Woodbine Avenue is a little much when it is not spring or summer. I plan to get out there for sure in the summer with Mr. C as I must try their flavoured milks and more of their cookie flavours. Today I ordered the passion fruit macaron & cowgirl cookie (espresso powder, pretzels, toffee bits, semi-sweet chocolate chips & oats) for Mr. C., and for myself I got the peppermint macaron and the red velvet cookie (a hint of cocoa with white chocolate chips).
After finishing up my post I realized I know this logo from somewhere, but where. I watched a show on Food Network Canada called Sugar Stars about the ups and downs of an events planning company, which is the other half of Petite & Sweets Bakes.

Review
We both loved our treats. Mr. C. didn’t have much of a comment but he finished them. I thought the macaron was sweet, refreshing & cooling, a perfect treat in the winter season. I found it was a little sweet as my sweet tooth acted up, but I still enjoyed it. The red velvet cookie was so good, it was crunchy, chewy, thin & sweet and the first words after I ate it were mmmmmm so good.

Macaron Diaries – Butter Avenue

Macaron Diaries: Butter Avenue - Candy Coated Culinista

Macaron Diaries: Butter Avenue – Candy Coated Culinista

Place: Butter Avenue Patisserie & Cafe
Location: 3467 Yonge Street, Toronto, Ontario, M4N 2N3
Hours: Monday: Closed, Tuesday- Thursday: 11am – 8pm,
Friday & Saturday: 11am – 10pm, Sunday: 11am – 7pm
Website: http://www.butteravenue.com
Prices: $2.25 each, 6 for $13.50, 20 for $45.00

I had a half day from work and had some errands to run. On my way home I found myself in Mid-Town Toronto, and for once I was nearby another Macaron Patisserie I have wanted to visit for a very long time. Believe me I’m glad I finally managed to get in there. After running around I was not in the mood to make dinner and I picked some food up and walked over to Butter Avenue to get dessert. The café is quite small, but the clean lines and minimalistic approach to the design helped to make the space seem bigger. I noticed immediately the Macarons and other desserts. There is also loose-leafed tea for sale by the cup or to enjoy at home. I saw a very cute onesie that had colourful Macarons on it; what a lucky kid that gets to wear that oh so cute onesie. That left me thinking I wish they had something in my size. When I finally made it to the case there were about 10 flavours and I chose: Lychee Raspberry, White chocolate Strawberry, Cream Cheese Passion fruit, Café Au Lait, Matcha Chocolate and Cassis.

Lychee Raspberry – I could taste the lychee filling (which is one of my favourite fruits). It was sweet and chewy and it was filled around the outer rim of the shell with lychee filling and the inside to my surprise was the raspberry jam. It tasted heavenly.

White chocolate Strawberry – 2 small dried strawberry pieces are added to both sides of the shell. The filling was strawberry jam in the centre and white chocolate around it. It was soft and sweet and after the initial sweetness of the first one, I didn’t notice it as much on this one.

Mr. C. had the Café Au Lait & Cream Cheese Passion fruit. He even commented when he had the second one. “Ooohh there’s jam inside this.” I like it now that his palette is getting better at noticing nuances and such, he can appreciate the subtleties more. He can thank me for that and yes I’m taking credit because where he came from to today is vast. I brought home six and he somehow managed to have 4 while I only got 2; the sneaky bugger. How in the world does that happen when I love all things macaron!

DIY Sweet Treats Peep-Toe Heels

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

I saw a pair of shoes I just had to have. I was watching Masterchef Canada and a contestant vying to be on the show walked up to the judges in these shoes that had sparkly ice cream cones on the back. Immediately after to show finished I was tracking these shoes down. They were a Karl Lagerfeld & Melissa Collaboration. Looking at the shoe I was sold. They were made from eco-friendly recycled rubber, meaning a vegan shoe and there is the added scent of perfume throughout the shoe, because I can only guess how stinky a rubber high-heeled shoe can get. I ordered my shoes online and to my chagrin they were a little snug and since Melissa shoes don’t come in half sizes I had to return them. I’m not one of those girls who squishes their feet into a smaller shoes, because they look so good. I don’t want the bunions and broken toes thank you, but still after I returned them I was still thinking about these shoes and I thought I can make a shoe myself can’t I? All I need is paint, some sparkles and I’m on my way. As my design process evolved I said, “well now I can do macarons my favourite treat, and I was all ready to start decorating when I found some great supplies that made my ice cream shoes evolve into my Sweet Treats Peep-Toe Heels.

Supplies
• A pair of patent leather shoes, any style you like(I got my from Aldo for $14.99 in the clearance section)
• Green painters tape
• Newspaper
• A box to spray shoes in.
• 1 can of Krylon Watermelon indoor/outdoor spray paint, any colour you like
• Fine Sand Paper
• Extra Fine Sand Paper
• Nail Polish Remover
• Cotton balls
• Q-Tips
• Stickers, any design you like
• Spray on Glitter Sealer

Assembly
1. Buy a pair or patent leather shoes or find an old pair in good condition that you don’t wear anymore.
2. Using green painters tape, mask off the whole shoe excluding the heel.
3. Stuff the shoes with newspaper and wrap more painters tape around the shoe to keep the newspaper in place.
4. In a well ventilated area inside a box (so paint doesn’t get on other objects and surfaces) spray paint over the heels in thin even coats.
5. Repeat spray painting the heel as many times as needed to get the colour desired.
6. If the paint starts to bubble, lightly rub the area with fine and extra fine sandpaper.
7. Re-spray the area that needs touching up.
8. Let the heels dry for a day before you start on the next step.
9. Remove the painters tape.
10. If the paint has bled through remove with a little nail polish remover on a cotton ball or a Q tip.
11. Apply stickers onto the heels and press down firmly.
12. Apply glitter spray over the entire shoe and apply a few coats until the amount of sparkles you desire is reached.
13. Let cure for a day or two.
14. Enjoy your craftiness and your amazing new spring shoes.

Tips
• Multiple coats are needed. If you spray on too thick of a layer at once it will bubble and run.
• Spray paint dries within 5 minutes or so depending on the manufactures label; but I wasn’t going to risk my hard work so I gladly waited a day or two to let it cure between stages.

Please Enjoy

Reviews
I had to show these to my dad because I felt so proud of what I did and he said he really liked what I did and “good job, those look so good”
Mr. C. of course loved them and always motivate my crafty side, because I get so happy and my face lights up when I creating with my hands.

My thoughts
The sparkles was an after though when I was trying to look for a sealer of some sort and couldn’t find anything. I walked around Michael’s and got inspired.

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels - Candy Coated Culinista

DIY Sweet Treats Peep-Toe Heels – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Inspiration Shoe - Candy Coated Culinista

Inspiration Shoe – Candy Coated Culinista

Macaron Diaries – Patachou Patisserie

Macaron Diaries - Patachou Patisserie - Candy Coated Culinista

Macaron Diaries – Patachou Patisserie – Candy Coated Culinista

Place: Patachou Patisserie
Location: 1120 Yonge St, Toronto, Ontario, M4W 2L6 (416)-927-1105 (Summerhill)

It doesn’t matter where in the city I am I can always find a Macaron lol. I’m a magnet, I kid you not. I had to take my car into to the shop and I knew in the area there was, a cold-press juice shop I wanted to try. But as I left with my juices in had I passed a patisserie and the name sounded familiar to me, even if I couldn’t pronounce it and I was right. I stumbled upon Patachou a patisserie on my quest list and grabbed 3 macarons for later. I had my juice to start the morning off healthy and as a treat sugar for dinner. I really have only come across two macarons so far that were only so, so and these weren’t one of them. I liked that the filling was what seemed to be a whipped cream based filling.

When I went home to check out the website I learned that after 35 years in Toronto, Patachou will be closing its door on May 3rd 2013 because bakers hours are quite grueling and it’s now time to rest, says the owner and baker at Patachou. I am making sure I get back here one more time to sit down and partake in a few more offerings and taste these treats one last time.

Macaron Diaries – Loblaws Patisserie

Loblaws Patissserie - Candy Coated Culinista

Loblaws Patissserie – Candy Coated Culinista

Happy Macaron Day and the first day of Spring! Today is Macaron day and I had intended to have my 2nd attempt Macaron post up but I just somehow got side tracked with other recipes and holidays (St. Patrick’s Day) C’est la Vie. Macaron Day has been celebrated for the last nine years now, and it was created to get people to try my most favourite treat and also give money to a local charity. In Toronto they are supporting the Red Door Family Shelter and various children related causes like the Sick Kids Hospital. Spread the love to today and get your self a Macaron and support this cause. For more information about Macaron Day T.O. click here.

Place: Loblaws @ Maple Leaf Gardens
Location: 60 Carlton Street, Toronto, Ontario

I was in Loblaws on a search for Anchovy Fillets, for the Roasted Turkey Breast with Olive Salsa Verde I was going to make. As I passed the Patisserie section to my great excitement I saw Macarons and Portuguese Custard Tarts. I was in a rush that day so I decided to come back another day to partake. When I went back there were cases and cases full of cakes, cupcakes, bon bons, tarts and much more. Let me tell you this patisserie takes pride in their product from beginning to end. I placed my order and the patissier gently placed the macarons in a cellophane bag and then transferred them into a paper box, and put a sticker on it with directions. It said its best served 30-45 minutes after removing it from the fridge. She was about to tell me to be careful as these are very delicate and we both said “delicate” at the same time and laughed. I had previously learned how delicate they are from holding them for 3 hours on Quest #2 La Bamboche. There is no safe place in a movie theatre to rest my precious delights without worry so set them on my lap.

I needed to take a picture of all their offerings but was feeling a bit awkward. Then a man to my right was approaching and saying “you to eh”, to which I replied “yes I love these things there my quest” to which he said “they’re all so so yummy and beautiful”. So we both just took our pictures and smiled.

When I tasted these I immediately noticed the difference from the other two macarons I have tasted. The meringue was made very differently; the interior of the shell had air pockets in it. I believe they used the Italian meringue method versus the French meringue method I recently tasted. It tended to crumble more as there was no body to the shell to keep everything together. The fillings were pretty good but the shell made it hard to enjoy my macaron experience.

Loblaws Patissserie Case - Candy Coated Culinista

Loblaws Patissserie Case – Candy Coated Culinista

Lemony Letdowns: Frosted Flakes Macarons

Lemony Letdowns: Frosted Flakes Macarons - Candy Coated Culinista

Lemony Letdowns: Frosted Flakes Macarons – Candy Coated Culinista

I had a 3 day weekend and decided I’m going to finally christen my Macaron making kit and make my most favourite confection. I had high hopes for this recipe, but as soon as I looked through the oven window I knew how this was going to turn out. I just have to remember that you can’t get good without some bad…I hope I just don’t have too many with my precious macarons.

From Picky Palate

Yield/Serving: 22-24
Difficulty level is: Very technical for a novice

Ingredients
• 95 grams egg whites (close to 3 large egg whites)
• 65 grams almond meal/flour
• 200 grams powdered sugar
• 25 grams granulated sugar
• 45 grams finely ground up Frosted Flakes Cereal
Honeyed Frosted Flakes Buttercream
• 1 stick softened unsalted butter
• 1 cup powdered sugar
• 1 tablespoon honey
• 1/4 cup Frosted Flakes Cereal

Assembly
1. Preheat oven to 280°F and line a large baking sheet with parchment paper. Weigh your egg whites, almond flour, powdered sugar, granulated sugar and ground Frosted Flakes Cereal on your food scale.
2. In a stand mixer with the whisk attachment add your weighed out egg whites, and sugar beating on medium speed. Beat on medium-high until stiff peaks form. Takes close to 5 minutes. Set aside for a couple minutes.
3. Place the powdered sugar, almond flour and Frosted Flakes into a large mixing bowl. Stir to combine. Place in a sifter or fine sieve and sift until all dry ingredients have passed through. Gently fold in the egg whites to the dry ingredients, mixing only until just combined.
4. Place batter into a large pastry bag with a large round tip attached. Pipe rounds, about ½” apart onto a parchment lined baking sheet. Give a good tap or two of the pan to remove any bubbles.
5. Bake macarons for 22-25 minutes. You’ll see a shell on top with “feet” around the edges. Let cool completely before removing. Once cooled, take an offset spatula to loosen from parchment. Pair the macarons close in size to each other to prepare for filling.
6. To prepare buttercream, beat softened butter and powdered sugar until creamy and smooth. Add honey and 1/4 cup crushed Frosted Flakes to the frosting, beating until combined. Place buttercream into a medium pastry bag with a large round tip attached and pipe a dollop of frosting on the center of a macaron and top with a second macaron. Serve room temperature. Store any remaining macarons in the refrigerator.

Tips
• Please note that all ovens are very different. These tips and instructions are a reflection of the picky palates kitchen and her oven.
• I had to use close to 5 extra large egg yolks to get the 95g. So make sure you have enough eggs on hand.

Please Enjoy

Reviews
Mr. C. said “They tasted great. Sure they didn’t look like a perfect macaron put they tasted delicious.”

My thoughts
I had high hopes for my first attempt at macaron for some reason. I keep reading how hard these are to make, but then I come across recipes that seem so simple and have less ingredients, tricks and techniques. My macarons were flat lifeless circles and looked nothing like the photo. They tasted good; maybe a little too sweet for me but next time I will be trying another recipe until I get these right. I opted to not make the frosted flakes buttercream when I saw how my macarons looked. Why waste a stick of butter and more ingredients. I used jam instead to see what it should have looked like if it came out the way I hoped.

I used the macaron mat for my first batch and they stayed more circular but the bottoms didn’t finish cooking. However, when I free formed my second batch they didn’t stay in circles but the bottoms were cooked. I will need to work on this for sure. This is also a great time for me to start practicing my piping skills, since I haven’t used a piping bag before either. I obviously have some work to do.

I hope to have a perfect set of macarons made by Macaron Day on March 20th 2014. Wish me luck.

To be continued…

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