30 October 2009

Daring Bakers - Maca-ruined!

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.

Ingredients :

45g icing sugar
38g ground almonds
5g granulated sugar
59g egg whites

Method :

01. Preheat the oven to 93 degrees Celsius

02. Combine icing sugar and ground almonds.

03. Beat the egg whites to a soft peak.

04. Add granulated sugar and beat to stiff peaks.

05. Add 1/3 of the icing sugar and almond mix to the egg whites.

06. Fold it in.

07. Repeat steps 5 and 6.

08. Add the mix to a piping bag, and draw circles on some parchment.

09. Pipe the mix into the circles.

10. Bake for 5 minutes, then remove and turn oven up to 190 degrees Celsius.

11. Bake for another 7 - 8 minutes.

This is absolutely not the result you should be looking for!!!

Thinking I had perhaps gotten the measurements wrong, I tried again, and no luck this time either!

Using Tartlette's Recipe

Ingredients :

90g egg whites
30g granulated sugar
200g icing sugar
110g ground almonds

Method :

01. Use steps 02 - 09 as above

02. Leave to harden on counter for 30 - 60 minutes.

03. Bake at 160 degrees Celsius for 15 to 20 minutes.

For the chocolate version, I used half of the mixture with 1 tbsp of cocoa powder added.

04. When they are cooled, pipe a little filling and stick two together!

Plain with Nutella filling

Chocolate with Orange Cream filling

A successful finish!


Audax said...

I LOVE your blog the way you use step-by-step photos is brillant!!!! It is so simple and clear. Great that you got Helen's recipe to work for you those macarons are sublime and I bet they tasted great. Well done, OBTW I noticed in the DB recipe that your piping mixture wasn't deflated enough:- when you are folding the almond meal and icing sugar into the meringue the idea is to deflate i.e. remove the air from the batter which makes the macaron shells crisp and the feet appear. (I know it seems odd to do this after you've spent all that time making a fluffy meringue but it is absoluetly important to deflat the batter by about half its volume.) Well done. Cheers from Audax in Australia.

P.S. Love your puff pastry post they look yummy. A

Lisa said...

LOL@ Maca-ruined! So glad you finally got great resulst with Hlen's recipe. I did too :) Love the chocolate with orange cream filling!

Emma said...

Thanks Audax, I was wondering why it went so wrong, and yes deflating it seems totally counter-intuitive!

Thanks Lisa! Was so glad when Helen's worked, I was at my wits end with it all!