Daring Bakers; French macarons
I want feet, I want feet, I want feet.. 🙁 But…. as you can see…. no feet (again) When I saw that the Daring Bakers challenge for october was making french macarons I figured I had a potentially good chance of succeeding. It would of-course be my fourth attempt at making macarons and with two fails and 1,5 success I figured it would be time for another little success… But noooo, it was not meant to be!
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.
The recipe that I normally follow is the one that I got from Helen (Tartelette) but Ami chose a slightly different recipe which didn’t involve drying the macarons prior to putting them into the oven, but instead baking them on a very low temperature first and then continuing the baking on higher. Which should basically get you the same result. Ofcourse the most important part would still be the macaronage and it appears I failed there again. Well, the good thing was that they did come off the baking sheet very easily (as you can see in some they are slightly browned due to their prolonged time in the oven) and they were absolutely delicious, so in that sense it was a success. And my friends wouldn’t notice that they didn’t have any feet, as they don’t really know the traditional macarons anyway, but I do so I was still slightly disappointed about the results.. O well, I will keep on trying!!
As for the filling; I made two different versions, one with red currants and one with blackberries. Both are combined with mascarpone which I think works beautifully with the macarons, but the blackberry filling came out looking very very lilac which didn’t really look very pretty with the pink macarons, but still nothing wrong with the taste.
I actually preferred the blackberry filling as I had also used lemon zest and since I love lemony flavours that was my favorite. Tom preferred the red currant one as it was less lemony 🙂 (is that even a word??) and you could taste the currants better that way. To be honest I loved them both and they were gone in a heartbeat so really that was the good part.
I do prefer the method that I am sort of familiar with now that is described here as for me that seems to get better results. Not perfect results (yet) but at least I had a few macarons with feet with that method as compaired to this method which had no feet whatsoever. It’s most likely entirely my fault since a lot of other daring bakers have made gorgeous looking macarons, so I am just bad at making them.
If you want to give it a try with this recipe here it is!
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
- 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.
- 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.
- 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.
- 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.
- Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
- 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.
- Cool on a rack before filling.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
51 comments on “Daring Bakers; French macarons”
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These are beautiful! Love the sound of blackberry and I don’t think the colors clash at all!
hey they look good to me! and i do see the beginning of feet. i just adore those filling ideas!
Simone, keep on trying. The recipe from Ami is lack of sugar. Mine turned out to be quite flat as well. So I switched to other recipes.
Regards
Kris
Have never try to make macarons before. Looks OK to me.
My dear Simone – I still think they look beautiful! I know you can make really pretty ones with a different recipe – I still remember the lemon mascarpone post! Yum!
God, I know what you mean. They have no feet AND they have cracked. Which suck if you have put all your energy into them! Macarons are becoming the legend of the blogosphere. They are notoriously hard to get right and everyone has a different tip to add. Anyway, I am not making them again, no-one likes them that much anyway, so it is too much effort for nothing. Better buy some Laduree ones when I get macaron cravings… But, have a lok at this: http://melanger.wordpress.com/2009/06/30/french-macarons-my-%E2%80%98how-to%E2%80%99/
O thanks for that link Jo! I do like them… and I can’t stand the fact that they keep going wrong, so I just have to – at some point – perfect them!
I love the pink and I love the filing. Simply beautiful.
Simone, you are formally invited to join our monthly Mac Attack which is announced and talked about on twitter. We make macs together in our virtual joint kitchen, asking questions, helping each other and encouraging until we can each produce a perfect mac! You are on your way! Your flavorings here are just fabulous!!!!
I’m lovin the colors of this macarons..
I love how pretty these are. I don’t like maracons, and I would think one would have LOVE them to go to such work. We have one french bakery here that sells them, and I find them too sweet for me. But you did a great job with what seems like a real true challenge.
Great job on this challenge, I am sad I did not get to participate this month but I will certainly be making these on my own very soon. Even if your macarons did not have feet, the colors were beautiful and from what you said they tasted good, so it seems to me that you’ve been successful.
I am impressed that so many great bakers are up for the challenge of making maracons. I love to cook but, can’t bake to save my life (laugh). I think your cookies looked quite pretty. Congratulations on rising to the challenge of teh Daring Bakers.
haha I wanted fee too…but alas they did not show up 🙂
Your filling is so creative! And I think overall everything looks absolutely gorgeous.
Maybe I should give Tartalette’s recipe a try.
What lovely macarons and great choice of fillings! Great job!
Cheers,
Rosa
Hey!! don’t worry, macarons are all about the learning process! i hope you don’t think i’m being a bitch, but your batter was most likely overmixed!
this guide from Syrup and Tang has amazing pictures to guide you through! have hope!!
http://www.syrupandtang.com/200712/la-macaronicite-1-an-introduction-to-the-macaron/
I feel you! mine looked the same as yours 3 times, before I got it right for DB! Try David Lebovitz recipe.. it’s had the best hit rate I know…
The flavours sound delicious! I am dying to try macroons (making, and eating!) but I’m so intimidated. It seems like they are definitely a difficult dish to perfect- good on you!
I love the pink and purple macarons…it’s so girlie:) I’m sorry you didn’t get feet but if they tasted delicious that is all that really matters 🙂
I love what you did with the macs, and could swear I saw feet, the tiniest of pretty feet! Love your flavour combinations…utterly divine!
What lovely colors and fillings, they look so sweet and girlie! It’s hard with those feet, though I think I see something feet-like! 🙂
Oh no! I skipped the given recipe and I went right for Tartelette’s recipes. I still am not a big fan of them. I like the color of yours. Good try on the challenge!
I see feet! I think your macarons look gorgeous, with their colours and individuality =D. Wonderful job! Next month will go better.
I couldn’t get feet either!! The color is gorgeous and your pictures too.
Keep trying; you’ll get those feet eventually, I’m sure of it! Your mascarpone filling sounds delicious.
They are tough I agree, but even though they aren’t perfect, they are cute.
These are so pretty! I’m sorry you didn’t get your feet!
passable.
Nice work with the post.
Pity about the DB Challenge recipe but on the upside, nice work with the opening photo. Looks real appetising 🙂
I think the colors are GREAT! I am drooling over the red currant and mascarpone filling–that is something I NEED to try soon! 🙂 Good job!
It’s great to try new recipes but if you love Helens, stick with it. Macarons are so much about the technique that if you have hers down, it’s best!
It’s great to try new recipes but if you love Helens, stick with it. Macarons are so much about the technique that if you have hers down, it’s best!
I don’t know, I can see little feet! I think they’re just lovely as they are, and I especially like the color. 🙂
Yup, this recipe seems to have been problematic for a lot of people. But at least yours have a pretty colour! And the fillings sound refreshing, too! Good luck with your next batches!
I even never dare try making macarons as the amount of sugar required. I ate macarons just once at a bakery and it was so sweet. It scares me when I see the recipe. If I reduce sugar, I am afraid that I would not get the proper result. Having “feet” is so crucial to macarons 🙂
I love the colors and flavors of your macarons! They’re beautiful!
Your kitty was lucky to be so loved and well cared for, for 21 years!
Feet or no feet, you have made them look gorgeous! I love the color, the fillings & I really don’t care about the feet.
So sorry to hear about Joepie. A royally cute cat.
Mine are drying right now. Never made them and I’m so scared they won’t succeed.
Well, you got mini feet, right? From what I understand the recipe was a dud for a lot of people. I went with Helen’s recipe. However, yours look very pretty and I love the flavors you chose.
your macaroons may not have feet but they still look tasty!
Hallo Simone, ik was heel benieuwd hoe jouw “challenge” gegaan is, heb al vaak op je geweldige foodie blog gelezen! Wat maak je een verrukkelijke dingen en die fotos van je, echt para chuparse los dedos (om je vingers bij af te likken 😉 ).
Vind je macaroons trouwens echt cuties 🙂
Je zult wel niet (meer) weten wie ik ben, ik ben Lara van het taartenforum en Julio heeft ooit in NL nog een fotoworkshop (met de taarten) bij je gedaan… we wonen nu in Spanje overigens 😉 Veel groetjes en veel sukses met de volgende uitdaging!
Lara
He Lara! Tuurlijk weet ik nog wel wie je bent!! Ik had in Mjam taart al gezien dat je naar Spanje bent verhuisd ja… 🙂 Ik wist helemaal niet dat je ook bij de Daring Bakers zat!!! Leuk! Ga ik zeker in de gaten houden!! En moooooie macarons heb je gemaakt!
Even without the feet I think these look lovely. The pink color is perfect!
Simone,,I LOVE your pink shells with the lavender like blackberry filling. I remember pink and purple used to be my two fav colors as a little girl, and I think they look lovely together. Plus, the flavor sounds incredible…red currants too! Mascarpone with berries is perfection, as berries and cream is classic. I used it in my pumpkin filling..and YUM!
All in all, beautifully done, and I definitely preferred Helen’s method and recipe over the Felemings..n contest!
Mine didn’t turn out well to…in fact, looks worst than what you have! I didn’t grind the nuts fine enough. Anyway, I love your fillings…I too would love the blackberry-lemon ones 🙂 Back to Helen’s recipe, eh?! 🙂
ahh macarons so fickle! Love the colours tho.
Your recipes look just great and really tasty. Thank you for this beautiful and delighted time I spent through your blog.
I can get feet but my colors fade during last half of baking. BUMMER cuz they were a beautiful shade of blue!! Blueberry w/ Meyer lemon buttercream. Not sure how they taste yet. Only second time making them. First attempt I just focused on technique and made simple vanilla. Would love to hear some possible reasons for the lack of color. THANKS!!
Sorry – phone rang – Yours do look beautiful!!! I have been using the I HEART MACARONS book and they said overdrying can cause lack of feet.
I tried these and they were super and I got FEET!!!
Here are a few tricks that worked for me 180F/350C perfect temp
Recipe: 1cup icing sugar
1/2 cup almond flour process these together to make finer or push through a seive/ it is worth doing
5 tblspn sugar
2 egg whites room temp and old(not rotten)
usual method, beat eggs, add sugar, combine almonds and icing add half off that to the whites, mix up and add the rest
pipe onto a wax/parchment paper sheet and place that over a silpat sheet. tap pan a couple times on your work table.
Use 2 or 3 baking sheets together (no browning!)
After 2.5 min, open the door a crack and leave a wooden spoon in to keep it propped open. watch them to see the feet!!! they will come. do not over fold the whites.
good luck
D
Mine look exactly the same on my fourth attempt !