No not a Big Mac Attack. My Mac Attack the past two weeks has been all about the wonderful french pastry the macaron. The macaron is made of egg whites, almond flour, powdered sugar and sugar. A similar pastry called macaroons are a dense cookie made either with coconut or almond paste. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies. I’ve had lots of macaroons in my life, but I’d never eaten a macaron.
When my good blogging friends Jamie of Life’s a Feast and Deeba of Passionate about Baking began tweeting about making macs and creating a challenge, I thought it would be a fun chance to try something new. Jamie, the Mac Queen, challenged our little mac group, Deeba of Passionate about Baking, Hilda of Saffron & Blueberry, Aparna of My Diverse Kitchen, Meeta of What’s for Lunch, Honey?, Ilva of Lucullian Delights, Shelley of Shelley Bakes, Erin of Explore and Eat, Deborah of Italian Food Forever, Rachael of Fuji Mama, Ria of Ria’s Collection and myself to make two different mac flavors and blog about it.
I love baking cookies! But the macaron is not a cookie that you can throw together and it will be fabulous no matter what. Oh no! The macaron is a fussy little french pastry that brought me to my knees! Four times I tried to create a perfect mac and four times I failed.
My first attempt started off well I thought. The little feet started to develop in the oven, but then they started to spread out and became ruffles. It was fairly taste, a mint and chocolate ganache flavor, but had a huge air pocket underneath a too crispy top.
I was confident that my second attempt would be better. I read lots of tips and information on lots of great blogs about creating the perfect mac. I determined I probably didn’t beat my egg whites long enough and perhaps needed to cook them at a higher temperature because of my high altitude. However, despite my changes, disappointly once again I got ruffles instead of feet.
On my third attempt I decided to try a different recipe, Deeba had achieved success using David Lebovitz Chocolate Macaron recipe. I was thrilled to see the little feet develop in the oven and not spread into ruffles. I thought finally I had achieved success. But no such luck. I overcooked them and they were crunchy. They also had a beak on top.
I had just enough almond flour left for one more attempt. So this morning I again tried to create a perfect chocolate macaron. I was told the reason I had beaks was undermixing, so this time I mixed the batter a bit more, which resulted in ruffles again. But…
I did not overbaked them this time. I did not have a shell that was too crunchy. I had a delicious chocolate macaron with a slightly crisp exterior and a delightful chewy interior – a wonderful French pastry that when everyone in my family tried one they said, “Ohhhhhh”. They were not perfect. They had a ruffle. They had a little beak. But they were delicious and they gave me hope that one day I will create a perfect macaron.
Thanks to everyone who tweeted and lent their expertise to the mac making process! Visit Life’s a Feast on September 16 for a delicious mac round-up.
Ingredients
- 1 cup (100 gr) powdered sugar
- 1/2 cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
- 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder (I used 20 gr)
- 2 large egg whites, at room temperature (60 gr)
- 5 tablespoons (65 gr) granulated sugar (I used 40 gr.)
Directions
- Preheat oven to 375 degrees F (180 degrees C). (I baked them at 310º for 15 - 20 min.)
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (Setting the pastry bag in a glass while you fill the bag was a great tip I learned during this process.)
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
- In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. (There is a great macaron template here. Thanks for the link Fuji Mama)
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. (I only baked mine for 11 minutes.)
Notes
Adapted from The Sweet Life in Paris (Broadway) by David Lebovitz
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Can you really say you "failed" when they all tasted really good?
I second Jenn's comment. Your macs look very good to me and your persistence payed off.
At least you got ruffles instead of feet. I had many that didn't have anything!
I'll help you out with those ruffles. Send them my way! I bet they are delicious. You guys inspire me to try these someday. Great job Barb!!!
chocolate macarons? Am I in heaven?
This is perfect!
I think all your attempts worked! I think they are lovely. I really wonder if your feet turn into ruffles because of the altitude. Either way, you had mac success! And I wouldn't mind eating any of them! Thanks for joining us and loved having you play along!
I'm really SO glad that so many of us had so many issues! The whole experience has been much more fun because we've been in it together. You have some beautiful ones, IMHO! WE CAN DO THIS!!!
This is not a faliure, it has mor feet than i had and looks beautiful.
They look wonderful! I wish I could try one of each.
Hurrah! They look great, even with ruffles
I'm impressed!! I've been wanting to try my hands at macarons but have been a bit timid.
Oooooooooooh, YES, you did it Barbara! Wonderful! I'm really glad so many of us did it together. The macs brought me to my knees too, or rather feet, but I hope to get to the bottom of these fussy creatures one day. I dream of churning a batch on the side to match something I'm making! Ha!!
Determination!
Joyce
They looks great and I am of the opinion that it's the taste that is important, it's only finicky people who judge macs by the exterior!
I have been seeing macarons all around the food blogs, and I cant wait to try baking them, great recipe!
That is my kind of a mac attack! They look heavenly!
I haven't tried these cuties yet,choco macarons looks absolutely delish….
they look SOO good! i want to reach in and take one!
I've never baked macaron! Your look perfect!
Your macaron's look wonderful! This is the second post I've read about these tasty little cookies and you both baked up four batches…wow-that's impressive and determination! I'm glad your final batch turned out so great!
I think they look mac-nificient!
I think they all look delicious! Even with the ruffles! I don't know if I've had so much patience – great job!
Wow! Good for you for persevering! Julia would be proud!
Donna
fabfrugalfood.com
Oh I really want to make macaron's but I'm so scared. I should just break down and do it!
I tried it, too & posted this evening. I love your ruffles! After 4 batches, I never got feet, ruffles, nothing – bottoms smooth as a Hershey's kiss. But I defeated the beak with the old pate choux trick: dipping my finger into a glass of water and smoothing the little sucker down!
Look great to me! Thank god for this recipe, huh? Love the photos. Nicely done (and great blog–recently discovered it)
Your macs look gorgeous! you ve passed out with flying colors!
I am so jealous!!! The macs look wonderful and so professional!
Your macarons are beautiful! Perfect!
Cheers,
Rosa
Your macarons look perfect to me, Barbara. I'm working up the courage to try them and your tips will help greatly I'm sure. I would be dancing on air if I could make a successful batch.
Well done Barbara! I don't think there is a single blogger that hasn't had trouble with macarons. In fact just tonight I was talking to Sydney's macaron king (Adriano Zumbo) and he said that they're so difficult to make at home because of the ovens and that one usually needs to make at least 10 batches of macarons to get to know their oven
So you've done amazingly well!
Wow! Great looking! I think I may have gotten "ruffles" once, no idea what causes that. What altitude are you, anyway? It may have more to do with the humidity or the oven temp. I have found that depending what flavoring you put in them, the oven temp needs to change or the baking time needs to be shorter. FOr example, the Maple. It got too hot, so I needed a shorter cook time and lower temp. Just keep on keeping on – I think you've got it! Warning…they become an addiction!
Nice job Barbara! Four times is real dedication
xo
I am totally impressed. I have wanted to make these but just haven't taken the leap. I am going to have to soon!
i love ruffles. these are great barbara! what a great challenge this was. so glad that i found you ladies through it too! hugs!
Barbara, regardless they look delicious! I admire your persistance! I know by the 3rd go around I would have smashed them into the trash!!!! I don't have that much patience!
Oh! Your mac look delicious and "good looking"…you are very patience…
They look great to me. You worked so hard on your macarons! If they taste great, that is all that matters.
I have never even tried one, much less baked one. I hope to at least sample a macaron one day.
They look great – you've inspired me to make chocolate ones next. I'm so pleased your peseverance paid off!
These look wonderful! I'm excited to follow along with your blog!
I love macarons and yours look perfect!
Barbara,
Good for you for not giving up. I've never had this pastry….I've had macaroons but not macarons. I love your new look too!
They look gorgeous! Le big mac(aron)…
Way to stick with it and great that you kept trying.
P.S. I love your new look over here. Very nice!!
I've never had these before. They certainly look very good. Great work!
I never tried making macs before & never knew it can be that tricky. But I think yours look just great!
I follow Veronicas recipe when I make macarons. I know she learned from Tartelette but I find her recipe a little more readable. Thats not to say that I dont listen to all of Tartlettes mac tips as well. THe only thing I dont do that Veronica does, is put cream of tartar in my batter.
Also I have heard that chocolate macarons are a bit harder to make because of the chocolate and its unique properties.
Despite what you say abotu your ruffles, I think they look great.
This is an attack I would invite into my home with open arms! So many delicious options that would really make my husband beg. I may have to start my very own mac attack this week, not like it is a bad attack… I hope!
Christine M.