Macaron, sorta
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 DARING COOKS OCTOBER 2009 CHALLENGE: MACAROONS
Introduction: Unless you’ve been frozen in permafrost for the past five years, you’ve likely noticed that cupcake bakeries have popped up all over like iced mushrooms. Knock one down, and three take its place. Much has been made about not only the cupcake’s popularity, but also its incipient demise as the sweet du jour. Since we seem to be a culture intent on the next sensation, pundits, food enthusiasts and bloggers have all wondered what this sensation might be. More than a few have suggested that French-style macaroons (called macarons in France) might supplant the cupcake. This may or may not come to pass, but the basic premise of the French macaroon is pretty damned tasty.
In the United States, the term “macaroon” generally refers to a cookie made primarily of coconut. But European macaroons are based on either ground almonds or almond paste, combined with sugar and egg whites. The texture can run from chewy, crunchy or a combination of the two. Frequently, two macaroons are sandwiched together with ganache, buttercream or jam, which can cause the cookies to become more chewy. The flavor possibilities and combinations are nigh endless, allowing infinitely customizable permutations.
For more details on the challenge set forth on the Daring Bakers, visit TheDaringKitchen.com
As for my experience … well it’s definitely a building season for me. I am impressed with the luxury that many of my fellow bakers have with testing and re-testing their cookies. Sadly, I had one day. Not so sad, though. The babe and I visited the in-laws and made it a day of playing with baby and baking. My mother-in-law not only had fun with her granddaughter but was an excellent sous chef (does a baker have a sous chef?).
Alas, my macarons did not turn out as they are supposed to. Example:
Exhibit B
Tasty? Yes. Chewy texture? Sure. Delicious chocolate ganache filling? Absolutely. However, this batch is missing two very distinctive parts of the true French Macaroon cookie: A. The “feet” and B. The smooth, almost shiny texture on the cookie. I have neither. So, in essence this was a failure. A delicious failure, but a failure nonetheless.
I will attempt again, I just can’t find the time before “reveal” date, but I’m fairly sure I know what I did wrong: overfolding the eggs. Also, as time was of the essence, I wonder if I had let the batter sit for a little bit before piping if that might have helped with adding volume.
Ultimately, the cookies were good, and none went to waste. I am truly impressed with the talent that surrounds me at the Daring Bakers. More importantly, I’m impressed with the support that everyone receives from each other. What a great community. Feel the love.
By the way, if you are curious to know what a French Macaroon should actually look like, either visit TDK or see the pic I took last year when I got these in San Jose’s Santana Row while hanging with my buddies Belinda and Sandy.
Macaron, for real
