I tried to make French Macarons in preparation for Jenn's bridal shower next weekend.
Basically I need to make thicker wafers, which can be easily remedied by letting one layer cool, then adding a second afterwards. I think a proper food processor would solve a lot of my problems as well. Because I don't have one, I relied on a blender to mix my powdered sugar and sliced almonds.... buuuut you'd quickly know that it's not such a great idea. So we tried to make the batter thicker by adding a flax seed and water mixture. However, that made the wafers more grainy than smooth.
But the general consensus was still quite good!
So I used the rest of my chocolate ganache mix and dipped my remaining raspberries in it. And then J.D. and I toasted my successful baking with a brand new bottle of champagne!
Here's my first attempt. Photos courtesy of my iPhone (and J.D.)!
Basically I need to make thicker wafers, which can be easily remedied by letting one layer cool, then adding a second afterwards. I think a proper food processor would solve a lot of my problems as well. Because I don't have one, I relied on a blender to mix my powdered sugar and sliced almonds.... buuuut you'd quickly know that it's not such a great idea. So we tried to make the batter thicker by adding a flax seed and water mixture. However, that made the wafers more grainy than smooth.
But the general consensus was still quite good!
So I used the rest of my chocolate ganache mix and dipped my remaining raspberries in it. And then J.D. and I toasted my successful baking with a brand new bottle of champagne!
Here's my first attempt. Photos courtesy of my iPhone (and J.D.)!
Step 1: baking the wafers
Step 2: filling the raspberry-stuffed wafers
Step 3: chocolate-dipped raspberries!
Step 4: finished dessert
Step 5: toasting with French champagne
Step 6: pour another :) and enjoy!
Step 2: filling the raspberry-stuffed wafers
Step 3: chocolate-dipped raspberries!
Step 4: finished dessert
Step 5: toasting with French champagne
Step 6: pour another :) and enjoy!
2 comments:
What recipe did you use? When I tried to make them, they were perfect minus they stuck to the sheet so they fell apart when I tried to get them off :-( I miss PAM.
180g powdered almonds
200g powdered sugar
4 egg whites
170g regular sugar
and a few teaspoons of vanilla or rose or 30g chocolate powder
powdered sugar + almonds made super fine (not by blender, lol). Add 2 egg whites and the flavor = batter
regular sugar + a bit of water in the microwave for 2 minutes. Add to other 2 egg whites and beat until firm = meringue/sirop.
Meringue+batter then onto sheet. Let them hang out for a bit so they get a little crust on top before baking at 180°C for 10 minutes.
Good luck!
that's pretty close to my recipe! Except I used parchment paper not PAM, so they peeled off really easily.
Guess I'll need to invest in a processor then keep practicing :)
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