16 September 2010

les macawrongs

i am back. there is news. but let me first get these macawrongs from two weeks ago out of the way. what are macawrongs, you ask? simply, macarons that go wrong.

i finally decided to visit some the books i bought while in france, and decided to try the macarons from amiens.

macaron is basically any cookie that is meringue based. while the hamburger shaped ones from paris are the most famous, there are tons and tons of variations scattered throughout france that don’t resemble their parisian relative. one case is the one from amiens, which is a hockey puck shaped sticky goody.

mac01a simple recipe, from les <<ficelles>> de la cuisine picardie by michel françois.


150g powdered almonds

250g sugar

50g honey

3-4 drops vanilla extract

2 egg whites

1 tbs apricot or apple jam

Begin by mixing the almonds, sugar, honey, and vanilla. Add the egg whites. Add the jam, and let the mixture rest about 6 hours in the refrigerator.

mac02 roll out the dough to a 5cm diameter log, then slice them about 2cm thick.

as you can see i didn’t do that, because i just rolled them by hand.

mac03after that, you bake them in a 180C/350F oven.

and to my sadness, my macarons deflated. they became cookie shaped instead of macaron d’amiens shaped.

perhaps i should have chilled the dough. or maybe i really should have rolled out a log and sliced. or maybe i did something wrong with those egg whites. i really won’t know the exact reason until i try again.

mac06but, regardless of shape, i did do the last step correctly: wrap them in foil. i’m not sure if the foil is tradition or if there is a reason why they conserve better in foil… but in any case, this step is hard to mess up!

1 comment:

Rosa's Yummy Yums said...

No matter if the didn't end up looking as they should, they nonetheless look delicious.