Some days the baking stars all align and I know from the time that I see this exact meringue stiffness that my macarons will be perfect.
The lemon macs from the merengue in my feature photo turned out nicely.
As I’ve said in previous posts about these divas of cookies, my ocd-ish personality loves the attention to detail and perfection that’s required in every step.
Since returning home from Texas, I’ve been struggling with my French macarons.
A part of the problem was adjusting to my new oven.
Good/OK: The first batch I baked, using the Swiss Method, looked OK, but the shells were so fragile that you couldn’t touch them without leaving a dent. The shells weren’t shiny and they sported a bumpy surface. Plain shells with vanilla bean ganache. Unfortunately, I didn’t have my Callebaut Belgian chocolate, so the filling was just as “iffy” as the shells.
Better: Back to the drawing board for my next batch. This time, I adjusted the cook time, because I had a feeling that my new oven wasn’t holding stable temperatures.
I used Swiss method again. This batch wasn’t as fragile. The shells were espresso flavoured and the filling was an espresso French buttercream. I tried some new edible glitter to decorate, but didn’t care for the end result. The surface, even without the glitter dust was shinier, but still too bumpy for my liking.
Best: My feature photo was my third bake, with the troubleshooting adjustments I figured out along the way.
I purchased a finer strainer for sifting the dry ingredients.
I switched back to the French Method that I’d always had good success with.
I increased the bake time by two minutes.
My order for Callebaut Belgian chocolate finally arrived.
These were almond flavoured shells coloured with a hint of pink gel food colouring. I used sanding sugar to decorate. The filling is a white chocolate strawberry ganache flavoured with freeze dried strawberry powder.
These are the best this non-pastry chef can turn out and I’m happy with them.
My March edition of French macarons is St. Patrick’s Day themed, of course.
I decided on Irish Coffee for my first flavour profile.
The shells are flavoured with espresso powder. The dam is Dark Chocolate/Irish Cream Ganache. It surrounds a centre of homemade salted caramel.
Last week, I made my annual Christmas macarons.
I make these every year as a part of our Christmas gifts to our friends here.
I decided this year to paint them with edible glitter paint. This was all good and well, until I discovered that the food grade paint brushes I purchased, were too thick for the designs I wanted.
I persevered. The red ones have a vanilla bean ganache filling. The painted tops were “supposed” to be gold ribbons and bows. Instead, they came out looking like mahjong tiles.
The white ones have peppermint white chocolate ganache filling. They’re “supposed” to have holly wreaths painted on them. They’re close, but not what I had envisioned.
The green ones have a rum/dark chocolate ganache filling and the painted designs are “supposed” to be abstract Christmas trees. Oh well.
The good news is, they came off the mats beautifully, they matured to the perfect consistency, and all of the fillings are delicious.
As the old saying goes, “beauty is in the eye of the beholder”.
Yesterday, I finally found enough time to get back into my macaron groove again.
I especially enjoy making them when we’re in Texas because there are so many special occasions we’re here for, so I can make a great variety. Our friends here also enjoy them, so there are several birthdays to make them for as gifts.
I wanted to make these for Halloween but we’ve been extremely busy since we arrived, so, because I brought the candy corn with me from Canada, I decided to make them anyways. Hopefully they’ll be acceptable as my dessert contribution for our table at the big Thanksgiving pot luck here in our park.
I’ve been making these darlings of the pastry world since 2022.
For a full year prior to my first attempt, I studied extensively… reading every word possible about technique and trouble shooting. I also viewed more YouTube videos than I can count.
Since the “learning phase”, I’ve made well over one thousand of these divas of desserts. I’ve finally come to a place where I understand and commit to the necessary “P’s” with each and every bake and I’m happy to say that I’m no longer intimidated.
My feature photo is of my most recent bake (a few days ago) The shells are unflavoured and decorated with sanding sugar. The filling is a vanilla bean ganache dam with Saskatoon Berry jam in the centre.
My favourite thing about these fussy babies is their versatility. Through colour and flavour, I can make countless varieties with one basic recipe!
Radically Retired 