Monday, 26 October 2009

Daring Bakers: Macarons

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.
Ah macarons. Like salted caramel, they seemed to take the food blog world by storm a short while ago. I resolutely/accidentally missed the boat on both, then felt behind the times enough to not want to make either since everyone else had been there, done that on my behalf. This month's Daring Bakers challenge gave me the chance to rectify this baking
oversight and dig into a plate of dainty sweet sandwiches.

My macarons were destined for imperfection. Not failure - what is failure when you still have a highly edible finished product? They were simply not going to be the macarons that any Frenchman would be seen eating. More for me, then!

Our oven has a slight flaw in that all the numbers on the temperature dial have fallen off. Silly oven. I know where to set the dial for most cakes, cookies, muffins, and roast dinners, but anything falling outside the 160 - 200C range is danger territory. In order to achieve the tell-tale crusty 'foot' on these macarons (see every other Daring Baker page for what this looks like), this recipe has the temperature starting very low and increasing after the macarons have had a chance to rest outside the oven. Low, in this case, is defined as 100C. Or, on my oven, the Vast Unknown.

And so though I journeyed to The Land I've Never Yet Been To, and the macarons returned from that journey with me, they were not as they should be. They were
soft, a bit moist, and with no feet (or limbs of any sort) on them. Oh well. They were also delicious, with the rose water buttercream and nutella buttercream I made for the standard macarons, and a mint buttercream to go with the chocolate version. They may have had trouble in baking, but not any trouble in eating.

Thanks goes to Ami from Baking Without Fear for setting the recipe and setting everyone's macarony imaginations going. Please have a look at her blog for the recipe we all used.

5 comments:

Elra said...

Macaron is a macaron regardless the appearance. That is what so unique about macaron, it still taste good.

maybelle's mom said...

i loved this post, esp the line--no appendages if any sort.

MyKitchenInHalfCups said...

I've never found feet good tasting anyway. Love your flavors here!

Nora said...

They look very similar to my attempt - and I have no dodgy oven to blame! But mine also tasted really good. And I have consoled myself with the fact that a lot of the really successful are third or fourth attempts. So maybe we'll get there in the end...!

Jeanne said...

You're still one up on me - I have yet to scrape together the courage to try and make theses (and my oven dial DOES have its numbers...!). The fillings sound phenomenal - no matter how ununsual the finished product may have looked :)