Strawberry French Macaroons

Today I lost my Macaroon-making virginity!

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I’d been a little apprehensive about making these. They seemed fiddly and Mum tried an expensive Donna-Hay box mix a while back and whilst they tasted ok, were a complete flop (Quite literally. As in, they were like pancakes made from sugar).

I used a recipe from the Australian Women’s Weekly High TeaΒ cook book. Sometimes I’m lazy with following recipes, but not this time! I am obviously NOT a macaron (or macaroon, whatever side of the fence you sit on) expert, but I am fairly sure it’s the kind of recipe that needs to be followed closely to turn out well.

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The recipe used egg whites, caster sugar, icing sugar, fresh strawberries, ground almonds, and a little food colouring to give them a nice pink finish.

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(This was my favourite part! The pink egg whites looked so beautiful!)

One thing I was confused about was the difference between almond meal and ground almonds. I found almond meal in my cupboard, and after googling, was left confused as to whether it was the same as ground almonds. Since I couldn’t be bothered to ground almonds myself, I used the almond meal and they turned out fine – good texture and taste great. So if you’re wondering the same thing, from my experience I believe they may be the same thing. (Or at least interchangeable).

The oven turned them a little orange, and the pink wasn’t as strong as they appeared in the recipe book. Perhaps they needed more food colouring, though I suspect it is more likely a problem with the oven (i.e. I cooked them too long or my oven just cooked them really badly). Our oven is not the greatest – we got kitchen renovations and our trusty old (but ugly) oven was replaced with a hopeless new (but beautiful!) oven. I have had multiple baking disasters in there – it seems to have a mind of its own. Collapsing cakes are not a fun thing!!!!!!

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(Fresh out of the oven – quite orange. Colour definitely settled down after a little while.)

The recipe used jam rather than ganache to sandwich them together. I didn’t want to spend all day making them so that suited me just fine!

Things I learnt:

  1. Don’t touch them for at least 15 minutes when you bring them out of the oven! I pulled the top off a couple doing this.
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  2. Get a largish (1cm) nozzle for your piping bag – I only had a tiny round one and it turned out ok but meant some of my sizes were a little off and shapes a little odd!
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  3. Watch them in the oven – they cook quickly and sometimes your oven can be hotter than it says. If they start to look like they’re burning (turning brownish at edges) – take them out!
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  4. Leave them to rest for at LEAST half an hour and bang on your bench to tap out air bubbles – One tray I bumped and had to touch up – they didn’t get to rest as long and didn’t turn out as great as the others.

I was really pleased with the end result! For my first time making macaroons, I was quite impressed!Β 

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5 thoughts on “Strawberry French Macaroons

    • Thanks you!
      And yes, I figured they were the same – but some forums indicated that almond meal had oils taken out (or vice versa) so I was slightly worried!

  1. Pingback: Road Test: Adriano Zumbo Macarons (AKA An Ode to Failure) | Mi[cake]la

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