Anyway, this was my first attempt at macarons, and for nothaving any clue what I was doing, I was quite happy with the results. Theylooked fine, and the texture was almost identical to the ones sold at Chantal Guillon, a famous macaron bar here in San Francisco.
So, was it beginners luck? Yes. You would think since Iwaited three years to make these, I would have done more research, but I didalmost none. In fact, I literally used the first chocolate macaron recipe Ifound, which happened to be from David Lebovitz. He’s an American, but he livesin Paris, so I figured I was okay.
I watched a few videos, read a few articles, had a coupledrinks, looked at a few step-by-steps, and off I went. One thing I did notice was every singleresource used a different recipe, as well as different times, temperatures, andtechniques. So, I figured I would just use my instincts and try the moststraightforward method possible.
So, here’s the deal; if you’ve never made these before, Ihope this inspires you to give them a go. Believe me, if I can do these anyonecan. However, if you’re an experienced macaron maker, we’d love to have youchime in. I can’t wait for this comment section to fill up with invaluable tipsand tricks for what I should have done, and how I should have done it.
I know I piped them wrong. You’re not supposed to make aswirl, but keep the tip pressed in the center as you squeeze. I also heard thatI should have cooked one pan at a time, because the bottom pan is more likelyto crack. What else? Don’t worry about my feelings…after four years of postingvideos on YouTube, I don’t have any left…so let me have it. And, as always, enjoy!
Basic Chocolate Macaron Batter (I found this recipe on davidlebovitz.com):
Makes about 18 finished cookies *Weighing the ingredients is critical. Do not make theseunless you have a digital kitchen scale!100 gram powdered sugar50 grams almond meal aka almond flour (the finer the better)25 grams unsweetened cocoa powder2 large room temperature egg whites65 grams granulated sugar
For chocolate ganache:1/3 cup hot heavy cream4 ounces dark chocolate, choppedpinch of salt*pour hot cream over chocolate, and stir until smooth. Allowto cool slightly before filling cooled cookies.
Bonus Coverage: For more chocolate macaron information, my friend Denise from ChezUs makes some amazing ones, and knows WAY more about these than I do, so you can bug her with your questions too! ;-)
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