First crack at macarons

Discussion in 'Pastries & Baking' started by jrjr, Jan 3, 2016.

  1. jrjr

    jrjr

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    My wife and I got a wild hair today and gave macarons a try. Tedious work, but all in all not too hard. We made a ganache for the filling. I found out I am terrible at piping, so my wife took over at that point. Below are some photos of the cookies. They are still cooking at the moment. We did get a few cracks on the side, but those where the ones I piped. Not sure if that can a deal breaker with these.



    Let us know what you think of the finished product, and any tips that you are willing to share for a better macaron.
     
  2. jrjr

    jrjr

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    So we just tried the cookies. A little hard on the outsides. Might it be the temp or time in the oven. 13 min. @ 350F
     
  3. welldonechef

    welldonechef

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    Nice looking macarons!
    I have a book on Macarons by Pierre Herme... It's in French, but the thing he says is it usually takes 24 hours after the Macarons are filled for them to "mature" and become soft. Did you leave them for that time?
     
  4. jrjr

    jrjr

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    We just made them today. The ganache has just started to set up well. I'm thinking later tonight I will be able to put them together.

    I was just to curious how they turned out and tried one. What's the title on the book? I I'm not good with French, but can find my way around.

    Thanks for the heads up.
     
  5. welldonechef

    welldonechef

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    The title of the book is "Macarons" by Pierre Herme

    I think that's the English version
     
    Last edited by a moderator: Jan 3, 2016
  6. jrjr

    jrjr

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    Even better English. It was going to be a challenge in French, but I would have done it. I'll update after they "mature."
     
  7. kokopuffs

    kokopuffs

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    Fwiw try baking macaroons about in the lower third of the oven and compare those baked in the upper third (and add approx 25% more baking time).  The ones baked in the upper third should have a great and delicate crunch.  Oven placement matters greatly.
     
    Last edited: Jan 3, 2016
  8. jrjr

    jrjr

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    @ welldonechef: After maturing the macarons turned out very well. I was a bit sceptical at first. Thank you so much for the advice. Also thank you for the lead on the book. It's on order.

    @ kokopuffs: we took the lower third rule into account while making these, but never considered the upper third for crunch. We may give that a try on a sheet next go around.
     
  9. welldonechef

    welldonechef

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    @jrjr glad to hear! It's been a while since I played with Macarons...
     
  10. never tried macarons so far. not my kind of thing i think. though i understand you need some practice and tips to get them right