Deconstructing the Perfect Macaron.
What's wrong and right with these macarons?
The top left one should have more filling and the bottom left one is a bit chunky with the almond meal.
Deconstructing the Perfect Macaron
The ingredients in traditional macaron batter are deceptively unassuming - just egg whites, almond powder, icing sugar and granulated (caster) sugar - but to achieve the perfect result is another thing altogether.
* Too airy and they dry out and crumble, too dense and they become tough and gluey. Batter texture and the formation of a skin before baking are considered essential tips from seasoned pros.
* The tops must be smooth and lightly domed, the bottoms should be dimpled and airy with ruffled 'feet'. Bumpy texture on the surface shows that the almond wasn't ground finely enough or wasn't sifted properly.
* The crust of the cookie should be thin and only provide the most useless protection against the soft cookie layer underneath. Biting through the crust should be effortless. The cookie's texture beneath the crust should be light, just a little chewy, and soft, but not so soft that it's mushy. It's okay if the cookie looks "uncooked."
* Finally, the filling must be soft and flavorful, light and not cloyingly sweet. Fillings should be generous, (nothing is considered worse than to skimp on the filling), yet it should not squish out of the cookie either, as eating a macaron should be a clean experience except for a few wayward crumbs.
Do you feel like a macaron expert now? Just wait till you try one!
*There is even more fascinating facts and pictures about these yummy cookies you can find here: http://www.flickr.com/groups/1135307@N25/discuss/72157621795649935/
6 comments:
These look so pretty. I've really been wanting to try to make them
Thanks for this very educational post!
Great post and blog!
I adore Macarons!
I feel bad calling it a cookie lol i think its much more of a pastry .
These do look perfect i tried making them once but somehow i screwed up the easy part and did he hard part right . The first time i had them was at laduree in london ever since iv been trying to find someplace to get them that taste as good you should sell them online ill be your first customer lol
Love the bags i have them to i love Martha Stewart stuff
Wow, great entry! And these are so elegant and pretty! Oooh la la!
Omg, I just want to eat them all up. And you make really sweet cupcakes and so on. :'3
I don't think I can reed your blog without want to eat it all. x]
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