All I can say is I tried my best. I will try again. And if all else fails, this recipe is not for me.
Julia Child was not baking with me today, in fact I think she would just laugh and ignore my endeavors at this. Was it because I didn't buy the book and used a recipe online? Is this really her recipe? Are macaroons suppose to cook at this high of temperature. Julia Child, help me out.
This is the recipe I used here.
1 can of almond paste (8 oz). Process off and on till it looks like brown sugar.
Add your sugar (1 cup), process together.
1/4 tsp almond extract, pinch of salt. Mix in 1/4 egg whites (3/8 cup if you want the inside of your cookie to be light and fluffy). Beat in bowl.
Pipe or drop small macaroon shapes onto a baking sheet lined with parchment paper. Make sure you leave more space in between than I did.
Let sit so your mixture can settle on your baking sheet, then place into the oven at 325 for 20-30 minutes. Turn the baking sheet the other way, to get an even bake and place back into the oven for 10-15 minutes. Dry on a rack for 30 minutes.
As you can see mine didn't end up so well. Not to be discouraged. Cream for the center. Well what was suppose to be a cream.
I got the recipe here.
Start by mixing 3 tablespoons warm water, 1 1/2 teaspoon almond extract, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
Whisk in 2 3/4 cups powdered sugar. Add more powdered sugar if it is not thick enough.
Mine was quite wet, and I ended up adding a little pink food coloring. Pink is a theme around here if you didn't know. Who would have guessed?
Let them dry. Not my favorite recipe, I think I mucked it up extraordinarily. They still tasted nice, some of them even looked the part (sort of). This will defiantly be something I will have to play with. I thought my temperature was a bit high, but I wasn't going to fool around with the directions on my first go. Overall, next time I will use a different recipe. But I love macaroons, so I will prevail, eventually.
1 comments
Too much egg white. The problem with pastry recipes now a days is that the eggs that we cook with are probably 1/3 bigger then what the original recipe called for. I went into the larousse gastronomique and it has only 1 and 1/2 egg whites for the recipe and then keep in mind that they are from large eggs not extra large . Next time you try the recipe and the egg whites incrementally until you get the right texture and you should be fine Try to find a recipe that uses weights instead of Cups Etc. I got a really cheap one at Bed Bath and Beyond and it works great, ounces and grams. The mixture should be rather soft but not runny. Whenever I try something new I go to primary sources of recipes. So do the same with food that you would do when you want to find good information from a primary news source. Good sources are anything French larousse gastronomique is fabulous. The Joy of Cooking is always right on. Epicurious recipes tend to be almost always very technically correct. Escoffier is another.
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