French Macaron Challenge - - - Part III

To brag about my new and much better looks of French Macarons, here's another version of my recipe. A vanilla flavoured almond meringue and choco-coffee filling. Much better? Yes, better taste and better feature of macarons.... The best part is, my macarons has feet already! So excited to show you guys! =D

Well, I know that I have to improve more but at least I have seen better result this time. I am still noting observations that I think will help in my next macaron project. I can say that I can almost make my macaron perfect only that I should really learn the trick using convection oven. In this particular recipe, I did a little trick in playing the oven temperature between 130-160°C. But most of the time in 140°C. Since the heat is not properly distributed, I guess this technique helped in my macaron improvement. I guess....

Just tonight, we passed-by Forrey & Galland and Ladurée in Dubai Mall. Their macarons are so tempting... But I manage to resist the temptations because I want to excite myself for my next macaron challenge. I hope the next one will be more of improvement than another failed macarons.... Anyhow, here's my better version of macarons.

See those baby feet? =D

Meringue Ingredients:

• 1 cup confectioners’ sugar
• 1 cup superfine almond flour
• 2 large egg whites, room temperature
• 4 tablespoon caster sugar
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar

 

 

For filling:

• 1/2 cup butter
• 3/4 cup confectioners’ sugar
• 1/4 cup full-cream
• 3 tablespoon dark chocolate chips
• 2 teaspoon finely ground coffee
• 2 egg yolks

Making the filling:

1. Heat pan in a low fire.
2. Melt the butter.
3. Add the chocolate chips and coffee.
4. Mix the sugar and cream.
5. Whisk the egg yolks.
6. Let it simmer for 3 minutes or until everything is well blended.
7. Strain it to remove any solids in the filling. Let it cool in the fridge.

Making the Meringue:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Whisk egg whites and cream of tartar using a mixer on medium speed until foamy.
3. Reduce speed to low, then add superfine sugar and vanilla liquid.
4. Increase speed to high and whisk until stiff peaks form.
5. Add almond flour mixture over whites, and fold until mixture is smooth and shiny
6. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip.
7. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
8. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes or until a thin film-like forms on the rounds surface.
9. Preheat oven to 150°C.
10. Bake the macaroons for 15-20 minutes in 140°C.
11. Remove from oven and let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.
12. Sandwich 2 same-size macarons with 1 teaspoon of the choco-coffee filling.

"Macaron and Macaroons are both spelled correct. French spelled it as Macaron - with single 'o' while English spelled it with double 'o'... Sometimes Macaroons was also referred as to the one with coconut (which is popular in the Philippines). Macarons are more related to as the meringue based one which is popular in France. So, in either way you spelled it, it will be considered correct."

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French Macaroon Challenge - - - Part II

I guess my battle with the French Macaroon challenge isn't over yet. I was not able to get over about my failed macaroons. So, the first thing I did this morning was to check if I still have some left-over ingredients for my French macaroon's recipe. Luckily, I still have enough to make few more pieces. Now, I did a strawberry flavoured macaroons with buttercream filling. And I am so happy to brag that I made it to almost 80% near to perfection.... My husband was so happy that he even brought some to his office colleagues for give-away.

Meringue Ingredients:

• 1 cup confectioners’ sugar
• 3/4 cup superfine almond flour
• 2 large egg whites, room temperature
• 1/4 cup caster sugar
• 1 teaspoon strawberry essence
• 1 teaspoon red coloring liquid

For filling:

• 1 cup butter
• 1 cup confectioners’ sugar
• 1 teaspoon strawberry essence
• 1 teaspoon red coloring liquid

Making the Strawberry filling:

1. Mix soft butter, sugar, strawberry essence and coloring liquid.
2. Use the mixer and beat it in high medium speed until the ingredients are well blended.

Making the Meringue:

1. Sift confectioners’ sugar and almond flour together. Set aside.
2. Whisk egg whites with a mixer on medium speed until foamy.
3. Reduce speed to low, then add superfine sugar, strawberry essence and coloring liquid.
4. Increase speed to high and whisk until stiff peaks form.
5. Add almond flour mixture over whites, and fold until mixture is smooth and shiny
6. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip.
7. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
8. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes or until a thin film-like forms on the rounds surface.
9. Preheat oven to 150°C.
10. Bake the macaroons for 10-15 minutes in 135°C.
11. Remove from oven and let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.
12. Sandwich 2 same-size macarons with 1 teaspoon of the strawberry filling.

Same procedure as my first try. Only that I made my whisked egg whites much better and I didn't rush my baking procedure.  

I let the piped batter stand for 30 minutes to have a nice dome-like form.

While the piped batter were on a stand-by, I preheated my oven.

My almost perfect French Macaroons! =D

As you can see, some of the macaroons didn't form its perfect foot. However I've seen much improvement than my first try. I've got a smooth surface though it is not so shiny. I got It's nice flavour and good texture... So, only the foot and some more procedure enhancement can result to a perfect French Macaroon... =D he he he... few more try I guess.. =D

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French Macaroon Challenge

Just like everyone else who has tasted this fine, soft and scrumptious mini hamburger-like meringue, I’ve fell in-love for it too… After tasting these Parisian-style macaroons not too long ago, I’ve been reading so many recipes on how to do this pastry. I do not know if it is a good thing that my first tastes of these French Macaroons were from the leading macaroon makers from Paris, Ladurée and Forrey & Galland. Good thing in a sense that I’ve tasted two of the best macaroon-brands. However, since I have a plan in trying to bake my own, my standard for a good macaroon will be quite far above the ground – which I think marks the extra-challenge for this recipe.

I’ve read some food blogs about their triumphs and failures in doing this recipe. Reading its ingredients and procedures seems not as complicated as what bloggers are briefly describing in their articles, but I guess the similarity in their struggles proves it right.

So now, I will be detailing my version of French macaroon challenge.

All set! I've got all the ingredients and utensils. This will be my first baking project in our new flat. So excited yet so sceptic if I will make this project right. Since I got my husband's full-support, he agreed to have a coffee-flavoured macaroon. OK, below are my ingredients and procedure: 

Meringue Ingredients:

• 1 cup confectioners’ sugar
• 3/4 cup superfine almond flour
• 2 large egg whites, room temperature
• 1/4 cup caster sugar
• 1 tablespoon coffee essence

For filling:

• 1 cup butter
• 1/2 cup confectioners’ sugar
• 1 egg
• 2 tablespoon instant coffee (3-in-one coffee)

 Making the Coffee filling:

• Heat pan in low medium fire.
• Put butter coffee and confectioners’ sugar. Whisk until well blended.
• Remove from fire and add the beaten egg while whisking.
• When the egg is well blended put again the pan on fire and continue mixing until it becomes slightly thick.
• Remove from fire and strain it. This is to separate the solid objects from the filling.
• Put it inside the fridge to become thicker.

 

Making the Meringue:

• Sift confectioners’ sugar and almond flour together. Set aside.
• Whisk egg whites with a mixer on medium speed until foamy.
• Reduce speed to low, then add superfine sugar and coffee essence.
• Increase speed to high and whisk until stiff peaks form.
• Add almond flour mixture over whites, and fold until mixture is smooth and shiny
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip.
• Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
• Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes or until a thin film-like forms on the rounds surface.
• Preheat oven to 150°C.
• Bake the macaroons for 10-15 minutes in 135°C.
• Remove from oven and let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.
• Sandwich 2 same-size macarons with 1 teaspoon of the coffee filling. 

So, here's how it goes. I had 3 batches and since I've mixed-up all ingredients already, I could not revise anything from the first part of the recipe. Hence, I just have to adjust the success of my macaroon to its cooking aspect.

I guess I should count myself to most of the bloggers who failed =(

Below are the photos of the batches I did.....

Disaster #1 - - - Burnt macaroons and messed-up fillings =(

Disaster #2 - - - Cracked-soft meringue and still messy filling =(

 

 

Fair enough I guess =/

 

Yeah, it was a major-major disaster for a history of macaroon recipe. =( It didn't even form its feet.....There were volcanic-like holes. I didn't got its smooth and shiny surface =( ...... My husband and friends said it tasted good even if  I failed its physical appearance. C'mon, how can someone even recognize that these are French Macaroons if I failed to get its basic looks???

Not to brag, but it really taste good, though the features were a catastrophe. I guess fair enough for my first try. Thus, I've noted down vital things to remember on my next challenge.

ü  Do not overbeat/fold the egg whites and flour mixture.

ü  Use the plain round holes for your pastry bag.

ü  Get to know your oven.

ü  Stick with the measurements of your ingredients.

ü  Take time to let your macaroons form a film-like skin before putting in oven.

ü  Do not rush!

Whew.... Now the question is, when will I get to have another guts to bake French Macaroons if I just had a major trauma on my first try??? =(

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A Taste of Paris

A sweet treat from our exhausting day is a taste of Parisian Macaroons. A newly-opened branch of a famous luxury chocolatier house, Forrey & Galland in Abu Dhabi Mall captured our attention with its colourful, well-arranged and tempting French macaroons.

I’ve tasted it before, but I requested my husband to buy some so he can have a taste of it as well. The very accommodating staff gave us a free-taste of their Pistacio and Orange Blossom flavoured macaroons. My husband liked it so he was convinced that though expensive it is worth the taste. Indeed luxurious for the price of Dhs9.00 ($2.43) per piece. We bought 4 pieces of different flavours. Coffee, hazelnut, vanilla and cherry.  There are other flavours such as rose, caramel and even Arabic flavours like dates, baklawa, omani halwa, rahash and many more.

I’ve always wanted to make my own French macaroons since my first taste of it. My boss gave it as a gift from France. She said it was from Paris' leading French Macaroon shop, Ladurée. I’ve posted Ladurée’s picture in one of my post way back in February.

I’ve read a lot of recipes and how-to’s but even if it seems so simple I still don’t have the guts to try it. Well, once I have the courage and if I make it right, I will surely be proud to post it here. But for the meantime, just have a bite of my photo. =D

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Location: Abu Dhabi Mall - 1st Level, Abu Dhabi, UAE
Food:★★★★☆
Price:★★☆☆☆
Service:★★★★☆

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