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First crack at macarons

post #1 of 10
Thread Starter 
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.

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post #2 of 10
Thread Starter 
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
post #3 of 10
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?

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #4 of 10
Thread Starter 
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.
post #5 of 10

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

 

 

 


I think that's the English version

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

Reply
post #6 of 10
Thread Starter 
Even better English. It was going to be a challenge in French, but I would have done it. I'll update after they "mature."
post #7 of 10

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.


Edited by kokopuffs - 1/3/16 at 1:47pm

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #8 of 10
Thread Starter 
@ 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.
post #9 of 10
@jrjr glad to hear! It's been a while since I played with Macarons...

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

Reply

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

Reply
post #10 of 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

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