AW: I made macarons today

[Nonny]

I made macarons today I'm feeling the need to attention whore my accomplishment all over the place.  I didn't make my own buttercream filling because of laziness, and went with a couple of store bought jams instead (lime curd for half, raspberry jam for the other half).  But I'm still feeling super proud that I got the little crinkly feet on my first try.

[sproctopus]

These are impressive, period-- nevermind that it's your first time!

[ska]

Beauties! Nice work.

[cleo29]

They look fantastic!

[Leeham Rimes]

Those look awesome!

[tacokick]

Lovely!

[cbwm1]

Beautiful!!

[So_Fetch]

They are beautiful! Much more impressive than eating Macarons, which is what I read at first. Lol

[janegold]

Wow, they look perfect! Nice job!

[Nonny]

Feb 20, 2018 20:37:47 GMT -5 So_Fetch said:

They are beautiful! Much more impressive than eating Macarons, which is what I read at first. Lol

LOL!  I did some of that too! 

But they are currently in the fridge "curing" because they are supposed to be better the next day.

[winecat]

They look perfect!

[compassrose]

OMG. I am so impressed. I've only made them once and it was pretty dismal.

[zoomzoom]

Random side question - explain silpats to me, if you will. Their purpose? How they clean up? I bought a set (looks exactly like yours) but they didn't clean up very well. What am I doing wrong?

[mellymel]

Wow, they look amazing!!

[NewGirlNic]

Those look great. What recipe did you use? The one and only time I attempted them it was a huge fail. I keep telling myself to try again, but they’re a lot of work for failure!

[peachy]

They look great. They are so fun to make, especially when they turn out! It's so satisfying.

[flex]

Scrumptious!!

[Nonny]

Feb 20, 2018 20:49:46 GMT -5 zoomzoom said:

Random side question - explain silpats to me, if you will. Their purpose? How they clean up? I bought a set (looks exactly like yours) but they didn't clean up very well. What am I doing wrong?

I'm not really an expert on this, but basically they are a non-stick layer to put on your baking sheet, so that your baked goods come out better.  Parchment can work in a similar manner, but the silicone mats are reusable, and won't char. 

The name brand Silpat (the one in the picture) worked beautifully.  Not pictured was a no-name silicone mat, and it didn't work nearly as well.  I had another dozen cookies on a second sheet and despite having the mat those stuck really badly.  I was able to peel them off once they were cool, but bunch broke in the process until I figure out how to manipulate them off more gently.  

My mats are, um, still sitting in my sink, so I can't offer cleaning tips.  LOL!

[lilac05]

Wow! Those are really impressive!

The only time I made them, it was a massive fail. My dad was trying to perfect a new technique, and it did not go well!

[Nonny]

Feb 20, 2018 20:51:03 GMT -5 NewGirlNic said:

Those look great. What recipe did you use? The one and only time I attempted them it was a huge fail. I keep telling myself to try again, but they’re a lot of work for failure!

That is kind of a long question.  

I set out with the intent to use the America's Test Kitchen recipe, but those assholes have 75% of their content locked even for ATK members (I got a membership for Christmas), and their macaron recipe was part of the Cook's Illustrated lockdown.

Some googling let me to this blog by Sabrina Ko - www.sabrinako.com/blog/food/french-macarons/ - which has that recipe.

But after reading through her blog on her macaron tips and trips page - www.sabrinako.com/blog/food/demystifying-macarons-tips-tricks/ - she doesn't use that recipe anymore, she uses a recipe from Not So Humble Pie - notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html - who had TONS of details on how to make them and what can go wrong and why, and how to make them turn out.

So I ended up using the Not So Humble Pie recipe, BUT, I added extra vanilla flavoring to my cookie batter as per the Food Network's recipe - www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691 

I also watched several videos on YouTube, because my concept of the various stages of whipped egg whites is kind of vague.  These were the two that I found the most helpful:

www.youtube.com/watch?v=0JeTgZGt-p8

www.youtube.com/watch?v=xQeU-TEdaKI

I also adjusted the cooking times a little.

Sheet #1 was the no-name silicone mat, cooked at 315, for 7 minutes, rotated, and cooked for 8 minutes.  These cookies stuck badly to the mat, and so I ended up following the directions to overcook them, but I think that was a mistake, because they still stuck, and they were brittle and broke as I peeled them off the mat.  Luckily this was only like a dozen cookies.

Sheet #2 - the pretty ones in the picture on a brand name Silpat, still at 315, cooked for 10 minutes, then rotated and cooked for another 5 minutes.  These ones popped right off, and none of them broke when I took them off.  These ones also sat longer to get their skin since I piped them first, and cooked them last.  Maybe that also helped?

[lindyanne]

Those look awesome! I need to ‘break the seal’. They’ve been on my list for.ev.er. I finally did creme brûlée last week and it turned great. I don’t know why I’ve been so hesitant.

[isabel]

Feb 20, 2018 21:11:31 GMT -5 Nonny said:

Feb 20, 2018 20:49:46 GMT -5 zoomzoom said:

Random side question - explain silpats to me, if you will. Their purpose? How they clean up? I bought a set (looks exactly like yours) but they didn't clean up very well. What am I doing wrong?

I'm not really an expert on this, but basically they are a non-stick layer to put on your baking sheet, so that your baked goods come out better.  Parchment can work in a similar manner, but the silicone mats are reusable, and won't char. 

The name brand Silpat (the one in the picture) worked beautifully.  Not pictured was a no-name silicone mat, and it didn't work nearly as well.  I had another dozen cookies on a second sheet and despite having the mat those stuck really badly.  I was able to peel them off once they were cool, but bunch broke in the process until I figure out how to manipulate them off more gently.  

My mats are, um, still sitting in my sink, so I can't offer cleaning tips.  LOL!

Wipe down with soap and water and let dry. Mine always tend to feel ever so slightly greasy, but they work beautifully.

Those macarons are seriously impressive regardless of how many times you've made them!

[pinkdutchtulips]

those look fabulous !!

[gastro]

Feb 20, 2018 21:24:32 GMT -5 Nonny said:

Feb 20, 2018 20:51:03 GMT -5 NewGirlNic said:

Those look great. What recipe did you use? The one and only time I attempted them it was a huge fail. I keep telling myself to try again, but they’re a lot of work for failure!

That is kind of a long question.  

I set out with the intent to use the America's Test Kitchen recipe, but those assholes have 75% of their content locked even for ATK members (I got a membership for Christmas), and their macaron recipe was part of the Cook's Illustrated lockdown.

Some googling let me to this blog by Sabrina Ko - www.sabrinako.com/blog/food/french-macarons/ - which has that recipe.

But after reading through her blog on her macaron tips and trips page - www.sabrinako.com/blog/food/demystifying-macarons-tips-tricks/ - she doesn't use that recipe anymore, she uses a recipe from Not So Humble Pie - notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html - who had TONS of details on how to make them and what can go wrong and why, and how to make them turn out.

So I ended up using the Not So Humble Pie recipe, BUT, I added extra vanilla flavoring to my cookie batter as per the Food Network's recipe - www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691 

I also watched several videos on YouTube, because my concept of the various stages of whipped egg whites is kind of vague.  These were the two that I found the most helpful:

www.youtube.com/watch?v=0JeTgZGt-p8

www.youtube.com/watch?v=xQeU-TEdaKI

I also adjusted the cooking times a little.

Sheet #1 was the no-name silicone mat, cooked at 315, for 7 minutes, rotated, and cooked for 8 minutes.  These cookies stuck badly to the mat, and so I ended up following the directions to overcook them, but I think that was a mistake, because they still stuck, and they were brittle and broke as I peeled them off the mat.  Luckily this was only like a dozen cookies.

Sheet #2 - the pretty ones in the picture on a brand name Silpat, still at 315, cooked for 10 minutes, then rotated and cooked for another 5 minutes.  These ones popped right off, and none of them broke when I took them off.  These ones also sat longer to get their skin since I piped them first, and cooked them last.  Maybe that also helped?

Forming the skin is definitely important to getting that “pop” on the macaron. Pierre Herme recipes are my go to for macarons and curd fillings.

[Jalapeñomel]

Lovely!

[definitelyO]

look amazing!! and thanks for sharing your research and tips!

[emcme22]

I’ve been thinking of attempting macarons for awhile, including the “cheat” of using a premade “between” layer. So stupid questions but, do stores sell almond flour or does it have to be made? What was ur general temperature in the house, Ive heard this can have an effect? Was it difficult to pipe them out or are u a regular it piping. I have tried sooo many times but I can’t get the hang of a pastry bag. Last question, did you use a scale for ur ingredients? Thank u so much and honestly those look amazing, like bakery quality.

[gastro]

Feb 20, 2018 23:59:18 GMT -5 emcme22 said:

I’ve been thinking of attempting macarons for awhile, including the “cheat” of using a premade “between” layer. So stupid questions but, do stores sell almond flour or does it have to be made? What was ur general temperature in the house, Ive heard this can have an effect? Was it difficult to pipe them out or are u a regular it piping. I have tried sooo many times but I can’t get the hang of a pastry bag. Last question, did you use a scale for ur ingredients? Thank u so much and honestly those look amazing, like bakery quality.

Yes, you can buy almond flour but the better the quality the better the taste. Get as finely ground as possible and then give it a quick pulse in a vitamix blender / food processor just to make sure it’s super fine.

Aging the egg whites is important. Separate eggs and keep the whites in the fridge for three to four days. Make sure they are room temperature when whipping.

Piping takes practice so just pipe, pipe, pipe!

Absolutely use a scale for ingredients when making macarons.

[Nonny]

Feb 20, 2018 23:59:18 GMT -5 emcme22 said:

I’ve been thinking of attempting macarons for awhile, including the “cheat” of using a premade “between” layer. So stupid questions but, do stores sell almond flour or does it have to be made? What was ur general temperature in the house, Ive heard this can have an effect? Was it difficult to pipe them out or are u a regular it piping. I have tried sooo many times but I can’t get the hang of a pastry bag. Last question, did you use a scale for ur ingredients? Thank u so much and honestly those look amazing, like bakery quality.

I bought a big bag of almond flour at Costco. It was cheaper there for 3 lbs than for 1 lb of Bob's Red Mill at the grocery store. I used my food scale to weigh everything, including the egg whites. After weighing the almond flour and powdered sugar I pulsed them together in my food processor.

I'm not a regular at piping at all, unless you count decorating gingerbread houses about once a year. I bought a Wilton cupcake decorating kit at Target so that I'd have pastry bags, and used the round trip. I also printed out the template for 1.5 inch cookies from one of the blogs, and slipped that under the mats so that I'd pipe them more uniformly. I used a snipped edge of a Ziploc bag for the fillings.


ETA: My house was set to 70, and it's currently freezing here outside of Seattle, but not currently raining.

[Nonny]

Feb 20, 2018 23:26:33 GMT -5 gastro said:

Feb 20, 2018 21:24:32 GMT -5 Nonny said:

That is kind of a long question.  

I set out with the intent to use the America's Test Kitchen recipe, but those assholes have 75% of their content locked even for ATK members (I got a membership for Christmas), and their macaron recipe was part of the Cook's Illustrated lockdown.

Some googling let me to this blog by Sabrina Ko - www.sabrinako.com/blog/food/french-macarons/ - which has that recipe.

But after reading through her blog on her macaron tips and trips page - www.sabrinako.com/blog/food/demystifying-macarons-tips-tricks/ - she doesn't use that recipe anymore, she uses a recipe from Not So Humble Pie - notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html - who had TONS of details on how to make them and what can go wrong and why, and how to make them turn out.

So I ended up using the Not So Humble Pie recipe, BUT, I added extra vanilla flavoring to my cookie batter as per the Food Network's recipe - www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691 

I also watched several videos on YouTube, because my concept of the various stages of whipped egg whites is kind of vague.  These were the two that I found the most helpful:

www.youtube.com/watch?v=0JeTgZGt-p8

www.youtube.com/watch?v=xQeU-TEdaKI

I also adjusted the cooking times a little.

Sheet #1 was the no-name silicone mat, cooked at 315, for 7 minutes, rotated, and cooked for 8 minutes.  These cookies stuck badly to the mat, and so I ended up following the directions to overcook them, but I think that was a mistake, because they still stuck, and they were brittle and broke as I peeled them off the mat.  Luckily this was only like a dozen cookies.

Sheet #2 - the pretty ones in the picture on a brand name Silpat, still at 315, cooked for 10 minutes, then rotated and cooked for another 5 minutes.  These ones popped right off, and none of them broke when I took them off.  These ones also sat longer to get their skin since I piped them first, and cooked them last.  Maybe that also helped?

Forming the skin is definitely important to getting that “pop” on the macaron. Pierre Herme recipes are my go to for macarons and curd fillings.

By "pop" do you mean them just coming easily off the mat?

I piped the first tray, banged it to get out the air bubbles, and then realized I needed a second tray and had to spend time getting it set up, then popped those bubbles on that tray, then set a 30 minute timer. They both had a skin per the poke test, but I decided to start with the second tray because it was fewer, sloppier cookies.

So the better tray of cookies sat out probably 30 minutes longer.

Would that extra time be why the first ones didn't want to release?