The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Oh wow! Macarons! For the life of me, I did not expect this. To be frank I'm really not that much into macarons (I think they are a bit too sweet) which is probably why you only see them making a rare appearance in this blog. I remembered the very first time I made macarons. Of course prior to actually venturing into it, I did a whole lot of research and finally picked a recipe posted by none other than the Queen of Macarons - Helen of Tartelette. I used the Italian method which is suppose to give a more stable macaron. Not sure what I did wrong but every single one cracked, even though the tops were shiny! It took a long while before I dared to try again! The next time round I used David Lebowitz's recipe and I didn't even age the egg whites, which is suppose to be a "no-no". Lo and behold, my macarons developed feet and they didn't crack. I was so excited. I remember running out from the kitchen, exclaiming, feet - feet! Any one other than my hubby would have certainly thought that a mad woman had ascended upon them. I guess only bakers can appreciate the excitment of seeing "feet". Would you believe me if I told you I still get this excitment plus the fact that I will stare ardently into my oven for the first 10 minutes just to see the macarons rise up.
Oh wow! Macarons! For the life of me, I did not expect this. To be frank I'm really not that much into macarons (I think they are a bit too sweet) which is probably why you only see them making a rare appearance in this blog. I remembered the very first time I made macarons. Of course prior to actually venturing into it, I did a whole lot of research and finally picked a recipe posted by none other than the Queen of Macarons - Helen of Tartelette. I used the Italian method which is suppose to give a more stable macaron. Not sure what I did wrong but every single one cracked, even though the tops were shiny! It took a long while before I dared to try again! The next time round I used David Lebowitz's recipe and I didn't even age the egg whites, which is suppose to be a "no-no". Lo and behold, my macarons developed feet and they didn't crack. I was so excited. I remember running out from the kitchen, exclaiming, feet - feet! Any one other than my hubby would have certainly thought that a mad woman had ascended upon them. I guess only bakers can appreciate the excitment of seeing "feet". Would you believe me if I told you I still get this excitment plus the fact that I will stare ardently into my oven for the first 10 minutes just to see the macarons rise up.
