Monday, November 14, 2011

French Macarons # 3

I made these macarons for my doctor. She has been taking care of my well being for the past 6 years and she is such a kind and gentle lady and I am going to miss her. I hope I am able to find someone like her when I am in San Francisco. Since this might be my last visit to see her before our move, I decided to make her an Orange Scented Cake , Oatmeal Raisin Cranberry Cookies and these Macarons.

I’ve made macarons many times but they don’t usually turn out all perfect. The first tray will usually have cracks on top and some of the macarons will have no feet. It really puzzles me as the second tray will usually turns out perfect. I normally bake one tray at a time rather than putting two trays in at one go even though my oven is big enough for it as I wanted them to have an even heating. I just filled them up with some melted dark chocolate to cut down on it sweetness. This is a repeat recipe from here but I am just going to repost it again.

Recipe source: Tartelette

3 egg whites (about 90 grm)
40 grm granulated sugar
200 grm powdered sugar
110 grm almond meal

1. For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
2. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.
3. Combine the almonds, powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve. Add them to the meringue, give it a quick fold to break some of the air and then fold carefully until you obtain a batter that flows like magma or a thick ribbon.
4. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
5. Fill a pastry bag fitted with a plain tip (I used Wilton tip 12) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.
6. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool completely before sandwich it with your favorite fillings.


Gloria Baker said...

Look georgeous and perfect! gloria

K.Nor said...

cantik! :)

ann low said...

I like those macarons'feet. So pretty!

Honey Bee Sweets said...

No worries Gert, I'm sure you'll find a nice doctor when you go to SF. See, your macs already telling you that everything will be going smoothly and they turned out perfect! Love the pink and blue sweet!

ReeseKitchen said...

So pretty macs...nice job!! I did tried some past few weeks, well it turned out ugly but my daughter still loves it..haha! Will try out some when I have the mood to do so..hehe!
Wish you all the best to SF and you'll surely get everything you wish for...:)

WendyinKK said...

I'm sure ur doc will love all your bakes :)

Shirley @ Kokken69 said...

Very sweet thought, Gert. Hope everything's packed up for SF...

Cuisine Paradise said...

Your Macs look great!!!! And plus your kind thought i am sure it taste as good as it look too :)

Sonia ~ Nasi Lemak Lover said...

I know how you feel, it is so easy to see our usual doctor, they know our health record. My family also visit one regular doctor and now we become friend ^^..So you are going to move SF, must be very busy do the packing..I have few egg white sitting in the fridge for few days already, thinking to make macarons too, but i kept so many days not sure how it will turn out..might not make mac also..

Eileen@Hundred Eighty Degrees said...

Perfect macarons!

Noob Cook said...

those macarons are gorgeous! you are good :)

terri@adailyobsession said...

wow. these look like they are from paris.

oh how lucky to live in SF, prolly the best dining city in the US after New York! u must tell me how the miette tomboy tastes!

iva | inmykitchen said...

wow, these look amazing like store bought! Hope she likes them :)

Linda said...

They look lovely! I dare not try out! Your doc will love all your bakes! We love them too but don't get to eat! :)

Biren @ Roti n Rice said...

So sweet of you to make all these delicious goodies for your doctor. Your macarons turned out perfect this time! All the best with the move to SF!

lena said...

beautiful. when you said the 2nd tray usually comes out better, is it got to do with the waiting time? i got no experience at all!

Elin said...

I know how you are feeling now. I am sure you will find a good doctor when you are in SF :) I am sure she will love all your bakes especially these french macarons...beautiful colors and looks delish ! All the best to your moving over to SF.

ICook4Fun said...

Gloria, thank you.

K.Nor, terima kasih!

Ann, yea macarons are all about the feets :)

Bee bee, thank you. I sure hope so. You have anyone to recomend us?

Reese, thank you. Practice makes perfect so make it again :)

Wendy, I hope so :)

Shirley, nope, just packed up some stuffs and the rest I am just going to leave it for the movers to do it :)

Ellena, thank you.

ICook4Fun said...

Sonia, yea she understand my medical histories so it is easier to talk to her. Next time keep our extra egg white in the freezer until you have enough to make something out of it.

Eileen, thanks.

Noobcook, thank you.

Terri, thank you. I lived a few years in NY and yea they do have a lot of nice restaurant but I don't really like living there. I am actually looking forward to live in SF. At least the weather is not so cold :)

Iva, thank you.

Linda, you live so far away if not I will mail you some :)

Biren, thank you.

Lena, not really sure but I did let it rest until the cookies are not sticky before putting it in the oven.

Elin, part of me is looking forward to the move and part of me is sad to leave my friends :(

Shereen said...

Those macaroons are beautiful with sexy feet!Any luck with the mac silpat after the first disaster?I got lots of egg whites in my freezer and Simon's work friends have been hinting at every chance they get..but I still don't have the mojo to get cracking..haiya!

My Little Space said...

Gert, how very nice of you to do such a thing. I'm sure she misses you too. Btw, don't forget to email me your new home address ya! :o)

Anonymous said...

hey Getrude! your macs are perfect! I'd said it once on my blog and i'm gonna say it here again! They look so beautiful with pretty feet and smooth shells!

you might wanna dry your macs a tad longer and also leave your oven to preheat a bit longer to get the temperature to stabilise. Hope this will help you get perfect macs like these with every tray!


My Asian Kitchen said...

your macaroon look great!! wish I can make likes this too!!