Thursday, January 13, 2011
CHOCOLATE MACARON SUCCESS
:D :D :D
THEY HAVE FEET!
SOME OF THEM DIDN'T CRACK
THEY LOOK SO GOOD!
They are delicious.
Macaron success on second try. Not bad right? ( :
I slightly altered the ingredient proportions from Lebovitz's recipe and followed the same steps. Unlike last time, my batter was actually lava-flow like.
60g egg white (from 2 eggs), at room temperature
110g powdered sugar
60g almond flour
^forming hard shell
The macarons were still too sweet for my liking. I might try reducing the granulated sugar even more (or less?) to 30g next time. Not sure if that would change the whole chemistry behind the baking. But let's experiment. I can't wait to make some crazy flavor combinations once I master these chocolate macaron.
For the filling, I attempted at making the espresso ganache. Sadly, they didn't quite solidify. The taste was exceptionally good though. Creamy. Espresso-y. And perfect balance of sweetness and bitterness. Definitely need to give this recipe another try and be more careful at the simmering step!
I also did run into the problem of the macarons sticking onto the non- stick silpat. After ripping a few of them off for a quick taste test, I googled for some solutions. :P Turns out putting them back into the oven for another 5-10 minutes works magic!