So to follow on from my post from last weekend, I seem to be getting the hang of these macarons. It’s seems to be a very personal thing which depends on your oven, baking trays, how well your blender can grind almonds and so on and so on.
I used the same calculations as the last post to get the ingredients right, and for this batch of 80g of egg whites, I used the following:
80g egg white 104g almonds 128g icing sugar 64g castor sugar 1.5 tbs cocoa powder
150g dark chocolate 190ml double cream
The method again is the same as for version 3:
Grind almonds and icing sugar together to a fine powder and sieve . . . →Macarons v.4 – Chocolate!
I’m a little nervous to jump on the macaron bandwagon; there are so many people making them with such skill that I can’t possibly compete. But it does annoy me when there is something that I know I can’t do, so over time I decided to have a go.
My first attempt was based on Dan Lepard’s recipe in the Guardian, a good start as it’s a fairly simple macaron. I couldn’t find the powdered egg white required so at Dan’s suggestion I cracked the whites into a bowl and left uncovered in the fridge overnight to dry out a little. Once I had made and piped the macarons, I left them to form a crust with the help of a fan. This, I had read, should help that shiny crust on the shell develop and let the macaron foot pop out.
The recipe produced a good tasting macaron that looked basically . . . →Macarons attempt 1, 2 and 3