Before you think ‘those are the worst looking macarons I’ve ever seen,’ let me tell you I know. They’re not pretty, not at all but today is Bastille day so I am going to share my latest attempt at making macarons. I have made them before but never with the fancy proper recipe using sugar syrup and tricky techniques. I did a lot of reading, watched a demonstration by Adriano Zumbo and followed every step but it turns out proper macarons are pretty tricky to make.
There’s not much point in sharing the technique with you as clearly mine were a little bit of a failure. I think what I did wrong with the biscuits was adding the colouring to sugar syrup as it was heating. That’s what was suggested in Zumbo’s tips but next time I would add the colour when making the macaron. Other tips that I followed were:
- blending the icing sugar and almond meal to make them very fine and then double sifting them
- leaving the egg yolks out for two days for allow them to liquify
My filling was a complete failure. After 3 attempts at melting the sugar and burning it every time I gave up and heated equal amounts of cream and brown sugar in the microwave until it boiled and bubbled like caramel. I left it in the fridge to cool and beat about 100g of butter then whipped the caramel and a pinch of salt into the butter until it went creamy. I have to say my filling creation was delicious. Overall the macarons were really very tasty but seriously let down by their appearance.
You can find the original recipe at The Boy Who Bakes and tips from Adriano Zumbo here. If you’re up for a challenge give them a go but make sure you have extra sugar on hand in case disaster strikes. This was probably my most frustrating cooking experience so far. What about you? Have you tried a recipe that despite your best efforts it just wouldn’t work?
Don’t forget to check out my guest post over at While He was Napping. It’s yet another banana bread recipe but I think this might be the best one yet.