These delicious treats started in France way back in 1791. They have now become so popular that you can find them at Mc Cafe! ..... yes really!
Often confused with macaroons (this is a coconuty biscuit). Please remember there is only one 'o' in macaron! repeat....mac...a...ron....
Frustrates me when things are not said correctly, must get this from my mum...
I've tried making these once before and apparently they were good, but not up to my standard and they didn't get that special lift/foot that the macaron is known for.
So here goes my attempt at Zumbo's macaron recipe:
I decided to start with the basic recipe, to practice getting the right texture and that lift. But sprinkle it with freeze dried raspberry powder (to give some colour and flavour other than almonds) and chocolate filling.
Gathered all my ingredients and equipment. First problem, needed to go get a much finer sieve for the almond meal! This is not that easy to find, fortunately, i found one at Stevens which worked, but i think that could even me finer. Took my time measuring out all the ingredients making sure it was exactly as the recipe. Making the meringue and getting the sugar syrup to the right temperature was easy for me. Have made a few meringues and pavlova's before and the recipe was clear to follow.
Now piping the rounds. The recipe says to have a 13mm nozzle (similar), i didn't have this but i cut the piping bag to be about that size at the tip.
Here they are pre cooked and some with raspberry powder on top. (will pipe smaller next time as they do spread a little bit while getting a skin on). Before you put them in the oven they must NOT be sticky to touch but dry. This will help get that lift/foot.
I would like to tell you that they all turned out, really well! However, thats not the case, this is the only tray that survived. Most of them got burnt!!
Why oh why did i not test one tray with the cooking time and ...... without the kids around!! so distracting!
Next time.... one tray at a time and not too far back in my oven. Needs to be lower temp and less cooking time, and....
don't do this type of baking with kids around. Keep your eye on the macaron!
Here are the final ones that made the cut, filled with chocolate ganache. And a larger dessert macaron with chocolate ganache, berry compote and whipped cream, served with whipped cream on the side.
Raspberry and chocolate, classic combination. But a little strange looking with the raspberry powder sprinkled on top. Overall very pleased with how they did turn out! Next time will attempt to colour the mixture.
Mmmmm.....so many flavour combinations to choose......
Often confused with macaroons (this is a coconuty biscuit). Please remember there is only one 'o' in macaron! repeat....mac...a...ron....
Frustrates me when things are not said correctly, must get this from my mum...
I've tried making these once before and apparently they were good, but not up to my standard and they didn't get that special lift/foot that the macaron is known for.
So here goes my attempt at Zumbo's macaron recipe:
I decided to start with the basic recipe, to practice getting the right texture and that lift. But sprinkle it with freeze dried raspberry powder (to give some colour and flavour other than almonds) and chocolate filling.
Gathered all my ingredients and equipment. First problem, needed to go get a much finer sieve for the almond meal! This is not that easy to find, fortunately, i found one at Stevens which worked, but i think that could even me finer. Took my time measuring out all the ingredients making sure it was exactly as the recipe. Making the meringue and getting the sugar syrup to the right temperature was easy for me. Have made a few meringues and pavlova's before and the recipe was clear to follow.
Now piping the rounds. The recipe says to have a 13mm nozzle (similar), i didn't have this but i cut the piping bag to be about that size at the tip. Here they are pre cooked and some with raspberry powder on top. (will pipe smaller next time as they do spread a little bit while getting a skin on). Before you put them in the oven they must NOT be sticky to touch but dry. This will help get that lift/foot.
I would like to tell you that they all turned out, really well! However, thats not the case, this is the only tray that survived. Most of them got burnt!!
Why oh why did i not test one tray with the cooking time and ...... without the kids around!! so distracting!
Next time.... one tray at a time and not too far back in my oven. Needs to be lower temp and less cooking time, and....
don't do this type of baking with kids around. Keep your eye on the macaron!
Here are the final ones that made the cut, filled with chocolate ganache. And a larger dessert macaron with chocolate ganache, berry compote and whipped cream, served with whipped cream on the side.
Raspberry and chocolate, classic combination. But a little strange looking with the raspberry powder sprinkled on top. Overall very pleased with how they did turn out! Next time will attempt to colour the mixture.
Mmmmm.....so many flavour combinations to choose......
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