I will rarely admit it, but I don’t like being beaten at anything. Or by anything. So the last time I attempted Macarooons (and failed miserably) is a thorn in my side. It is a little black cloud of disaster that I can’t escape.
Ok. Maybe I take this far too seriously. But I love my baking that much, and I care that I can (should) do this one thing in my life reasonably successfully, that I cannot help taking a miserable failure very personally. So, last week it was time for Macaroons Take II. And who did I turn to? The famed David Lebovitz. Rumours online have it that he is the king of ice cream and the master of patisserie. So who better to turn to for Macaroon salvation?
Being a mild chocaholic I decided on the chocolate macaroons with chocolate ganache filling. How wrong can you go with all that chocolate?
The last time that I attempted the macaroon my mixture was rather sloppy. Runny. Gooey. It flowed rather than piped. Messy & not remotely pretty. But this time I was sure that I had nailed it. I had a firm mixture that was a pleasure to pipe, and pipe I did. Lots of little macaroons onto my baking sheets. Then into the oven and could barely bring myself to watch as they cooked.
I cannot say that they were perfect. In fact, out of the entire batch of around 4 dozen macaroons, there were only 2 non-cracked ones that I could sandwich together to make one lonely little perfect macaroon. But one is more than none, and although the rest cracked, they tasted – delicious. The perfect mix of crisp outside and a tiny bit chewy on the inside. Why did they crack? Who knows. Was my harsh fan oven too much for their delicate nature? Should they have been left to sit for a couple of hours before being cooked so that their outsides could dry and remain intact? David Lebovitz said that this was not necessary, and the fact that I did have 2 little perfect ones means that there was a tiny percentage of perfectness in the mix somewhere.
But at least I no longer feel beaten by the macaroon demon. We have waged war again and it was more a draw this time than a bitter defeat. Not yet the resounding success that I can one day hope for, but better than it was. Baby steps.
Today I have the pleasure of facing this months daring bakers challenge, so on with the apron, the smile and the determination. Kick butt baking here I come.
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
½ cup (125 ml) heavy cream
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces