My baking and patisserie nemesis so far seems to have been macarons. I’ve only tried them a couple of times before this latest attempt, but they failed so miserably and so completely, that it totally put me off trying again to be honest!
However, I gathered tips from my favourite macaron-making bloggers, including Mad About Macarons, Emily’s Recipes and Reviews and Becks Bakes, and set about trying again, in a fit of madness.
This time, despite some very odd shapes (need to work on the piping next!), I was pleased to see the macarons came out a lot better! My macarons with chocolate rose ganache are my Perfecting Patisserie entry for this month, you can find the latest challenge here.
I decided to make plain coloured macarons this time, as I think my previous attempts to add colour and flavour helped fuel my failures.
I added just a little orange colour to them, but will try to make brighter colours next time.
In the ganache, I added flavour using a little rosewater, so the macarons have the flavour of Turkish delight.
I think next time I try making them I will go for some bright colours paired with fruity fillings – lime green and rose pink perhaps.
The rose ganache has a nice shine to it and adds a delicate flavour.
Even piping in the ganache appears to be an art, you need to put just enough and not too much so it doesn’t flow out at the sides. Mine did!
I definitely think that making macarons is an art, as you really have to practise to master them.
From ensuring your shells have ‘feet’, to getting a smooth, shiny shell, to getting the right shape and height, there is a lot to think about when making macarons.
Next time I see them in a patisserie I will be sure to appreciate the skill involved!
Recipe
For the macarons I used the basic macaron recipe from Teatime in Paris!: A Walk Through Easy French Patisserie Recipes
(I am not reproducing it here).
You can also use quantities from your preferred macaron recipe. You will need:
- ground almonds
- icing sugar
- caster sugar
- egg whites
- plus any colour you want to use.
For the rose ganache filling:
- 130 g milk chocolate
- 120 g whipping cream
- 1 tsp rosewater
Method
Make your macarons using your preferred recipe.
The key stage I found is mixing the ground almond mixture into the meringue, which is called ‘macaronnage‘. You can find lots of tips about this stage on the Internet.
After piping your macaron shells, another important stage is leaving them to stand for 30 minutes to form a hard shell.
Next, bake them as per your recipe and allow them to cool. Remove them from the baking paper and organise into pairs.
To make the ganache filling, break the chocolate into pieces and place it in a bowl.
Put the cream and rosewater in a saucepan and heat gently, until nearly boiling.
Remove the pan from the heat and pour the cream over the chocolate. Leave it to sit for a minute then stir until smooth.
Leave it to cool and thicken, and then pipe the ganache on one half of a macaron, before gently adding the top half.
Put the filled macarons in the fridge, to help the ganache to set.
More macarons
For more macaron recipes, you might like:
- Malteser macarons from Emily’s Recipes and Reviews
- Rose macarons from Supergolden Bakes
- Chocolate macarons from Maison Cupcake
Sending this into April’s Perfecting Patisserie. Do come and see the other patisserie-inspired recipes that have joined in this month!
Also linking up with Bake of the Week with Casa Costello and Maison Cupcake
Lili says
Very yummy-looking macarons! Rose and milk chocolate sounds such a nice combination. Yay! 🙂
bakingqueen74 says
Thank you Lili, I am SO pleased to have finally made some half decent ones. Onwards and upwards!
Winnie says
Wonderful and tempting macarons 🙂
bakingqueen74 says
Thank you Winnie! Thanks for popping by
choclette says
These look perfect to me Lucy, I am in awe. I just don’t have the patience. I love macaroons, but as my rustic English versions taste just as good as the French macarons, I’m happy to stick with them. Love the flavours you’ve used.
Jill @ TeatimeinParis says
Lucy! Your macarons are super – and so thrilled you were happy with the macaron recipe from Teatime in Paris. Thank you for the shout-out!
Yes, it takes a few times to get the piping and the filling amount just right but you’ll see after another couple of batches you’ll have it sussed.
Already these are great and with pretty feet. Gosh, that filling takes me back to being little with the milk chocolate Turkish delights. If you love rose, then you must try the rose and orange blossom ones with a touch of pink in the shells. Fabulous work!
bakingqueen74 says
Thanks so much Jill! The rose macarons are definitely on my list to try next. I will be catching the macaron bug before we know it!!
Becca @ Amuse Your Bouche says
Yay congrats on some successful macarons! I’ve never attempted them myself, pretty sure I’d fail as I’m not the best baker!
bakingqueen74 says
Thanks Becca, so pleased to have managed it for once
Angela / Only Crumbs Remain says
Fab macarons Lucy and I love the idea of adding a little rosewater to the ganache filling. I had to smile when you talked about filling your macarons, I had exactly the same problem…thinking there wasn’t quite enough filling and then once sandwiched it turned out to be way too much.
Angela x
bakingqueen74 says
Isn’t it tricky Angela, I do wonder how some people manage to make making this kind of thing look so easy!
munchiesandmunchkins says
Oh Lucy, Lucy, Lucy. Love these and I wish I could reach in and grab one!!
bakingqueen74 says
You’re too kind Rebecca, I will save you one next time
Sarah says
They look tasty! I agree macarons are an art. I’m actually going to a baking class in a couple of weeks and we’ll be doing macarons! Yippee! 🙂
bakingqueen74 says
Lucky you, have fun and watch the teacher closely so you don’t miss any vital tips
Sarah Trivuncic, Maison Cupcake says
These look lovely! I’ve not made any for yonks but must do so again. Thanks for joining in with #BAKEoftheWEEK !
bakingqueen74 says
Thanks Sarah!
becksbake says
Great blog well done on your macs they look fab and thank you for the mention
bakingqueen74 says
Thanks Becky! Got there in the end, what a tricky thing macarons are.