Monday, March 20, 2006
French Almond Macaroons
Yesterday I finally made French Almond Macaroons from Martha Stewart's Baking Handbook (and website) after staring at the recipe for the last few weeks. I LOVE love LOVE almond macaroons and only discovered the French kind over the past few years.
I did my best to follow the recipe exactly and not rush through the process. So, basically, I did everything right according to the recipe but they didn't really turn out. The macaroons stuck to the Silpat and were way too fragile. They were still delicious and I ate them all (don't worry, I gave a couple to my husband) already. The recipe says it makes 30 but I think it only made about 20.
Here's where I think Martha (or whoever actually wrote the recipe) went wrong:
1.) The baking time was a little too short (or the temperature too low). My second batch of macaroons were in for more than 25 minutes and turned out perfect but the first batch that was in for about 25 minutes did not.
2.) It says to whip the egg whites to medium-soft peaks but I think medium-hard peaks would have turned out better.
3.) This may be because of complaint # 2 above, but the batter spread too far outside of the 2-inch circles I had marked out.
Next time I make these they should turn out much better and I will take the time to sandwich them with the Swiss Meringue Buttercream.