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Couldn't find the cookie thread anywhere so I'm posting this here. Warning: crappy webcam photos ahead. I had an epiphany last night: my first actual honest-to-dieu macaron feet! This was my second attempt (recipe). I'm almost there – now I only have to tweak my baking process a bit further to get the foot to be less protruded and more flush with the rest of the shell. Filling was a bit runny since I was too impatient to wait for it to chill    bonus action shot  Oh and I still have no idea if the end product actually tastes worth a drat, as I'm waiting for them to mature in the fridge. poronty fucked around with this message at Mar 28, 2012 around 10:07 |
| # ¿ Mar 28, 2012 10:02 |
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| # ¿ May 25, 2013 15:54 |
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Steve Yun posted:I don't think the point of macarons is to taste good, the point of macarons is to be difficult to make and expensive to buy because of the labor. Sjurygg posted:Horrible amount of job. Very tasty. So not loving worth the effort compared to just something like the Smitten Kitchen Jewish apple cake or chocolate moelleux that can be in the oven in less than fifteen. Not that I'm such an experienced macaron baker or anything (I mean I've read shitloads of books, blogs and FAQs about the techniques, so I might have the thoretical knowledge down, but I'm only about to make my third ever batch sometime in the next days), but my experience overall with them has been quite the opposite – as far as I found, the huge myth built up about them being difficult and time- and labor-consuming is wayyyyy overblown. I mean, yes it is a very exacting process, and I can imagine it must have been a huge pain in the rear end for the first confectioners to develop the perfect method via trial and error... but now we've got those recipes, and once you've gotten past the first few spoiled batches and found what parameters work best for your specific oven and tools, it's no harder to get good at than with any other type of confectionery. I've screwed up a couple of batches and it hasn't discouraged me one bit from keeping trying. And as for the amount of work, well I don't know about that either. Time-consuming maybe, because of all the waiting around, but to me it didn't seem to be much more work than the average semi-fancy cake, in fact it's a pretty simple affair. The only part of the whole process that I found a bit tiresome was when you have to grind and sift the almond-sugar-whatever else powder mix until it gets suitably fine. The rest was no biggie at all. Oh and they're also totally worth the effort to me, if you choose the right flavor combinations and leave them enough time to mature, they really do taste all kinds of amazing. poronty fucked around with this message at Apr 1, 2012 around 14:25 |
| # ¿ Apr 1, 2012 14:15 |
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