During the last weeks I got obsessed with Macaroons! I told you in the last post I was going to try to bake something myself and, as promised, I did: Dipped Macaroons with Red Berries Buttercream. Of course I was under Maria supervision!
I know they are basically everywhere with an infinite collection of flavours, recipe, troubleshooting, tips, books and so on. I decided to bake Macaroons because I simply love them. I could very well say I am cheating on Maria with them. Sooner or later I may tell her but I think she already figured that out.
Further, my kids went crazy about Macaroons since the first time I baked them. I practically created two Macaroons-craving monsters (Cute monsters)!
After my first Macaroons experience I have to say it wasn’t as difficult as expected. I succeeded to have the Pink Dipped Macaroons you can see in the photos after few attempts.
The first time I baked them, it was a total disaster: I over whipped the meringue batter with our KitchenAid.
The second time they cracked in the oven and had irregular dimensions.
The third time the shells were decent but the filling was runny.
Finally, Maria suggested a Red Berries Buttercream recipe and I obtained the Macaroons in the photos. The point is: if I made it, whoever can do it!
For the shells there is not much one could do to get basic Macaroons: the recipe is pretty standard and if one follow a few tips, you cannot fail. You can find an amazing Macaroons troubleshooting website here with every kind of problems one could experience in baking Macaroons. It was extremely useful for me! Further, I can tell you what was important for me in order to obtain the Dipped Macaroons with Red Berries Buttercream:
– Always grind Almond flour few second with a blander. Even if you filter the flour, it could be too coarse and leave spots on the shells.
– Mount properly the egg-whites: absolutely not too much and if it is possible, not too few. The basic rule is 4 minutes for the white eggs and 4 minutes when you add sugar.
– Incorporate the granulated sugar and almond flour with a spatula in three different steps and fold it not more than 20 times a step, very gently. Do not count exactly 20 but I believe if you do 40-50/step, it could be too late.
– Exercise to get Macarons with the same dimensions. It is just matter of practice and you can help yourself with templates.
– I prefer the double folded baking sheet compared to the silicon mold because Macaroons detach better.
– Every oven is different: test the temperature and the time you need to get fully cooked Macarons. Note: Too cooked Macarons: brown shells. Too low cooked Macarons: they break when you try to detach them.
If I should say something about those Pink Dipped Macaroons, I would say: two crunchy shells with spongy foot filled with fluffy, fruity Red currant and Raspberry buttercream. This is what I think about those Macarons.
I am very curious to hear about your first approach with Macaroons. Did you succeed immediately or it took a while? Which was your major mistake, if any, when you baked them at the beginning?
Now it is time for the recipe: Chocolate Dipped Macaroons with Red Berries Buttercream
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