A second attempt at macarons was a couple weeks in the making and this time it went much better.
I followed the same recipe except halved the quantities for the shells, but kept the same for the ganache filling, which would obviously cause some sort of disturbance. I didn't really do anything different this time. I still beat the egg whites to stiff peaks, added the dry ingredients and folded them through. Except this time I used a bit more force to knock more air out. I finished a much runnier mixture than last time, which made it slightly easier to pipe.
I made sure to pipe them with plenty of space in between so as they do not spread into each other, which I am glad to report they did not. They did still stick a little bit but it was only three or four that I couldn't get off the baking paper. Next time I'll definitely try the steam-lifting off technique, it seems interesting.
The shells weren't perfect. They didn't quite puff and they were very chewy, and they were very thin as well.
To sandwich them together I made a ganache spiked with a lot of passion fruit. I was talking to Jackie the other day and she mentioned something about how yummy passion fruit was so I had to give it a go. I didn't know if it was on sale, but it was a dollar each so it's pretty steep. What made me really happy was that in the ganache, it didn't smack you in the face, but it was more of a subtle twang. Some people tasted something extra, some didn't even notice, but they all went "Ooooohhhh" when I told them it was passion fruit.
To make up for the average shells, I was very generous with the filling so it was basically eating ganache with a little bit of biscuit on either side. I still believed it was delicious, the passion fruit made it, however I will give macarons another run tomorrow. Only this time I'll stay away from chocolate, instead it'll be plain shells filled with a mandarin butter cream. Wish me luck!
0 comments:
Post a Comment