I have been wanting to bake macarons for a while and inspired by the wonderful creations by Edward Kimber, Aran Goyoaga and Helene Dujardin I decided to have a crack at making my own. Pierre Herme is the undisputed master of this elegant confection and the recipe for the rose shells are from his book “Macaron” (soon to be released in English) and can be found here.
They were not as hard to make as I thought they would be (even though I have never used a piping bag before) but I did pick up a few hints that seemed to help.
- I “aged” my egg whites before use by leaving them covered with a clean tea towel at room temperature for 24 hours.
- Don’t over boil the syrup before adding to the egg whites (use a cooking thermometer…this is mine).
- Leave the piped macarons to dry for 30 minutes before baking (the surfaces should be dry to the touch).
- Once the macarons are baked remove the parchment from the baking sheets so the macarons do not overcook.
- Do not remove the macarons from the parchment until they are fully cooled.
I made a raspberry buttercream to fill the rose macaron shells. A handful of fresh raspberries were blitzed using a stick blender and the puree passed through a sieve to remove the seeds. Butter (160g) and icing sugar (320g) were beaten in the Kenwood until pale and creamy and the raspberry puree added. However I added too much raspberry and my buttercream split and became sloppy! I managed to rescue the filling by beating in additional icing sugar.
I was pleased with the final result and they tasted as good as they looked. We ate several whilst watching the rugby yesterday and they made a great gift for the birthday dinner Mrs W. and I went to afterwards. Unfortunately I was so busy yesterday that I didn’t manage to post this in time for the mactweets blogroll for macaron bakers. Oh well… maybe next time.