So far so good! These little buggers have finally shown me their feet! The first one I tried was a straight almond macaron recipe. The ones below are pistachio macarons from Tartelette. They are really yummy! The uneveness of the top is due to my inability to grind the pistachios and almonds to a fine texture. I'm trying chocolate macarons tomorrow. Wish me luck. I will consolidate my findings after a few more experiments. But I was really excited about my results today! I'm off to make the chocolate ganache filling...
Woot! You go girl!
Yeay! Go Veronica! I'm so impressed that you're having an easy time making them, sometimes mine are fabulous, other times they're an utter disaster, I never know what's going to happen.
You are my Girl!…you did it! Fantastic… They are not eveyone cup of tea for sure…lol.
Goodness, do you need help eating all of these delicious-looking macarons? If only I lived close by….
such beauties!!! Can't wait to see them with some ganache.
Yay Sis! They are beautiful!!
xoxo
Well, I'll be darned.
Try, try again wins out again!
I can't wait for your next post on your macarons
Yeah! Great job! I am dying to hear about the chocolate!!
I've always been interested in learning how to make real macarons. Can't wait to see your results.
Yay great job!
Oh, I swoon at the words "chocolate ganache filling."
Ponto de Teste: Macaron au Chocolat — Prato Fundo Aug 27, 2009 at 4:37 am
[...] Musings com The Macaron Chronicles: Parte 1, Parte 2, Parte 3, Parte 5 (não, não tem a [...]
Thanks for the great tip about aging the egg whites. I have this macaron recipe from Francois Payard (Las V egas) that measures the ingredients in volume, which is great for people without scales. Anyways, I seem to be doing everything correctly in terms of consistency, but but I don’t have any ‘feet’ on my macarons. They taste perfect too, just no feet. Does the sugar composition lend a hand to ‘feet’ production? Maybe my measurements are off? Here’s the recipe:
1 cup almond flour
1/2 cup fine granulated sugar
1 cup confectioners sugar
3 egg whites
1/4 tsp cream of tartar
3/4 spoon vanilla extract
food coloring to achieve desired color
Instructions to mix dry ingredients and wet ingredients are the same as yours. These are to be baked with the oven heated to 400 degrees F; insert macarons; oven off for 5 min; back on to 400 for 8 more minutes. Any suggestions as to how I can develop ‘feet’ on my macarons? Thanks!
Macaron Chronicles VII: And the saga continues | Kitchen Musings Jun 14, 2010 at 7:05 pm
[...] Then after a trip to San Francisco where I loved the taste of Miette’s macarons, I baked my first successful batch. [...]