Let’s talk about baking obsessions. Have you got something that you just can’t stop making?
When I started baking a few years ago Cupcakes were all I ever made. I was massively obsessed with them (and still am, haha). I tried so hard to get the perfect swirl of frosting (and failed many times).
Last year I had an obsession with Macarons. For a whole month I made Macarons 3, 4 or 5 times a week! I talked about Macarons all day, I read about Macarons and trouble shooting Macarons all day, I dreamt about Macarons. They were coming out of our ears by the time I was done.
But when I set my mind on perfecting something I will try and try again and again until I am happy with the result. I am no quitter and the practice paid off!
People often tell me that they tried Macarons, that they didn’t turn out well and ask how I get my Macarons so ‘perfect’ (whatever that is). And my answer is always the same: practice. Practice and patience. Many people don’t get Macarons that look like they come straight from Ladurée the first time they try them. I didn’t and I still fail sometimes. You just have to try again and again. Do research on the problems you have with Macarons (e.g. no feet, deflating etc.) and always slightly tweak your method to improve.
Fellow blogger Mimi has got some great advice and videos on her website for the french method of making Macarons. Click for her blog
After practicing a lot with the french method I sometimes prefer the Italian method because the egg whites don’t need to be aged overnight. This has the advantage that I can make macarons whenever I want!
If you are new to making macarons try both methods and see which one you like best. The Italian method is a little bit more forgiving than the french method but like I said it’s all in the practice. :)
Recipe Chocolate Caramel Macarons
adapted from the book Secret of Macarons
100 grams icing sugar
100 grams ground almonds
100 grams caster sugar
37.5 ml water
2x 40 grams egg whites
optional: food colouring (I used Sky Blue)
150 grams dark chocolate
60 ml water
20 grams brown sugar
80 grams butter