Recently that urge is coming back. I looked up places in Boston to buy them and while there were a couple of sit down restaurants that served them, the best bet was Aroa fine chocolate in the South End. I walked by and realized they were no longer in business. Sigh. I guess now the only option is in Cambridge. I have yet to go there, but due to my work schedule, I ended up buying six of them in New York at MacarOn Cafe, and although good, at $2.25 a peice, they work out to be quite the expensive cookie.
The six cookies freshly etched in my memory for taste, texture and size, I ran into a whole foods and purchased almond flour, powdered sugar, granular sugar, egg whites and chocolate. At home I immediately started reading the recipes. Most of them were trouble shooting guides warning of the difficulty of making these little treats.
With such simple ingredients how hard could it really be? I wasn't naive enough to think that problems wouldn't arise, but each guide went so spesific in their troubleshooting tecnique I figured I would follow the recipe that seemed idiot proof and then go from there.
For those of you who don't know the macaron that I was attempting to make, it can be seen here:
http://www.davidlebovitz.com/archives/2005/10/french_chocolat.html
For those of you who want to see how my first/third attempt went you can see it here:
These stupid suckers caused me so many problems I want to throw the whole project out the window. I'm not going to, but I really want to. The main problem I am having is with the meringue. As I would add the sugar the meringue would fall flat instead of stiffen up. I attempted three times with three different methods and so far, it's a no. I ended up just mixing everything together, arriving at the consistancy and color of poop, squeezed 'em onto the tray, baked according to a different recipe and pulled out of the oven the above diaster.
Macarons: 1
Laura: 0
Posts
0 comments:
Post a Comment