Macarons (from Dreamz Bakery)

I'm still a huge macaron fanatic - as is the rest of the world right now.... My friends appeared at my house holding a clear jar filled with pretty, colourful Macarons covered with a lacy doily :)

One of them had bought it from a cafe called Dreamz, (click to check out their adorable site... cute as ever!) located in Kota Damansara. So pretty - the packaging, the colours, and look at those feet! (those who have been reading my blog understands my feet obsession)

I totally ignored my friend because I was too entranced by the gorgeous cookies... and was busily snapping these pictures.

They were so perfect, it was like a dream (pun not intended) of mine.

However, not being a sour grape and all (well maybe a little) the macarons tasted a little 'off' to me... it was dry inside, instead of gooey. It was puffy and crumbly, instead of sticky and crispy. I think they somehow had added in baking powder in their recipe (that might explain the perfect feet). And I could barely taste the almond meal... Maybe it's just me, maybe its sour grapes... 

Macaron the Blue

Almost perfect, don't you think?

I know...! So soon after my previous 'nipple' experience... I'm back to making macarons again. It's an obsession I tell ya! And while I was making this batch of macarons, a thought came to mind....

"I need professional help!" 

Then a second thought came to mind....

"Professional help to make perfect macarons? Or professional help to stop me from this macaron obsession?"

Ah well, anyone of those two would do. Fix one problem... and I'll fix them both.
I figured, after I've perfected my macaron making - I don't think I'd want to make them again for a long time. They're really rich and sweet and taste like diabetes waiting to happen!

So blue! These blue macarons drive kids crazy.... "OOoo... colourful and packed with sugar!".
And scares old people... "What the heck are those neon blue things?! They can be eaten?!"

Well, I've got more tips in making macarons for newbies, professional macaron failures (like me) and impatient people (also like me). They really should write a book.... "Macarons for Idiots!"

* Be very careful with the temperature. Too hot, and the shells will crack. Lower it down suddenly, and feet won't form. My suggestion? Make as many batches as possible, to test the correct heat. Even if your oven can fit the entire batch of meringue - I wouldn't suggest you put all your 'eggs' in one oven. :)

* Use good baking sheets. This may not be all that important, but the roll of baking paper I just bought just didn't want to separate from my macarons! Sprinkling water under the baking sheets help loosen the macaron shells a little, but it still held a tight grip, making it hard to get those little suckers out without crumbling a few shells. I'm eyeing a silicon pad now.....

* Get a friend to help. Someone who can help you with the baking process. Or someone who can keep you cool and calm when a batch of macarons come out like feetless flap jacks. Or someone who can hold you down when you are about to smash your oven. Alright, alright, no... seriously - getting help is a good thing. There are so many processes and it's pretty time consuming, it's easy to get frustrated and give up if you're doing it all alone.

*And last but not least - don't make macarons if you are impatient, or in a rush, or easily pissed off, or already pissed off. No, macarons need to be made with patience and love. Wait till you're feeling a little more of these feelings, then attempt to make macarons.

This time they came out almost perfect - however, those feet could be a little taller....

Tips and Tricks for Making French Macarons

Macarons the Third

Third time is the charm? Well, semi charm for me.

My Macaron the Third turned out quite alright - compared to my two first disastrous tries. (You can see my flapjack second attempt if you click here!) Being the stubborn mule that I am, I went ahead with the French meringue, even though I've been told many times that the Italian meringue is more fool-proof. I didn't want to be deterred by the scary French white eggs because I also knew that they would make taller plumper Macarons.

This time, armed with plenty of tips, tricks and a little more experience, I dove straight into the alchemy of making French Macarons.

Teeny tiny feet

What I did different this time:

• I bought almond flour instead of grinding almond slivers. It's finer and lighter - I suppose this won't weigh down the light meringue
• I pulsed the icing sugar with the almond flour, then sifted it. This makes it lighter.
• I added a pinch of cream of tartar to my egg whites. Strengthens the meringue.
• I suppose this is an important one. I added the egg whites TO the almond meal mixture. I think this is a mistake lots of people make. I don't know why, but I think this is the key... mix the wet to the dry.
• DON'T fold the mixture too much. It was stiff and coarse, but I was afraid to over-do it. 
• Play with the temperature. I baked a few batches and found the right one for my oven - 150 degrees Celsius

My mistake I suppose that I mixed it too little. Empty Macaron caps formed (meaning under the hard shells, it was empty inside) :( And cracks appeared on the caps too. How sad.

The meringue was too stiff because it wasn't flowing enough, and resulted in queer little shapes. I had effectively made French Macarons with tiny feet and nipples! Yes nipples! (When they were baking it looked like a row of boobs! Didn't take a picture because it was too embarrassing...I made booby Macarons!) I guess I should have smoothen down the peaks before baking them. Well, I graduated from flap-jack Macarons to plump booby Macarons with nipples.. I should be proud!

You see what I mean by nipples? 

On the bright side, now MEN can enjoy dainty little French Macarons without feeling too girly...
"Yes, I'm eating a little Purple Macaron - but they are BOOBY Macarons! See the nipples?"

Well.... might take some time, but I'm definitely more confident that my fourth attempt will be perfect! :D

Feetless French Macarons

No, Feetless isn't a type of Macaron - it's a failed Macaron!!

Second attempt at French Macarons....

Grrrr.... these things are so frustrating!! My first attempt was such a failure, I didn't even want to admit that I made them, much less put them up on my blog.

Making Macarons is like trying to get three stars for a difficult level on Angry Birds! Seemingly impossible!! For a feel-y guess-y baker like me, the science annoys me to no end! But in order to make something so pretty, art wise and taste wise - I could not stop my Macaron baking itch.

Look at those flat little hockey pucks!! Grr.... I can't believe I'm still showing them off to you like this!!

I found the recipe on Not So Humble Pie. Now this lady has some mad baking skills. And she loves the science-y stuff too. She has studied and perfected her Macaron baking to be the Einstein of bakers!

Such a hopeful start... nice, rounded and capped

My batter came out quite nice and thick this time round. When piped out on a baking sheet, it capped rather nicely. However, while baking it - feet did not form (-_-") That is a frustrated face!

I was trying to explain to my brother about the cookies growing feet... but to non bakers, that sounds like crazy talk.

I found myself staring at my oven, willing my Macarons to grow feet! Grow FEET Damn you!!  GROW FEET!!! But, no amount of willing made it any taller. So, even though my macarons did puff a little more than it did the last time, I still have not managed to make a footed Macaron.... (>_<)!!! This is a VERY frustrated face...

I'm trying to distract you with the big pretty strawberries

Making Macarons takes time and patience... both I LACK!

If you're thinking, "This girl is cuckoo if she thinks those things are gonna sprout toes and feet and all that", well, this is what I mean by feet....

Image found online.
This is how a macaron should look like... See the crusty layer at the bottom of the nice rounded shiny cap? Those are the DAMN FEET that would not grow!!!