Tuesday, October 27, 2009

The Daring Bakers #8 Macaroons... disaster...

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macaroons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

OK, so it's another DB challenge and what a disaster for me. I was so looking forward to this - as I ALWAYS wanted to make macaroons, but... It's officially first challenge that didn't work for me, or maybe (which is more possible) I didn't work well enough for the challenge. I was waiting till late with this month's challenge - did it only yesterday... If there's anything that could go wrong with it - it did go wrong. I don't even know where to start...

I had all the ingredients measured as per recipe and did exactly what I had to... The mixture was quite thick when I was forming my macaroons and even my Hubby asked me if it's not too thick... I sad 'nah'... As it was my first time ever making macaroons I didn't really know to what consistency I should be aiming... anyway... baked twice as per recipe and... no leg whatsoever! couldn't get them off the greaseproof paper at all! and they were quite flat?!? The only thing that was OK was the taste... After cutting them off the paper with the knife they were quite tasty... shame they didn't look like macaroons at all!
It was my first attempt but by no means the last one! I will try again and of course share my experience with you again... If you want to try in the meantime - I'm posting the recipe below - and of course don't forget to check other DB blogs - as I can assure you that they did a great job! :) You'll find them all here.

P.S. I'm also putting a photo of my macaroons disaster - oh, just please be gentle...

How to make it...

- Icing sugar, 2 1/2 cups (225 g)
- Almond flour, 2 cups (190 g)
- Granulated sugar, 2 tablespoons (25 g)
- Egg whites, 5 (Have at room temperature)

Preheat the oven to 93°C. Combine the icing sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t over fold, but fully incorporate your ingredients.
Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 190°C. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
Cool on a rack before filling.



  1. Well... mine too were a half disaster ! And I don't even liked them ! But for the sake of changing ourselves I want to try another recipe sooner or later !!

  2. I'm sorry they didn't go as planned. But 7 out of 8 is amazing! Next month will be better =D.

  3. Sorry your first go was a disaster. A tip I read said to put them in the freezer for a bit to get them off the paper. Worked for me on my sticky white ones. Definitely try again with another recipe next time! Good luck!

  4. I feel your pain--my first batch turned out just like that! I decided to use Tartelette's recipe that I've adapted and had much better results. I'm sure you'll have better macarons next time. :)

  5. Sorry your first go was a disaster but dont worry was like that for almost all of us and im sure they'll be fine next try and no matter what shape they do taste good!

  6. As far as macarons go, mine were a flop too. Sticky, flaky, and footless. But, I hear it will get better each time we try!

  7. I'm sorry it didn't work. But macarons are delicate, and it's almost impossible to get them right the first time (or, if you manage it thanks to beginner's luck, you fail the second time). Plus, the recipe seems to have been problematic for a lot of people (icluding me). I hope you'll keep trying!

  8. They were definitely tough to get off the pan! I posted the few of mine that were passable! Good job on seeing it through!

  9. Most importantly they tasted great which the number one concern. Go to Tartelette blog her recipe is more reliable than the DB which is for more professional macaron makers (I feel). As you know the DBers is more about the journey than the end results and good did a wonderful job on this cahllenge. Nice photo. Cheers from Audax in Australia.

  10. Try Tartlette's recipe, it's so much better - good luck! A heap of people (including me) had trouble with this recipe.


Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.