My interests include delicious sugary confections, Friends reruns, anything involving butter, and designing and making clothes. I am currently a last month high school senior who is headed off to BYU Provo in the fall.
I plan on being a domestic goddess someday.
Tonight, in the hopes of procrastinating on studying for my AP Music Theory test tomorrow, I decided to take on a daring baker's challenge: the Parisienne Macaron. The beautiful colors have always tickled me pink (as you will see later) and the mere thought of baking these delicate French cookies can send bakers running! I was up for a challenge tonight.
Just look at those vibrant colors! Gorgeous.
I decided to opt for Martha Stewart's recipe because, honestly, it was the only recipe I could find using standard measurements instead of metric units! Martha's recipe can be found here. I wasn't feeling up to driving to the store, so I had to make my own almond flour by grinding up the almonds we had in our mini food processor. I added a few drops of red food coloring to the egg/sugar mixture to give them the gorgeous pink color. I followed the recipe other than my homemade almond flour.
Martha warned to start in the middle and work out with the piping tip because you don't want a peak in the middle. Although the recipe said they only need 10 minutes some of mine took about 12-13 minutes.
I originally took them out at 10 minutes, but I found that the insides of the macarons were too gummy and came out as I tried to take them off the pan. I put the pan back in the oven for 3 more minutes and they were perfect.
Freshly frosted!
I think they turned out very pretty! The pictures needed a Parisienne touch, though.
I found these super cute confection boxes at Michael's craft store and I simply couldn't resist.
Aaaaaand... Here's a picture of me with my adorable macarons!
Ignore my day-after-prom sleepy eyes, please.
Until next time, my dears,
Nea
Those chocolate ones make me want to cry. So much want.
ReplyDeleteI love chocolate and your recipe is good to me. I hope I will enjoy it at my next weekend. But, can I use stone frying pans? to cook this recipe?
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