I think I might be writing quite a few more disaster attempts at the macaron before I get a successful one. I always thought a macaroon was that coconut biscuit thing. The first I heard and tasted the "diva" macaron (one o please people) was when Duncan from Syrup and Tang brought some to the Blogger's Banquet. They were delicious, and when he said that he might post the recipe, there was a buzz in the Melbourne food blogosphere. Everyone was interested in learning how to make them, and we pestered poor Duncan via his blog commnets to give us the recipe sooner. Vida was the most vocal about getting the recipe early. I just jumped on her cue and also requested that Duncan post the recipe early than his outlined date. But being the perfectionist that he is, he held firm and would not give us the recipe any earlier until he tested it all properly.
Firstly, he teased us all with a great introduction about the macaron and explained all its glory. Again I pleaded for the recipe. So before Duncan posted his actual blog post with the recipe and detailed instructions, he emailed me a sneak peek of the recipe so I could try. And try the recipe I did, the very next day.
This first recipe is the supposedly "easier" version but also the unreliable version. Results could vary greatly without knowing why. So here is the results of my first attempt ever at making a macaron.
If you refer to any of Duncan's post of how a macaron should look, mine is the ugly sister of those Cinderellas. I was thinking it would be easy. I mean what could go wrong. Four basic ingredients, one piping bag and one oven. Well, it was all going great until I started piping it. Since the mixture looked too runny, I added more almond meal. It was then rather thick and hard to pipe. Then I bake it and its looking all nice and white in colour. A minute later and its slightly burnt.
I was so disappointed at the start and really upset. I had too much anticipation and was let down big time. I emailed Duncan my result and he said not to worry, that he has made many failed batches before getting it right. Also, the next recipe to come is more reliable. That made me feel better and I'm ready to attempt the macaron again.
After seeing Duncan's final post with photos, I know that I have over beaten the batter, as Duncan suggested to me in a reply email. Next time I will be more careful and gentle with mixing the almond meal and icing sugar to the egg whites.
I ate quite a few of the biscuits when they were hot and they weren't nice at all. However, after leaving them for a few days now, they've become more crumbly and the flavours have really come throuhg. My sister said that they were a really nice "biscuit". She is spot on. They do taste really nice just as a biscuit. I haven't bothered to sandwich them with any filling since I was so disappointed. But they taste really nice as is. So I'm thinking if I make them properly, they'll taste even better, especially with a filling.
So now I wait for the next recipe and hopefully those will turn out better. My idea to give them out as Christmas presents is still intact. Time is running low though so hopefully Duncan will post the next recipe soon.
*** Hint hint Duncan if you're reading this ;-) ***