Sometimes, we have some crazy ideas! And when a friend and I tested different Macaron recipes last march we got such a crazy idea: baking macarons as give away for her wedding. We just found the perfect recipe (from the faboulous Pierre Hermé) and already had an idea how the Macarons should look like. And the filling should be flavoured with rosewater to fit to the rose bud on top the macaron.
In the next month, we test baked several rounds. The shells worked perfectly with the first try, adding rose buds on top of a shell prior to baking works like a charm. But the filling caused more problems.
When I read about the “Törtchen-Törtchen book on tour”-Challenge I was hooked. I love baking Mousse-Cakes (Törtchen) and I like Matthias Ludwigs recipes for them. They work well both as whole as you can see here with the Apple tartlets as well as in parts like the sponge here in this Peach recioe.
The sobering came when the book arrived. I had to pick from four: a cupcake (too much buttercream and finding fresh apricots in October would be a mission impossible), a brownie filled with fruits (even the picture in the book was not appealing), pecan caramel tartlet (means shortcrust filled with nuts and caramel, sweet and boring) and Macaron lollies (why to put a macaron on a stick?). So I send a mail asking if I could maybe get another recipe, but the answer was short and clear: It had to be one of these four.
Sighed. So Macarons it will be… Continue reading
A day off should to be spent considered. And this a dear friend and me did last week. As my friend is as much passionated about baking as I am we decided to to a macaron marathon to compare two different recipes. One was the recipe of Pierre Hermè that I baked two weeks ago and the other one my friend get of the French grandmother of a friend.
Both recipes differs a lot from each other: the Hermé recipe contains more sugar and is made with an italian meringue. This makes the recipe more complicated, but it yields great macarons as well. The grandmothers recipe is very easy to prepare, but we struggeled with runny dough, cracks in the macaron shell and problems with the right baking time. Non of this happend with the Hermé recipe, we baked about 120 macaron shells with that recipe and each of them was perfect! And while the last time I pipe the macarons “free style” this time we used a template we place below the baking paper, so the macarons look now as similar as peas in a pod.
The macarons have a core of lemon curd which is surrounded by a dark pink ganache. The combination of lemon and raspberries is always a dream and the slight tartness of the fruits is the perfect contrast to the sweet shells! A beautiful and delicious treat! Continue reading
For this I have to blame Eva. She was so enthusastic about the new Book of Pierre Hermè that even I – who never was tempted by macarons before – started to think about baking them. I made a suggestion in the city library of cologne to buy the book and they did it immediately. Maybe they were tempted by Hermés Macarons as well?
After baking Berliner for carnival, I had a lot of leftover egg white. And as Eva promised, the recipe is not hard to follow if you have already a bit pastry experience. And it works perfectly for me, even as Macaron Newbie I got macorns with “feets”.
For the filling, I decided to go astray from Hermès Recipe as I had some pomeranz juice sitting in the fridge and knew from experience that a curd made from this is incredible delicious. And the fruity tartness with the subtle bitter flavour harmonize very well with sweetness of the macaron.