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Post by annettecinca on May 30, 2007 18:37:02 GMT -5
Okay, finally tried the macarons (Truffaut, are you listening?!). Used Truffaut's recipe linked from the home page. I suspect I beat the egg whites too long I'll try again, but look at these and see where you think I went wrong. BTW, the tip on adding a little water between the pan and the paper worked like magic! Some cookies didn't get any water underneath, and they stuck like crazy. (Now wish me luck trying my first photobucket-add-a-photo experiment!) Whoa!!!! Someone needs to give me a lesson on how to resize my photos! Sorry!
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les
Full Member
C'est si bon....
Posts: 163
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Post by les on May 30, 2007 19:36:09 GMT -5
My guess is you whipped the egg whites too long...they are too puffy. Oh well, i bet they still taste good!
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Post by annettecinca on May 30, 2007 19:37:15 GMT -5
Yeah, that's what I'm thinking. They are yummy tho! My daughter just said they look like walnuts, and unfortunately, I have to agree!!
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Post by Shoesy on May 30, 2007 21:59:26 GMT -5
I think they look superb!!!!!!!!!!!!!!
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Post by annettecinca on May 30, 2007 23:51:39 GMT -5
Thanks Shoesy! Want some? I can pack them up and have them to your house in no time...
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Post by Shoesy on May 30, 2007 23:53:44 GMT -5
Annette - Delivery to Israel sometimes takes a while. I'm still waiting to receive my daughter's wedding invitations that she sent us last week.
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Post by annettecinca on May 30, 2007 23:56:46 GMT -5
Oh, that's frustrating! We did have a holiday on Monday, so that maybe slowed down the mail a bit (if the package wasn't out of the country by then!). Darn tho, I guess the cookies would be stale by the time you got them, so I'll just have to eat them myself! hehe
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Post by Shoesy on May 31, 2007 0:40:07 GMT -5
Enjoy them, Annette. They look very good, and I'm sure they're worth all the calories..........unlike those fatty, fried dishes described on the other thread.
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Post by Truffaut on May 31, 2007 6:26:11 GMT -5
Good job on getting the crusty feet around the bottom edges! That's apparently one of the hardest parts. Did you slightly flatten the tops with your finger after putting them on the pan? Did you let them sit at room temperature for a while before baking? They look like the taste good, though
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Post by Happygoin on May 31, 2007 6:42:38 GMT -5
Annette...don't be so hard on yourself! They look great for your first attempt. I'm also wondering if, in addition to beating the egg whites a little too long, your oven might have been a touch too hot. Is your oven reliable? I think they look just grand. And, as long as they taste good, my old trick is to sift 10X sugar over them. It covers a multitude of sins.
This thread makes me think of the time, a couple of years ago, when I sent some biscotti to my girlfriend's son who was in Iraq. I sent a lot, so he could share with his whole platoon. He opened the box, thought it was stale bread and threw them out.
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Post by sistereurope on May 31, 2007 8:56:43 GMT -5
Yes Annette - kudos to you for trying them! And they look absolutely yummy (although I have to try to put Truffaut's comment about "crusty feet" out of my mind!) Feel freee to send some to Baltimore... It made me think of the first time I made hollandaise sauce. I was making several things at once and was a bit harried, so I wasn't really concentrating on the hollandaise recipe - it was a bit haphazard. But it came out just perfectly, and when my husband saw it he said "Wow - no one makes a perfect hollandaise on their first try. It usually cracks!!" He was very impressed and I was so proud. Of course that was it - the few times that I've tried since it hasn't been nearly as good. The moral of this tale? Good thing you didn't achieve perfection on your first try
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Post by Shoesy on May 31, 2007 9:16:09 GMT -5
happygoin - It's such a shame about all that wasted biscotti.
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Post by susanb on May 31, 2007 10:01:50 GMT -5
I don't think they look bad,the color is a light golden brown, edges look a little crispy, they're just a little puffy. No matter what they look like, I bet they taste wonderful. Who amongst the rest of us has attempted to make them? What filling did you use and will you try again? s
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Post by Happygoin on May 31, 2007 10:46:41 GMT -5
I know, Shoesy. But, at the same time, I couldn't help laughing when I found out.
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Post by annettecinca on May 31, 2007 11:37:11 GMT -5
Thanks for the encouragement everyone! Gives me a little hope to keep trying until I get them perfect. I was happy and surprised to find "feet" on them when I took them out of the oven--I was pretty sure I got that part right anyway (purely accidental, however!). I did smash them down a little, otherwise they would have come out looking like Hershey's Kisses! Maybe I should have been a little more forceful?! But I think if I don't beat the egg whites to death next time, I might not have to be! And funny you should mention it, Happy--I have had to fiddle with my oven temperature lately. We just remodeled our kitchen, so the oven is new. One side is perfect, but it's smaller and my cookie sheets don't fit. The large side needs re-calibrating, but I haven't called the repair guy out yet. In the mean time, I'm stuck with a temp gauge and constant watching. After comparing recipes, I ended up using one nearly identical to Truffaut's, but it came with directions in cups so I didn't have to dig out the scale. I sifted everything 3 times like recommended, and I can see where that helps a lot. Ended up with a different ganache filling, but I wasn't real happy with that one and will use Truffaut's recipe next time. There are still plenty of cookies left (I'm on a diet! Grrr!), so come on over and try one!
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Post by Truffaut on May 31, 2007 16:13:57 GMT -5
I'd really try a recipe written with weights for measurements. For really complicated baking (e.g., macarons), they are far more precise than our American measurements.
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Post by annettecinca on May 31, 2007 21:41:08 GMT -5
True...I was just lazy, Truffaut! Next time I'm gonna use your recipe. If I get ambitious, that may be tomorrow. I'm anxious to get it right!
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Post by susanb on May 31, 2007 22:20:13 GMT -5
I would love Truffaut's recipe if you don't mind..........S
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Post by susanb on May 31, 2007 22:27:40 GMT -5
I see now that the recipe for Truffaut's recipe is on the home page. I'll look for it tomorrow! S
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Post by Shoesy on May 31, 2007 22:54:25 GMT -5
Exactly where is that recipe? Please be specific - I haven't been able to find it.
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