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Post by GitteK on Jun 10, 2007 23:16:59 GMT -5
Truffalt just for you. Took some research but here's what I found. The butcher’s wife, who handles the money in this shop, noticed my jaw on the floor and cheerfully explained that the couilles were not real testicles (“Oooh non, Monsieur”) but mere preserves made of figs that grow naturally in pairs and in the same form--teardrop shapes, one a little lower than the other. Penny - that butcher's wife probably didn't call you Monsieur ?? Or am I mistaken as to your gender ?? Are you REALLY a guy in dolls' wear ??
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Post by Penny on Jun 11, 2007 1:23:13 GMT -5
Not GitteK that was from a travel log I found on the web doing a search. I don't think I would ever be mistaken for a Monsieur.
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Post by Happygoin on Jun 11, 2007 6:49:02 GMT -5
Hi all. I am going to weigh in on the subject of the smoothness of the macarons. Annette, try using superfine sugar next time. And, if you can, you should really weigh the dry ingredients. And also, make sure not to overbeat the eggwhites. Those would be my two guesses as to why the ones at Laduree are so smooth and not as voluminous as yours. Although...yours are beautiful and, I would guess, much better looking than lots of other home bakers efforts would be. Good for you! If neither of those reasons is the answer, then I'm with Gitte, that they use some sort of chemical additive.
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Post by annettecinca on Jun 11, 2007 10:33:55 GMT -5
Hi Happy--thanks for your suggestions! I did weigh my ingredients this last try, and I think that's what helped them turn out a little better this time. My recipe called for powdered sugar...isn't that finer than superfine? I know it has added cornstarch tho, so maybe that's contributing to the problem? On my first attempt, I know I over beat the egg whites, so I was especially conscious of that this time, and didn't beat them all the way to stiff peaks as the recipe directed (stopped at soft peaks). The recipe I used (in the link posted earlier in this thread) called for a bit of sugar added to the egg whites at the end of beating, and I'm wondering if that's where my problem lies? Truffaut's recipe doesn't call for that, so maybe I'll do that differently next time and see if that makes a difference. But...I've promised myself "No More Baking" until after our Hawaii trip in August, so hopefully I won't be giving in too soon! My kids just loved the macarons last night tho, and they disappeared in no time. I noticed my son's girlfriend, who has the strongest willpower I've ever seen and usually passes on any sweets, ate almost half the plate herself!
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Post by Happygoin on Jun 11, 2007 10:44:55 GMT -5
Well that's a big compliment, then, isn't it!? You're on your way to becoming a pastry chef! You probably shouldn't use 10X (confectioner's) sugar, as it does have the cornstarch in it. Superfine sugar can be purchased easily enough. It might be called caster sugar where you are. You can also approximate it by whirling regular sugar in a food processor for a minute or so.
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