We hauled ass the weekend of 3/26-27 and made 2 full batches of Italian-meringue macarons for a fundraising bake sale at work.
It was a spectacular success and people seemed to really enjoy them. Though it made me nervous when French people bought one since I'd imagine they would have even higher expectations.
The flavors we made:
- red bean paste ganache (stumbled onto this recipe which happened from Thip's blog. we had just taken a class from Thip 2 weeks before. yummy! will try just straight red bean paste sometime too.)
- mango ganache (I cooked down some mango puree for the flavoring. really good!)
- lychee filling (cooked down and blended some canned lychee. it got easily overpowered by the white chocolate flavor. I ended up making a pretty pulpy lychee filling.)
- white chocolate ganache (pretty simple and pretty good)
We ran into some trouble with getting the macaron shells to cook fully. Baking the standard 8-10 minutes seems to leave it a bit gooey on the inside. We ended up baking them at least 20 minutes.
- is our oven weak?
- does it make a difference that our heating element is on the top?
- or is it okay that it's a bit gooey on the inside at first? will it cool and harden?
Wow, impressive. I can't wait to try one. See you real soon!
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