It is now September. The summer is over; it no longer is time for dancing in the streets. Not in Chicago nor down in New Orleans, and certainly not in New York City.
No, it is time to get back to making macarons. In the spirit of “back to school,” I am trying a basic French macaron recipe, nothing too fancy.
- egg whites from 3 large eggs – approximately 100 g
- 110 g blanched almonds
- 200 g minus 2 tbsps powdered sugar
- 2 tbsps Dutch process cocoa powder
- 50 g sugar
- all the chocolate ganache that I made the last time but didn’t use because the macaron shells came out so badly
Once again, I combine all the ingredients and whip the eggs. This time, I decided to experiment with parchment paper rather than with the SilPat, since a lot of the recipes that I’ve studied recently use it.
|Does the meringue look right? I think it does.||The shells look right after piping.|
So, the sheet goes into the oven after resting for 35 minutes, and after 15 minutes of baking, I take it out. Perplexed doesn’t even begin to describe it.
“Oh, good,” my wife said, “you made brownie bites!” Victory goes to the meringue, by a knock out.