Tuesdays with Dorie BCM: Parisian Macarons
October 13, 2020 at 1:58 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 9 CommentsTags: baking, cookies
Someone’s getting fancy over here. Parisian Macarons require a bit more technique and attention than the usual loaf cakes I churn out in five minutes without really even measuring. I’ve spent most of my pastry career in fine dining, so really I’ve piped countless trays of these almond flour-meringue cookies for petits fours plates, but for the last several years, I’ve been focused on tempered chocolate work. I do think maybe the last time I made macs was circa 2007, when I worked for a restaurant called Becasse in Sydney. What I’m trying to say is that I am rusty.
This macaron recipe from BCM uses an Italian meringue in the batter, as opposed to a French meringue, which is what I am more used to. I didn’t have any problems making that, although I was tempted to just eat it as marshmallow fluff and jump ship on the macarons…that is the danger of Italian and Swiss meringues. I’m actually really pleased with how the macarons turned out, but I’d say I wish the bottom “feet” had been a bit taller. Mardi and I agree that the listed baking temp of 350F is hotter than most recipes, and that may have had something to do with it. If I make this recipe again, I’m going to experiment with a 300-325F oven, which is more standard, and see if that makes a difference. I did leave my assembled macs in the fridge overnight (those are the rules!), and they were perfectly crispy- chewy for a few days after.
The thing I do really like about macs is that you can totally customize them. You can fill them with ganache, like I did here, or with jam, caramel, buttercream, or whatever floats your boat and makes them stick. You can sub some of the almond flour for another nut flour, or tint the shells any color of the rainbow. I left them au naturale, preferring to get my daily dose of food coloring in the form of a scattering of sprinkles.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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These are so cute!! I was worried these would be tedious to make, but honestly, they are a lot less effort than many other recipes we have made from this book.
Comment by Cakelaw— October 13, 2020 #
those other recipes are probably all ones that i skipped! hahaha!
Comment by steph (whisk/spoon)— October 13, 2020 #
These are so gorgeous – you’re not rusty at all! As you know, I LOVE the 100s and 1000s (on everything!)
Comment by Mardi (eat. live. travel. write.)— October 14, 2020 #
i actually have another insta account called @100s.and.1000s but i haven’t posted to it in years! haha
Comment by steph (whisk/spoon)— October 14, 2020 #
Stunning! I LOVE the sprinkles on top! You are not rusty at all…you nailed it!
Comment by isthisakeeper— October 14, 2020 #
You’re not rusty at all – they’re perfect.
Comment by Zosia— October 14, 2020 #
Ha, ha I was thinking the same thing with the marshmallow fluff. I like your little sprinkles. The next time I bake these I will try the lower temperature you suggested.
Comment by Diane Zwang— October 18, 2020 #
i need to remember to note that in my book, actually!
Comment by steph (whisk/spoon)— October 19, 2020 #
I love macarons. And this blog is informative too. Amazing !!
Comment by Avani Pandey— October 19, 2020 #