Tuesdays with Dorie DC: Macarons

May 31, 2022 at 11:46 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 Comments
Tags: baking, cookies, macaron

I did make Dorie’s Parisian-style Macarons a couple of years ago when we went through Baking Chez Moi, and here they are again…the same, but different. The recipe in both books is the same, but there was something I wanted to tweak after making them that other time. I rarely bake macarons anymore, but after piping out tray after tray in restaurants for many years, I was annoyed that my last batch didn’t have nicer feet. Mardi, who has also made macs by the zillions, and I noticed the baking temperature of 350F is hotter than we are used to. This time I used about 300F, and while they took an extra couple of minutes, they came out pretty spot-on. They baked up in nice, even rounds, and I think I may have a foot fetish because I can’t stop admiring them. I filled these babys with a chocolate-peanut butter ganache that I already had in the fridge (I actually made it to use as ice cream sauce).

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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These are perfection! I stand by 300˚F being a better temperature!

Comment by Mardi (eat. live. travel. write.)— May 31, 2022 #

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- 100% with you on that!
  
  Comment by steph (whisk/spoon)— May 31, 2022 #
  
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I guess I will have to make these again and try the 300 degree temperature. I also like the sound of that filling, yum peanut butter and chocolate. Yours look perfect.

Comment by Diane Zwang— June 1, 2022 #

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Who can stop admiring macarons? They never get old. Now we get another confirmation for a lower temperature at 300°F. Yours are perfection from piping them in the zillions. I have a lot to catch up!

Comment by Shirley @ EverOpenSauce— June 5, 2022 #

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