Macarons Again

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This photo is inside-out and upside-down. I really should read the manual for my very shattered iPhone, but I’m showing you that I’m getting close. Yes, I know it feels like I’m sharing the raw data that will support my book, “Fucking Up Macarons: Let Me Count The Ways.”. Each iteration brings new, tasty mistakes.

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Not only did I not fold, I also used noix de coco rapee. The recipe clearly asks for noix de coco en poudre. And I overlooked it. Did I mention that I have a one-year-old? Thus explains my solid march into “macaroon” territory.

Through this, I see clearly that should I ever find myself in a hip new band with a hunky bass player, I will put in the hat “Desiccated Coconut” as a band name to be reckoned with.

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I happened to have a little coconut powder on hand, but not enough. I filled in with the shredded cousin.

Folding didn’t work at all because I essentially made coconut marzipan. So I whipped the crap out of it with a balloon whisk.

All this effort to reliably repeat a flour-free cookie for my family to enjoy.
Next time, I’ll try the ones with the almond powder.

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When Good Macarons Go Roon

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I tried to make these fancy pants macarons.

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But through rough translation and not seeing any reference to “folding” into your eggwhites … okay, I overbeat. I didn’t fold. But I moved on. I stuck it in the oven to see what would happen.

This is what happened, my delicate, cookie turned into what Americans call, “macaroons.”. This is a coconut explosion of chewy goodness. I feel I’ve reconstructed history. Macaron – Macaroon … It’s some American ( like me ) trying to get all fancy and failing, but in a very tasty way. These macaroons were very edible. Mark my words. And I imagine making them in the future, but maybe dipping them in chocolate somewhat.