Love your macarons
Delicious treat but really
It’s a foot fetish.
It’s time for
Mac Attack 5 at our other blog Mac Tweets, and for me the roller coaster ride was on once again. It’s time to find those evasive feet and this time the
feet fairy abandoned me good and
propah! I’ve had a maniacal time dealing with the lows of macaron-mania, and I have to say it’s not been easy… yet I battled on. I’ve experimented with oven temperatures, double baking sheets, nut meal, almond meal, different parchment paper, varied piping bags …
Spring is the most inspirational season of them all. For the
Mac Attack 5 this time,
Jamie and I let the shout out for a
SPRING FLING! I had so many ideas, but sadly used up all the little pansies I giggled and pressed a while ago. The gardner would give the plants weird looks, wondering where all the little flowers were disappearing. I pressed and thought how wonderful my
Spring inspired macs would look. It was not to be! I even oven dried strawberry slices and ground them up to make powder for pink macarons … but no feet found!!
Trying to find my ‘
feet’ became second nature to me, and part of my daily routine. Earlier, once the kids left for school, I would settle down to read the day’s newspaper.
Times are a-changing! Now the minute they get out of the door for school, I hit the kitchen –
sugar / nut meal / egg white / granulated sugar , CHECK …. and here we go again. Eggs aging on the counter is a common sight; no one even bothers batting an eyelid at them. Day after day this
Mac Attack, I’ve tried recipes from Ottolenghi, Lebovitz, Pierre Hermes, Tartlette … you name them, I’ve tried them all. No luck this time.
For next time I have 2 new recipes on hand, one from my fave twitter
Yoga Lili who sent me her Italian meringue recipe with the words …
After eating these at Pierre Herme, Laduree, and Maison de Chocolat last summer, I became obsessed and determined to show them off to all my friends. I tried every recipe under the sun and failed more times than I could count…until I finally got this recipe together and it has never let me down. I need to begin collecting egg whites to try her recipe as it involves 5 egg whites. It’s an Italian meringue one which I hope to make one day! The other is from
Carol Gillot who paints Paris dreams at
Paris Breakfast. For now, I am out of nut meal of every sort! BIG S I G H!!
I used the last lot in a recipe I just found…
Time was running out, and thanks to La du Jour I got a much needed time extension. Every year on March 20, the world celebrates Macaron Day. According to the site Relais Desserts, Le Jour du Macaron is the day when each one of us can succumb to the delights and pleasure of this lightly domed delicacy, crispy on the outside with a tender, moist center in a dazzling array of colors! I was back to the kitchen, thinking big on all the tips I gathered on Twitter last night. My twin sistah Jamie offered precious advice; add more nut meal if the batter seems a little flowy. Do it with Ottolenghi screams Meeta who has perfected the art of macaronia! Ken from Hungry Rabbit NYC told me what worked for him… he rests the macronage for a bit in the fridge. 162C is what works for him… sigh… why does nothing work for me this time?
And then while I wrote my
mac-saga, I piped out yet another tray of macarons. This time, a recipe I followed from
Ellin’s beautiful blog
Almost Bourdain to a
Martha Stewart recipe that usesd
‘fresh’ egg whites! The batter looked a bit thin, so I added more nut meal on
Jamie’s advice. I left one tray out to rest, while I bunged the other batter sealed in a piping bag to chill on
Ken’s advice. 2 hours later, in went the piped tray and I almost fainted. with joy … FEET GLORIOUS FEET! Not the prettiest, but YES FEET!
All is well in this mac-passionate household once again. I am pretty exhausted but I have found feet, and a new recipe to share….
Parisian Macaroons by
Martha Stewart. I was so kicked that I for one mad moment contemplated changing my blog name to
Meeting Martha Over Macarons… tee hee! With time being short, I decided to sandwich my macarons with some
Strawberry Cape Gooseberry Frozen Yogurt with Pink Peppercorn. I saw something similar at my fave food blog
Canelle et Vanille that
Aran had posted way back on May 2008. They were
Pink Peppercorn Macarons with a Strawberry Sorbet Filling. I had always found the idea intriguing, and was happy to have made some more
frozen yogurt just recently, so I decided to try it Aran’s way.
I have to say, IMHO, that these were the best macarons that I’ve ever made. I loved what the tangy fruity frozen yogurt did to the macarons. It added in leaps and bounds to the beautiful flavours, the nutty meringues married the burst of fruity flavours in perfect Spring moods! I couldn’t have done it better, and am glad I battled on. The good thing was that you could serve these right out of the freezer! They made for delicious SPRING FLINGS!!
SPRING MACARONS with FRUITY FROZEN YOGURT FILLING
recipe adapted from Martha Stewart
I made half the recipe and got about 15 macarons
Ingredients
Makes about 15 filled macarons
1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup finely ground milled nut flour (from Linswood UK)
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
Macaron Filling
1 cup Strawberry-Cape Gooseberry Frozen Yogurt (recipe here)
Method:
Macarons
Preheat the oven to 150C. Line baking sheets with parchment paper.
Sift the confectioners sugar and nut meal 2 times. Reserve.
Whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form.
With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about an hour or more.
Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment.
Filling:
Soften the Strabwerry-Cape Gooseberry Frozen Yogurt slightly.
Turn macarons so their flat bottoms face up. On half of them, spoon about 1 teaspoon of softened frozen yogurt. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Freeze. Serve directly from freezer!
♥ Thank you for stopping by ♥
Do you want to join us making MACARONS?? If you do, you are most welcome to join the challenge. You can find all the information at our dedicated macaron blog
MacTweets. The rules for
Mac Attack #5 can be found
here. You still have until the
15th of March to join us with happy feet, or you can always join us next month.
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For next time I have 2 new recipes on hand, one from my fave twitter Yoga Lili who sent me her Italian meringue recipe with the words … After eating these at Pierre Herme, Laduree, and Maison de Chocolat last summer, I became obsessed and determined to show them off to all my friends. I tried every recipe under the sun and failed more times than I could count…until I finally got this recipe together and it has never let me down. I need to begin collecting egg whites to try her recipe as it involves 5 egg whites. It’s an Italian meringue one which I hope to make one day! The other is from Carol Gillot who paints Paris dreams at Paris Breakfast. For now, I am out of nut meal of every sort! BIG S I G H!! I used the last lot in a recipe I just found…
63 Comments
Barb, Diabetic Snacker
Love this post & the recipe thanks so much! Your pictures were so cute that I just made them my "desktop" pics! I'm hosting a giveaway now thru 3/24/10 at
Sue
Those are soooo beautiful! I guess the lesson is that Martha's recipes are foolproof. It looks like it was certainly worth the drama to get the finished product. You should be proud of yourself!
Jamie
I am exhausted just reading this blog! I know no one with more mac courage or mac patience than you, dear sistah! But it is always worth it as you always have gorgeous macs to show for all the work you do! These are beautiful and filled with frozen yogurt sound the perfect summer treat! Yay you!
Asha @ FSK
Oh my! MArtha Stewart is getting into it eh?! Now, it's gonna become really mainstream in the US. Perhaps next Oprah will have a show on it! wonder what the French have to say about it.. LOL
That aside, fantastic effort yet again and such interesting combinations!! Deeba, you rock!
Eleanor Hoh
I don't bake but always drawn to read your post because you have such a wonderful writing style and your photos and food styling is out of this world. I like calling you style goddess.
Jenn
Just gorgeous – I am in love with your frozen yogurt filling idea, how perfect! Beautiful Spring photos too – it is definitely still Winter here, but I am definitely hopeful that beautiful flowers will be out soon!
Shabs..
Thats such a refreshing post….full of bright colours and looks so good!
Rosa's Yummy Yums
Fabulous macarons and splendid photography! Very spring-like and fresh!
Cheers,
Rosa
Leave-Room-for-Dessert
YAY Deeba! Your persistence really paid off, and the Foot Fairy returned! WIth the frozen yogurt filling, these would be such a lovely treat on a warm summer evening…
Sandy
I just took a stab at making my first and second set of macarons! I took them to a party and they were a HIT! Yours are sooo pretty and delicious looking. I am a HUGE fan of frozen yogurt too so I must try that filling sometime! Thanks for sharing!
the wicked noodle
Stunning photographs as always, Deeba! Always enjoy your posts, especially the macarons!
MaryMoh
More macaroons again! Fabulous! I'm greatly challenged and inspired. One day when I make macaroons, it's because of you, Deeba!
Srimathi
I am so happy when I look at your pictures. You take such amazing photos and post a whole bunch of them and I am so happy when I see all those flowers and bees.It really feels like spring at your blog. Thanks for making me smile.
bunkycooks
What lovely macarons and such beautiful pictures! This makes me soooo ready for Springtime!
Barbara Bakes
I love all the gorgeous Spring pictures as much as I love the idea of using a frozen filling. Brilliant! Gorgeous macs!
Mamatkamal
As usual great photos, great post! I love the filling with yogourt, very original. Your macarons look gorgeous!
Cheers
Amanda
Yours posts are always so incredibly beautiful! I bet you could put a blob of mud on a plate and make me want to eat it!!
STUNNING!
Edd
Congratulations on getting your feet its a great feeling isnt it. I love the idea of frozen yogurt as your filling perfest for spring
Winnie
Too beautiful to eat!
Megan
I have mac envy. Everything is so pretty. And I love the ladybugs!
Nags
wow! you do love your macs, dont you 🙂
Sari
Oh my dear Deeba, I love your macarons. They are perfect. You are a master. And the gooseberry frozen yogurt, yum! I feel like it's a proper spring already after reading this post! Stunning photographs as always!
Suma
Amazingly fresh looking pics and refreshingly yummy summer treats Deeba!! Wow again!
Nachiketa
Yayyyyy!!!! for foot fairy 🙂
Congrats….
The blog looks as springy as ever….
The Variable – Nachiketa
Adele @ WillworkBiltong
What a lovely idea to use pressed flowers! I'm impressed with your creativity, when I saw the spring flower theme my poor jet lagged brain couldn't think beyond roses.
faithy, the baker
lovely macarons! i like how you showed the refrigerated and non refrigerated shells and see the difference in feet! 🙂
MeetaK
oohh baby these look awesome!! and using a frozen treat for the delicate macarons is an awesome idea! perfect for the summer! hugs to you and kudos for your patience and fervor with macarons!
Sophie
Waw Deeba!!
Anothet stuuning creation of yours!!
What's not to love????
MMMMMMMMMMM,…perfect!
Happy Cook
I had told i am not doing Mac this month, but after seeing all the bzautifulspring creations in the blog world i am tempted to make them. Love the idea of using frozen youghurt as filling.
Barbara @ Modern Comfort Food
If these are your favorite macarons to date, they must be very, very good indeed. Just beautiful. I've been mulling over an idea for a Mac Attack submission for a while and am now inspired to get on with it.
Trissa
Love love love the macarons but the fruity yogurt for me steals the show!
Natashya KitchenPuppies
Congrats on finding your feet again! The flavours are amazing!
shaz
Oh Deeba, your mac-quest has me holding my breath and sighing with you at every turn, then finally, triumph! Hoorah! Much hand-clapping and feet stamping. Lovely, lovely photos as usual, and so glad to bake with you for mactweets. 🙂
Sarah, Maison Cupcake
I so admire your determination… I would have given up by now and you know what a palarva I went through with mine!! I think your macs are very pretty, I am going to make you envious now and tell you I have some of the milled nut flour left and need to try making mine with this next time!
Happy Macaron Day!
5 Star Foodie
Wow, the frozen yogurt filling sounds spectacular!
Sonia (Nasi Lemak Lover)
Macarons with frozen yogurt, next time I would make this way, Thanks for sharing.
Holly
Those are some pretty Macarons!! they sound yummy too:)
The Peppered Pantry~
Bellini Valli
India is obviously miles ahead of us with gorgeous flowers, butterflies and warm sunny days but these petit macarons would bring it that much closer.
Cristie
What a great filling! I grew up with a gooseberry bush, but they are fairly uncommon where I'm at. Wonderful, delightful springy mac's!
Anh
Deeba, I am still to scared to try mac. Scared to just be a baking addict lol. I will, though, eventually. Yours look perfect.
Kitchen M
I made made some macarons over the weekend and failed… Right now, my success ratio is still about 1 out of 3 trials.
I've never tried baking with oven door slightly ajar. I'll try that next time!
Jenny
These sound so so good! And very springy! Beautiful job!
tasteofbeirut
I love that album of photos you created and the macs to go along with it. What dedication, what patience, what talent! WOOF! I am tired now, but seriously, great great great job!
Junglefrog
O the hunt for those infamous feet.. 🙂 lol… I haven't made macarons in a while unfortunately but just reading your story makes me want to go out and join the hunt for feet once more! Beautiful!
bake in paris
I like the spirit of Spring. I mean look at these photos and macarons that you produced… Refreshing and luscious 🙂
Sawadee from Bangkok,
Kris
Barbara
I STILL haven't attempted these. Going to have to face the music pretty soon! Hope I can do them as well as you, Deeba!
There was an article in the Wall Street Journal about all the bloggers making macarons and even McDonalds serving them at McCafes. Here is the link…it's worth reading if you haven't seen it!
http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html
nazarina
These are gorgeous! You never disappoint, everything is always fabulous! I have yet to attempt macarons and these sound so refreshing with the yogurt…a real good twist!
Lori
So glad you had some success.
Zee macaron, she is but a temperamental girl!
Yah know, just because one recipe does not work doesnt mean that it wont work the next time. I find that frustrating too. So many variables. Its like the planets have to align.
nithya at hungrydesi
what beautiful photographs. how do you do it? i've never been a huge mac fan, but you make a compelling argument!
bake in paris
Thanks Deeba for the award! I am so happy today :-)))
Sawadee from Bangkok,
Kris
diva
macarons with fro-yo? Big thumbs up. Sorry to hear about the no-feet situation but these are so pretty you wouldn't think! And those pressed pansies on the tops are so pretty. What a lovely idea. x
review
blogwalking friend
What do you want to exchange links with me?
pigpigscorner
So colourful and refreshing! This certainly brought some light to my gloomy day here =)
Gera @ SweetsFoodsBlog
I see passion not only in your baking, also in your decorations and photography!! So gorgeous springy macarons 🙂
Have a great week,
Gera
Mardi @eatlivetravelwrite
Deeba – they are absolutely exquisite! Didn't know Martha had a mac recipe, might be trying this tomorrow when I try again and I am all out of aged egg whites… 😉
Bethany (Dirty Kitchen Secrets)
that is one beautiful cake! I love the styling! my my! It's a bit similar to a quark summer berry cake I make and it is soooo divine. one of my favorite cakes! I love quark! and yes you're right come summer it will defo require the gelatine! constantly wishing i was your neighbor!!!
meeso
They are so cute!
Nicisme
Lovin' the photos Deeba! I feel like spring has truly sprung now. Beautiful!
Myrtille
Splendid and most alluring pictures!
I wish I could taste one fo your macarons!
Divina Pe
You are one of the experts in making macaroons. By the way, where's my share of macaroons? 🙂
shayma
i love all the flavours you have used, and deeba, what beautiful, gorgeous photos. i love the food styling. x shayma
Avanika [YumsiliciousBakes]
SO. Many. Macarons! Wow! That's what I call dedication!
Macey
Tried to make these, and let me tell you, the filling tastes amazing. Thanks!