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I made macarons!

Discussion in 'Social Life, Food & Drink, Travel' started by mafoofan, Sep 10, 2012.

  1. curzon

    curzon Senior member

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    “Curzon understands the cultural nuances of our ti
    

    I watched the video and it's informative and well done. Is her voice "too hot to pass up"? No. I don't find the female Aussie voice particularly pleasant to the ear, but hers isn't as grating as most on the continent.

    BTW, here is your Siren -

    [​IMG]

    G'day! Throw a macaroon on the barbie?
     
    Last edited: Sep 10, 2012
  2. b1os

    b1os Senior member

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    [​IMG]

    Seems legit.
     
  3. edmorel

    edmorel Senior member Dubiously Honored

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    the place by rock center, I think its Bouchon or Bouley Bakery. A small coffee shop across from Bryant Park on 40th. A french bakery on 3rd, somewhere in the 30s. Another place I can't remember. I think you need to bake me a half dozen or so to change my mind, nothing special, just chocolate, vanilla and whatever else your heart fancies. I'll PM you the shipping address.
     
  4. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    The wild and the pure.
    

    Very oval head.
     
  5. curzon

    curzon Senior member

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    Not the tart I imagined.



    In private, yeah? Why's that?
     
    Last edited: Sep 10, 2012
  6. b1os

    b1os Senior member

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    Matt, are you always that picky?
     
    Last edited: Sep 10, 2012
  7. mafoofan

    mafoofan Senior member Dubiously Honored

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    Bouchon Bakery's are pretty decent. Unless they served you stale ones, if you don't like them, it's unlikely you'll like any. Their vanilla ones are particularly good---better than Laduree's in my opinion.

    However, we tend to get stupider flavors in the U.S. Just like with gelato. Lots of chocolate and strawberry.
     
    Last edited: Sep 10, 2012
  8. mafoofan

    mafoofan Senior member Dubiously Honored

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    Me? About what?
     
  9. b1os

    b1os Senior member

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    Oh, you're a Matt, too. To me, you are a Foo. I meant the other Matt, Matt.

    Reminds me.. still need to finish reading the Foofed thread.

    Anyways, back to the topic, back to macarron chacarron (ok, that one was bad).
     
    Last edited: Sep 10, 2012
  10. BrianVarick

    BrianVarick Senior member

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    I am going to try this! Is there anything else you found that made it easier?
     
  11. GreenFrog

    GreenFrog Senior member

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    awesome, i love macarons :slayer:
     
  12. mafoofan

    mafoofan Senior member Dubiously Honored

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    Just remember getting the batter to the right consistency is the critical point. Err on the side of stiffer, drier egg whites. Everything else is easy and straightforward.
     
  13. UnnamedPlayer

    UnnamedPlayer Senior member

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    Did you let them sit for at least 2 hours after piping before placing in the oven?

    Big mistake if you didn't.
     
  14. BrianVarick

    BrianVarick Senior member

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    Did you just pipe the filling in or what?
     
  15. mafoofan

    mafoofan Senior member Dubiously Honored

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    No, I didn't. The macaron lady just said to bang the tray a few times to settle the macarons. This seems to be common advice. And it worked. The macarons all came out well-formed.


    I would have, but I was very angry with my pastry bag by that point, so I just spooned it on.
     
  16. foodguy

    foodguy Senior member

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    beautiful job foo. i find that really good macarons are great, but anything less is kind of "what's the fuss?". there doesn't seem to be a middle ground ... like for chocolate chip cookies, where even the one's that aren't great, are really good.
     
  17. mafoofan

    mafoofan Senior member Dubiously Honored

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    [​IMG]

    Made these last night. Oolong tea with honey buttercream on the left, blueberry cream on the right. Came out even better than the earlier batches. A few individual macarons came out cracked, but no batches were botched.

    The oolong one is perhaps my favorite so far. I thought it would be difficult to infuse the flavor or tea into the macaron, but it turns out you just need to ground up some loose leaves and throw them into the batter. I tried two teaspoons, fearful of making it too strong. After tasting them, I think I can go three or four. The honey I added to the filling complements the tea flavor very well--oolong is very robust and can stand up to the sweetness.

    For the blueberry ones, I wanted to avoid doing a fruit jam macaron. I much prefer a cream filling. So, I mixed some blueberry preserves into the basic buttercream I've been using (which, incidentally, is super-easy to make). Again, I could have gone stronger and doubled the blueberry portion. Next time.
     
  18. gomestar

    gomestar Senior member

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    those look awesome.

    Oolong = want.
     
  19. erictheobscure

    erictheobscure Senior member

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    Man, I'm impressed.

    Can't find a decent macaron in Philly. In fact, the macarons I had out of a refrigerated display case @ a convenience store in Tokyo :eek: were better than any I can find in Philly.
     
    1 person likes this.
  20. dopey

    dopey Senior member Dubiously Honored

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    What are macarons?
     

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