Tuesday, 27 October 2009

Macarons !! For and from the first time ;)))

It was my first time to try macaron and even taste it, after all the stories on DB site, I thought for a while that I'll not be able to do it, we do not have almond's powder in Egypt so I tried hardly to make some and I was very care not to turn it into almond paste, this batch was my fisrt one and between me and myself i said that if i couldn't make it at the first time I would not make it again simply becaue I had not enough time to age the egg white and to make some almond powder one more time.

Thanks God, it turned out good from the first try except some cracks in some macarons and that was because of my wild over heat gaz oven, anyway the result for me was satisfied, I got "feet" :)))))
I used mastic as a flavor I grinded it with the sugar, I filled my macrons with pistachio paste, I made it by mixing grinded pistachio plus a little bit of honey and I flavored it with orange blossom water.

We realy loved macrons and I am sure I'll make it a lot.
Here you are some of my macarons pics

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.
Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.
Equipment required:• Electric mixer, preferably a stand mixer with a whisk attachment• Rubber spatula• Baking sheets• Parchment paper or nonstick liners• Pastry bag (can be disposable)• Plain half-inch pastry bag tip• Sifter or sieve• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off• Oven• Cooling rack• Thin-bladed spatula for removing the macaroons from the baking sheets• Food processor or nut grinder, if grinding your own nuts (ouch!)
IngredientsConfectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)Almond flour: 2 cups (190 g, 6.7 oz.)Granulated sugar: 2 tablespoons (25 g , .88 oz.)Egg whites: 5 (Have at room temperature)
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.7. Cool on a rack before filling.
Yield: 10 dozen.

Thanks Ami for this lovely challenge !!

Special thanks to Audax and to Tartelette, their instructions were really so useful for all of us !!

And Waiting for November challenge ;))


  1. Amazing!
    I love your macarons and the pistachio filling with the rose water and honey that you made sound so good!!
    Great job ;-)

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  3. Chahira, your macaroons are amazing, and i love the brushing and writing on them, very creative...you are becoming a professional photographer...
    I tried the recipe three times and kept either getting flat macaroons without feet or cracks, I used all my ground almonds. I had to prepare more almond flour today. I wote Lisa and asked for her advice and help and seems she and more DBS had a hard time with the recipe , she gave me a recipe she is using and iam going to try it tomorrow and see.

  4. Congrats on your macarons and for a 1st timer, these are great. I think they are so cute and delicious.

  5. Aw, I love the drawings and writing on them! Very cute.

  6. oh my goodness!!! very creative!!
    the photos came out good too. i can say, you are truly an artist. :)
    thank you for sharing this.

    Dress for the life you want not the life you have...

  7. Wow, I really love what you’re doing at your blog. Keep up the great work!
    A favorite website and children’s author that I’d like to share http://DannyTheDragon.com the book is a nomine for Best Children’s Picture Book of 2009! I think you may like to visit the author as well http://TinaTurbin.com

  8. This comment has been removed by a blog administrator.

  9. Hello my dear friend
    wishing you and your family,loved ones, a happy, healthy and successful new year, and lots of beautiful posting and wonderful bakings.

  10. Happy new year to you and your family!!

  11. The delicate pastry is not the easiest to recreate.


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