Thursday, April 3, 2008

Why are these macaroons so flat?

That's a good question. Certainly not because I intended them to be slipped under doors or smuggled in the pages of books. I'm not sure what happened on my first French macaroon attempt, but the end result was disappointing. I should have known better than to use a Martha Stewart recipe, since they tend not to be standouts (though if their main purpose is to be pretty, things generally go okay). But I found this version and decided to try out the strawberry version, since I would love to make pretty spring-colored (I was originally thinking strawberry and pistachio) macaroons for Kathryn's shower.

The more into the recipe I got, the more warning bells went off in my kitchen-brain: too many egg whites, weird proportions, and I was pretty sure it was going to end up too sweet. I love a breakfast cake called visitandines, which relies on similar ingredients to the French macaroon, so I have a basic understanding of the combination of almond meal, egg whites, and sugar. And things were not seeming right.

This story ends in disappointment, so I'll just cut to the end and say they didn't taste that off, but they were the saddest, flattest macaroons I have ever seen. This happened on the same day of the supremely disappointing petites fours, so I decided to wait a week or so, and then jump back in with the David Lebovitz chocolate macaroon recipe. Which went much better. More on that soon.
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