And Then, There’s Swiss

In what is beginning to feel like a never-ending quest for perfection, I’ve realized that there is a third method for making French macarons. When I made the Grapefruit Macarons, I didn’t realize that they used this method, also called the Swiss Meringue Macarons. The difference in this method is that the egg whites and sugar are mixed together, then heated au bain marie (double boiler method) until the sugar has melted and incorporated into the whites, then beaten to stiff peaks before adding the icing sugar and almond.

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Perspective does strange things… my whisk is NOT that long and skinny. Honest!

In doing even more reading, I found that this method is the least well known of the three but is more stable than the French method and more delicate than the Italian method. Of course, you know that I had to give it another go, right? I’m stubborn that way.

I found a couple of online pdfs, one from Chef Joseph Cumm, and another from Chef Ryan Zimmer; both recipes are similar in their ratios. This time, I’m following Chef Joseph’s recipe. I’ll be adding red powdered food colouring to the batter and will be filling them with a raspberry chocolate ganache (already made and cooling). His pdf even has a troubleshooting guide at the end.

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The tops are a little rough looking; I probably should have whizzed the almonds and icing sugar before running them through the sieve but I like to live dangerously. Coming out of the oven, the shells are very fragile and I wasn’t, apparently, very careful.

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Once I let them cool, they were better. I learned a little “trick” on one of the (many) videos I watched – push the bottoms in a bit. It gives more room for filling and pushes the insides up to the top, helping to fill in the hollows.

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I filled these with dark chocolate raspberry ganache.

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I’m not sure how long I can wait before trying these. I have to say, making macarons can be a bit confusing. In everything I’ve read, there’s been conflicting information. The oven’s too hot. The oven’s too cool. The meringue is over beaten. The meringue is under beaten. The macaronage isn’t processed enough. The macaronage is processed too much.

Will I ever reach macaron perfection? Does it really matter? No matter how they look, they still taste the same. Will I keep making them? Oh yeah. As often as I have over the past few weeks? I don’t think so.

But I WILL keep researching.

 

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