It's going to be Friday tomorrow, and what a week had been for me....CHAOS is the (and read:comments not replied yet....sabar ye!) word !....anyway, more stories on that when I updates and cakes on bakes! For now, let's talk Pierre Herme's macarons....Choc Macarons and the much talk about book that now is printed in English...woot! I got my copy last week, and what better opportunity to give this recipe a shot when I have to deliver some orders, too!...so here goes......
The ingredients involve melting dark chocolate into the ground almond icing sugar mix...and I used Valrhona's 64% Manjari cocoa buttons......
I decided to halve the recipe, and used the technique that I learnt from Nathalie's class when preparing the sugar syrup so as to avoid the sugar from crystalising. During mixing too, I did exactly what Nathalie taught us! And baked on baking paper instead of my Silpat or silicon sheet....
I made this macarons after I got home from office, settled the kids dinner, tidied my kitchen but voila, I guess it was very dry that night, that it took only 40 minutes for the shells to dry! I didn't dust the shells with cocoa powder, but used Valrhona Manjari buttons and President whipping cream for the ganache!
...and the verdict....it was delicious, chocolatey...yet I prefer Nathalie's Chocolate Macarons which have cocoa powder in addition to the melted dark chocolate in the batter...but hey, it's definitely nicer to indulge in your own homemade macarons!
....so, grab hold of the book and make this at home!Hmmm...I can't wait to try some other flavors from the book!
ayoo.. I am so tempted to try baking these macarons.. hihihi..
ReplyDeleteCathJ..wah mcmmcm ada in your blog, likes!tqs for coming and pls try making this macarons, they dont bite!
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