Macaron Madness with the Daring Bakers

Tuesday, October 27, 2009

macarons-2

(Matcha Macarons with White Chocolate-Passion Fruit Ganache and Blackberry Swiss Buttercream)

For years, I’ve been absolutely mad about French macarons.  Something about biting into one of those delicate little round disks with their frilly “feet” and crispy outer shells yielding to soft, almost chewy, centers beneath and filled with luscious, creamy fillings, could literally make me swoon with delight. When I was in Paris, I ate them by the dozen!  However, after baking eleven batches ( yes, eleven) of them using three different recipes over the past 5 days, I think I must be just plain mad!

Oh, the trials and tribulations I endured trying to make these macarons!  I used curse words that I didn’t even know I knew – some even in French!  The whole ordeal started out simply enough.  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. When I first learned of the challenge, I was both excited and terrified at the same time.  I had often wanted to try my hand at making macarons, but had always held back.  From reading many of my favorite blogs like Helen’s and Jen’s, I knew that macarons are among the divas of French pastries – temperamental and exacting.  Successful macarons require undivided attention and a certain finesse. They are finicky and unforgiving.  One careless slip of the wrist and it’s all over!  But yet, I couldn’t help but be intrigued.  Prepared properly, macarons are sweet little packages of perfection.  If I could pull it off, the rewards would be great! 

macarons-6

(Raspberry Macarons with Bittersweet Chocolate Ganache)

I carefully planned my foray into the world of macarons.  For days, I researched and compared recipes, studied technique, and looked at lots and lots of pictures.  I made a list of all the various flavors I wanted to try.  The list got longer and longer, until I finally had to be brutal and limit myself to just five.  I gathered together all of my ingredients and set aside an afternoon for my macaron-making marathon.

Pursuant to the rules of the challenge, I had to make at least one batch of macarons using the recipe provided as well as make at least one filling from scratch.  I decided to start with raspberry macarons filled with a dark chocolate ganache.  To flavor them, I used freeze-dried raspberries that I pulverized into a fine powder.  I scrupulously followed the recipe and was rewarded with a gorgeous rosy pink batter that indeed appeared to “flow like magma”.   When I popped them in the oven to bake, I was psyched!   When I removed them from the oven, my spirits were as deflated as those flat, footless, gummy macaroon pancakes they had turned into! In plain English, dear readers, they sucked!

Macarons-flops-1

(Big flops using the challenge recipe.  UGH!)

I threw them in the trash and tried again…and again…and again, all with the same result. Four batches – all disasters!   By this time my trash bin was getting full and so I had to alter my strategy.  I went online to the DB forum and was a tiny bit relieved to find that many others had had the same experience with this recipe.  Yay!  It wasn’t just me!  I then decided to try a different recipe.

For my next attempt, I used the basic macaron recipe from Syrup and Tang. Several others had been having luck with it and I hoped that I would too.  This recipe was a bit different than Claudia Fleming’s, in both the ratio of ingredients and method.  I made more raspberry macarons as well as some lemon and chocolate-hazelnut ones.  These turned out much better.  I got crispy shells and tiny ballerina slipper feet, and I was thrilled.  But they were an absolute bitch to peel off the baking sheets!  I lost probably half of my macarons that way.

macarons-tang-1

(Cute, little ballerina slipper feet using Syrup and Tang’s recipe.)

Okay.  Moderate success.  Now I was ready to try yet a third recipe, this time from the Macaron Goddess, herself – the lovely Helen of Tartelette.   Helen’s macaron recipe was also different.  She uses a higher ratio of powdered sugar to ground almonds than the other two.  I made more chocolate-hazelnut macarons using Helen’s recipe, plus some lemon, matcha and lavender macaroons too.  Honestly, of the three recipes, these were the ones that turned out the best.  I’m not just saying that because Helen is my friend and I love her.  It’s the truth!  My macarons using Helen’s recipe weren’t perfect, but that was mostly because of me. Even with her recipe, I still had a few batches that flopped.  I think I’ll need a lot more practice before I can start boasting about my macaron-making skills.  But, they were the ones that had the frilliest feet and the nicest texture of all.

macarons-tartelette-2

(Much better “feet” with Helen’s recipe.  Though still not as smooth as they should be.)

With my five flavors of macarons safely tucked away in my freezer, it was time to begin working on the fillings.  This was another hair-pulling exercise in futility!  I had to consider flavor, texture and color.  Should I make ganache?  Curd?  Buttercream?  The stress was killing me!   I finally decided to do a little of each.

macarons-1

Here’s the 411 on my macaron menu:

Raspberry Macarons with Bittersweet Chocolate Ganache (adapted from one of Dorie’s recipes)

Lemon Macarons with Raspberry Cream (based on Dorie’s recipe for Extraordinary Lemon Cream)

Chocolate-Hazelnut Macarons with Fleur de Sel Caramel and Nutella

Matcha Macarons with White-Chocolate-Passion Fruit Ganache

Lavender Macarons with Blackberry and Vanilla Bean Buttercream

macarons-9

(Oooh!  I really like this shot! Since I rarely drink tea, I’m glad I could use that teapot for something!)

Out of all of the fillings I used, the ones that worked the best were the ganaches and the buttercreams.  The caramel and the raspberry cream didn’t hold their shape once piped into the macarons and dribbled down the sides a little.  It was a shame because that raspberry cream was hands down the best tasting filling of the lot, although the passion fruit ganache was a very close second.

macarons-5

(dribbly Raspberry Cream filling oozing out of a lemon macaron)

Even though my macarons won’t win any beauty contests, I am very pleased with the way both the flavors and the colors turned out.  They really tasted delicious!  I’m also pretty proud of myself for completing this challenge with not one, but five different kinds of macarons.

I can’t say that I’ll be making macarons again anytime soon.  I was so frazzled and aggravated and MAD during the whole several day process, that I barely had the energy to photograph them and write this post!  As a matter of fact, out of the eleven batches I made, I was really only happy with four.   I think that for the time being I should just restrict myself to eating them!

macarons-7

(These were my two very favorite macarons.  Get a load of those feet!!!)

I am not going to waste my time typing out the challenge recipe.  It didn’t work at all for me and I can’t, in good conscience, recommend it.  Maybe a more seasoned baker could have pulled it off.   If you really want to try it, you can certainly find it on any one of the hundreds of sites of other DBers.  Visit The Daring Kitchen for the blogroll of members.

As for the fillings, I made both of the ganaches and buttercreams myself.  I also made the raspberry cream (on a wing and a prayer).   I’ve provided the recipes for each below.  The caramel and the Nutella were store bought.

macarons-8

If you’d like to try Syrup and Tang’s macaron recipe, you can find it here.  He has very detailed step-by-step instructions along with lots and lots of pictures.  Helen has numerous macaron recipes in all kinds of interesting flavors on her site as well.  She has also written a comprehensive tutorial on making macarons for Desserts Magazine.  I downloaded a copy of it when it first came out.  Unfortunately, I think now you have to pay for it. Here is a link to the recipe that should still work.  I do think it’s worth a look if you are serious about learning the correct way to make macarons.

macarons-3

(Lavender Macarons with Vanilla Bean and Blackberry Swiss Buttercream)

Bittersweet Chocolate Ganache

Ingredients:

8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature

Directions:

Place the chocolate in a medium-sized bowl and set aside. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Set the butter aside.

When the cream begins to boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a few minutes to cool.

Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy.

You can use the ganache now, leave it on the counter to set to a spreadable or pipeable consistency or chill it in the refrigerator. If the ganache chills too much and becomes too firm, you can give it a very quick zap in the microwave to bring it back to the desired consistency, or just let it stand at room temperature.

White Chocolate-Passion Fruit Ganache

Ingredients:

8 ounces white chocolate, finely chopped (Do not use white chocolate chips.)
1/2 cup passion fruit puree
1/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature

Directions:

Place the passion fruit puree and white chocolate in a medium-sized bowl and set aside. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Set the butter aside.

When the mixture begins to boil, remove the pan from the heat and, working with the rubber spatula, gently stir the passion fruit/cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a few minutes to cool.

Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy.

Chill the ganache until it is the desired consistency for piping.

Blackberry Swiss Buttercream

Ingredients:

4 ounces egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 pound (4 sticks) unsalted butter, softened and cut into 1-inch pieces
1/3 to 1/2 cup blackberry puree depending on your taste

Directions:

Place a medium sized pan with about 3 inches of water over high heat and bring to a boil.  When boiling, adjust the heat down so that the water keeps at a simmer.

Combine egg whites, sugar and cream of tartar in a medium-sized heat proof bowl and place it over the simmering water, whisking vigorously until white and foamy or until mixture reaches 160 degrees F. This should take about 5-7 minutes.

Pour the contents of the bowl into the bowl of a stand mixer fitted with a wire whisk attachment.  Whip the egg white mixture on high speed until it reaches stiff peaks, about 6-8 minutes.

Switch to the paddle attachment and turn the mixer to medium. Beat in the butter a piece at a time. As you are adding the last chunks of butter, the buttercream may start to look curdled.  Don’t worry, just keep beating and add the remaining butter, it will all come together.

Once all of the butter has been incorporated, add the blackberry puree and continue to beat until thoroughly combined.  You should have a lovely, silky, purply buttercream.  If your mixture curdles again, turn the mixer up to high and beat the hell out of it!

Use immediately or chill.

Vanilla Bean Swiss Buttercream

Ingredients:

4 ounces egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 pound (4 sticks) unsalted butter, softened and cut into 1-inch pieces
1 tablespoon vanilla bean paste

Directions:

Place a medium sized pan with about 3 inches of water over high heat and bring to a boil.  When boiling, adjust the heat down so that the water keeps at a simmer.

Combine egg whites, sugar and cream of tartar in a medium-sized heat proof bowl and place it over the simmering water, whisking vigorously until white and foamy or until mixture reaches 160 degrees F. This should take about 5-7 minutes.

Pour the contents of the bowl into the bowl of a stand mixer fitted with a wire whisk attachment.  Whip the egg white mixture on high speed until it reaches stiff peaks, about 6-8 minutes.

Switch to the paddle attachment and turn the mixer to medium. Beat in the butter a piece at a time. As you are adding the last chunks of butter, the buttercream may start to look curdled.  Don’t worry, just keep beating and add the remaining butter, it will all come together.

Once all of the butter has been incorporated, add the vanilla paste and continue to beat until thoroughly combined.  You should have a lovely, silky, vanilla-specked buttercream.  If your mixture curdles again, turn the mixer up to high and beat the hell out of it!

Use immediately or chill.

Raspberry Cream

I used this recipe for Raspberry Curd from Recipezaar.  When the curd was still warm, I whizzed it in the blender while adding 14 tablespoons of softened butter to it, 1 tablespoon at a time.  Then, I kept whizzing it in the blender for another 3 minutes.  After that, I put the mixture in a jar and chilled it until it was thickened.

Enjoy!

71 responses to Macaron Madness with the Daring Bakers

  1. On October 27, 2009 at 7:32pm, Cannelle Et Vanille said...

    oh wow… such a wonderful variety!!!

  2. On October 27, 2009 at 7:37pm, Memoria said...

    Wow! The lavender ones are my favorite! They are beautiful! I can’t believe so many people had trouble with the DB recipe. I didn’t know until today that it was such a flop for many. I wonder how it worked out for me because I’m no expert baker. I guess it was just beginner’s luck. Anyway, I admire your perseverance. You did an awesome job.

  3. On October 27, 2009 at 7:57pm, Ciaochowlinda said...

    I am super-impressed by your tenacity. I would have given up sooner. But one day I hope to muster the courage to make these. I just love all the different colors and flavors and particularly love that photo with the chopsticks. give yourself a pat on the back. A-plus for effort.

  4. On October 27, 2009 at 8:05pm, Michelle said...

    LOOK AT THOSE FEET! Gorgeous! I can’t believe how above and beyond you went with numerous batches and numerous recipes… if my first one had failed, I’m not sure I’d have had the will to continue on. ;)

    Beautifully done!

  5. On October 27, 2009 at 8:11pm, MaryBeth said...

    WOW…I love all of the great colors and flavors you used, they look so amazing!

  6. On October 27, 2009 at 8:31pm, Beth M said...

    Out of all of the macarons that I’ve seen on all of the food photography sites, these have to be the most beautiful and enticing! The fruit colors/flavors make me salivate! And, oh, the swirls of purple!

  7. On October 27, 2009 at 8:32pm, Karen@Mignardise said...

    Even with all the frustrations and flops you managed to turn out some gorgeous macarons!
    The variety of colors and flavors makes me swoon. And your photos are pretty awesome too.
    Impressive!

  8. On October 27, 2009 at 8:37pm, Hélène said...

    I wish I could make macarons as beautiful as yours. I’ve never eaten them.

  9. On October 27, 2009 at 8:41pm, arugulove said...

    Gorgeous! I’m totally in awe of anyone who attempts these. Maybe some day I will be this brave. Congrats!

  10. On October 27, 2009 at 8:44pm, The Italian Dish said...

    Wow, you did a lot of work, Susan! I am impressed with the feet you got on your cookies. I had a lot of trouble getting the feet. Maybe I will try Helen’s version next time. Being a Daring Baker can drive you nuts, can’t it?

  11. On October 27, 2009 at 8:59pm, Bellini Valli said...

    No one would ever accuse you of not rising to the challenge Susan. I am so glad you met with success. I read about the macarons on many sites ande may hust try them…if I have nothing else to keep me occupied:D

  12. On October 27, 2009 at 9:00pm, Dawn@CocinaSavant said...

    you are so inspiring with all of your different attempts! the challenge was…a challenge (I found myself almost in tears after my first batch), but it was in its own way rewarding, espeically with all of the lovely treats you made :)

  13. On October 27, 2009 at 9:19pm, Jennifer said...

    Those macaroons…well, words can’t even describe how beautiful they are!!!! Susan, I am always SO envious of your talent and passion for baking and cooking. These truly are a masterpiece!!!!!

  14. On October 27, 2009 at 9:20pm, Heather said...

    I did a matcha macaroon too but yours turned out beautifully! Great job on your challenge!

  15. On October 27, 2009 at 9:30pm, Susan said...

    Thank you all do much for your sweet comments! I’m so glad you like my macarons. This was certainly one of the more “challenging” DB challenges for me.

  16. On October 27, 2009 at 9:59pm, Tangled Noodle said...

    Such patience and perseverance! I haven’t tried making macarons myself because, in spite of how much I admire the ones made by you and others in the DB challenge, it sounds like they really test one’s resilience in the kitchen. My threshold for being driven crazy by failed attempts is really, really low. 8-P So for now, I’ll just enjoy your efforts! They look so beautiful and your flavor combinations are so tempting. I love the lavender macarons – those lovely swirls!

  17. On October 27, 2009 at 10:25pm, Claire said...

    Your pictures are AWESOME!!!! I love the different settings you used. I must say that I’m glad that “part” of the problem seems to be the recipe…I didn’t get any feet on mine. Oh,w ell!

  18. On October 27, 2009 at 10:42pm, Wendy said...

    Look at all your colors! Very beautiful. And your feet are gorgeous. :P

  19. On October 27, 2009 at 11:15pm, thecoffeesnob said...

    Oh I completely feel your pain, having experimented with macarons myself last year. Isn’t it just the best feeling when you look into the oven and see the little feet forming? You’ve got me wanting to whip up some macarons soon!

  20. On October 27, 2009 at 11:50pm, Rachel said...

    OMG I LOVE your macarons! Those colors are so amazing I honestly just gasped when I saw your first picture on my google reader! I really wanted to participate in this one but it was my first week of post-law school work (eek!) and I just couldn’t get it all done…they are definitely going on the agenda for next weekend though!

  21. On October 28, 2009 at 12:11am, Marie said...

    I applaud your determination, what a colorful variety you have here. They look beautiful Susan! So sorry about your POM trip you didn’t get to go to.

  22. On October 28, 2009 at 12:27am, Mimi said...

    I love all of the colors and flavor. I wasn’t brave enough to vary the recipe with flavorings and color.
    Mimi

  23. On October 28, 2009 at 12:29am, Jason Sandeman said...

    Wonderful macarons! Even your failures look okay compared to some that I have thrown out. I am lucky that I have a pastry chef that will make them for me.

  24. On October 28, 2009 at 12:39am, Rosa said...

    Your macarons are so pretty and your flavorings are terrific! Very well done!

    Cheers,

    Rosa

  25. On October 28, 2009 at 1:31am, laura said...

    I recognize those chopsticks!!! Wow these are so beautiful. I totally space them AGAIN. Might whip them up soon and post before I leave for San Francisco. We’ll see.

    • On October 28, 2009 at 12:15pm, Susan said...

      See! I told you I’d find a use for them! ;)

  26. On October 28, 2009 at 2:16am, Jill said...

    Each flavor was my favorite…until I continued to scroll down and then I would find another fabulous color and flavor combination! Beautifully done! :)

  27. On October 28, 2009 at 2:41am, Loie said...

    Oh wow, I love your different flavours! Blackberry? Passionfruit? Yum! Your macarons look gorgeous too, great job on the challenge :)

  28. On October 28, 2009 at 2:50am, Ruth Ann said...

    Practice makes perfect! Your macarons look yummy and are beautiful. Making macarons is a long and tedious process but they sure are tasty. Great job and great post! I love your photos.
    P.S. I wonder if the humidity in Florida can affect the macarons’ sucess.

    • On October 28, 2009 at 12:18pm, Susan said...

      The humidity is definitely a factor, but I kept my a/c down at 70 degrees the whole time I was making these. We all froze, but at least the macarons were comfortable! ;)

  29. On October 28, 2009 at 5:02am, Ivy said...

    Wow, they all look so pretty and such a lovely choice of flavours.

  30. On October 28, 2009 at 5:49am, Romy said...

    Your colors are just gorgeous, not to mention the flavors! Well done!!

  31. On October 28, 2009 at 6:39am, Meeta said...

    oh these are just awesome looking macarons. funny that many people were having trouble with the recipe. i tweaked mine too! well done!

  32. On October 28, 2009 at 6:49am, Janet@Gourmet Traveller 88 said...

    Hi Susan, your macarons are so beautiful, like the ones at the shop window in Basel by Chocolatier Lindt Sprungli : ) I am not sure when I would dare to try making macarons.

  33. On October 28, 2009 at 7:05am, Simone (junglefrog) said...

    I agree that the challenge recipe was really not the best and well, I did stick to it, with the end result being quite terrible… *sigh* but I absolutely love your final results! And what a perseverance in managing 11 batches of macarons! Wow… sugaroverdose! They look absolutely gorgeous though and I love your choice of fillings!

  34. On October 28, 2009 at 7:43am, Dada said...

    Congratulations, they are wonderful, colorful and look delicious. I’m particulary attracted by the lavender one :-)

  35. On October 28, 2009 at 7:51am, pity said...

    congratulations, your macarons looks stunning, simply delicious, well done, cheers from london

  36. On October 28, 2009 at 8:17am, steph (whisk/spoon) said...

    what lovely pictures…all your flavors look awesome! i need to try this recipe of helen’s…i’ve read several others who also ditched the challenge recipe after tying it, and had success with hers.

  37. On October 28, 2009 at 9:01am, grace said...

    smitten. enamored. rapt. these words describe what such colorful and delightful cookies cause me to become. nicely done, milady.

  38. On October 28, 2009 at 10:26am, Lucy said...

    White chocolate passion fruit ganache – wow! All your combinations sound so delicious! And they look marvellous – your dedication to these macrons sure paid off :D

  39. On October 28, 2009 at 11:02am, Fuji Mama said...

    My goodness girl, you went mac crazy on this challenge! I have to say, I’ve never had a recipe of Helen’s not turn out. Your macs are stunning!

  40. On October 28, 2009 at 11:13am, Regina said...

    Did you really throw out all those batches of macarons because they didn’t look right? I’m sure someone would have eaten them as a plain cookie. It’s so wasteful.

    • On October 28, 2009 at 12:21pm, Susan said...

      I threw them out not only because they didn’t look right, but because they were gummy on the inside and broke into bits when I tried to pry them off the baking sheets. They were inedible, but if you like, next time I’ll send them to you. ;)

  41. On October 28, 2009 at 12:13pm, The Food Hunter said...

    They are just the cutest cookies…I bet they’re delicious too.

  42. On October 28, 2009 at 5:09pm, megan said...

    The colors are stunning. Love the lavender one. . You went above and beyong the call of duty on this challenge. Knowing it was your most sucsessful batch, I cant wait to give Tartletts recipe a try!

  43. On October 28, 2009 at 5:17pm, Katie @ goodLife {eats} said...

    So gorgeous! I’ve only ever had them once, at the Ferry Building in SF while there for BlogHer Food. I haven’t attempted making them yet, I think it’s much too busy and unpredictable in my house with 2 little kids running around. :) Where do you find whatever it is you used for the lavendar flavoring/color? The purple is so pretty!

  44. On October 28, 2009 at 5:24pm, Malin said...

    WOW! Absolutely beautiful macarons, and with giant feet too! I love the purple ones, they’re almost too pretty to be eaten! I’m glad to hear I’m not the only one having trouble with the given recipe!

  45. On October 28, 2009 at 5:30pm, Rachel (S[d]OC) said...

    I love the Daring Bakers, as the Daring Bakers well know, but often it’s because they attempt recipes I might never think to consider. In this case, I too have always wanted to try making macarons and I’m actually thinking it’s time to try. Yes, I fear your disasters, but at least I would know I was in good company.

    I think I’d use Helen’s recipe too when the time comes to attempt. Her blog is pure dessert porn to me (and often feels unattainable), but it’s macaron porn a lot of the time! Clearly she is the internet macaron expert (but you seem to be giving her some competition).

  46. On October 28, 2009 at 6:39pm, Joan Nova said...

    I can’t comment on the macaroons or daring bakers because I don’t bake…but I love the photos!

  47. On October 28, 2009 at 10:08pm, deeba said...

    Oh WOW…you win hands down Susan. My vote goes for you. You’ve had a mac party, & each one is fab. Intrigued by the lavendar ones. Very very pretty!

  48. On October 28, 2009 at 10:28pm, Tartelette said...

    If I didn’t know you better I’d call your doctor :)
    11 times!! Holly Molly!!
    They all look so good :)

    Proud of you Susan!

  49. On October 28, 2009 at 11:37pm, Celeste said...

    Your macarons are gorgeous! I just love all of the pretty colors and flavors!

  50. On October 29, 2009 at 1:12am, Elizabeth - Cake or Death? said...

    Beautiful macarons! Love the look, love the flavor combos.

  51. On October 29, 2009 at 6:01am, Sunita said...

    Susan, I’m in mac heaven; all your macarons look stunning. Gorgeous pictures too :-)

  52. On October 29, 2009 at 5:20pm, lisa @ dandysugar said...

    Macarons do take determination, I agree. Yours really are lovely. I like the lavender flavor- such a beautiful color. They look perfect!

  53. On October 29, 2009 at 5:26pm, Linda Capeloto Sendowski said...

    Oh my gosh, I am so excited that you did all this research and refined these recipes. These French macaroons are one of my truly favaorite goodies!!! I can hardly wait to bake them all and amaze everyone! Thank you so much. Great pictures.

  54. On October 29, 2009 at 5:40pm, fairy_mi said...

    What a cute colorful macarons!
    It looks just great!
    so beautiful, and the flavors’ combination sounds amazing
    wtg for a perfect job!

    Inbal
    (also a DB)

  55. On October 29, 2009 at 10:07pm, Lisa said...

    I didn’t like the DB recipe either, too much almond flavor for my taste. Your macaroons looks beautiful!

  56. On October 29, 2009 at 11:24pm, Vibi said...

    The colours are simply exquisite Susan! Totaly whisical! Some of the nicest I’ve seen!

  57. On October 30, 2009 at 9:59pm, Dharm said...

    BEEEYYYOOOTIFULLLL!!! Love em, love the different varieties and they all look so magnificent. Can you fedex some over please….???

  58. On October 31, 2009 at 6:09am, Audax Artifex said...

    Wonderful effort you made so many & I’m so glad you got Helen’s excellent recipe to work for you it seems to me you are too harsh on yourself I think your macarons look soo good and spot-on, you have wonderful feet and the colour and flavour combinations sound delicious. Bravo on your results and kudos for the effort involved. Yes it does sound like you need a little rest from your macaron frenzy. Cheers from Audax in Australia.

  59. On October 31, 2009 at 7:32pm, Ivonne said...

    I tip my hat to you! I totally gave up when they didn’t work out the first time. And your flavour choices are lovely!

  60. On November 01, 2009 at 1:51pm, kellypea said...

    Sorry it took so long to get here! I swear I’m always behind these days. Talk about WOW! You really went all out on this challenge. Amazing persistence and planning with all your trials clearly paid off. Your resulting macarons are so beautiful with all the flavors and colors. Truly wonderful, Susan!

  61. On November 02, 2009 at 9:18pm, marla (Family Fresh Cooking) said...

    OK, I am not a fan of macarons, but these are gorgeous! Your unique flavor choices are tempting, especially the Matcha. Think I would also grab at the chocolate Hazelnut too!!

  62. On November 03, 2009 at 7:40pm, ingrid said...

    Holy smokes! Eleven batches….good for you sticking with it until you created macarons that were tasty and pretty. Ones you could be proud of.
    ~ingrid

  63. On November 06, 2009 at 12:13pm, Nicole Spasiano said...

    I love french macarons! I love how your wrote about your whole experience, with the receips that did not work and the flavor comibinations. I will def have to try to make some one day…. since overnight shipping from laduree in paris is pricey!

  64. On April 27, 2010 at 7:33pm, PastryPrincess said...

    wow, thats pretty impressive work you delivered there! i too am mad about macarons but ive never actually tried making them. thankfully i will learn how to at le cordon bleu later this term though and i cant wait! you gotta love how delicate and versatile these examples of perfect pâtisserie craftmanship are – well done! ;)

  65. On March 22, 2011 at 3:20am, sher said...

    do you buy passionfruit puree or make it?

  66. On October 21, 2011 at 3:41pm, themacaronqueen said...

    Amazing macarons. I feel like biting into each one of them. They look so creamy and yummy!

  67. On August 09, 2012 at 10:45pm, Valerie Brown said...

    Your link to Helen’s recipe expired :( can you post the recipe here? Thanks… Awesome pictures, by the way!! :)

  68. On April 18, 2014 at 9:58pm, fifa world cup logo said...

    The 2012/thirteen UEFA Champions League campaign amazed a great deal of us.

    Not many supporters throughout the globe would have place their money on an all-German final,
    but for the 1st time in the competitions heritage, there was.
    The ultimate was a wonderful spectacle for all neutral enthusiasts close to the world to see.

    Numerous previous “rivalry” finals have been quiet boring, for example the 2003 final among Juventus
    and Milan, but the 2013 ultimate was an exciting sport for us all to witness.
    disguise caption Chicago Blackhawks goalie Antti Niemi kissed the Stanley
    Cup after his team conquer the Philadelphia Flyers in Match six, this previous June.

    Matt Slocum / AP

    From 1930 to 1970, the Jules Rimet Trophy was awarded to the World Cup successful group.

    It was originally basically known as the World Cup or
    Coupe du Monde , but in 1946 it was renamed following the
    FIFA president Jules Rimet who established up the 1st event.
    In 1970 , Brazil ‘s third victory in the tournament entitled them to preserve the trophy permanently.
    However, the trophy was stolen in 1983, and has never been recovered, apparently melted
    down by the thieves. 27 – West Germany was the initial country to
    raise the new World Cup trophy in 1974 after the Jules Rimet
    trophy was retired four years before.

3 pings to Macaron Madness with the Daring Bakers

  1. On October 28, 2009 at 3:11am, Tweets that mention Macaron Madness with the Daring Bakers | Sticky, Gooey, Creamy, Chewy | A Blog About Food with a Little Life Stirred In -- Topsy.com pinged...

    [...] This post was mentioned on Twitter by Susan @ SGCC , Shirley Braden. Shirley Braden said: More like macaron genius to me! RT @StickyGooeyChef New blog post: Macaron Madness with the Daring Bakers http://bit.ly/2FCqtZ [...]

  2. On October 29, 2009 at 9:35am, Lausa uskumatult iludused « Perenaine.ee blogi pinged...

    [...] vaarikast, šokolaadist ja matchast lõpetades valge šokolaadi ja põldmarjadega. Vaata lisa siit [...]

  3. On November 02, 2009 at 11:15am, Internet Tasting November 2 pinged...

    [...] Macaron Madness with the Daring Bakers by Sticky Gooey Creamy Chewy – Lovely process learning how to make macarons. I thank my stars that I have a pastry chef. You hear that Ana? [...]

please post a comment...

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking