February 10, 2013 - 12:53pm
Bouchon Bakery - Macaron's
Another one bite's the cookie from the Bouchon Bakery book. These are some labor intensive cookies! The cookies have these thin crisp shells supporting a chewy interior. But the real star here is the french buttercream. Where has this been all my life. Its a custard whipped into a substance thats light as a cloud. I know the frosting on my birthday cake this year! I had no problems with the recipe for the cookies or french buttercream. Note, you will not use the all the whipped eggwhites. Id say you can get away with half a batch. I had alot left over. I have never had this cookie before and I must say it is the best I ever had. It lives up to the description in the book 100%.
Share
Wow! Those look amazing. I could go for one righ about now!
Those macarons look light as a feather. Oh how good they must taste, with a cup of hot tea. Tea time can't come soon enough to enjoy one of those!
Linda
Thanks, they taste really good. One other note. Some of mine had little points on them. My batter was still a little thick. Next time I will use more egg whites. As the book says better on the stiff side then to soft. Still had great texture though.
Wow, that's an amazingly good result- are you sure this is your first macaron? Nicely done!
I have tried doing macarons several times, and just can't seem to get the batter right. And you did that on your first try? Congrats! They look beautiful!
Thank you. My batter was still a little stiff. Some of the cookies had peaks on them. Overall Im really happy with the result. The stiff batter was my fault from inexperience not the recipe. Most impressive was the french custard. I had no problems with that and have been told that its difficult not to curdle it.
Back to the macaron. This time for a baby shower. Two batches, one pink and one blue. They are going to wait and be surprised about the sex of the baby. I still love the french buttercream used in this. My piping of the cookie is getting better. The pink ones were first and it showed. They were slightly runny and my piping was off. The blue ones were better and I was getting the hang of piping them. There are a few steps in making these. After making the first batch the second batch was a breeze. The book said 350 degree F w/convection. The first ones I made were smaller and came out good as you see in the first post. These were bigger so I tried 350 first and the centers were a little to goey for my liking. The second batch went in at 325 and I feel had a better balance of goey center and meringe crust. So Im sticking with 325 w/convection and have penned it into my book. Oh, bake time on these was 9 minutes which was spot on to the book.