Saturday, March 20, 2010

Katy Makes Macarons: Part 3

having done quite a lot of reading on these little cookies, i've discovered some variations. because i don't want to go into the kitchen confused and disorganized, it's best to make some decisions ahead of time.

The Ratios

the sites that i'm relying on to guide me through this macaron adventure offer a few different ratios of ingredients. i'm sure there are differences in the final cookie, but i'm not sure what they are.

since i genuinely have no idea what i'm doing, i've decided on the most scientific recipe, and the one least specialized to a single baker's preferences.

this base recipe is that offered by syrup and tang.

i'll be mixing 100g of egg white (aged) with 80g of castor sugar with a dash of cream of tarter (because i have some).

my bright pink gel food coloring and rose water extract will go in this mixture of egg whites and sugar.

then syrup and tang recommend a well mixed 160g of confectioner's sugar and 120g of almond meal. i don't want my cookies too sweet though (oh, here i go, making changes already), so i'm going to do equal parts sugar and almond, which means 140g confectioner's sugar and 140g almond meal and add that blend to my meringue.

The Method

like ratios, there are also different methods of making these tasty treats.

one method requires using syrup (sugar boiled in a water solution to 150 degrees F). this technique is the italian meringue method. from what i gather, this method yields more consistent results; however, i don't have a standing mixer to let run while i boil the sugar. i am not in the mood to burn myself on boiling sugar. and finally, i've tried making homemade chocolate fudge from scratch and every time i over or under boiled the candy for over-all terrible results.

seeing as how i have a bad history with boiling sugar, i'm going with the french method. you simply whip up some egg whites, add your sugar, whip some more, and viola!

so while the french method might be a little more risky for the cookies, my comfort level with this second method is higher and i'm less likely to royally screw up in the kitchen.

i'm hoping that the meringue doesn't make so much of a difference and that allowing the shells to rest before baking, baking for the right time in the right temperature, and then allowing the shells to cool all make the difference in the shape and texture of the cookies.

that being said, it might take a few tries to figure out the best temperature and time in my own oven. for now, i'll be backing with the convection setting at 330 defrees F for 7 minutes. i don't know if i have to leave the oven door open or not... i think i'll leave it closed for now. i'd rather watch the shells and take them out sooner if need be. the fortunate thing is, i can bake several differnt trays full with my one batch of batter, so i can adjust the temp and time between batches to start figuring my oven out.

wish me luck!

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