Valrhona Chocolate Macaron with Callebaut Chocolate Ganache
Some may say like: "Wah, you are so talented."
Not trying to be humble but here's all the ugly failures behind my success.
Its true that its 99% perspiration and 1% talent. (if i actually remembered correctly)
Macarons are super difficult to make according to many (and to me la).
Well, agreed to many extent because i have failed too many times (3 to be exact)
because all the ingredients had to be measured exactly, sifted to make sure there is no lumps of icing sugar or almond powder in the dry mixture, to make sure the egg whites are whipped till stiff peaks, the most crucial step to fold it in till there is no more egg whites and STOP! Go any further and you can say bye bye to your macarons.
Baking is also a skill. Not too high and not too low. Best to know your oven well enough and test batch a tray of maybe 4-5 macarons? (i didn't do that though). You wouldn't want a whole batch of macarons to go to waste. Let it cool completely before taking them out of the parchment paper.
Heard of people using Silpat to bake macarons, but poor me ain't no money to get a Silpat and parchment paper works so why spend the money now? Heard that baking on Silpat doesn't provide such nice feets, but i haven't tried, so no confirmation from me.
Every step is so crucial in making macarons, sometimes you feel like giving up. But once you get it, you get it :D
Oh ya, chill it in the freezer after filling it with cream and bring it to room temperature when you want to eat.
Anyway, why did i fail on my first 3 tries?
First try: Didn't know how to pipe and it was soooo sweet.
2nd try: Act smart, i thought macaron was like a cookie hamburger, overbaked and it tasted like cookie, nice though :D
3rd try: well,.... honestly speaking, i don't know what went wrong, but it didn't have feet not have skin when i first baked it. But it tasted really nice though :D
An encouragement about making macarons is that no matter how unsuccesful or successful you are, the taste will always be nice, just how authentic it is to the real true macaron.
Well let's see...
This time round it had feet, didn't even bothered to leave it till it formed a skin to bake,...
The Callebaut chocolate complemented very well with the cookie and i got to say, I am addicted to it and could not stop popping them into my mouth.
How the macarons looked from the inside.
And so,... here's my first successful attempt at the french Chocolate Macaron.
Just remember that success will come once you try hard enough (and pray hard enough)
Want to order some? Considering if I should start selling some.
Will definitely make it again someday! <3
