Friday, May 18, 2007
Macarons, Take Two (Oops, I did it again!)
Yes, yes...this is pretty much gratuitous back-patting. But really, I didn't think I would be able to do these twice (well, twice successfully, let's just not mention the first four failed attempts, shall we?) Anyway, I just wanted to put up some photos of the macarons, since I love taking photos so much. I did change the recipe from my first post in that I switched ground pistachios for the ground almonds (our apartment smelled like roasting pistachios, oh so nice) and filled them with:
1/2 cup seedless raspberry jam
1 stick butter (room temperature)
2-3 cups powdered sugar (use as much as you need to get a nice piping consistency)
1 tsp kosher salt
-Cream the butter until smooth, add the powdered sugar and begin mixing while adding the raspberry jam and the salt. Mix until smooth and pipeable.
-Pipe between two macarons and enjoy!
I do think I would have liked these even better with a more straightforward raspberry filling. I tried straight jam, but it was too thin. Definitely something I would like to explore further.
I might make more macarons in a week or so. I didn't realize how easy it was to get hooked on them. And they are just so pretty I have to post lots of photos!