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.
Well, they wouldn’t call it the Daring Bakers if all of the recipes were easy, right?
When I saw that this month’s Daring Bakers challenge included making macarons, I decided to get started early. I made my first batch of macarons in the first week of October. Having never made macarons before, I followed the recipe closely, and even took the time to read it ahead of time. Despite my better-than-normal kitchen behavior, my macarons were a complete failure. They were flat, bumpy, and kind of spongy, and they didn’t have feet. I would show you a picture, but it turns out that I was shooting pictures with no memory card all afternoon… It was that kind of day.
I was frustrated, but determined to get it right, so I set out reading the posts on the forums to see what I might be doing wrong. Since it was very early in the month, though, there were only a few posts about the recipe. I also solicited help from a few of my Twitter friends who I know are baking experts. I thought that my problem was over-folding my egg whites. So, a few days later, I attempted the recipe again. This time, I was careful not to over-fold my egg whites, and I also stacked two baking sheets on top of each other for better heat distribution and let my piped macarons sit out on the counter for a while before baking.
My second attempt was *still* a complete and utter failure. The macarons were still flat and spongy (with lots of little air bubbles), with no feet. They also stuck to the parchment paper (as you can see in my photo). I had simply thrown away the first batch (sounds like another recent DB challenge, doesn’t it?) but I decided to try to salvage my second batch and fill them with a quick chocolate ganache. They weren’t pretty, but they were tasty!
Because the rest of my October was busy, I didn’t have a chance to attempt the macarons again. Although, had I given them another chance, I think I would have tried another recipe. My theory is that there wasn’t quite enough sugar added to the egg whites when beating them to stiff peaks (basically, making a meringue)… While I don’t have experience with macarons, I do have some experience with meringue, and my egg whites didn’t seem glossy enough to me. I saw that some others on the forums seemed to have a similar problem then later on. It’s just a theory… Who knows.
However, I would eventually like to learn to make macarons… So, if yours turned out well, please let me know so that I can check out your post and see what you did differently. Or… leave me a comment and let me know what I did wrong. I’d love to know.
you are not alone. I tried 9 times. but it was a real challenge.
Never mind, you tried and that counts for something. I would however suggest you give Helen of Tartelette’s macaron recipe a try or alternatively David Lebowitz. I find either one much easier than DB’s recipe.
You’re not alone – I couldn’t get the recipe to work for me, either. I ended up posting some I made back in August based on Helen’s recipe. Oh well…there’s always next month, right? :-)
So glad to to see I wasn’t the only one who had problems with macs. I bet yours were very tasty though.
Oh I’ve been there, done this 6 times in one morning. Jen, we’ll get there one day. I’ve stuck to the recipe that suits me, as you saw (David Lebovitz’s), and even that had to be adapted. Yours do look yum. We’d love to have you on for our next twitter mac attack.We’re quite a determined bunch.
I’m so glad to hear I’m not the only one that failed at this challenge. What a first challenge it was for me, too! Good attempt…and remember, there’s always next month!
Jen, I needed to see someone else fail today…lol. I’m not a Daring Baker but my Bread Baker’s Apprentice try this morning was a flop too. It’s so nice to know that others have bad baking days too!
I’m sorry your macarons didn’t turn out:( I felt that way on last months challenge. My macarons turned out this month but I didn’t do anything different so I’m not sure why mine turned out and yours didn’t. When I added my flavor I just mixed in vanilla bean insides to the sugar because I was scared to add too much flavor or color. I didn’t want to make them too thin which I read could mess up the recipe. I also found I had better “feet” with the cookies that were cooked on my sil-pat versus on parchment paper. The one complaint I had about this recipe was I left my first batch in the oven a little too long (fear they were not fully cooked) and burned the bottom badly. I read other people had issues with burning too. Even if you little cookies did not get feet I think they look great and if they tasted great…that is all that really matters:)
One of the reason why I haven’t attempted in making these yet. I know somewhere along the line, I’d mess up somewhere and ruin the batch. I will try, but just not yet. I’m sure your next attempt will turn out fine. But these ones looks pretty tasty though.
Congrats on your effort and try try try again is the only advice I can give. Cheers from Audax in Australia.
Failures (gosh I hate that word) are to your advantage for making macarons. I’m serious!! You know now what to expect or pay attention to and that’s a huge bonus instead of starting with sucess and failures afterwards.
I truly hope you get the time to try again later because you are oh so very close!!
I had trouble, too! I made lemon and chocolate ones and the lemon ones had fairly nice feet and the chocolate ones did not. Who knows. I followed the recipe to the letter.
Mine were really hard too – I had three that were presentable and that is it!! It was a tough challenge, not my favorite one.
I feel so badly for the people that had a hard time with this month’s DB. Honestly I think it was the recipe. I’m sure if you tried a different recipe, you will not have any problem.
Baking can be so frustrating at times.
Michelle
It wasn’t you–it was the recipe. Try one from Tartelette’s blog–you’ll be so happy with the difference. But I think your macarons look delicious. :)
yeah, crazy difficult recipe. impressed that you continued to try even during your busy month. try with another recipe, and I bet you will get it.
My first attempt was an utter failure. My second went much better, albeit with a different recipe and approach (gleaned from Jamie at Life’s a Feast). I think it had to do with egg whites as well. Slow at first in the whipping, then at high speed. Then, when folding, the first six strokes actually need to be a little less gentle (per Audax Artifex’s instructions on the DB forums). Seemed to work for me this time, but I wouldn’t be surprised if next time was another flop! :D
Yours look great, and I bet they were delicious! That’s all that matters, really.
Best,
Casey
After three batches, my macarons were still flat and flaky, but delicious all the same! I can see the hint of feet on your macarons, you’re so close!
After I saw how flat and dull mine were, i didn’t even bother with the ganache. in fact, didn’t want to photograph the horrible mess! So it’s not us, it’s the recipe. we def should give this a second shot soon.
Keep going at it! I have had great success and dismal failure with macarons over the past year. It’s a lottery! Am going to Elysée Lenôtre pastry school to do a workshop in Paris in December so hopefully I might learn some secrets to success!
I would like to congratulate you for trying this. It’s very brave of you to try it and even braver for posting it. I haven’t done macaroons yet but you did. Keep on trying and way right behind you.
I don’t see failure – I see some yummy looking cookies =D. Wonderful job on this challenge!
You did a fabulous job! Chocolate ganache…yum!
This challenge was a real learning experience for me, as I’ve never made macarons before. My first batch didn’t turn out all that well…they ran and became a giant blob. The second batch came out much better and the third was really good. I discovered that for me, the key was lots of air drying & making tiny 1/2 inch sized cookies that spread to 1 inch. I used a Silpat sheet, but I had to wait until the cookies were totally cooled before they’d come off the sheet. Actually, I had to cook them a little longer for both cooking times as well.
Natalie @ Gluten A Go Go
I had the same problems! I only tried once, and out of the whole batch I got about 2 with feet. I think part of it might be that I used homemade almond flour? When I try again it will be with tartlette’s recipe.
Oh… They hurt my feelings more than yours did :(
Mine turned out exactly the same BUT they were not AT ALL tasty. Before they were light pink and after 20 min – brown, bubbly, flat, no feet…e.t.c.
Ok so I made my ganache… AGAIN a failure. It just tasted like butter :(
I’ve searched the Internet but I haven’t got a conclusion yet why didn’t they want to look nice and cute..
Maybe it’s almonds fault? Mine had that brown skin and then I processed them…
SO If anyone can help me- I would appreciate that!