Macarons!

caliking

This was our family cook this weekend.


 caliqueen did the delicate work of piping the batter and filling the cookies, and I supervised (constructively, of course). Wait - I did make the filling and bake the cookies!

caliprince   measured ingredients, picked the color and flavor (green with  butterscotch filling), and then proceeded to inhale the cookies before we could get them all frosted/filled. 

A very grateful shoutout to @bigguy136 for sharing his recipe and tips here:

https://eggheadforum.com/discussion/1216924/macarons

Our first run was a success because of the details he provided. Much appreciated

lkapigian

Looks Awesome @caliking I have never tried the and they always look to good to eat

GrateEggspectations

Nice job. The only thing better than the macarons themselves was the time you spent making them as a family. 

YukonRon

Pastry chef God!!!!!!!
I bow to thee....
Do they ship well?

caliking

lkapigian said:

Looks Awesome @caliking I have never tried the and they always look to good to eat

Thanks. They are even better now after a day’s rest. But there are barely any left

The recipe and tips, in the original thread referenced above, are spot on. I needed to whip the meringue to stiff peaks though, instead of stopping at softish peaks. Next time! caliprince has already put in a request to make more this weekend. 

caliking

GrateEggspectations said:

Nice job. The only thing better than the macarons themselves was the time you spent making them as a family. 

For sure. Watching a 5yo with a ladle in a bag of powdered sugar is not for the faint of heart. 

He did good though. Didn’t spill or make a mess at all. He was very excited about the project, especially when the cookies were done

caliking

YukonRon said:

Pastry chef God!!!!!!!
I bow to thee....
Do they ship well?

Hardly, my friend. But thank you for the compliment. 

As soon as we get better at this, we’ll test how well they ship to Kentuckuh

theyolksonyou

I will say, that looks like fun, but my two would abandon ship at the first sign of tedious.  

If they ship to bourbonville, surely they’ll ship to carpet town. 

Legume

If the president of France gets his own cookie, why doesn’t trump get the very best cookie named after him?

theyolksonyou

More of a chip, I guess 

caliking

theyolksonyou said:

I will say, that looks like fun, but my two would abandon ship at the first sign of tedious.  

If they ship to bourbonville, surely they’ll ship to carpet town. 

Hold on! No shipments going anywhere until the kinks are worked out. 

And note that I didn’t mention him sticking around for the whole thing. He measured out some ingredients, watched the meringue go swirly swirly, and then was off.

Mickey

My hero 😍

EggObsessed

Wow, Caliking!  Hats off to you and your family for this great baking adventure!  Looks like y'all NAILED IT!

Canugghead

I got dizzy just looking at the ingredients and steps    May be one day after I retire from my retirement.

caliking

Canugghead said:

I got dizzy just looking at the ingredients and steps    May be one day after I retire from my retirement.

Wasnt too bad, actually. Read through it a couple of times beforehand to figure out the flow, and got to it. 

Will probably make some again soon, since I've  since geeked out and researched a bunch of tips and tricks to help with this. 

bigguy136

WOW!!!
Great job. 
Looks like a nice shine to the finish and the foot is there showing a correct bake. Looks perfect to me.
Always hard to wait till the next day but that is when they are velvet.
So many flavors to make. My latest ones that everyone has gone nuts over is adding coco powder to the dry ingredients. Then chopping up white chocolate and add to the buttercream frosting. WOW!
Well done, you should be proud. Even better to be doing it with the family. Double win.
The BGE community is great. Tonight, I am trying what @Botch posted about crisping chicken wings. Always something new to learn and sharing of knowledge with others of things you do.

https://eggheadforum.com/discussion/1220985/honey-sriracha-wangs-and-yet-another-skin-crisping-technique#latest

Botch

Apparently macarons and macaroons are two completely different things.
I learn so much here.  

caliking

@bigguy136 thanks again for posting the detailed recipe. We avoided numerous pitfalls of the novice macaron maker in our first run.

We’re planning another batch soon, and they should turn out even better! 

bigguy136

caliking said:

@bigguy136 thanks again for posting the detailed recipe. We avoided numerous pitfalls of the novice macaron maker in our first run.

We’re planning another batch soon, and they should turn out even better! 

Soon you will have them perfected. Remember to keep note. I noticed differences in oven temp, time, rack location, how many cookies in oven at 1 time, fan on or off and type of baking sheet used.
Keep pulling them out of the oven sooner each batch until you notice the inside of the cookie top not completely filled.
Crazy how much they sell for vs how much they cost to make. Bakeries have told me they can have a 50% loss when making. If you keep notes, you will produce 95%-100% on every batch.
Enjoy and share your favorite flavors.

Hotch

Wow! Those look amazing!
Nicely done cali family!!