Birthday Macarons


For my birthday, instead of baking a cake a bringing it to work, I decided to make some macarons instead ^_^  Macarons and I have a good working relationship 😛  I am patient in measuring out the ingredients to the tee and mixing it well and patiently waiting for it to “dry” and it will bake me yummy macarons without fail ^_^  Although, that night I decided to try which level of the oven worked best, whether to do 2 trays or a single one and for long long and at what temperature.  So my first few batches were, let’s say, disastrous.  But once I figured out a rhythm to it, there was a 100% success rate ^_^  No half risen macarons or bubbling macarons or macarons with funny lumps on the top :S

The Process

As promised, I have two new flavors.  My current flavors that I always have are the coffee buttercream and the new salty caramel that has been out for a couple of weeks. I find that they are my addiction.  I could eat the caramel all day long!! It’s like a tequila shot.  Not that I can drink tequila all day long, unless I want to suffer from ascites or cirrhosis.  But the whole salt, shot then lemon/lime.  But for a caramel shot its caramel, salt and macaron.  I just usually go for the caramel and salt, no macaron ^_^

Flavors of Macarons

Anyways, my 2 new flavors are strawberry ganache, dark chocolate ganache and vanilla chantilly cream.  Ok, that’s 3 flavors.  I already have a chocolate buttercream filling, but the dark chocolate ganache is seriously dark.  Like 70% dark chocolate, and with a macaron it’s like eating chocolate but the macaron provides a bit of sweetness to the chocolate which is REALLY dark.  I like dark chocolate, but not THAT dark.  Although I think the doctors  liked it.  It fits into the whole “dark look” they go for.  Doctors eating dark chocolate macarons in a dark room hahahah.

The vanilla chantilly cream is still a work in progress.  It can get a bit watery or soft, so I think I need to experiment a bit with that one, although my colleagues did mention it was like vanilla custard.  To me, it was too soft.  I always find macarons need a thick filling.  Not too thick that it’s hard, but like “sludgy” hahahaha

The strawberry ganache is tangy.  I like the strawberry flavor.  It’s not too sweet, but has a lovely flavor of strawberry which I pureed and then sieved, because I don’t want seeds in my ganache.  The chocolate and strawberry ganache fillings were sandwiched in between chocolate macarons whereas the salty caramel and vanilla chantilly cream were with vanilla macarons.

All in all, I was pretty happy with my new flavors and discovering what works best for my oven and for me.  I think that night I made about 100 filled macarons.  I must admit, by the end of the night, I smelled like a macaron, which to me is a sweet sugar smell, so I’m not quite sure whether that was a good thing, because it was like sickly sweet smell :S

Rows and Rows of Macarons


♥ cupcakerist


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