But here is the good news: THE TASTE WAS FABULOUS! Knock your socks off fabulous. My non-sweet loving husband couldn't get enough of them fabulous. They may not have been lookers, but the macaron was lightly crispy on the outside and chewy on the inside. And the combo of chocolate and champagne was beyond divine.
I used Martha Stewart's recipe from here. For the champagne filling I used a recipe from a wonderful blog I found called Melanger Baking. You will notice that Martha and Melanger's are sheer perfection, and I hang my head in shame by comparison...
My adaption to Martha's was to add about 3 tbsp. of cocoa powder to the ground almonds. For the champagne filling I used white chocolate chips - about 3/4 of a bag - to the heavy cream and champagne. The champagne cuts the cloying sweetness of the white chocolate as well adding a beautiful flavor. Oh yes, chocolate and champagne play very nicely together.
There are many tips - and some of them conflicting - on ways to make the perfect looking macaron. Here's a few:
Age the eggs
Bang the uncooked macaron on the counter before baking
Start the oven at a higher temperature and reduce heat once they go in
Prop oven door open with a wooden spoon
Let macaron dry for anywhere from 15 minutes to one hour before baking
Use double baking sheets
Use insulated baking sheets
I confess - all I did was bang mine on the countertop. Sigh. Next round I will let them dry to the touch before baking. Any other tips out there?
But in the end, my ugly ducklings were enjoyed with a glass of champagne in the garden. Magnifique!
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