Definition of a fool: 4. an ardent enthusiast who cannot resist an opportunity to indulge an enthusiasm (usually prec. by a present participle)
Definition of obsessed: adjective of verb obsessed. 1. to dominate or preoccupy the thoughts, feelings, or desires of (a person); beset, trouble, or haunt persistently or abnormally: Suspicion obsessed him.
It was clear, I was a fool and I was obsessed with macarons. The proof was in the pudding or the baking as it was. My obsession with baking macarons was getting out of hand. It was the idea of taming these temperamental sweet little French creatures had me making lot after lot of these. Sure they tasted fantastic, but they were missing the foot. Why oh why, or where oh where were the feet, my tortured mind asked? My very first batch making them with this oven worked just fine. But for the last few batches I had literally lost my footing, the prized frill at the bottom of the macaron that bakers seek. I tried a few recipes that I found on various blogs and none of them worked and neither did the Nigella recipe that had always worked for me.
Then It came to me when I was thinking about it (and remember that I was obsessed so I was thinking about it a lot). I kept my almond meal in the fridge. Was this the culprit? I tried having all my ingredients at room temperature and a new recipe from the blog A La Cuisine which seemed to produce some great frilly feet and lo and behold, after much nervousness and pacing back and forth in front of the oven, my feet came back! I was no longer footless! There were some things, some may call them superstitions, that I feel helped.
- Use good quality baking trays, double them up if you need to
- Draw circles in pencil on parchment but flip it over, don’t pipe directly onto the pencil
- Separate and age your egg whites. That is, separate the eggs the day before and allow them to thicken at room temperature. I covered them with a sieve so that bugs couldn’t get in. It is also Winter here so it doesn’t get very warm.
- Use everything at room temperature.
- Be sure not to over or under mix. OK that could be a stupid thing to say but I suspect I was undermixing, stopping when they were just combined and I think I should have kept mixing a bit more.
The reason why I wanted to make these was to practice this technique of paintbrushing a pattern on top. It’s always best to try this out on a piece of paper before embarking on painting your precious macarons. I found it easiest to dip the tip of the paintbrush into the colouring, then blot it on the side of the bowl and then place it on the left side of the macaron holding it for a second or two before whipping it lightly across. It’s all trial and error though and no doubt you’ll end up with your own beautifully artistic version of a sweep. And with that I’ll book myself back into macaron rehab. I thought I had kicked the habit but it appears the urge is as strong as ever.
Tell me Dear Reader, what obsessions or foolishness have you had? And are you cured? Or are you happy not being cured?
Paintbrush Macarons
Macaron Batter
- 1 ¼ cups icing sugar
- 4 oz (1 cup) almond meal
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated/caster sugar
- A few drops of colouring
All ingredients should be at room temperature
1. Allow egg whites to thicken by leaving them uncovered at room temperature overnight.
2. On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.
3. Push almond flour through a sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
4. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Add colouring and continue to whip to stiff peaks – the whites should be firm and shiny.
5. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
6. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form (I let mine dry for 1.5 hours).
7. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
8. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Underside of macaron
Recipe adapted from A La Cuisine.
To fill and decorate
- 1 tablespoon liquid food colouring mixed in a small bowl with 1 tablespoon of water
- a pastry brush or paint brush (not a silicon one)
- A few sheets of paper to practice the paintbrush marks on
- 1 lot of buttercream (see recipe below)
1. Practise doing the brushstrokes on the pieces of paper before doing it on your precious macarons. Believe me, I regretted doing so otherwise. I found it easiest to dip the tip of the pastry brush in and then blot it against the edge of the bowl, hold it down for a couple of seconds on the left hand side edge and then sweep it across lightly towards the right. As you can see on the piece of paper above, the strokes on the left hand side are the first ones and the right hand side ones improve as time goes on.
2. Brush all of the tops of the macarons, choose the best swirls of the lot and match them with similarly sized bottoms. Allow them to fully dry (about 15 minutes) before sandwiching (to avoid getting colouring everywhere).
3. Pipe buttercream onto the bottom macaron and then sandwich with top macaron et viola!
Magnolia Bakery’s Buttercream frosting
- 1/2 cup (125grams) unsalted butter, softened
- 3 to 4 cups icing sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- Food colouring if desired
1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
3. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now? 
NQN on Facebook
RSS
55 Comments | Add your own
Gorgeous presentation darling!
these macaroons are so nice. It shows you re an artist
My obsession is cake decorating and baking I think about it almost all the time 
no I m not cured.
Lol at your obsession! Glad you finally found your footing, the painted macarons look too pretty to eat!
I love the paintbrush decoration on top! This would fit perfectly with the theme of my website!
As for obsessions, I repeatedly make a red onion marmalade that will be appearing on my site this week. I think I have finally coaxed the secret out of the original creator so my next batch will hopefully be my best!
Haha cute post, I think macarons are fantastic enough that you’re allowed to be obsessed without being a weirdo
Especially these, they look perfect, with plenty of feet! I ate a macaron for the first time at Adriano Zumbo the other day (seems I can eat things with almond meal in them without having a reaction), it was amazing. I love the paintbrush effect, very creative.
Oh wow, these are so pretty! The paintbrushing effect is new to me. I have had plenty of obsessions (I think foodbloggers have to be at least obsessed with food!), but I prefer not to be cured and let things work themselves out.
I think i’ll just stick to buying them.
You know, I’d never noticed that good macaroons have feet! And you’ve done it now, after reading this I absolutely HAVE to give macaroons a try. Today. They won’t be any way near as pretty as yours!
Your macarons are fabulous. Mine always turn out flat, but they taste good! The slash of paint on top is so creative – maybe a sprinkling of coloured dust as well, like Zumbo’s?
This looks like so much fun Lorraine! And I have been afraid to venture out into macaron land (because I know it’ll be an instant fail!) but maybe I might just take that first step using your recipe!
haha. Love your obession with macarons! I love them too- I made my poor husband line up with me at La Duree just to sample them. It was a must! However I have never attempted to make them..yours look fab.
These are beauties! Great tips too. I haven’t attempted macarons yet, but they’re on my to-try list.
These are so beautiful i would hate to eat them (only for a moment). As for obsessions I have been trying recipes for homemade junk food. I have made oreo cookies and cakesters,potato chips, Poptarts and soda (ginger ale and cream soda). I ordered a very expensive bottle of rootbeer extract because you can’t seem to get it in Canada.
Lorraine, they look beautiful! I was never able to make a decent bach of macarons in my life – I’m gathering courage to try again soon. How do you check for doneness? Are they completely set or a little soft?
Here is the south, macaroons are coconut! Yours are adorable.
Patience and perserverance pays off. These look delicious! So much time and effort into something devoured in 1 mouthful, in 1 second..
I must get back into making macarons, mine haven’t turned out fantastically (although still delicious). I love the paint brush strokes!
Hey, what’s wrong with macaroon obsessions? They have every right to be a source of obsession! Crunchy little goodness, they are!
Hmm…currently, food-wise, I am obsessed with cheese and kabocha. not at all worried about that!
Lovely presentation Lorraine! The paintbrush pattern is really cute, and I especially like your choice of pink
Exquisite
At least your obsession can be satisfied, and it is cheaper than flying to Paris! I will think of you when we are in Paris for 2.5 weeks in September as I’ll continue my taste testing of macarons – and other health foods!
They look amazing Lorraine! The hard work looks like it definitely paid off. Beautiful
My obsession at the moment – I have a few going sometimes. Usually to do with clothing or beauty products. Right now I’m looking for the perfect red lipstick.
And also the perfect pair of black shoes – comfortable, cute, low heeled mary jane or t-strap and they have to be able to LAST.
You’re brave Lorraine! Haven’t been game to tackle macarons yet. Great job!(Will have to try this once I get the oven fixed – it’s down to one element). PS – I had macarons yesterday (but store bought ones).
goodness gracious, that looks too pretty to eat!! art & food goes great together!
What little gems! Your macarons look so perfect and pretty!
Cheers,
Rosa
These look beautiful ( and delicious!):) You would love jewelery designed by a Japanese designer ‘ Q-Pot’ who makes jewelery delicious – with his designs all inspired by everything sweet and yummy… like macaroons! I see these at my work all the time and I thought of your macaroons! heheh http://www.viaalley.com/?page_id=2464#Cassis%20macaroon%20necklace
congratulations!! they are lovely!!
loving the paint brushes!!
The first time I made macaroons, they came out half-footed. With the foot on one side, I have the photos as evidence. I know the feet are desirable, I just don’t know why. Educate me.
Those are so pretty – almost too beautiful to eat!
oh, these are so lovely! Congrats on your twin obessions -may you stayed fixated forever! My first macaron was the salty caramel at Adriano Zumbo and I’ve never been able to match it so I don’t bother! My obsession has to be trying new things to eat, I love it when I discover new food.
I so understand your obsession with Macarons! I once make over 300 in search of the infamous foot! These are stunning; and picking up a paint brush again looks fun….
Beautiful pictures! Love the idea of painting on the shells. I’ve got to try making macarons again!
oh lorraine, i wish i had even one iota of your artistic ability, not to mention your baking prowess. these are absolutely exquisite.
these macarons are gorgeous! how did they taste? i still have to try making macarons again but unfortunately it’s one of those things which take a bit of time and patience.
i have to admit that my ongoing obsession is cookbooks – i’ve run out of room on my shelves!
i adore macarons! great tutorial and gorgeous photos!
Stunning!
The first time I made macarons, they came out so well, I couldn’t understand what all the angst was about.
Of course, the second time, I got flatter macarons without proper feet and realised the first one had been a bit of a fluke!
Been meaning to go for third time lucky but haven’t got around to it. Must do so soon!
Okay, I’ll admit it – I made another batch of fudge the other day. Turned out beautifully. But really, that’s it!
Very pretty macarons. I’ve been wanting to try this too, but was going to wait to get some cocoa butter first
Stunning indeed. I’m still to try making them but you’ve inspired me to do so!
If I were to have a fear it would be baking macaroons! They look so hard and tricky to make right. Yours look amazing and I think I’ll stick to drooling over them on peoples blogs and maybe indulging myself from time to time by buying some.
As for obsession…..Hi my name is Maria and I am addicted to cupcakes. Enough said.
Hi Lorraine – your macarons are drop dead gorgeous!
PS: anyone heading to Paris, you probably know about Laduree already, but check out Pierre Herme’s store in the Latin Quarter, this guys is a desserts artist and has amazing macarons too!
http://tinyurl.com/mevdv7
Yum! They look really good. Am feeling peckish just looking at them
hehe
What an original presentation with the painter’s palet!! hahahahahaha,…I think you did an excellent job!!
You are very creative, Lorraine!
The macarons look awesome!!!!!
Hi Christie-Thanks so much!
Hi snooky doodle-Aww that is being so kind! I’m not really at all
You however truly are!
Hi Betty-Thanks, I felt distinctly lopsided without my footing
Hi Meg-Thankyou! Yes it would wouldn’t it!
Ahh great stuff! Sounds like you’ve put a lot of work into it! 
Hi Steph-Thanks
Ahh good! What a great place to have your first macaron! :O
Hi Cakelaw-Thankyou so much! Yes I agree
That’s the way I like to deal with it 
Hi Tara -Ha! That’s the easy way for sure!
Hi Angela-Ahh well they’re supposed to have them but it doesn’t affect the taste at all. I’m sure yours will be fantastic!
Hi Belle-Aww thanks! Yes the look may suffer but the taste is always good
Hmmm sounds very pretty!
Hi Trisha-It was fun when they worked (with a bit of stress thrown in
). You never know, my first batch worked (it was the ones after that). But hopefully the tips help-I hope? 
Hi Alfie-Aww thankyou! Hehe well to not have macarons in Paris is almost a crime and I bet he didn’t really mind once he tasted them right?!
Thankyou so much 
Hi lisa-Thankyou so much and you’re welcome! They’re definitely worth trying
Hi Margaret-Thankyou!
Oh that sounds fantastic! I love that idea! What would you say is the best out of what you’ve made?
Hi Paula-Thanks so much!
Hmm that’s a good question. I don’t like the touch them on the top as that could wreck
the finish. I do it more on time and when they look like they aren’t tacky then I take them out. But perhaps one
could be sacrificed (just use that one on the bottom) if you’re unsure.
Hi Bethie-Ahh yes! I know, isn’t it funny the same name but different item altogether. Thankyou!
Hi Forager-Thanks! A pinch of insanity helps too
Hi Anita-Yours look great!
Thankyou so much 
Hi Sophia-Hehe good! So I don’t need help then? YAY! Oh yes I know you love kabocha!
Hi Arwen-Thanks so much! I just can’t resist pink
Hi sally-Thankyou!
Hi Ellen-This is absolutely true
Aww lucky you! 
Sounds like a fantastic plan!
Hi Esz-Thankyou so much!
Ahh yes I also have those obsessions and they’re noble pursuits 
Hmmm yes and if you find them, buy two pairs! 
Hi shaz-Thankyou!
Oh no, one element? You poor thing! 
Yes when you get your oven back do try them-they’re so
delicious!
Hi The Food Addicts-Hehe thankyou! YOu are too kind!
Hi Rosa -Thanks so much!
Hi Eve-Thankyou!
What an adorable necklace too! 
I love how it has been elevated to jewelry status! 
Hi Carolyn-Thankyou so much!
Hi Theresa-Ahh half footed. Interesting! It doesn’t affect the taste but I think it just shows that it was done in the correct way? It also makes it look nicer
Hi Midge-Thankyou so much!
Hi Moya-Thanks so much!
Hehe ok cool! Ahh yes he does some amazing flavours but I wish they had a bit more filling 
Aha I have that obsession too! 
Hi Kim -Oh cool!
Oh wow, glad to see a fellow macaron addict too 
Thankyou so much!
Hi Pigpigscorner-Thankyou very much! Yes do if you’ve got the time
Hi grace-But you do! I don’t have any artisitic ability! Thankyou
Hi Panda-Thankyou! They tasted great-sweet of course but they were just plain macarons. Yes it does but it’s really worth it if they work out. Oh yes I can understand that!
Hi DessertObsessed-Thankyou so much!
Hi Kavey-Thankyou!
Yes the same for me too! Macarons always keep you guessing don’t they!
Hi Y -Haha suuure
Thanks! Cocoa butter for the filling?
Hi Syrie-Thankyou so much
Very cool!
Hi Maria-They sense fear I think or maybe I’m just paranoid
That’s the sane way to do it! 
Haha well me too at times!
Hi Myriam-Aww thankyou! You are too sweet
Oh yes I went there and it is indeed a lair of sugary and pastry goodness 
Hi foodie-central-Thankyou! Hehe that’s good no?
Hi Sophie-Thanks so much! I wasn’t sure how they’d turn out but I was so relieved when they did
Thankyou!
What an amazing idea!!!!!!! You are so talented! Love these!! So pretty!!
This is an artist’s work:-) beautiful.
Holy crap, I think you’ve solved the problem I’ve been having with my macarons! I keep my almond meal in the freezer and it’s generally still quite cold when I sift it with the powdered sugar. My last few batches have been pathetically footless. The few times I made them successfully I think I set the almond meal out in the morning along with the egg whites so it would have been room temperature. I feel much better about this now – and as soon as it stops being completely gray, dreary and wet here I’ll be trying again with renewed confidence!
I think it’s great that you are obsessed, otherwise you wouldn’t get such perfect looking macarons! Well done!!
Hi Jen-Aww thankyou so much!
You are so sweet! 
Hi Soma-Thankyou so much!
Hi anna-Ahhh very cool! Yes they’re temperamental little buggers aren’t they! Such delicate creatures
I hope they work-best of luck and let me know how they go! 
Hi Brenda-Hehe thankyou! I need to be around people like you who understand my obsession. Thankyou so much! :
Lorraine, you are killing me here. These look amazing. I have wanted to try this when I saw it over at Les Macaron. I was worried I may be a bit heavy handed with my brush. I really need to give it a go. They look so lovely. Well done!!
Love how you painted the tops! Very cool.
I’ve been wanting to try making macarons but was told that I wouldn’t be successful if I tried doing it when it’s humid which is pretty much 365 here in FL. So I’m waiting for a day that it doesn’t rain.
~ingrid
Hi Julia-Thanks! I think the key is really to practice on the paper and then it should be fine
Hi ingrid-Thankyou!
Ahhh yes they’re so temperamental. I’ve heard (not sure if it’s true) that moisture is no good for them. Best of luck!
Hi, beautiful paintbrush effect! i was recently inspired to do one too after I saw some of Paulette’s macaron in the US. Now that I saw urs, I’m tempted to do it like that….nice colour!come check it out in my blog, u have amazing eye n taste!
thanks
E
oh, i never thought there would be someone as crazy as i am…obsessed I mean.Macarons are pain in the arse. I tried and wasted 100eggs and still can not achieve feet.What is exactly the key?? double baking trays?? what is the good quality like?I have a friend,he is a french chef.He could make feet and the only different thing of the processes i could see was double baking trays which i never use. Would that be it? Pls help reveal this mysterious for me. I am going nuts! thanks
Lorraine help please
I’m still not getting any feet 
The first time I baked them last week, I’d only aged the egg whites overnight and used light baking trays. the Batter was super runny as well. I’m not sure if it was because I used 4 eggs or if I’d overbeaten the mixture?
So this time round I used heavy based trays and aged 3 eggs for 2 whole days. The batter was super thick and painful to squeeze out of the piping bag. The macarons came out a bit fluffier than before but still no feet
Any advice? Thanks!
great blog !!
I feel you about the macaroons… I have the same obsession for them. So much that when i went to paris for last christmas, the first thing i did was to buy a box of macaroons from Pierre Herme & another box from Laduree and spent the afternoon admiring them and ate them one by one.
Post a Comment