Tag Archives: macaroons

Evolution Bakery: Le macaron parisien

14 Aug

I set the bakery elves a challenge…make delicious French macaroons.  Delicate, deceptively complicated, decadent…

For a first attempt I was fairly happy.  A smooth, crack-free shell and a passable macaroon “foot”.  The button-to-filling ratio was a little off…the elves were a bit miserly with the filling.  Unfortunately they lost their crispy shell after a few hours and went a bit soft.

We’ll post a recipe (or instruction manual) when we’ve had a few more attempts.  Those pictured are “Rose and Cardamom” and “Almond and Dark Chocolate” and were based on a 1:1.3:1.6:0.8 blancs d’œufs:amandes en poudre:sucre glace:sucre semoule.

We incorporated techniques such as:

  • processing and sieving the almonds a few times
  • drying almonds in the oven
  • using aged eggs
  • resting for an hour to set the shell
  • two ovens, two temperatures
  • stacked heavy trays

Hardly Ladurée but in the case of “le macaron parisien”, failure still tastes fucking divine!

As I’m stretching the elves I have been overseeing proceedings carefully.

If anyone would like a batch, get in contact.  We are going to be perfecting the recipe over the coming weeks and the boys are already approaching their macaroon maximum.

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Treats for the dairy/gluten intolerant

25 Jul

Here at Evolution Bakery we think delicious baked goods should be enjoyed by all.

Ms Kimmers and Mr Whit came around to do some wedding preparation…Mykie and Kimmers played with invites, Simon and Whitsy played Gears of War 2.

Ms Kimmers is dairy and gluten intolerant so we whipped up some Coconut Almond Macaroons with Dark Chocolate

  • 3 large egg whites
  • 125g caster sugar
  • 60g ground almonds
  • 80g dessicated coconut
  • 1 tsp vanilla essence
  • 60g dark chocolate (80% cocoa)

Really easy…pre-heat the oven to 160°C, line a baking tray with greaseproof paper.  I drew around a small round biscuit cutter on the paper to get all my macaroons the same size.

Whisk up the egg whites untill getting fluffy and slowly add the sugar, keep whisking until the mixture is glossy and you can’t feel sugar grit between your fingers.

Fold in the coconut, almonds and vanilla.

Spoon into a piping bag and pipe to cover the circles drawn on the paper.

Bake for about 20-25 mins.

When cool, melt the dark chocolate (we did it in the microwave) and pipe/drizzle over the macaroons.

So simple yet so tasty!  This makes a crisp brittle macaroon, for a more chewy texture, at a tsp of lemon juice to the egg whites and sugar when mixing.