Missed me? Thankfully we both survived flu season, although we’re a bit worse for wear. I’ve been around but not really “in there” if you know what I mean. I just couldn’t concentrate.
I’m sure most of us are on Classmates and the other day I got one of their notification emails saying that they had just uploaded a copy of a high school yearbook from 3 years before I graduated. Yes it was a very long time ago but I’m comforted that my sister was a part of that class so she’ll always be “the old one.” She loves that. maybe. When she was year 12 I was year 9 – a freshman, first year in high school.
I was a good student and my both my parents expected me to maintain if not an all-A status, no more than one B. So imagine my surprise when my first algebra report card had a C on it. I was mortified! I was also really embarrassed because I knew I should have had an A. The work wasn’t difficult, I just hadn’t been paying attention.
Which brings me to this yearbook. I was happily flipping through the pages and I saw a photo of the reason I got my C. Mike Cowan. If you’re a golfer or a golf lover, you might have heard of Mike or even called him Fluff. He was Tiger Woods’ first caddy. But back in year 9, he was plain old Mike and I thought he was wonderful.
He liked me pretty well too but we never got past chatting all the time. Back in the olden days, I wasn’t too difficult to look at either but you certainly can’t tell it from those curls! Aren’t school photos the worst? These pictures were just pulled off the yearbook pages. Scary, I know.
Mike and I never went out or at least I don’t remember going out but we sat in the back of Mr. Clark’s algebra class and talked about anything we could think of.
So, rewind to me having to bring my report card home from school. My father hit the ceiling. I heard all the “you are better than this,” and “have you not been doing your homework?” Finally, he said the thing I was most afraid of…
“I’ll have a chat with your teacher first thing in the morning and you’re coming with me.” I didn’t sleep a wink all night. I knew what the teacher was going to say and I couldn’t deny it.
True to his word, my father and I trotted in to school at the butt-crack of dawn where Mr. Clark said, and I’ll never forget this, “Maureen is one of the most intelligent people in my class but she sits in the back of the class with Mike Cowan and chats the class away.”
Before you could take a breath my father said, “Can you move her to the front row?” …and folks, that’s where I sat in every class in every subject until I graduated. Front row, right in front of the teacher. It turned out pretty good because by paying attention I didn’t have to study. So Mike and I went to chatting on the phone every night.
There was a tragedy in Mike’s family over that summer and he moved to a nearby town and I rarely saw him after that. A few years later I heard he was heavy into golfing but I had no idea how heavy. He’s still a huge deadhead and a few years ago, according to the news, married a lovely young woman. I couldn’t be happier for him. What does he look like now? He looks older than I do, don’t you think? lol If you know Mike, please tell him I said that.
Which brings me to my macarons. When Mike and I were growing up in Maine, the closest thing we ever saw that remotely looked like a macaron was a whoopie pie – hardly the classic French cookie.
I’ve tried making them a few times and have failed miserably. The time before this batch I remember eating the cookies (I could hardly call them shells) by scraping them off the baking paper with a spoon.
Then I finally decided to buy Mad About Macarons by Jill Colonna. If you don’t follow Jill on Facebook, Twitter and her blog, you’re missing out. You should also find her videos on youtube. There’s nothing better than hearing “macronage” with a Scottish accent.
What I wasn’t doing was macronaging enough. That was all I was doing wrong. Once I figured that out, I could make a batch of these every day. The mister can eat one but he says they’re much too sweet for him. My next batch will have a non-sweet filling and then I’ll ask for something I want. Macarons will get you just about anything.
See? Feet! They lifted right off the paper too. I know, there are people worrying about what constitutes legitimate and illegitimate rape and I’m worried about feet on my macarons. Obviously my priorities are wacky.
- 110 grams almond meal
- 140 grams pure icing/confectioners sugar
- 25 grams cocoa powder
- 100 grams egg whites (about 3 extra-large egg whites), aged at room temperature for 24-72 hours
- 60 grams caster/superfine sugar
- 100 grams chocolate, chopped
- 100 ml cream
- 20 grams butter
- Place almond meal, cocoa powder and icing sugar in a food processor and process until mixture is extremely fine.
- Sift twice into a large bowl to ensure that your mixture will be smooth and then set aside
- Beat egg whites on high speed until foamy, then gradually add caster sugar and continue beating until sugar is dissolved and mixture is glossy and stiff.
- Mix egg whites into the almond meal mixture and stir vigorously about ten strokes to combine the egg whites and almond meal mixture.
- Using a bowl scraper lift, fold and push the mixture against the bowl until the batter is well blended and ribbon like. You won’t kill it, I promise!
- Spoon mixture into a large piping bag with a 1 cm nozzle.
- Pipe mixture onto a baking tray lined with baking paper or silicone sheet. (I used a template under baking paper to make sure all my shells were the same size)
- Tap baking tray on the bench to remove any air bubbles and leave on the bench to dry for 30-60 minutes.
- Preheat oven to 160C convection and bake shells for 12-16 minutes. (my oven took 16 minutes)
- Cool completely and match by size into pairs.
- Pipe ganache filling on the bottom of one shell and sandwich its pair.
- Melt chopped chocolate in a double boiler and stir in cream and room temperature butter. Cool to piping consistency.
Did you have trouble making your first batch of “successful” macarons or were you lucky and got it right the first time?
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I have yet to find the courage to make macaroons, everyone seems to have horror stories about failed attempts and I am not sure I am up for it at the moment
I have to say that yours look perfect Maureen and the memories make them even sweeter
Hi Sawsan:
Maureen’s Macarons look wonderful!
Using Jill’s method, they are way easier than you think – they just require some planning ahead. I have everything I need measured and sifted the day before, and egg whites already aged. Try it! After a few tries you’ll be a pro!
You’re so right Kathy and Sawsan has nothing to fear but fear
I just know that everything Sawsan makes is fantastic.
They looks beautiful! Great job.
Ah, memories… Sweet and sour. ;-P
Cheers,
Rosa
I remember that feeling when you saw little feet for the first time. Great job! And chocolate are my favorite!
your Dad made me smile and great macarons
Hooray for successful macarons! I love eating these French little treats, well, like all French pastries but, I wish i could say my baking adventures turned out as lovely as yours.
Maybe in the future, i’ll never lose hope
Roxana | Roxana’s Home Baking recently posted..Tomato tart with poppy seed crust and goat cheese
I had a few fails, Roxana, and my problem was that I was treating them like a souffle and they take a lot of bashing in the macronage bit.
I read this post, but never left you a comment. I seem to do that a lot don’t I, LOL? Look at those gorgeous feet, your macs are truly beautiful! Sending hugs, Terra
It’s perfectly okay, Terra, I know what your schedule is like lately!
I am studying your post and tips as I prepare to make my second round of macarons!
I purchased some Silpats from Williams-Sonoma to see how if they impact feet development. See, I have wacky priorities, too!
I used regular old baking paper. I never thought to haul out the silpat. The key for me was not to treat the batter like a souffle batter. It’s got to be fairly runny.. ribbon runny. Then I piped made a paper template and put it under the baking paper so my shells were the same size. then BAM to knock the air out.. waited 30 minutes and baked. Feet! amazing little feet when I turned the light on in the oven.
I am pleased to report that today’s batch of macarons – using your recipe and tips – was successful! I read that the chocolate flavor deepens if you leave them for a day, so I can’t wait to try them tomorrow!
Oh Maureen – these look divine!! They look so perfect, and filled with Chocolate Ganache. YUM!
They WERE divine
Oh, Maureen! How on earth did I miss this post of yours? Holidays. That’s the culprit. I am so late in saying something but just to say I am so proud of you! Your chocolate macarons look amazing (and thanks for changing the recipe slightly, as you know my publisher doesn’t let me post it online
) You are so right about beating that batter. Secret is not to fold it and treat it too gently. Merci beaucoup for the shout out. Anyway, I am thrilled to bits to see these and no doubt there is no stopping you now. Love the Mike ‘Fluff’ story. Well you certainly didn’t fluff those macarons!
Jill Colonna recently posted..Cremini Mushroom Cappuccino with Mini Macarons
What a cute story and yes, you do look younger than Mike! This is something that has been on my list of things to bake for a few years now…thanks for the recipe, I’ll check out the references too.
Have I told you lately how much I love you? He does look old and grumpy.
(seriously, he’s got the best personality ever. Nobody could be around Mike “Fluff” Cowan without liking him)
Oh Maureen, these are picture perfect! I love Macarons, but have never made them. I think I will have to try now. You’ve inspired me. I add them to my ever expanding ToDo list. Loved your story.
Lucy recently posted..CAULIFLOWER MASH
LOL I used to be afraid of them but now that I know you just bash the hell out of them until they’re sort of runny, I make them often. Savory macarons are great at a party or get-together. Nobody expects it. After reading about Mike, you know how old I am!
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