A Tale of Two Macarons

My quest for the perfect macaron started in graduate school, and after multiple versions and baking failures (i.e., the two in the title of this post is an understatement, but the title is a nod to a wonderful classic), I am happy to present this baking journey in photos.

On a personal note, my favorite patisserie is Dalloyau rather than Pierre Hermé or Ladurée. The macarons from Dalloyau will always remind me of my childhood spent near Paris, France. Specifically, my parents used to treat my sister and I to these wonderful macarons after a shopping trip to the Galeries Lafayette where a Dalloyau shop was conveniently located inside the famed department store.

1. My very first macaron.

  • Flavor: chocolate.
  • Verdict: the ganache was too liquid and the shells were uneven. But what a joy to see the famed macaron feet once I opened the oven door.

1a

2. A work in progress.

  • Flavor: vanilla.
  • Verdict: mastering the proper piping technique was a challenge and obviously a work in progress. The shells had the correct crispy exterior and light and creamy interior.

 

2

3. Flavor experimentation.

  • Flavor: pistachio.
  • Verdict: the shell exteriors appeared rough, and the feet were not properly defined. In the other hand, this new flavor was delicious.

3

4. One step forward, two steps backward.

  • Flavor: vanilla.
  • Verdict: the shell exteriors were now smooth, but the feet were now extending outward.

4

5. Additional experimentation.

  • Flavor: lemon.
  • Verdict: adding zest to the shells was difficult due to the moisture and the inconsistency in the batter. But the burst of flavor provided by this addition was definitely worth it.

5

6. Success.

  • Flavor: blueberry, clementine, coffee, and pistachio.
  • Verdict: bon appetit!

678Screen Shot 2016-06-05 at 12.10.12 PM

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