"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 10-17-2010, 12:26 PM   #1
Assistant Cook
Join Date: Oct 2010
Location: North West England.
Posts: 2
French Macaroons


This is my first post, so i hope im writing in the right forum. I've been baking cakes for just under a year for my family and friends, all my cakes have been 3D sculptures of the items, XBOX's, Chanel bags etc.....and i decided to branch out into other aspects of baking to keep myself challenged.

The first thing i have tried is French Macaroons, you know the smooth pebble like meringues with ganche or butter cream filling....you use icing sugar and almonds etc......iíve made two batches so far and i cant for the life of me get them smooth, they are always bumpy or have air bubbles in them...it is driving me insane.

I've put pics up on my blog if you want a visual of what my problem with macaroons is....

Can anyone please help me on this, i really want to be able to conquer these cute little goodies.

Thanks for any help [IMG]file:///C:/DOCUME%7E1/Toni/LOCALS%7E1/Temp/msohtmlclip1/01/clip_image001.gif[/IMG]




T-Cake is offline   Reply With Quote
Old 10-17-2010, 12:43 PM   #2
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,059
When you fill your piping bag, take a firm straight edge gently push the meringue down in the bag until it starts coming out of the tip, and then twist it tight (or use an elastic. This helps keep the air out and can break up any large air bubbles.

Next, position your bag at a 90 degree angle to the tray (straight up) and within a 1/4 inch of the surface. Slowly pipe until it is the size you want without lifting the tip. When you have it shaped, stop the pressure and lift the tip slowly. If there is any bump or indentation from the tip, carefully smooth it over with your finger but you shouldn't need to do too much.

This technique is the same used for piping "balls" on cakes.

Hope it helps!

Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 10-17-2010, 12:51 PM   #3
Assistant Cook
Join Date: Oct 2010
Location: North West England.
Posts: 2

Thanks i will definatley try pushing the air out from the bag more before piping. They taste really nice, crunchy on the outside chewy in the middle, i just want them to be pebble like. Grrrrrrrrrrrr.
T-Cake is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:13 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.