"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 06-15-2012, 07:50 AM   #11
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Do you let them dry for a bit before putting them in the oven?
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-15-2012, 09:21 AM   #12
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Yes, you do let them dry out before they go in the oven.

No, you dont split them.

I will dig out the recipe I used, it was pretty good as its the first time I have made them.

Always check the temp of your oven too, an oven thermometer is a wonderful thing to have.
__________________

__________________
Gravy Queen is offline   Reply With Quote
Old 06-15-2012, 09:24 AM   #13
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
This is the recipe I used:
Vanilla Macarons with Raspberry Filling
Recipe by Galton Blackiston - "Summertime" book

For the macarons:
175g (6oz) icing sugar
75g (3oz) ground almonds
75g (3oz) egg whites
half teaspoon vanilla extract
25g (1oz) castor sugar


For the raspberry filling:
250g tub mascarpone cheese
1 tablespoon icing sugar
2 drops vanilla extract
5 tablespoons raspberry puree (made from fresh raspberries pushed through a sieve)

1. To make the macarons, line a baking sheet with good quality greaseproof paper and set aside. Sift the icing sugar and almonds into a bowl. Place the egg whites into the bowl of an electric food mixer and whisk until they form stiff peaks. Whisk the vanilla extract into the egg whites, then gradually whisk in the castor sugar and continue to whisk until stiff and glossy.

2. Fold in the almonds and icing sugar gently until the mixture is smooth. Put the mixture in a piping bag fitted with a plain 5mm nozzle and pipe the macarons of the required size onto the greaseproof paper. Leave to rest for 10 -15 minutes to allow the surfact to become dry.

3. Pre heat the oven to 150 c/300f/Gas Mark 2

4. Bake for about 25 minutes (depending on size) - the macarons are done when you can lift them off the baking sheet. Remove from the oven and leave to cool on the baking sheet.

5. While the macarons are in the oven, make the raspberry filling by mixing all the ingredients together thoroughly, adding a little more icing sugar or raspberry puree to taste.

6. When the macarons are completely cold, sandwich them together with the filling.

*GQ note - I found that smaller ones worked best *
__________________
Gravy Queen is offline   Reply With Quote
Old 07-09-2012, 03:39 PM   #14
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
Hi,

There is a trick, when you cook them, you have to superimpose 3 plate firings.

Sorry for my english, I'm french.
__________________
mehdi57000 is offline   Reply With Quote
Old 07-09-2012, 03:54 PM   #15
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Can you describe the 3-plate firings? If you are not sure how to explain it in English, please explain it in French for those of us who read/understand French. Merci.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-09-2012, 04:07 PM   #16
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
In french : superposer 3 plaques de cuisson l'une sur l'autre.

image of "plaque de cuisson" :
You have to superimpose 3 of them.
__________________
mehdi57000 is offline   Reply With Quote
Old 07-09-2012, 04:43 PM   #17
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Okay--so you put them on a stack of three baking sheets, correct?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-09-2012, 04:47 PM   #18
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
Yes, it's correct, i will post a recipe from a famous pastry in France (Pierre Hermé) soon.
__________________
mehdi57000 is offline   Reply With Quote
Old 07-09-2012, 04:51 PM   #19
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
Quote:
Originally Posted by mehdi57000 View Post
Yes, it's correct, i will post a recipe from a famous pastry in France (Pierre Hermé) soon.
Thanks for explaining that. I've never heard of doing that, but it makes sense, and would for other things that might brown too quickly on the bottom...can't think of anything at the moment, but I seem to recall folks having issues where cookies, etc., burn or are over brown on the bottom, and this trick would probably take care of that.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-09-2012, 05:02 PM   #20
Assistant Cook
 
Join Date: Jul 2012
Location: Metz, France
Posts: 9
It's a well-know trick to succed the baking of macarons, and to have a great corolla like on the picture :
__________________

__________________
mehdi57000 is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.