April 29, 2009

Righting Egg White Wrongs

I'm on some kind of intimidation-facing baking jag this week- vegan TWD, souffle, and now macaroons. My failure rate for egg white based recipes runs a little on the high side. It all started with a disastrous Filbert Gauteau- the genoise was so heavy you could use it as a door stop. I've never had a lot of luck with sponge cake in general and my meringue is often mediocre at best but today I put a sizebale dent in my Egg White Phobia with Hazelnut Chocolate Macaroons.
Bonbini! provided both inspiration and information to tackle these little French, blog envy inducing cookies. I went with the Hazelnut version because I had hazelnut flour on hand (left over from the aformentioned Gateau Wreck) and will take advantage of any excuse to use Frangelico in a baked good. It started out a little rough. The recipe calls for italian meringue made by boiling sugar to a soft ball stage before incorporating it in with the egg whites. First attempt I ended up with a hard crystallized mess. Second time, I burned the sugar. Finally got it right on the third try and frustratedly yet gently folded the batter together, piped it out and crossed my fingers. I was overjoyed when I took them out of the oven and saw little macaroon "feet," and pressing their little flat ends together between a big dollop of Frangelico laced chocolate ganache made me so darn proud.
Little cookies, little victories.

You can check out lots of macaroon recipes here. I used this one for the shell.


Anonymous said...

Yay! You got the feet! They look great!

Anonymous said...

Hi there... I followed you from Recipe Girl... You got the feet.. woot woot!

RecipeGirl said...

They look like they turned out great! I've not attempted macarons yet. Egg whites scare me.

Jane Ko said...

I have yet to succeed! Congrats!