Comments on: Masterchef Australia's macarons: bad crunch http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/ Tue, 17 Jan 2012 05:41:17 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Hazel http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-6336 Hazel Tue, 14 Dec 2010 21:41:05 +0000 http://www.syrupandtang.com/?p=807#comment-6336 Hi Duncan, I follow your blog religiously and believe you really know what you are talking about when it comes to macarons. You are very right about the initial crunch. My macarons when bitten into have a very thin egg like shell that leads to a soft slightly chewy interior. This is only achieved when I bake the shells, then transfer them to the fridge for 1 day to achieve the chewiness. I then fill them with ganache or buttercream, then transfer them back in the fridge overnight before I deliver my orders. We make our macarons the french way, and to achieve a signature "gloss" it is as simple as having the almond meal as fine as possible, tap the tray on the bench top after piping and let the macarons rest for for about 20 mins. However the resting time always depends on the temperature in the room and outside. So I know my macarons are ready to be baked when I touch the top after 20 - 30 mins and it does not stick to my finger. All ovens are different, and some have hot spots etc. We bake our macarons at 120C for 25 mins. This ensures that they are easy to take of the baking paper but is also perfectly cooked. Another trick on removing macarons from baking paper is slide the macarons on the baking paper along the edge of the tray when placing the macarons on the baking paper on a cooling rack. They come out instantly. I have purchased a long list of macaron books, and have been dissappointed every time. I can not belive that books with shocking photos of what a macarons should look like and be baked are published. I really do think that you should look into writing a macaron book. Have a look at a book called "Secrets of Macarons", you should write a book similar to that but I believe you could even make it better!! In regards to Adriano Zumbo's macarons, it is interesting that although he makes his macarons the Italian way, his shell tops do not come out smooth enough. In saying that, we do need to bare in mind that because he as hired employees, quality control is dramatically decreased and everyone has a bad day. However, when I tasted his macarons, I was extremely impressed. His feet were horizontal and not vertical and his shell was well made. Hi Duncan,

I follow your blog religiously and believe you really know what you are talking about when it comes to macarons. You are very right about the initial crunch. My macarons when bitten into have a very thin egg like shell that leads to a soft slightly chewy interior. This is only achieved when I bake the shells, then transfer them to the fridge for 1 day to achieve the chewiness. I then fill them with ganache or buttercream, then transfer them back in the fridge overnight before I deliver my orders.

We make our macarons the french way, and to achieve a signature "gloss" it is as simple as having the almond meal as fine as possible, tap the tray on the bench top after piping and let the macarons rest for for about 20 mins. However the resting time always depends on the temperature in the room and outside. So I know my macarons are ready to be baked when I touch the top after 20 – 30 mins and it does not stick to my finger. All ovens are different, and some have hot spots etc. We bake our macarons at 120C for 25 mins. This ensures that they are easy to take of the baking paper but is also perfectly cooked. Another trick on removing macarons from baking paper is slide the macarons on the baking paper along the edge of the tray when placing the macarons on the baking paper on a cooling rack. They come out instantly.

I have purchased a long list of macaron books, and have been dissappointed every time. I can not belive that books with shocking photos of what a macarons should look like and be baked are published. I really do think that you should look into writing a macaron book. Have a look at a book called "Secrets of Macarons", you should write a book similar to that but I believe you could even make it better!!

In regards to Adriano Zumbo's macarons, it is interesting that although he makes his macarons the Italian way, his shell tops do not come out smooth enough. In saying that, we do need to bare in mind that because he as hired employees, quality control is dramatically decreased and everyone has a bad day. However, when I tasted his macarons, I was extremely impressed. His feet were horizontal and not vertical and his shell was well made.

]]> By: candace http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2955 candace Mon, 22 Mar 2010 01:27:24 +0000 http://www.syrupandtang.com/?p=807#comment-2955 I totally agree with the statement of " don't be tempted to rush this step, allow between 4 to 5 hours..." is a total lie. I learned this through my very own unfortunate experience. I was baking a batch of macaron that day and then I decided to go get a quick mani & pedi from just across the street, which usually takes no more than 45 minutes frm the moment leaving the house to coming back to the house, but that day, I ended up spending slightly more than 2 hours at the spa because the spa was short handed and I had to wait. When I came back, I still put the macarons inside the oven to bake anyway, but of course, the whole batch turned out to be some crunchy hard cookies instead of the airy and light macarons. So to let the macaron to wait for 4 to 5 hours after being piped is a total lie, mine only waited for more than 2 hours and they were already severy ruined. I totally agree with the statement of " don't be tempted to rush this step, allow between 4 to 5 hours…" is a total lie. I learned this through my very own unfortunate experience. I was baking a batch of macaron that day and then I decided to go get a quick mani & pedi from just across the street, which usually takes no more than 45 minutes frm the moment leaving the house to coming back to the house, but that day, I ended up spending slightly more than 2 hours at the spa because the spa was short handed and I had to wait. When I came back, I still put the macarons inside the oven to bake anyway, but of course, the whole batch turned out to be some crunchy hard cookies instead of the airy and light macarons. So to let the macaron to wait for 4 to 5 hours after being piped is a total lie, mine only waited for more than 2 hours and they were already severy ruined.

]]> By: Duncan http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2529 Duncan Fri, 23 Oct 2009 10:09:31 +0000 http://www.syrupandtang.com/?p=807#comment-2529 Hi Twinpalates. Just click on the image of the macaron at the top of the window and you'll see links to a pile of stuff I've written about macaron technique. Hi Twinpalates. Just click on the image of the macaron at the top of the window and you'll see links to a pile of stuff I've written about macaron technique.

]]> By: Twinpalates http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2527 Twinpalates Thu, 22 Oct 2009 13:17:36 +0000 http://www.syrupandtang.com/?p=807#comment-2527 Fantastic post Duncan! I didn't get to watch too much masterchef, but thanks for the link and the information. I'm currently on a quest to get my macarons to look like yours - starting with some feet! Advice? Fantastic post Duncan! I didn't get to watch too much masterchef, but thanks for the link and the information. I'm currently on a quest to get my macarons to look like yours – starting with some feet! Advice?

]]> By: Trissa http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2459 Trissa Thu, 17 Sep 2009 10:56:11 +0000 http://www.syrupandtang.com/?p=807#comment-2459 I usually rest my macarons only until a skin forms - which I find to be around 30 minutes in cool weather... I usually rest my macarons only until a skin forms – which I find to be around 30 minutes in cool weather…

]]> By: Lisa http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2411 Lisa Mon, 24 Aug 2009 15:19:45 +0000 http://www.syrupandtang.com/?p=807#comment-2411 Hi Duncan, Well I'm RELIEVED that I came across your blog! Firstly, after seeing Masterchef, I've been beating myself up that my macarons weren't even remotely crunchy, so I've been baking the crap out of my macarons to achieve this 'crunchiness' Whew! Secondly, I bought that issue of Gourmet Traveller because it featured them, and followed those instructions... Thanks for clearing this nightmare up =D I'm going to try again soon and hopefully they'll try out great. Fingers crossed Hi Duncan,

Well I'm RELIEVED that I came across your blog! Firstly, after seeing Masterchef, I've been beating myself up that my macarons weren't even remotely crunchy, so I've been baking the crap out of my macarons to achieve this 'crunchiness'

Whew!

Secondly, I bought that issue of Gourmet Traveller because it featured them, and followed those instructions…

Thanks for clearing this nightmare up =D

I'm going to try again soon and hopefully they'll try out great. Fingers crossed

]]> By: Ahmad http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2349 Ahmad Sun, 02 Aug 2009 10:50:12 +0000 http://www.syrupandtang.com/?p=807#comment-2349 LOL thanks for some closure i will sleep well tonight, the haunting crunching noises have finally gone away haha I came across this looking for your sucre cuit recipe again (works well!) and saw this. Masterchef! gah! Baker rage time!! Apply for season two so we can show them how its done hahaha. :P LOL thanks for some closure i will sleep well tonight, the haunting crunching noises have finally gone away haha

I came across this looking for your sucre cuit recipe again (works well!) and saw this. Masterchef! gah! Baker rage time!!

Apply for season two so we can show them how its done hahaha. :P

]]> By: Emmelyn http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2316 Emmelyn Wed, 15 Jul 2009 10:21:26 +0000 http://www.syrupandtang.com/?p=807#comment-2316 Hi Duncan!!! i followed ur macaron recipe!!!! and come see it in my blog!!! thank you sooooo much, it turned out great, but i still need a lot of practice. However i think they're still a bit flat, so for the last batch I made I added more almond meal about so 70g of almond meal and 67g icing sugar. They're more bumpy (they're the yellow ones in my blog) however takes a about two minutes more to bake. Do you think I did too much macaronning?i hope u can helllpp...n again thanksssssssssss!!!! E Hi Duncan!!!
i followed ur macaron recipe!!!! and come see it in my blog!!! thank you sooooo much, it turned out great, but i still need a lot of practice. However i think they're still a bit flat, so for the last batch I made I added more almond meal about so 70g of almond meal and 67g icing sugar. They're more bumpy (they're the yellow ones in my blog) however takes a about two minutes more to bake. Do you think I did too much macaronning?i hope u can helllpp…n again thanksssssssssss!!!!

E

]]> By: Cakelaw http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2315 Cakelaw Wed, 15 Jul 2009 02:56:35 +0000 http://www.syrupandtang.com/?p=807#comment-2315 Hi Duncan, I did leave them stand for the 4 hours - perhaps the fact that I live in a relatively humid place meant that they didn't dry out too much?? Hi Duncan, I did leave them stand for the 4 hours – perhaps the fact that I live in a relatively humid place meant that they didn't dry out too much??

]]> By: Duncan http://www.syrupandtang.com/200907/masterchef-australias-macarons-bad-crunch/comment-page-1/#comment-2312 Duncan Tue, 14 Jul 2009 05:03:20 +0000 http://www.syrupandtang.com/?p=807#comment-2312 @Cakelaw: well i guess it pays to be openminded sometimes! Thanks for telling us, and I'm glad they worked. Can I ask if you left them to stand for 4-5 hours? @Cakelaw: well i guess it pays to be openminded sometimes! Thanks for telling us, and I'm glad they worked. Can I ask if you left them to stand for 4-5 hours?

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