I present my new creation: le macaron déshydraté au chocolat noir et à la noix de coco. Behold the lovely thick layer of dark chocolate and toasted coconut ganache… so generous you might think I’ve been shopping at Pierre Hermé, but no! I am in fact lining myself up to compete with the maître himself. And I’ve done something completely new. These beauties are the first completely desiccated macarons ever presented for public delectation. With skill and precision, I transformed my piped ivory wonders to these richly tanned rusks. Be quick, as these are definitely a limited edition from Maison Duncan.
You see, there I was sitting on my sofa, reading the bazillion blog posts in my feed reader (how many times do I have to tell you internet people to stop writing so much and get out more??). Suddenly I had one of those lurches in the stomach, a wave of nausea that only careless pâtissiers and confiseurs can truly know… a good deal more than eight minutes had passed since my tray of macarons had been consigned to the oven. Nooooooooooooo!!!
And so these macarons déshydratés were born. Deeply tanned almond
macarusks macawrongs macarons as one might find on a beach on the Côte d’Azur.
There’s one very useful result of this approach to macaron cooking. You can get a clear feel for whether you’ve done the batter right and set the oven temperature correctly. You see, in their state of petrification, you can cut open the macaron without any fear of crushing and see the crumb. No big air pocket. Hooray. Good foot. Hooray.
Thankfully, I can do one of those television chef “here’s one I made earlier” jobs and show you some pretty little things too.
Macarons d’amour à la canelle et à l’abricot. Damn it’s difficult to make shapes!