Tuesday, July 21, 2009

Black Sesame Macaron

Tuesday macaron is black sesame flavour. I followed this recipe from a macaron enthusiast/blogger like me and she is definitely a pro in her field! As you all know I am a beginner so I think it's important to follow the rules first before I start inventing my own recipes and flavours. I actually made three batches of black sesame macaron today, since I was getting furious their feet kept getting burnt too fast and even after I reduce the temperature in my oven. I started at 150c then reduced to 130c, but did not show any improvement. The third batch was better though because I actually sifted my top rack (that I normally used) to a lower level and stacked another baking tray over my macaron silpat. The fourth batch I brave myself to try the french method (after failing each time last week) and this time I succeeded but the large amount of sugar in contrast to the almond powder made the macarons too soft and fragile. If I have a convection professional oven, I probably used the french method often but I'll stick to italian method for now...

Yes everyone has been telling me to sell these and start making $$$ but I gotta perfect my baking skills first and really stick to the rules and guides before I truly say, yes I can make macarons. Right now, I am still learning and you can tell that as each macaron batch still turned out slightly different and I still have to match my macaron halves before I fill them because my piping skills aren't up to scratch yet. Lovely day though today, dog didn't bark at all and I was listening to a really good french soundtrack from this blog with great macaron recipes.

Next...I'll tackle chocolate/peppermint macaron (since I got a natural peppermint concentrate already from a cake specialist shop at Flinders St.)

5 comments:

Thip said...

These look great. :)
ps. I like Italian method because it's more stable and always have a good result.

Julia @ Mélanger said...

These look lovely. Great job!!! I love this flavour. Thanks for putting me on to Thip's site. Love it! People say I should sell my macarons, too. But I haven't got around to all the council paperwork to approve my kitchen so I can sell the food I bake from there. You are in Melbourne, right? Let me know how you go with that - I think the requirements are pretty standard across Australia??????

EMMELYN said...

thip ~ hi, yes thank you! ill stick to italian method for now :)

julia ~ ya welcome! oh keep bugging the council! they have to approve it soon, we all love your macarons, an inspiration to all of us! yes im in Melbourne but i go back n forth to Jakarta so im still planning where I should be in the next five or so years. Keep in touch!

Cakebrain said...

I know so many factors can affect the temperamental macarons but aren't they addictive? Once you get the hang of making them, it's so exciting because of all the creative possibilities! Your turned out looking fabulous. Frilly feet and smooth shells...they look yummy!

Thip said...

I need to update you on the method. I came to the point that I prefer using French meringue over the Italian one. :)

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