Thursday, August 22, 2013
Red Velvet Macarons
A lot of people would keep butter in their butter dish but no, not me.
I like to keep macarons in it. Well, for the purposes of today's post anyway! I don't usually keep anything in this particular butter dish. It's normally displayed on my dresser, hauled out only when we have guests for dinner and I want to be fancy. But for today, it got taken down, washed up and loaded with Red Velvet Macarons.
I have made macarons before, a few times now, and they have turned out pretty decent. I always gave myself time. Let the ingredients rest, allow them time to settle, skin and grow feet. Macarons are something I know not to rush... So why then, can you explain to me was I so impatient with these??
I made enough mixture for 30 individual macarons. I should have had 30... I was left with 17 usable ones. The others cracked, bubbled, popped and exploded. I was in such a rush to get them into the oven that I ignored all the cardinal rules of macaron making. And for what... I am at home all day today. I have just gone round the bend... I think.
I followed the same recipe I used here but instead of rose water I added a few drops of red food gel. I could have used a few more drops in them as the seemed to lighten in the oven.
I also added 1 tablespoons of coco powder into the icing sugar/ground almonds mix to get that authentic red velvet flavour.
I used cream cheese frosting on the inside. I had left overs from another cake I had done, so it was perfect to be able to use it up. It filled the 17 and to be honest they tasted just fine. Hard and crackly on the outside. Soft and chewy on the inside with a hint of coco and a dollop of cream cheese. There was nothing wrong with them at all.
It was me and my need to rush things.
Lessons learned? For sure... When making macarons, don't rush them.
Have a great Thursday everyone!