Join us at our next macaron class this March in Joburg.
Find all the details and booking form here
So, starting this week I will be picking up on the blog series that I started last year. 2016 was and still is a year that has kept me extremely busy, hence the lack of activity on the blog side of things.
I will be kicking it all off with the 3rd installment of the Macaron Files, on Wednesday. If you missed the first 2, you can do a bit of catching up here…
I also have a delicious recipe from Faeema, better known as Fay in The Maze that I’ve been keeping to myself for a while now for my Blogger Recipe Series.
There is so much left to share and I am happy to have you here with me!
After what I’m going to call a 6 month hiatus for this blog (and not just laziness and a lack of time), I’ve decided that it’s time to pull up my socks, put on my big girl pants etc. etc. and give it a big ol’ smooch to wake it from it’s slumber.
I’ve had time to think about what I want out of this blog and why I lost the motivation to write, and it turns out that it was that I had forgotten this was and is my blog. Madame Macaron’s little space on the internet to post about whatever catches my fancy and not to conform to what I thought was expected.
So, there will still be all of my favourites like the Blogger Recipe Series and The Macaron Files included, but expect a few more posts about places I’ve been, things that I’m doing and stuff that I love.
I hope that you enjoy all the new content, and if you do, that you take a minute to leave a comment and let me know.
So belated Happy New Year. Let’s do this 🙂
Photo Credit: http://www.marklerouxphotography.co.za
2015 has been a year filled with wonderful experiences and opportunities and we are proud to be featured in the August issue of Get It Magazine (Umhlanga/Ballito ) .
A big thank you to Get It Mag and Monique De Villiers-Delport for an amazing piece.
You can read the online version of the article here or have a look at the digital version of the magazine HERE ( we’re on page 30-31 😉 )
Let us know what you think and be sure to enter the competition at the end of the article!
Book & spend a fun morning learning the art of macaron making.
Get hands on experience when you make your own macarons to take home with you.
The class also incl. Tea, coffee, treats and a wonderful gift.
Book at HERE or mail Info@madamemacron.co.za
Space is limited and bookings close on Wednesday, 29 August.
Hope to see you there!
Being Madame Macaron I get asked a great many questions about what I do to get the perfect macarons, so I thought that it was about time for this series of posts.
Each week I will be sharing one of my tips for getting the perfect macarons and hopefully helping you to identify any issues that you may be having with your batches. So, save them , print them, collect them ,and by the end of the series you should have the perfect macarons every time!
One of the most often overlooked factors in making macarons and also one of the most important is your oven.
There are 3 main factors that will affect your macarons.
1.The Temperature Control
The heat settings on your average home ovens are not always 100% accurate and a few degrees of extra heat can mean the difference between lovely feet that raise your shells up or skirts that frill out around your shells leaving your macaron looking like a rather pretty and tasty doily.
The best way to ensure that your oven is running at the correct temperature is to buy an oven thermometer. If however you aren’t keen on doing that and have some time and patience, you can test your oven by baking a few shells at 20 degrees lower than the required temperature. You would then increase the temperature by 5 degrees for successive batches until your shells form feet and bake in the required time.
2. Even distribution of heat
I went through many a batch of macarons where one half of the tray would be perfectly done but the other half was under baked. I tried a different tray and even different baking paper until I realized that it was a heat distribution problem, where one half of my oven was running hotter than the other. This can also cause lopsided macarons, where only one side of the shell is rising and you’re left with more of a wedge than a lovely symmetrical disc.
The solution to this problem is pretty simple. Half way through the baking process open the oven ( yes you can do that with macarons ) and rotate the tray 180 degrees. This will ensure that all your shells are evenly baked.
3. Using more than 1 shelf at a time
There is one rule that you need to remember when it comes to using more than 1 shelf in your oven and it is that hot air rises and cold air sinks. So the bottom shelf in your oven is always going to be a little cooler than the top and therefore your macarons will need a little extra time than those on the middle shelf. As always though, not every oven is the same and you will need to get a feel for how much longer your shells on the bottom shelf need to stay in for.
Please let me know if this tip helped and if you have any that you’d like to add.
I haven’t posted a Humpday help post in a while but I thought that it was time to repost one of my most popular ones, the one that brings all the bakers to the yard ( yes, that’s a very corny reference to Kelis’ Milkshake)… This one is macaron related… Ageing Eggs Whites.
There are a lot of macaron recipes that call for aged egg whites, including my own, and you may be like I was and ask what the heck an aged egg is.
Well, aging egg whites basically means separating your egg whites and yolks, and storing your egg whites in a loosely covered container in a cool dry place for 24 – 48 hours. Thereafter you can put it in a fridge in an airtight container.
So why do you have to do this?
The reasoning behind it is to dehydrate the egg whites as much as possible. This adds elasticity to the egg whites and helps you gets a stiffer meringue and the right consistency of batter for the perfect macarons. Just remember, that if you have had the egg whites in the fridge, you need to take them out and let them come to room temperature before using them.
Now I’m sure you’re thinking to yourself that there must be a shortcut, because really, who has 2 days to wait for your egg whites to dehydrate when the macaron craving calls.
Luckily, there is! After a bit of research I found out that if you haven’t had time to leave your egg whites out to age you can pop them into the microwave for about 10 seconds. This mimics the aging process to a degree, but you have to be careful not to put them in for too long. You want dehydrated eggs, not cooked.
I’ve used this method more times than I can count and I have to say that my macarons have actually, on many occasions, turned out better than with just traditionally aged egg whites. There are also a lot of sites that say you don’t have to age your eggs at all. In the end it’s all up to you to try it out and see what works best for you.
So that’s the low down on aging eggs.
There are times in your life that things seem to fall into place and the signs are all around you, nudging you into new and amazing directions. This year has been one of those times for me. I sometimes, in my rare times of quietness, sit back and marvel at everything that has happened. Building a business is much like a stream etching its way through a mountain until it can become a strong flowing river. It requires patience and perseverance and hard work and there are points where it seems like you will never get there, but little by little you work through it and come out wiser and stronger. I went through a great many rough spots where I felt like throwing in the towel but standing at the front of the kitchen at my very own launch made me so grateful that I stuck it out.
Months of planning finally came to fruition this past Thursday at the official launch of my classes at The Dirty Fork Studio. Thank you to media that attended. I had an amazing, fun time with all of you.
A special thank you to Nadine from The Candy Buffet Company as well for setting up the most adorable candy cart to display all my goodies and to Chef Jacqui Brown for envisioning and creating a venue like the Dirty Fork Kitchen where people can share their passion for food.
A final thank you to my family, who have gone wife-less and mother-less for many days and nights while I toiled away. It is only the beginning of my journey and there is still a long road ahead but I am thankful everyday for such an amazing support system. I love you guys!
The class information and dates have been published here so go to book and I will see you there!
Here are some of the 500+ photos that Justin took on the night…
During The Class…
Photos From Social Media
We were over the moon to be featured in Elle’s Magazine’s Little Black Book Of Bakers as their pick for Durban ( Oh Em Gee! )