3 attempts at Macaron Monday later and I have no recipe to report.
But I refuse to say I failed , because I tried, and that was the whole point of Macaron Monday: To try something new. And I definitely tried. Each attempt was a learning experience in why I wasn’t doing something right.
Attempt #1
The lesson here was pretty simple: Coconut flour cannot be used in place of almond flour to make macarons. It’s too fibrous and doesn’t spread during baking. What these did make was something close to donut hole, so I covered them in chocolate and all was well.
Attempt 2
This was probably the closest I got to making macarons(also the picture at the top of this post comes from this try). What I did right was whipping my egg whites by hand, rather than a food processor. As I went to pour the egg whites into the other ingredients, however, I noticed a pool of unwhipped egg whites at the bottom. Also, I used wax paper instead of parchment paper, which the macarons stuck to and so I was only able to scrape two cookies off before throwing the rest out.
Attempt 3
These were the tastiest by far, but they never rose and were clearly not cooked evenly. I was going to make a white chocolate-raspberry ganache for the filling, but it just seemed like a waste of ingredients since these were clearly not the macarons I wanted to make.
I can make ice cream, brownies, even mound bars. So why didn’t these turn out OK? I hate to make excuses, and I hate to say I “can’t” do something. But truthfully I was not working with the right equipment to make these. Every time my egg whites weren’t whipped properly, either after 20 minutes of hand whipping or a minute in a food processor. Ideally I think you should use an automatic mixer but I don’t keep one around because those are so cumbersome and I usually make vegan baked goods. And I have no clue what the oven here is calibrated at but I doubt that’s correct either.
Will I try to make these again some day? Maybe. But not anytime soon and not in a dorm room. I need to learn my limitations and clean the batter off my bedspread in the meantime.
Not a fail in my eyes!! I applaud your efforts.
Cooking in dorm rooms is extremely difficult. Good for you for attempting to make these! And you ended up with chocolate covered goodness. Not a fail in my eyes!
Desserts are so tricky! So many of these things are serious science experiments
i wish i could be ur recipe disposal to eat all the previous attempts mmm.. haha id probably just keep saying “try another attempt” just so id have more to enjoy 🙂 definitely looks like u got the hang of the macaroon- not a fail at all!! <3
Hey, any effort put forth in a dorm room environment is an accomplishment in itself. I wish someone would tell universities that there are kids who don’ live off of frozen pizzas and Ramen and know how to use things other than a pizza oven and microwave.
At least it helps make going home even more fun and worth waiting for, eh?
oh, i have a macaroon recipe for YOU! it’s simple but delicious
3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
– – –
Chocolate Chunk Macaroons
Follow the recipe for coconut macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared bakign sheet, spacing about 1 inch apart. Bake until golden brown 15 to 20 minutes, rotating sheets halfway through
– – –
Chocolate Macaroons
Place 4 ounces semisweet chocolate, chopped into small pieces, in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instruction for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/2 cup unsweetened cocoa powder, sifted. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.
I definitely applaud your efforts. Brave attempts, each and every one.
this is a great attitude & sentiment: “I need to learn my limitations and clean the batter off my bedspread in the meantime. ”
I think they look awesome but you are right…there are certain foods where certain equipment is KEY and as you said, you really dont need a mixer b/c you dont make baked goods like this, that often.
I think it’s awesome that you kept trying and trying to get this recipe right! That’s dedication and persistence and that counts for a lot!!
I made choco coconut oil Peanut Butter frosting today that I think you would love. It’s on my site and no special kitchen equipment required..hah!
You are amazing for trying 3 times. I would have quit at attempt #1 and eaten the batter.
Oh wait, I don’t cook..
Seriously, nice attempts. I think it’s so wonderful that you kept at it.
If you’re interested it might not be too much trouble to keep a small hand mixer in your room.
Bummer! Three times with a result that is less than perfect is not a fun thing. Good for you for trying so many times though. I feel the same way about pie crust. I just can’t get it right!
I know how it goes trying an experiment and having it fail…it happens to me a lot haha! Macaroons can be touchy…too much moisture in the air and it ruins them. Good for you attempting macaroons 3 times though I give you a lot of credit! I bet 4th time you will get it ;)!
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I actually borrowed a hand mixer – I think it’s key for the meringue!
If you try these again, I would really recommend the epicurious recipe I used from a simplicity point of view.
Anyway, the important thing is your attempts were tasty!
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