Samurai Delicatessen

Wednesday, December 07, 2005

Chocolate Macaroons

I used David Lebovitz's recipe for the cookies and a chocolate-caramel ganache for the filling.

5 Comments:

Blogger zinnur said...

They look so good!

12/09/2005  
Blogger catalepticat said...

Thanks! They are good (aren't they all?), but to be honest they aren't my favorite macaroon recipe in terms of taste and texture. They were a bit too crisp and had large voids, but I suspect I might get better results by turning the temp down a bit.

12/09/2005  
Blogger zinnur said...

Interestingly, I got good results with this one, and had thicker crust and voids with pistachio adaptation of a la Cuisine recipe. Did you use 375F as baking temperature? Like you said, things may improve if you reduce to 350.

I made adult size (almost 3" diameter) macarons by doubling David Labovitz recipe yesterday. The yield was 10 macarons. My next project is to copycat the famous Isphahan. Do you have any idea on how to impart raspberry color and taste to macarons without using food coloring and extracts?

12/10/2005  
Blogger catalepticat said...

zinnur, I never tried this product myself, but freeze-dried powdered raspberry may work for you. If you try it, let me know how it works out.

http://www.mid-conagri.com/60014-4.htm

12/10/2005  
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1/07/2010  

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