Zumborons!

The citron macaron shell – chewy and crispy goodness.

I love macarons. So when Sydney patissier Adriano Zumbo released a book exclusively on macarons, I had to buy it. $12 (essentially 5 of his macarons) and a couple of weeks later I received the book and started thinking about which macarons to make first. A lot of them had white chocolate in the filling, and as I am trying to avoid lollies and chocolate for October (seriously failing with the chocolate), I had to avoid those as I’d just eat the left over chocolate. I love his toasted marshmallow macaron, but couldn’t pick that either due to the lollies! But I realised I could make marshmallows… so my self-control became non-existant. Oops.

I picked out two macaron flavours (toasted marshmallow and citron – a lemon macaron), made up a shopping list of ingredients that I didn’t have (powdered egg white required a visit to the specialty store, the extra eggs, butter, almond meal and sugars were supermarketable) and utensils I didn’t have (candy thermometer) or wanted to upgrade (drum sieve).

I think the biggest issue I have with making macaron is having an electric oven, which switches on and off to try and maintain a particular temperature. A gas oven (or perhaps a more modern electric oven, although I have no knowledge of these) would be better as I would have a more even temperature during the cooking stage of the macaron than I currently do. Still, they turned out OK – some variation in colour and the first batch from the oven had an air pocket just under the skin. I’m still not 100% happy with the texture of the shell, as I’d like them to be smoother – something to check out before the next batch is made.

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