You guys.
I was seriously worried I was going to fail my own challenge.
Is that even allowed?
I’ve made 6 batches since I first announced this month’s kitchen challenge. Batch #1 (just a small test batch) was surprisingly successful. I’ll chalk it up to beginners luck.
Last weekend’s attempts, though, were disastrous. Frustrating. Infuriating.
Why did this happen? Who knows. I may have over-whipped my meringue. The few drops of gel food coloring could have destroyed them. I probably over-mixed and under-baked at least two of the three batches. My sour mood was mirrored in the cracks and hollows of the failed cookies.
In the end, after 3 miserable failures, I quit for the day, resigned to the fact that I might fail my own challenge. What kind of example would that set? But I was prepared to raise the white flag and declare defeat.
But, here we are, the day before my (self-imposed) deadline, and I figured I’d give it one more try. I invited my good friend Tabitha over for expertise and moral support (I swear she’s my macaron lucky charm). And sure enough, two batches came out of the oven looking mighty fine and tasting even better.
I have a suspicious feeling that my debacle last weekend may have been caused by moist almond flour. It seemed like the only factor that had changed between the semi-successful batch the weekend before (when my flour was brand new and fresh) and the disasters the next (when my almond flour had been stored in the freezer, thus coming out with a bit of condensation).
So this time, I spread out the flour on a cookie sheet and baked it for about 30 minutes at 170 degrees. Just enough to dry it out but not so hot that it toasted or cooked the flour.
Was that the key? Was that the only reason I failed so miserably before? All I know is, this weekend, it worked. And I’m giddy with the results. Next weekend? Who knows.
I refused to give up on my hibiscus macarons, which incorporated some dried hibiscus flowers that had been finely ground in a coffee grinder. A similar method can be used to incorporate freeze-dried fruit, or any flavored powder, really. I will say that even the failures tasted incredible. Tart and fruity, the hibiscus flavor comes through loud and clear. It also gives the cookies a charming speckled purple shell without the need for any food coloring at all (although you can add a bit of pink or purple coloring if you want a more vibrant cookie).
I did the chocolate batch partly because Naomi told me that sometimes chocolate macarons are easier. Something about the extra fat in the cocoa powder, or something. But for those of you who may have had a bit of trouble with your macarons, give a chocolate batch a try; you may have better luck. They basically taste like bite-sized brownie clouds. I topped mine with some cocoa nibs for a bit of texture (and to hide some of the lumps).
For my filling, I went with a simple ganache, which I infused with more hibiscus flowers (yes, I admit I have a problem). The resulting ganache is rich and floral. I could definitely see myself using this infusion technique (basically steeping the dried flowers in the cream as it heats) to make a hibiscus-flavored version of just about any dessert that incorporates milk or cream in some way.
Click through to get my recipe and see the incredibly creative submissions from readers!
I had the most success with the French macaron recipe from I Love Macarons, but use whatever macaron recipe you like best. The instructions here are more for my own reference and helpful for adapting your own recipe.
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
And now, for your lovely creations!
The thing I loved most about this challenge was the room for creativity. The basic cookie was just a starting point, and the flavor possibilities are truly endless. You made tiramisu, malted chocolate, and funfetti macarons. Raspberry and lemon and chocolate and more chocolate. This must be why we get along so well.
I’m seriously impressed and y’all deserve a major round of applause!
Although it seems there were varying levels of success with these finicky cookies (much like my own experience), the good news is, I don’t think anyone made a bad tasting macaron. And isn’t that the true measure of success?
Bravo!
And stay tuned… I’ll be announcing next month’s Kitchen Challenge on May 1st!