After a short break from macaron-making, you know it was time for them to make a reappearance on my blog again!
Macarons take time to master, but after a number of attempts, you do get a good feel for what works and what doesn’t. Yet the real game-changer with macarons is how good the filling is. That’s what elevates a macaron to true deliciousness.
I had baked an array of hazelnut macaron shells which were happily awaiting some filling in the freezer. They had been in hibernation a couple of weeks before I fancied pairing them up with some praline buttercream. This is not strictly speaking an exact reincarnation of Pierre Hermé’s Pietra Macarons as I didn’t have enough ground hazelnuts for either the shells or the praline. Everything else pretty much is.
As always with a French patisserie recipe, there was much scope for error.
The issues came, as always, when it came to combining all the ingredients together. The recipe stated to delicately stir the meringue together with the beaten butter. Maybe I hadn’t whipped everything enough, or I mixed the ingredients together too firmly. Either way, the buttercream curdled. It became evident I hadn’t ground the praline finely enough either.
I had a think back to when I made Pierre Hermé’s salted caramel macarons. Again, the buttercream had split. It hadn’t incorporated a meringue, but certainly the buttercream had been fixed by vigorous chilling and whipping. What harm could it do if I tried it here?
I scraped out the buttercream from the macaron shells, dumped it all into the mixing bowl, and chilled it for about 10 minutes. Then I got out the beaters, and whipped the crap out of the buttercream. Yay, it seemed to have done the trick! The texture also changed, becoming less moussy, and more sturdy.
The buttercream doesn’t look completely cohesive, but it compares favourably to the pictures in the book, which also feature a fairly lumpy bumpy filling.
I think the hazelnut flavour in these macarons is rather delicate. I wonder if this is partly because I used a reduced quantity of hazelnuts. Next time I make these, I’ll try and use the full amount. I’ll also grind the praline to a finer consistency, and perhaps I’ll have better luck with folding the meringue in!
On another note, I’m very pleased with how the photos are coming along with the new camera. I’ve been taking pics quite late in the evening, so there’s been a bit of a rush to catch the daylight before it goes. Bloglovin’ is also confounding me at the moment – none of the blog images are appearing on the Bloglovin’ feed. If anybody has any inkling why this might be, advice would be much appreciated!