Macaron Lab 3
Cookie: Chocolate Hazelnut
Cookie Recipe: Laduree Sucre cookbook recipe for basic macarons
Baking Details: my oven at 300 F for 14-15 minutes, sheets on middle rack
Filling: Chocolate Hazelnut Ganache (1/4 cup 18% cream, 2 oz bittersweet chocolate, and around 2 tbsp of drained hazelnut butter)
Environment: April 22nd, afternoon, dry
Positive Results: I’m comfortable with the reproduction of the cookie shells now; I can produce a sheet full of perfect shells almost like clockwork. The chocolate-hazelnut ganache is near-perfect as well. After a day’s maturation, the ganache turns the cookie interior into a creamy-soft heaven. No issues here. I’m using a gold-coloured pearl sugar to give the shells a metallic effect. It’s not nearly as “glittery” as I originally intended, but I don’t think I will find or be able to acquire anything better within my timeframe.
Negative Results: The ganache was slightly too heavy on the hazelnut, in my opinion. I like round numbers, but perhaps the 2 tbsp of hazelnut butter should actually read 1.75 tbsp. Or 1 tbsp plus 2 tsp, let’s say. Also, I must remind myself to mix the batter properly, and work the air bubbles out of the piped batter as best I can. No one wants air pockets!
Next Steps: I’m pretty comfortable with the chocolate-hazelnut cookie. Outstanding work involves refining the kewra filling for the coloured shells, and recruiting a macaron team for production, assembly and packaging. I’ve also put two into the freezer for testing the flavour after a period of freezing. I’m creating a plan for handling the storage and transportation of the cookies from my small apartment fridge to the wedding venue. Fun times.