Zimt und Anis MacaronsCinnamon and Anise Macarons

Update: Für das deutsche Rezept nach unten scrollen!

This month challenge for the Daring Bakers were French Macarons. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Zimt und Anis Macarons

I was a bit scared, because I tried macarons some weeks ago the first time and they went totally wrong. The shells weren’t really hard, almost no „feet“ (you can see feet in the picture of my succesful anis macarons below) and they were much too soft. But I was also eager to do it better.

Zimt und Anis Macarons

In the (english) food blog world everyone is about macarons. But here in Germany nobody knows them. Or precisely macarons are known as something different. Dessicated coconut with beaten egg whites and sometimes nuts or chocolate within. „Feets“ are not wanted, it’s more like small piles. Germans wake up and get to know french macarons!

The challenge itself was challenging. After my first mishappening and reading in the Daring Bakers Forum about the problems with the recipe given and the better-going recipes with Tartelette’s one, I decided to give the disaster not a chance again and go with Tartelette’s recipe.

The recipe is very easy to vary. I made the Cinnamon Macarons with hazelnuts and a Tbsp. cinnamon and a gianduja (rounded up with some cream) filling and the Anise Macarons with almonds a Tbsp. grounded anise and a white chocolate filling.

Zimt und Anis Macarons

Some tips, which I found important are:

Ground your grounded nuts again yourself (something like a Moulinette would be helpful). They are not fine enough. Sieve your powdered sugar before.

I used a silicone mat and normal parchment paper and I would prefer the parchment paper here, because the macarons sticked so much to my silicone mat, I didn’t get them off right. Also after baking let them cool for about 15 minutes outside, then move the baking sheet back in the warm (but not hot!) oven. Let them cool completely over the night. Mine were mostly *fingers crossed* easy to peel off the parchment paper. If it doesn’t work give some sprinkles of water under the paper, if the sheet is still warm or hold it over some steaming water. The steam dissolves the macarons from the paper.

For piping: stand your bag up in a high glass. It’s easier for filling and when you rest.

In my opinion the macarons are the better the smaller they are. Furthermore the ywill expand a little while baking. Hope all this helps. If you have any questions feel free to ask! This is how my macarons looked like after piping, while drying, before baking.

Zimt und Anis Macarons

This month challenge for the Daring Bakers were French Macarons. The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

cinnamon and anis macarons

I was a bit scared, because I tried macarons some weeks ago the first time and they went totally wrong. The shells weren’t really hard, almost no „feet“ (you can see feet in the picture of my succesful anis macarons below) and they were much too soft. But I was also eager to do it better.

cinnamon and anis macarons

In the (english) food blog world everyone is about macarons. But here in Germany nobody knows them. Or precisely macarons are known as something different. Dessicated coconut with beaten egg whites and sometimes nuts or chocolate within. „Feets“ are not wanted, it’s more like small piles. Germans wake up and get to know french macarons!

The challenge itself was challenging. After my first mishappening and reading in the Daring Bakers Forum about the problems with the recipe given and the better-going recipes with Tartelette’s one, I decided to give the disaster not a chance again and go with Tartelette’s recipe.

The recipe is very easy to vary. I made the Cinnamon Macarons with hazelnuts and a Tbsp. cinnamon and a gianduja (rounded up with some cream) filling and the Anise Macarons with almonds a Tbsp. grounded anise and a white chocolate filling.

cinnamon and anis macarons

Some tips, which I found important are:

Ground your grounded nuts again yourself (something like a Moulinette would be helpful). They are not fine enough. Sieve your powdered sugar before.

I used a silicone mat and normal parchment paper and I would prefer the parchment paper here, because the macarons sticked so much to my silicone mat, I didn’t get them off right. Also after baking let them cool for about 15 minutes outside, then move the baking sheet back in the warm (but not hot!) oven. Let them cool completely over the night. Mine were mostly *fingers crossed* easy to peel off the parchment paper. If it doesn’t work give some sprinkles of water under the paper, if the sheet is still warm or hold it over some steaming water. The steam dissolves the macarons from the paper.

For piping: stand your bag up in a high glass. It’s easier for filling and when you rest.

In my opinion the macarons are the better the smaller they are. Furthermore the ywill expand a little while baking. Hope all this helps. If you have any questions feel free to ask! This is how my macarons looked like after piping, while drying, before baking.

cinnamon and anis macarons

16 Gedanken zu „Zimt und Anis MacaronsCinnamon and Anise Macarons

  1. Wow, fantastic macarons! I missed your post when the DBs did it. Well done writing your blog in English too, I translated mine into German for a while but it took me so long to do (I lived in Frankfurt for 8 years) so I admire what you are doing. Bis bald! Gruesse aus Neu Zealand!

  2. I love your blog.. very nice colors & theme.
    Didd yoou make thus wegsite yourself orr ddid you hiire someone
    to ddo it forr you? Plzz respond ass I’m looking tto design myy own bog annd would like to knjow were u got thbis from.
    appreciate it

  3. I’m really enjoyin the design and layhout of your site.
    It’s a verdy easy onn the eys whhich makes it much more enjoyable for mme too ome herre annd visit moore often. Did you hire ouut a ddeveloper to create youur theme?
    Excellent work!

  4. Wonderful blog! I foound it whie browssing onn Yahoo News.
    Do you ave anyy suggestions on how to get listed iin Yaoo News?
    I’ve been trying for a while but I never seeem to get there!
    Cheers

  5. Thanks oon ylur marvelous posting! I defnitely enjoyed reading it, you’re
    a great author. I wll ensure that I bookmark
    your bog and mayy come back down thee road. I want to encourage
    you too continue your great work, have a nic afternoon!

  6. I’m not syre why butt this weblog is oading incredibly slkw for me.
    Is anyonhe else havkng this issue or is it a prblem on myy end?
    I’ll chek back later and see if the probledm still exists.

  7. Hi there arre using WordPress for yourr blpg platform?
    I’m neew too the blogg world buut I’m trying too gget started
    and set uup my own. Do yoou reuire aany coding expertise to make your oown blog?
    Any help would be greeatly appreciated!

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert