My dear readers, it has been a hectic couple months with work, excessive drinking, Christmas cooking, and family. But here we are dry January. No drinking to do and no hangover contemplating what it all means and what terrible mistakes I have done, and what is the meaning of it all really. I miss drinking. Anyways Christmas brought a new love in my life: a brand spanking new kitchen aid! And the kitchen aid ice cream maker! (slightly suspect this has been a self-serving gift from loved ones….)
Anyways after seeing these amazing unicorn macaroons, I thought I could totally do macaroons. And off I went to dig up my copy of Les Petit Plats Francais: Irresistible Macaroons by José Maréchal.
I can’t say I recommend the book, upon looking at the reviews now, I can see I am not alone. The recipe instructions are confusing and as you will see I am positive that the oven temperature is wrong. That being said they do have some nice flavour combination. I think it’s a good inspiration book maybe.
Instead, the macaroons became more of a journey than a destination, full of discoveries with high and lows and success grabbed from the jaw of defeat.
I have learned several things while making this. First is that I have been using the piping wrong and there is this super easy, obvious way to filling up your piping bag demonstrated wonderfully by thekitchn. Second, the oven should definitely be over 145ºC.
Left the macaroon for over 20 min (vs recommended 13min) and let them cool but unfortunately, as I tried to *gently* scrap them off they just completely disintegrated. The middle still a bit wet and undercooked.
I had a bowl full of macaroons deconstructed and wasn’t too sure what to do with them. Eton mess ran through my mind maybe but is January. Having Eton mess in January would have been obscene. The aniseed cream filling is also very close to gelato recipe. Hence this could be the macaroon version of cookie and cream ice cream! Genius! And perfect to go with Galette des Roi! (in which I decided to make my own puff pastry which I will not go into but it ended with the oven full of butter and a smoky kitchen, but that is another story maybe for another post…..)
This recipe requires an ice cream maker (obviously). If you have something like the kitchen aid ice cream maker make sure the bowl has been in the freezer for at least 12 hours before using it.
- 1 serving of fucked up undercook aniseed macaroons
- 600ml milk
- 5 eggs
- 90 grams sugar
- 10 grams honey
- 1/4 tsp Pastis
- 1/4 rose water
- Warm up the milk in a saucepan on a low -medium heat making sure is does not boil.
- Add the eggs + sugar +honey and whisk until it is well combine
- Take off the heat and add the pastis + rose water, whisk until well combine.
- Pour the mixture into a tupperware and put in the fridge for at least 4 hours. It can’t be sped up in the freezer, something to do about the fats forming according to Felicity Cloak.
- Pour your mixture into the kitchen ice cream frozen bowl and throw your chunks of macaroons in. Try to keep everything as cold as possible to prevent any melting – put the spatula and container you will saving your ice cream in the freezer while the gelato is being made.
- Put your kitchen aid speed 1 and watch in amazement the cream turning into gelato for 15 min.
- Scoop your gelato out into a cold container and put cling film on the surface. This helps stop the top from crystallisation. The gelato will be quite soft. To harden up it put in the freezer for 3-4 hours.
Wish I had thought to add cardamon to cream with anise macaroons and had added a bit of pink food colouring to really make the green macaroon pop. But really enjoyed the macaroon and cream gelato.
The possibility of different combination are endless, may I never succeed to make a macaroon! Coffee macaroons with cardamon, cinnamon and nutmeg cream, or salted caramel macaroon with pollen and mascarpone cream or Chocolate macaroon with tahini cream…..