Now, what have we learned from this young lady?

03 Jun

I’m not too proud to admit that for every glorious success I have in the kitchen, I have as many disastrous failures. Once trying desperately to impress my husband’s family with my cooking skills, I tried making profiteroles three times and each time they failed miserably. Almost in tears and definitely out of eggs, I gave up. It just wasn’t my day to make choux pastry.

So today I awoke with bright-eyed enthusiasm at the thought of cooking…macaroons! Let me just preface this whole story by saying I’d already tried making these babies a few times…once with success…twice with failure.  But today I was determined to make these work. I did everything the little pink book told me to and worked that kitchen like a boss. By the time I got to letting them set, I was feeling good. They looked just right.

Waiting patiently for my ‘macs’ to get a nice crust.

Then into the oven with them. I was being overly cocky and yelled out to my husband “They look perfect! They’re going to work!” But then everything started to go horribly wrong. They were cooking too quickly and colouring up more than they should. I escalated this situation to code red and pulled those soldiers from the hot zone. Sustaining one heck of a burnt hand injury in the process. So…they didn’t cook and deflated more quickly than my spirit.

Who are you trying to kid?? Those are just failure cookies with chocolate on top.

I still made the chocolate ganache which is supposed to sandwich each half together but most of them were not coming off the paper. So I just dumped the chocolate on top with a ‘whatever’ shrug of my shoulders. I sat there despondent, with a distant stare and ate about five broken cookies. They still tasted ok. But I was making them as a gift for a friend and there was no way these passed quality control. So they got dumped into a container to make a ‘macaroon mess’. A few berries and ice-cream…and voila!

So, what have I learned from this experience?

  • That macaroons are more fickle than a five-year old;
  • Leftover chocolate ganache is easily turned into a lunchtime snack of chocolate milk by your husband;
  • Don’t choose difficult baking items as a gift for friends;
  • Even the most unappealing things can still taste delicious; and
  • Never count your macaroons before they hatch!

And to show you what they should look in all their perfection…here is a picture of the one and only time they worked for me. If you have a macaroon secret….I would love to know it. I will not let these little almond delights beat me!

Tower of perfection.


Posted by on June 3, 2012 in Fire Up the Rayburn


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6 responses to “Now, what have we learned from this young lady?

  1. viveka

    June 4, 2012 at 4:20 am

    Sister, profiteroles are not the easiest things to make … one of “my” chef he made the most perfect ones – wonderful dessert really, but so messy to do. He always had me for doing the filling. You macaroons are perfect and so even too. Well done. It must be something the water this weekend – 3rd post about macaroons today. *smile
    Also failure is big part of success.

  2. Jen

    June 4, 2012 at 12:23 pm

    Thanks for the reassurance Wivi. LOL. I won’t give up…someday they will work. Not sure when…but they will! 🙂

  3. Going Coverless

    June 5, 2012 at 5:28 am

    Your macaroon mess still looks tasty to me. Yum 🙂

    • Jen

      June 5, 2012 at 7:37 am

      LOL. Its all gone so it must not have been too bad. 🙂

  4. Jen and Tonic

    June 6, 2012 at 1:44 am

    Here is the way I see it: it doesn’t need to LOOK good, it just needs to TASTE good. I’d gladly scoop up that crumbly macaroon mess and follow it with a chaser of a chocolate straight out of a piping bag.

    Ain’t no shame.

    • Jen

      June 6, 2012 at 7:34 am

      You’d fit in at this house, definitely ain’t no shame!


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