Oh really?! But aren’t they rather difficult to do well?
When one hears this, it’s likely that they have announced they are contemplating making one of the following:
- A soufflé
- A chocolat fondant
- A batch of macarons
I was contemplating the third option which, by all accounts, was doomed to fail. For this reason I studied a Martin Chiffers recipe forwards, backwards and upside down until I was really sure that I knew what I was supposed to be doing.
I inherited my love of the kitchen gadget from Muv- the owner of the world’s greatest collection of fantastic culinary tat, including a mechanical apple peeler, an electric tin opener and a runner bean de-stringer. I decided some time ago that it was about time I bought a silicone macaron mat. Turns out it was a hugely worthwhile purchase as I’m holding it responsible for my 100% macaron success rate, well, that and Chef Chiffers.
I did a bit of experimentation with the piping and found that a bigger nozzle was beneficial, and that a smoother shell was achieved by piping into the middle, with strength and confidence, rather than a swirling technique. Lifting the piping bag to finish causes a small ‘nipple’ to develop, as far as I’m aware this is perfectly acceptable in master baker circles, but can be smoothed down with the back of a teaspoon. In fairness I think they look rather sweet.
I didn’t flavour the shells, for fear of ruining the consistency of the mixture, however I did colour them using Wilton’s food colour gel using a combination of brown, red and black. For the filling I made a buttercream which I flavoured with cherry brandy as a nod to one of my favourite Christmas tipples. For the decoration I made a white chocolate ganache, topped with some adorable sugar holly leaves and berries which I picked up in Waitrose.