One thing about sharing cooking adventures with an artistic daughter is that the outcome is not always what you expect. Sam wanted to make French macarons earlier today and I said, “Sure!” I did the prepping — from beating the egg whites to grinding the almonds to lining the baking trays — then she took the egg white and ground almond mixture and did her thing with food color.
If you’ve had French macarons before, you’d know that they come in many colors, the colors often echoing the flavor. Ergo, brown macarons may contain cocoa or coffee powder, dark pink macarons are either strawberry or cherry-flavored, blue macarons smell and taste like blueberries, and so on, and so forth. But never in my life had I seen macarons with marble-like patterns until Sam decided she wanted to make macarons. I wish I were half as creative and imaginative as her.
Note that it was our first time to try making this delicate confectionery. Some were larger than the others and the custard that Sam chose for the filling in lieu of buttercream (we had run out of icing sugar) was rather too heavy for the very light and airy cookies.
Still, I can’t say that the experiment was not a success. It was! I searched Google images and nothing — NOTHING — looks like Sam’s marbled macarons.
How did she do it? I don’t know exactly as I was busy washing bowls and measuring cups and spoons…
I know that she couldn’t locate the piping bag so she took a re-sealable bag, cut the corner and used that to pipe the batter onto the baking tray. How she piled on the colors to achieve the marbling effect, I did not see.
She came up with several color combinations, some bolder than the others. I like the pink ones best but then I’m partial to pink.
Not quite content with what she had done, Sam decided to color the filling too.
I’m sure that we will be making macarons again and, next time, I’ll take photos of the entire procedure. And I’ll make sure that we’re well-stocked with icing sugar so that we can make a proper buttercream icing for the filling.