To any of the Aussie readers out there who read my macaroon post last week, and watched Masterchef tonight, and think that in someway I must be a total Nigella (aka Domestic Goddess) for pulling of those little parcels, well this post is to set you straight.
They were not that difficult.
If you read the article you would realise that the method they used was the Italian method rather than the French. I used the French and it was so much easier.
There, so we're straight on that now. I wouldn't want to give any of you a false illusion about my cooking skills. And, I would hate to think you were turned off trying to make them after tonight's show.
Because really, truly they are utter heaven to eat.
Monday, 6 July 2009
False Illusions
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9 comments:
it did cross my mind when I was watching Masterchef - thanks for setting us straight, although I am sure you could cook them both ways! Yours look beautiful!
I wondered too!! But I didn't see them actually trying to make them - came in late!! I had printed the recipe you used and hopefully will give it a go.
I was thinking of you ....
And now I'm really going to give your's a go, but perhaps not with the jasmine rice filling.
That's so funny you posted this! I said to my husband last night that I had seen amazing pink macaroons on your blog and that you must be a waaay better cook than them!!
Oh good to know-had no idea the Italians make macaroons and my kids are at the bilingual school-oops! I was going to buy Gourmet because they look sooo pretty on the cover.Are they the same?Are yours easier?? Need to make some.Yummy.Bought some from Adriano Zumbo in Balmain last week but the flavours are creative and strange unless you stick to the classics : )
Pffft. You are just making that up about French vs. Italian methods! We all know you are an awesome cook so stop pretending :P I was thinking that same thing as everyone else though when I saw that episode. "How can they mess up so much if my little nieces and nephew can make them so well?"
Tam, you sell yourself far too short! I tasted those macaroons and they were superb! Caroline.
I agree, although am by no means dismissing that yours were terribly, terribly, pretty - but they aren't difficult to make - in fact it amazed me that Gary and George implied they were. I too don't make the sugar syrup, simply put in the caster sugar in small amounts - no drama. They're a little sweet for my taste but so so pretty.
yours looked so pretty! i'm always a bit disappointed with how mine usually turn out (my last pistachio batch were so fragile) but the taste always makes up for it : ) and this week i made little chewy ones with cardamom and they worked a treat... they were the bake quickly on high method (is that more the italian way than the cooler temp french?) anyway they were nigella and they are not too sweet so you can easily clock up 4 with a nice cup of earl grey! hugs from england Xx
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