What to with failed macarons?

But what do you do when things don''t go according to plan and macros fail? In this article, we''ll explore how we can still use the failed macaroons to create other delicious desserts.

What are macaroons and how do you make them?

Macarons are desserts that originated in France and are made up of almond flour, sugar and egg whites. The classic preparation involves whipping the egg whites until they are creamy, then gently folding in a sifted mixture of almond flour and icing sugar. The mixture is then sprayed onto a baking tray, shaped into small circles and left to air for a while before baking. This process allows the macaron to form a characteristic ''leg'' or slight rise at the edge.

Check out BAM recipes for macaroons:

RECIPE: Raspberry macaroons

Why macaroons fail?

The most common reasons why macarons fail are related to the preparation technique and the proportions of the ingredients.

Common mistakes include:

• Whisking the egg whites incorrectly - the egg whites should be whipped into a firm but not too dry snow.

• Mixing the dry ingredients unevenly - if the almond flour and sugar are not mixed in correctly and evenly, this can lead to uneven leavening.

• Moisture in the air - high humidity can prevent macaroons from drying properly before baking, causing them to be sticky or soft.

Why do macarons crack?

Macaroni cracking is often caused by:

• Too high an oven temperature - if the oven is too hot, the outer layer of the macaron hardens too quickly while the inside is still growing and pushing against the shell.

• Inadequate drying before baking - if macarons are not dried long enough, the outer layer does not form a strong enough shell, allowing steam from the inside to break the surface.

What can be done with failed macarons?

Even if the macarons are not aesthetically perfect or are texturally unsuccessful, they do not have to be thrown away.

Here are some suggestions for using failed macarons, with each dessert benefiting from their unique flavour and texture:

1. Macaroon tiramisu: To make a tiramisu with macaroons, first crush the failed macaroons and use them as a base. Then, cover the layers of macarons with an aromatic mixture of strong coffee and your favourite liqueur, such as Amaretto or coffee liqueur. Add a rich layer of mascarpone cream on top, which can be enriched with vanilla or a little icing sugar. Finish with a thin sprinkling of cocoa on top, which will add a classic finish and a rich depth of flavour to the tiramisu.

2. Ice cream cups: Macaron halves are great as small cups or serving bases for ice cream. Choose your favourite ice cream, place it on a macaron half and add a variety of toppings such as chocolate syrup, caramel or strawberry topping. For freshness, add chopped fresh fruit such as strawberries, raspberries or bananas, which complement the cold ice cream beautifully.

3. Parfait: For a quick parfait, first crush the macaroons. Alternate layering the crushed macaroons, your cream of choice - either sweet cream, vanilla yoghurt or mascarpone, and fresh fruit such as strawberries, blueberries or mango. Each layer can be further sweetened with honey or syrup to bring out the flavours of the ingredients.

4. Decoration for other desserts: Crushed or even halved macaroons can be used as an aesthetic complement or a crunchy addition to a variety of desserts. Sprinkle them on top of cakes, panna cottas or mousses where they will add a textural contrast and a decorative element.

5. Energy balls: For energy balls, crush macaroons and mix them with honey, selected nuts such as almonds or walnuts, and dried fruit such as dates or raisins. Form the mixture into balls and roll in coconut or cocoa for extra flavour and texture, if desired.

6. Baking crumbs:Crumbled macaroons are great as baking crumbs. Use them to add a crunchy texture and sweetness to muffin batter, muffins or as a sprinkle on fruit crumbles. The crumbs add a pleasant almond flavour and intensify the sweetness of the dish.

7. Cheesecake base: Use crushed macaroons mixed with butter to make a base for cheesecake or other cakes that require a crumbly base. The mixture of macaroons and butter will add a unique flavour and texture to the cake. Press the mixture into the bottom of the baking tray and bake as needed before adding the filling.

Macarons that always succeed

For those looking for a more reliable way to make macarons, BAM has developed the Macaron Mix, a docile mix that creates perfect macarons every time in just a few steps.

This ready-made mix only requires the addition of water, eliminating the uncertainty of measuring and mixing ingredients. Using this mix can reduce the risk of mistakes often encountered when making macarons at home and ensure consistent results with minimal effort.

Failure to make macarons is no reason to despair. With a little creativity, you can turn failures into new, equally delicious creations. Whether you''re a beginner or an experienced pastry chef, there are always ways to take the positives out of failure.

May your culinary journeys always lead to sweet discoveries!