Prologue
I had it all worked out….
The world’s first Macaronimo bar…..cousin, sibling and friend to the Canadian Nanaimo. I didn’t care much for finding feet….as long as the macarons worked, it would be fine.
The macarons would replace the graham crackers….and all would go swimmingly well…..or not as things turned out.
My base was fine….the middle was not and so the solid top did nothing to save it! It all quietly…..flowed away! Note, this post could be titled ‘When disaster came’.
The whole story
We have a funny relationship…. Sometimes I think I’m the master….and he’s not….. And at other times, I know he is fickle, for sure….. When he triumphs and……I am left spinning with confusion
But he is not his usual self….there’s something missing.
I think to myself, that it is my late planning, and my desire to try new things
But still, we find a lot to do together.
Its our third encounter that throws my tail in a spin
My best laid plans…..up in the air with nary a warning.
But barely so….
Everything works out well at the base….
But then the centre will not hold.
And my mind is taken to Chinua Achebe and his ‘Things fall apart’!
It must be a combination of using half-fat/half arsed butter…..
Procured by mistake but the creamy centre filling….
never becomes creamy…..though it attempts to fill.
The chocolate topping, goes on all right and I…vainly hope
As I slide the plate into the refrigerator that all will be well.
The centre will thicken and the maconimo will be born!
But that will not be on this occasion.
As soon as it is ready, I have a look…..and then a taste…..
And while the base is yummy, the rest pays it no heed
And so it doesn’t end up in tummy…..but in the bin!
Better luck next month!
Epilogue
I ‘think’ I know where things went wrong….and why I ended up with Bitterkoekjes aka almond macarons
I used vanilla sugar – which was powder/icing/confectioners….but I’m not sure it was pure!
I made my sugar syrup on another hob…..and somehow the whole process went wrong. By the time I was set to drizzle the syrup in, it had caramelized in bits and those came back to haunt me….
And because this failed, I went on to make spectacular….rather delicious meringues…..a first. To be continued…..
[wpurp-searchable-recipe]Macaronimo bars…..not! – – – [/wpurp-searchable-recipe]
[…] I’ve attempted my own version of the Nanaimo bar and after great macs recently…and not so great ones, I decided to make some Mac-a-misú. The […]
I can’t even understand what you were trying to do?? Or how or why the center melted? Would have been so much better if you had written out what you were doing without the prose so we could learn from your experience! 🙁
[…] with passata, the chances of failing are extremely slim…..This may not be the case with macarons […]
You get extra points for being creative. Sometimes things work and sometimes they don’t, kinda like life.
[…] 1) Chocolate oat crunch with red hot macarons […]
Oh no! This is such a clever clever idea I’m sorry that it did not come to successful fruition. However, it actually looks pretty tasty despite your claims of terrible failure!
[…] boy, boy, boy……why must I refer to my foods as men? But this is one […]
Fantastic post!! I love that you turned the failures into Nanaimo Bars, although to me, NOT a failure. They look delcious! You want to see failure, pop on over to my blog LOL
“Things fall apart – the centre cannot hold” – never a truer word was spoken 😉 Still, you seem to have taken it all in good spirits (hic!)
How I love this post. Great try though, it just makes the success that much sweeter. Btw, I love that remark about half-arsed butter!!
I love your posts, Oz. I’ve tried macs once, and they were a spectacular failure. I have a hard time getting motivated to try them again, because I can get wonderful ones just down the street. However, your post is making me think about trying them again…danger zone!
I lovelovelove that last photo, with the ghost of a heart. BRAVA!
[…] Macaronimo bars…..not! « February 7th, 2010 […]
Love, love your post. 🙂
Wish I could see all my Mac Failures in such a funny light! LOL
Don’t think Chinua Achebe was quite thinking of macs when he wrote the book, though he doesn’t know how apt the title is! 😀
Well, you got lemons but ended up making lemonade. And still, your valentine cookies LOOK good, even though you threw them out.
Frankly, I’m scared to death to make macarons.
Wow, it sounded like a battle of wills where you triumphed due to shear creativity. They may have been a bit homely, but they look like they tasted like heaven
Well, the great things about hybrids is that no one knows what they are supposed to look like in the end! had you not told us it was a disaster I would have thought otherwise! – well, I actually still do – they do look pretty darn edible to me!
This is why I’m still running away for Macarins. Everyday i tell myself, i should try them today … n then …. errr it never happens … lol
But i really enjoyed your post, and i bet they taste great anyways !
Just gorgeous – really, really gorgeous…
You’re making me fall in love with you. I mean your food.
Some times you win…other times….well…we ALL have been there!! GREAT photos though. And I love your writing.
Will visit you again,soon
SAUCY
I can join your macfailures club! 🙂 My first attempt was a complete fiasco! I need to try again! You gave me new courage! 🙂
Oh hun, sorry this didn’t work this time for it was a wonderful idea. Aside from the feet, it looks like your custard cream layer was too runny, mine was more consistency of buttercream icing so maybe you need more icing sugar in it next time.
At least you’ve invented a new word! Macaronimo… sounds like Geronimo!
Gosh, I feel your pain. I had many a macaron disaster in my early attempts. I must say it gets easier, with practise. Often it’s just the small things – oven temperature, mixing – that have a big impact. I have managed to conquer the Italian method, and just had my first success with French. So pretty happy with that. Oh, but that’s after making almost 30 batches, driven by an obsession that started a few years ago!! 🙂
Gosh, I feel your pain. I had many a macaron disaster in my early attempts. I must say it gets easier, with practise. Often it’s just the small things – oven temperature, mixing – that have a big impact. I have managed to conqueur the Italian method, and just had my first success with French. So pretty happy with that. Oh, but that’s after making almost 30 batches, driven by an obsession that started a few years ago!! 🙂
Thanks….like I said, I will win this battle……though I am intent on leaving behind all this fatty foods….but we’ll see!
It was a cool idea nonetheless, and I can’t wait to read about your meringues! 🙂
They look delicious anyway 🙂
A very creative uses of macarons. I’m sure that you will find success. I’ve only made macarons a couple of times, but I used ground almond (almond flour) and had great success.
Mimi
Mimi….and its not as if I really like macs, I guess its the thrill of the challenge. I also use almond flour but the italian method calls for mixing in egg whites beore adding to the meringue…which is why that looks like almond paste.
So sad that it all ended up in the bin! It had such potential and such beautiful colors!
You turn a failure into a success…full post!!! macaroon u may not make but a genius u are!!
As you read, I’m a walking mac disaster. I had many like yours, and finally found feet on my 6th attempt again. Loved your tale of woe, and will gladly take a macaronimo bar!! I think we are alternate bakers LOL!
You, me & Sarah could write a book on macfailures, and how to ‘dessert’ them!!
{HUGS}
🙂 It would be a best seller….the book. We really should think about it ok?
I am so glad that you are my friend because you are just so clever and funny and whimsical! I am so sorry for your, um, disaster shall we say? But it did lead to a wonderful tale that was gripping all the way to the end. And though the bars may not have been tasty they were awfully pretty. I will be waiting for next month’s installment….
Me too….I will win this battle!
Better luck next time, I say! My second attempt at macarons were a failure as well =p
I love macaron’s never tried this before.. wait.. brb I have to google it.
Ah, that’s okay! I’ll bet they still tasted good, and the idea was so impressive and creative!
looks great.The thot abt macs scare me…i jes cant get it right.
I haven’t even THOUGHT about attempting macarons, much less have the nerve to try a hybrid like this! So trust me, I’m still terribly impressed by all this. 😎
You are a hoot! 🙂 I’ll be the crumbs were oh so yummy 🙂
such a creative idea to create macaronimo-bars from mac! i love it! beautiful heart shape bars! 🙂
Lovely hearts.
I love the end results! I must really give baking a second chance 🙂
You aren’t the only one. I have mac failures many times too. From the pic, I see that your almond is a paste. From what I know, the almond has to be ground and dry. I love your creation and I can hear you as if you are sitting right besides me. 🙂 U are a gem!
The cooking Ninja….:-). Yes it is paste – but that’s a mixture of the almond flour and the egg white…as per the Italian method….
I have no help for you but I can say that I love your photos! Good for you for trying these and better luck next time! 🙂
I read somewhere that macs crack if the oven is too hot. I love the way you say that you are not sure if the vanilla sugar was pure… lol, sounds like u are talking about crack daaaaaaahling LOL! Cant wait to hear what happened on the next post.
*kissese* HH
I love your take on the nanaimo bar/ macs! I, too made a hybrid mac this time – Macingtons a cross between lamingtons and macs. Yours are just sheer genius!! I love how we’re all making up new recipes with our feetless macs!