…or maybe it’s more like three hundred macarons.
This past weekend I decided to attempt some macarons. Four batches of macarons. Which equals way too many.
The first batch was a beautiful teal…but they were all different shapes and sizes, a lot of them cracked, and they were just not right.
I was so excited before they were baked:
I had one that I could actually take a picture of by the time they were out of the oven:
Ohhhhkay, batch number two. They were supposed to be a beautiful blue. Well, they came out a very lack luster blue, but of course these ones actually baked like macarons are supposed to. Too bad the color was completely unexciting:
So now, batch number three, I just know I’ve got this. Batch 1 + 2 should equal a perfect 3…amIright?
No. Not right. Let me start by saying I didn’t take any photos of this batch, if that gives you an indication have how not good they were. They were a lovely lavender color but they were lumpy and clearly under-mixed.
I can’t end on this note. Attempt number four.
Lovely pink macarons:
Over-mixed. They came out of the oven so flat.
What’s a girl to do? I might as well just have bought a bag of confectioner’s sugar and a carton of eggs and thrown them straight into the garbage. Not to menti0n the pricey almond flour in these things.
I will conquer these soon…so far, the tips I can offer from my brief experience:
Use a metal bowl, not a plastic one (they keep oils in them and mess with the egg whites).
Double up on the baking sheets. This allows for more even baking.
I’m undecided on the resting time of the macarons before they go into the oven. I’m so helpful.
And… yep, that’s about it for my “expertise.” Unless I can add – Don’t overmix and don’t undermix. Gah, if only it were as easy as it sounds.
How can I get these macarons just right?