|First 2 batches of Macarons|
But, of course, I’m never happy with “good enough.” So I kept trying to get feet. It was all I could think about. I kept trying her recipe and hoping for feet by improving my macaronage.
|Undermixed batch (see the nipples). I don’t remember which batch number we’re on here (lets call it batch#3)|
|Batch #4: Overmixed batch (flat as pancakes). Still tasted good by the way. As you can see I couldn’t be bothered with making the filling pretty on my unpretty macarons so I just slapped on some Nutella.|
|Different batter : batches 5-7|
|Batch #8, tray #1: Undried macaron shells|
|Batch#8 Tray# 2: Dried macaron shells|
|Filled with homemade caramel sauce a la bravetart.com|
I’m not going to post any “rules” about making macarons because I realize now that macarons are an entirely personal adventure that depends on your oven, your environment, the recipe that works for you, etc. But I will tell you what I learned:
1) Proper macaronage is very important. I learned a lot by repeatedly watching videos like Beth’s Foolproof French Macaron Recipe, this tutorial by a sweet 13 year old girl who knows her stuff, and Mardi Michels’ videos
2) Thin baking sheet vs heavy baking sheet did not make any difference for me.
3) Temperature did not make a huge difference for me. I did find my oven had hot spots (in the middle) so I turned on my convection fant and kept the temp at 300F per Stella’s recipe.
4) Drying the shells before baking was huge for me. Look at the difference between trays 1 and 2 in batch #8 above. The only difference between the two trays was the drying.
5) Cold liquid egg whites vs room temp egg whites didi not make a huge difference for me. I have not tried real eggs yet.
6) My shells were a lot less bumpy-looking when I ground the almonds in my ninja first and then added the powdered sugar and ground them again and then sifted the whole lot.