My first batch of macarons and they turned out bad!
a total fail...sigh ... oh wells...
after realising my attempt was fruitless i quickly went on the net to see what i did wrong.
boy oh boy... did i make MANY mistakes. [i also quickly felt better when i read that many people fail 5-10 times before they get their first successful batch - only 9 more attempts to go!]
i can tell you WHAT NOT TO DO to ensure your macarons are more successful then mine.
DO NOT
1. try to make them late in the afternoon or at night, especially in the middle of a very chilly winter. Part of the macaron process is to allow them to stand still after piping. The standing still phase can take 30 mins to 5 hours depending on weather conditions. The ideal condition is someplace dry and warm, so the macaron can form a thin skin that creates the perfect dome shape. Let's just say this impatient baker was in too much of hurry to wait for a skin to form.
2. When piping, go high not low and flat like a subway cookie.
3. Make sure you blend your almond meal and icing sugar together in a food processor. Otherwise you arms will be sore from sifting stuff for 45 minutes. [ouch]
4. Make sure your eggs are 3 days old AND at room temperature. [the whole time]
Something about eggs being more elastic when they are older [ mine were only 1 - impatient me]
Well thats my tips for now, I'm not going to share with you the recipe i used [fail] but i will attach a recipe from masterchef that works [on tv anyways]
The macaron recipe book i used
chocolate macaron shell recipe
a total fail...sigh ... oh wells...
after realising my attempt was fruitless i quickly went on the net to see what i did wrong.
boy oh boy... did i make MANY mistakes. [i also quickly felt better when i read that many people fail 5-10 times before they get their first successful batch - only 9 more attempts to go!]
i can tell you WHAT NOT TO DO to ensure your macarons are more successful then mine.
DO NOT
1. try to make them late in the afternoon or at night, especially in the middle of a very chilly winter. Part of the macaron process is to allow them to stand still after piping. The standing still phase can take 30 mins to 5 hours depending on weather conditions. The ideal condition is someplace dry and warm, so the macaron can form a thin skin that creates the perfect dome shape. Let's just say this impatient baker was in too much of hurry to wait for a skin to form.
2. When piping, go high not low and flat like a subway cookie.
3. Make sure you blend your almond meal and icing sugar together in a food processor. Otherwise you arms will be sore from sifting stuff for 45 minutes. [ouch]
4. Make sure your eggs are 3 days old AND at room temperature. [the whole time]
Something about eggs being more elastic when they are older [ mine were only 1 - impatient me]
Well thats my tips for now, I'm not going to share with you the recipe i used [fail] but i will attach a recipe from masterchef that works [on tv anyways]
The macaron recipe book i used
chocolate macaron shell recipe
My very "fail" macaron shells, very flat, uneven skin with cracked bits, no feet and no height.
My macarons came out very soft after the first bake, so ingenius me decided the next morning to bake them a little longer but then forgot she was rebaking them and they ended up like tough little cookies. sigh... i really cant win.
fresh from the oven.
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