Because they’ve got feet! Now, how do I make them grow..?

Pretty, frilly, but thin. I wished the feet turned out fatter, chunkier and crispier as they sunk a lot from the oven. Anyhoo, yay! Everyone do the macarona! *heyyyy macarona* They’ve FINALLY turned out good!!!

Personally I think it looked and probably was too moist and wet. I prefer it looking crunchy — and tasting more so. I think that’s what they’re supposed to be…? I haven’t tried any before so I have nothing to judge against.

Here’s a close up shot to explain ‘moist’.

I failed in my previous attempt so I printed out Tartelette’s macaron article from Desserts Magazine and followed it very religiously. I used a recipe from her blog though.

My mistakes the last time was overstirring the mix and adding liquid food colouring. Terrible. This time though, even when I piped it out, I knew it was going to work. I could feel it in my bones. Yup, when your macarons are going to work, you’ll know. Macarons have that thing with your soul.

I still haven’t got it perfect, as I mentioned above. I don’t like the texture or flavour (it just screams sweet!) so I may try in a year or so. I’m done with macarons for now!

Basic Macarons with Bittersweet Chocolate Ganache
Makes about 15-18 depending on size

For the shells:
3 egg whites (about 90 gr)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
2 Tb powdered red food coloring

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry and your macarons won’t work.

For the almonds & sugar: Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.

Mixing it in – the tricky part: Pass through a sieve. Add them to the meringue,with the coloring and give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes.

Piping it out: Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool.

The macarons waiting for skins to be formed.

PIPING THEM OUT – Left: 7 seconds Right: 8 seconds

Removing & storing: If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Bittersweet Chocolate Ganache
3/4 cup heavy cream
1 cup bittersweet chocolate

Making it: In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to put in a small piping bag.

I put them on non-stick baking paper. Came out easily.

Christmas Flavours & Colours. Rose flavoured, pink tinted buttercream with cherries on the top.

Green Tea & Chocolate Ganache

[from previous post] I only have one shocking statement to make: I HATE THEM! They’re too sweet!!!!!! Not worth my calories. But maybe it’s because I haven’t tried the good ones?

What DO they taste like, the professional ones?